This time, I visited a Korean restaurant that I was not very familiar with! The place is "Norurada," a new restaurant that opened in February 2023, located about a 5-minute walk from Roppongi-itchome or Tameike-Sanno. Norurada means "amazing" in Korean. The restaurant aims to deliver continuously evolving Korean cuisine to surprise customers. The modern space with 8 counter seats attracts sophisticated adults in Roppongi. The chef, inspired by Korean culinary history and culture, combines his experience in Japanese, Western, and Chinese cuisine to create a new sensation in cooking. I highly recommend this colorful restaurant that is packed with elements that make you want to share with others! I ordered the "Seasonal Omakase Course" for 16,500 yen, and the dishes and drinks I enjoyed are listed below: <Drinks> - Draft beer "Master's Dream" - Hetebon Bonjuice Grape - Hetebon Bonjuice Peach - Draft Makgeolli - Red wine - Cassis Rock - Corn tea <Dishes> - Sliced beef tripe in sweet and spicy sauce - Kinpa with white shrimp from Toyama and aged zabuton beef yukhoe - Bresaola (salted beef) with apple, scallion, and ham-like jerky - Grilled ox tail with 11 spices - Seasonal vegetable assortment for beauty and health - Ehobak (Korean zucchini) in vinegar and citrus - Snap peas in beef broth jelly - Make-in potatoes with wood ear mushrooms - Hamultang (seafood soup) with red snapper - Black wagyu tongue and salad - Samgyeopsal with Golden Pork - Beef harami with onion and homemade vinegar sauce - Zuwai crab galantim (Korean steamed egg custard) - Chicken hearts with green chili pepper and yuzu pepper - Wagyu sirloin (Tamura beef) - Tenjang stew - Rice accompaniments (fiddlehead ferns, bracken, rapeseed blossoms, kimchi) - Clay pot rice (can be refilled) - Chige soup (rich in meat and delicious) - Cabbage blancmange The restaurant offers a creative and innovative take on Korean cuisine, showcasing a fusion of flavors from various cultures. The concept of "food as medicine" is evident throughout the course, with a focus on using a variety of vegetables in 35 different ways. The dishes are both plentiful and light, with a harmonious balance of meat and vegetables, making for a satisfying meal without feeling heavy afterwards.

Tucked away 8 minutes on foot from Tameike-Sanno and Akasaka stations, this Korean fusion restaurant showcases traditional Korean ingredients like kimchi and jeon, while incorporating unique twists and elements of Western and Japanese cuisine. The dishes were bursting with flavors that kept our excitement high from the first bite to the last. -------------MENU for today ------------ Chef's Course 16,500 yen - Ao-ri squid and wagyu beef tartare - Abalone porridge - Seasonal vegetables for beauty and health - Grilled salted beef tail - Sweet potato pork bossam - Seafood jeon - Fruit tomato and chingensai salad - Tied Chadolbagi with Kujo green onion and homemade sauce - Tamura beef sirloin with white kimchi and fresh shichimi - Bibim cold noodles - Seasonal dessert Black oolong tea 700 yen Hete Bonbon juice peach 600 yen The abalone in the porridge was tender and rich in flavor with each bite. The beef tail was cooked slowly to perfection, resulting in a melt-in-your-mouth texture with a well-infused saltiness. The bossam pork was tender and flavorful, complemented perfectly by the special kimchi and vegetables. The seafood jeon had a crispy exterior with a generous filling of fresh seafood and vegetables. The fruit tomato and chingensai provided a refreshing palate cleanser with its tangy and crunchy textures. The tied Chadolbagi with Kujo green onion and homemade sauce was a delightful combination of sweet onion and juicy meat. The Tamura beef sirloin was cooked to perfection, with a crispy outer layer and a juicy pink center oozing with flavorful juices. The white kimchi and fresh shichimi added a perfect balance of flavors to the dish. The bibim cold noodles were a refreshing end to the meal, followed by a seasonal dessert. The staff at the restaurant provided excellent service, and the overall dining experience, from the flow of the course to the ambiance, was top-notch. Despite the high-quality experience, the fact that no service charge was added made the meal even more satisfying in terms of value. We will definitely visit again.

I visited for the first time out of curiosity and had Korean cuisine in a course meal style. It's a unique style that is not quite traditional Korean cuisine. The dishes here seem to be a fusion of Japanese, French, and Korean cuisine. Some dishes are on the rich side in terms of flavor, but overall, they were delicious. Thank you for the meal.

