Myeongga

After enjoying the ganjang gejang, diners can finish by mixing rice with the crab’s remaining roe and sauce. Some visitors say this is the part that stays with them: they savour the crab, marinated with seasonings such as ginger and spring onion as well as soy sauce, together with the roe from different parts of the crab, then enjoy the rice at the end. The menu lists ganjang gejang by the whole crab.

For a meal shared around the table, pajeon and pork bossam are among the options alongside the crab dishes. Diners have described the pajeon as crisp on the outside and chewy within, while others have enjoyed the pork bossam with kimchi. The menu includes seafood and spring onion pajeon (1,430 yen), as well as potato and garlic chive pajeon. Beer, wine and other alcoholic drinks are also available, making it easy to put together a meal from several dishes.

At lunchtime, choices include stone-pot bibimbap, jjigae set meals and bulgogi set meals; in the evening, the menu also features grilled meat and hot pots. Whether you are after a set meal for one or a dinner to share with a group, the restaurant offers different ways to eat at different times of day.