Shichirin 시찌린

Tender wagyu dipped in raw egg anchors the sukiyaki, which ends with udon noodles simmered in the pot once the vegetables are fished out. Shabu-shabu is the other hot pot on the menu. Before the mains, fish cake soup, fried shrimp, salad and soft tofu arrive as side dishes and are filling on their own. Kkotdeungsim (marbled rib-eye) is grilled over charcoal, and the ebi katsu set or a seafood pot rice makes a single-person meal. The warm room has generous space between tables and often hosts family gatherings. Booking through Naver or by phone helps on weekends, when tables fill fast. Red Rock draft beer and cold sake in a tokkuri flask go with the food.