A calm and stylish restaurant with a black-themed interior, featuring only counter seats. Highly recommended for those who want to try unique Korean cuisine that combines Japanese, Western, and Korean influences. The dishes are not only delicious but also visually stunning, like works of art that will leave you in awe. The combination of flavors and ingredients is exceptional, with some dishes featuring ingredients you may have never tried before. The staff are all friendly and provide excellent service, ensuring a delightful dining experience. The seasonal omakase course includes: - Squid and Wagyu beef sashimi - Abalone porridge - Seasonal vegetables for beauty and health - Grilled ox tail with salt - Sweet potato pork bossam - Seafood pancake - Tomato and seaweed salad - Black tongue salad - Marinated Chadolbagi beef with green onions and homemade sauce - Tamura beef sirloin with white kimchi and fresh shichimi - Bibim noodles - Seasonal dessert.

Instagram post▷@_currynyann_〈Visit Date〉・2023/9 20:00・Reservation〈Ambiance〉・Counter seating only・Dimly lit and stylish・Limited seating allows for conversation with the chef〈Order〉・Aoriika and Wagyu beef sashimi・Abalone rice porridge・Seasonal vegetables for beauty and health・Grilled beef tail with salt・Sweet potato pork posam・Seafood pancake・Fruit tomato and water shield salad・Black tongue salad・Tied Chadolbagi with Kujo green onions and homemade sauce・Tamura beef sirloin with white kimchi and fresh shichimi・Bibim cold noodles・Seasonal dessert - Watermelon Calpis jelly〈Impressions〉・The Aoriika and Wagyu beef sashimi as the first dish was so beautiful it got me excited...♡ It was tender enough to drink! The luxurious touch of my favorite sea urchin was delightful♪・The grilled beef tail with salt was a highlight! It's said to use various spices. The meat was so tender it easily fell apart with chopsticks・The seafood pancake was in spring roll style! The crispy texture was irresistible・The sirloin had just the right amount of fat and melted in my mouth beautifully♡ It was elegant without being too rich・I enjoyed chatting with the chef at the counter seat! Everything felt carefully crafted. I would love to visit again when the menu changes♪

Opened in Roppongi in February this year, the upscale Korean restaurant "Norurada" offers innovative Korean cuisine that combines elements of Japanese and French cuisine. The name "Norurada" means "surprise" and comes from the desire to continue delivering evolved Korean cuisine that surprises. The dishes are all visually beautiful, with delicate flavors that make you want to savor each dish. The concept of "food as medicine" is evident in the use of plenty of vegetables, making it gentle on the body and allowing you to eat to your heart's content without guilt. The first dish, "Aoriika and Wagyu Beef Tartare," was a luxurious Wagyu tartare with Aoriika, sea urchin, and caviar that was delicious and impressive. Other dishes like "Abalone Porridge," "Seasonal Vegetables," "Grilled Beef Tail," "Sweet Potato Pork Bossam," "Seafood Jeon," and many more were equally delightful. The restaurant's modern and chic interior, with only counter seats, makes it a perfect choice for a date or special occasion.

I went to NoruraDa for dinner with my good friends for the first time! When we entered the restaurant, the interior was beautiful and chic, with an L-shaped counter seat. We had reserved the omakase course (¥16500) in advance. The course included: - Ao-ika and wagyu beef feuni with caviar, squid, and wagyu beef. It was visually stunning and luxurious. Mixing it all together was amazing, especially with the squid's sticky sweetness. - Abalone porridge with plump abalone, ikura, seaweed, egg, and rice cooked in dashi. The combination was superb and delicious. - Seasonal vegetable platter, beautifully presented and delicious. - Grilled oxtail seasoned with 11 different spices, incredibly tender and flavorful. The oxtail soup was also delicious. - Sweet potato pork possum with vegetables. - Seafood chijimi wrapped like spring rolls with buckwheat galette, crispy and filled with seafood and vegetables. - Fruit tomato and shepherd's purse for a refreshing break. - Black tongue salad wrapped in plenty of salad, a luxurious treat. - Tied Chadolbagi with plenty of Kujo green onions and homemade sauce, a perfect balance of juicy meat, green onions, and tangy sauce. - Tamura beef sirloin with white kimchi and fresh shichimi, a juicy sirloin that paired perfectly with white kimchi. - Bibin cold noodles with plenty of vegetables. - Seasonal dessert of fruit punch made with watermelon, sweet and delicious. Everything was delicious and made us happy. The course was fulfilling, and even men could leave satisfied. The chef recommended delicious drinks that paired well with the food, such as a cassis soda with domestic cassis and refreshing live makgeolli. The white wine was also easy to drink and fruity, complementing the dishes perfectly. The staff saw us off until we were out of sight, showing great hospitality. It was a wonderful restaurant filled with hospitality.

Located about a 10-minute walk from Roppongi Station, this place offers a first experience of Korean innovation. It was my first visit, and the interior of the restaurant had a hidden entrance that opened into a counter with seating for about 7 people. The ambiance was very chic, making it suitable for dates, business meetings, or girls' night out. I had made a reservation for a course menu for the day. We started with a toast of fresh makgeolli, served in a beautiful tall glass, which made the drink taste even better. The drink selection was extensive, and we also tried plum sour and seasonal beauty soda mix. - Ao-ri squid and wagyu beef sashimi: The squid was sweet and tender, creating a wonderful harmony with the wagyu beef. The presentation was beautiful, setting high expectations from the first dish. - Abalone porridge: A dish I was looking forward to from the course menu. The porridge was made by steaming live abalone and cooking it with the best dashi stock. Served with sea lettuce and salmon roe, the abalone was plump and flavorful. - Seasonal vegetable platter: A beautiful assortment of dishes, including somen with kabocha, zucchini with yuzu citrus, and white corn grilled with a burner. The combination of flavors was delightful. - Grilled beef tail: The tail was tender and chewy, served with a light ginger-flavored soup with green beans. We paired it with white wine. - Sweet potato pork bosam: Miyazaki pork wrapped in Swiss chard leaves and served with condiments. The pork had a hint of sweet potato flavor, and the dish was accented with spicy green chili. - Seafood jjim wrapped in buckwheat galette: A unique dish wrapped in a buckwheat galette skin and filled with seafood. The sesame oil aroma added to the dish's flavor. - Fruit tomato and shepherd's purse: A refreshing dish featuring shepherd's purse from Akita prefecture. - Black beef tongue salad: A salad made with black wagyu beef tongue, grilled in front of us. Served with a vegetable salad, the beef tongue was tender and delicious. - Bound chadolbagi with Kujo green onion and homemade sauce: Thinly sliced beef rolled with deep-fried green onions and served with a vinegar sauce. The sweetness of the green onion was surprising. - Tamura beef sirloin: Using 34-month-old Tamura beef, the dish was slightly rare and served with homemade kimchi and fresh shichimi pepper. - Bibim cold noodles: Thin noodles in a soup made from beef tail broth, offering a refreshing taste. - Seasonal dessert: A fruit punch made with watermelon, Calpis, and watermelon jelly, topped with fresh mint. The Calpis jelly was nostalgic and delicious. Overall, the high-end Korean cuisine was a new and enjoyable experience, with a chic and beautiful atmosphere, and dishes that were a delight to savor.

Today was my second visit to Norurada. I had heard from a friend that the course had changed, so I decided to go with another friend who was interested in trying it out. When I asked at the store, they mentioned that they change the course every quarter, but are considering changing it every two months. The menu seemed quite different from my last visit, so it seems like they are still experimenting with different options. The price was reasonable considering the quality and taste of the dishes. I particularly enjoyed the abalone porridge and the dishes made with Japanese flying squid and wagyu beef. As I am not very familiar with Korean cuisine, I asked a lot of questions and had a sort of strategy meeting with my friends about what to order. One friend was eager to try the kejang, while I wanted to have chapchae. We discussed the possibility of changing the course to focus more on Korean cuisine. Overall, I hope they come up with something amazing and I look forward to visiting again. The fact that we could enjoy such delicious food for around 15,000 yen was truly appreciated, and I will definitely be back for more. Thank you for the meal! We spent about 2 hours there, and the bill came out to be less than 20,000 yen.

"I went to 'Norurada'~ It is located in a small alley across from Ark Hills. A friend made a reservation for us as it had a good reputation for delicious food. It was a great choice! I had heard it was Korean cuisine, but it was completely different! The interior of the restaurant consists of stylish counter seats only. The counter seats allow you to see the dishes being prepared right in front of you, showing the dedication of the chefs. Every dish was delicious and I was truly impressed. Especially the Abalone Porridge, Squid and Wagyu Beef, and Cold Bibim Noodles were outstanding. The service from the chef and staff was excellent, and the atmosphere was very welcoming. Thank you for the wonderful meal~♪"

Norurada, located at Roppongi Ichome Station, offers a seasonal omakase course that is different from traditional Korean cuisine. The atmosphere inside is chic and modern. Here is a summary of the dishes: - Ao-ri squid and wagyu beef tartare with scallions, sea urchin, and caviar. - Abalone porridge with salmon roe, quail egg, and seaweed. - Seasonal vegetable platter with various appetizers. - Grilled oxtail with consomme soup. - Miyazaki sweet potato pork bossam with kimchi and garlic. - Seafood chijimi served with two dipping sauces. - Fruit tomato and water shield salad with myoga. - Black tongue salad with roasted wagyu beef tongue. - Nine-section green onion-wrapped beef arm meat. - Tamura beef sirloin with white kimchi and shichimi. - Bibim cold noodles with seasonal vegetables. - Seasonal dessert of Calpis and watermelon jelly. Enjoyed with highball drinks.

I found a restaurant on Instagram that caught my eye with its visually stunning Korean cuisine, so I decided to give it a try. The restaurant is located between Roppongi-itchome Station and Tameike-Sanno Station. Upon opening the stylish and beautiful door, you are greeted with a chic black-themed space. The restaurant only has counter seats, creating a trendy and sophisticated atmosphere. It seems like a perfect place for a date or special occasion. I ordered the seasonal omakase course for 16,500 yen, which included dishes such as: Ao-ri Ika and Wagyu beef sashimi, abalone porridge, seasonal vegetables, grilled ox tail with salt, sweet potato pork bossam, seafood pancake, fruit tomato and watercress, black tongue salad, Chadolbagi with Kujo green onions and homemade sauce, Tamura beef sirloin with white kimchi and fresh shichimi, bibin cold noodles, and Calpis and watermelon jelly. The dishes were meticulously prepared, visually stunning, and each one was delicious. The Ao-ri Ika and Wagyu beef sashimi was a luxurious combination of fresh squid, uni richness, caviar saltiness, and beef umami. The abalone porridge was made with abalone liver and dashi broth, creating a gentle and elegant flavor. The seasonal vegetable dish offered a mix of Japanese, Western, and Korean flavors. The dishes were all unique and flavorful, and I thoroughly enjoyed savoring each one.

I received an invitation to go to a Korean restaurant that was a little different from the usual one. The place was near Ark Hills where I used to work when I was 20 years old. It had a nostalgic atmosphere and looked quiet. If I didn't know about it, I would have passed by. Beyond the door was a counter-only setup, which felt more stylish than a typical Korean restaurant. We started with a toast with draft beer. The course menu included: - Squid and Wagyu beef sashimi - Abalone porridge - Seasonal vegetables for beauty and health - Grilled ox tail with salt - Pork belly wraps - Seafood jeon - Tomato and shepherd's purse salad - Black tongue salad - Chadolbagi with nine-layer green onion and homemade sauce - Tamura beef sirloin with white kimchi and fresh shichimi pepper - Bibim cold noodles - Seasonal dessert. The squid and Wagyu beef sashimi looked beautiful with edible flowers, caviar, and sea urchin. The abalone and liver sauce with quail eggs in porridge was a luxurious dish. The seasonal vegetables included zucchini, okawakame, white corn, and Changja. The grilled ox tail was incredibly tender and flavorful. The pork belly wraps were made with Swiss chard leaves from Miyazaki Prefecture. The seafood jeon was delicious with buckwheat galette. The tomato and shepherd's purse salad was refreshing. The black tongue salad was incredibly tasty. The Chadolbagi with nine-layer green onion and homemade sauce was cute and delicious. The Tamura beef sirloin was sweet and flavorful. The Bibim cold noodles were satisfying. The drinks, especially the Cassis liqueur called "望月" and the red wine in a stylish glass, were impressive. The atmosphere and service were perfect for a special night out, like a date. It was a unique experience to enjoy Korean cuisine in a different way. The chef even resembled a friend who is a hairstylist, and it turned out that he used to work as a hairstylist too, which was surprising and exciting.

I went to this restaurant that I wanted to try for a while for dinner with my daughter whom I haven't seen in a long time. I made a reservation through Ikkyu restaurant for a course that costs 16,500 yen with one drink included. We started with a toast with Makgeolli beer! The atmosphere was stylish, and the meticulously prepared and delicate dishes were served one by one. I wondered if these dishes could really be classified as Korean cuisine because they were all so stylish. The sense of the tableware and cutlery was also wonderful! The Ao-ri squid and Wagyu beef were incredibly delicious. The abalone porridge and the salt-grilled ox tail, which you don't even need to chew, were exquisite! We added fresh Makgeolli for 800 yen and Chae-bi-jin for 800 yen, and the subsequent menu items were as shown in the photos. We were very satisfied with the delicious meat and the variety of rare vegetables we could enjoy. Personally, I thought it would have been even better if there was a choice between Bibim Naengmyeon and regular cold noodles. I was surprised that the drink prices were reasonable considering the location, and the level of service was impressive. My daughter and I left the restaurant saying we should come back in the middle of winter next time!

A Korean restaurant located in the middle of Akasaka, Roppongi Ichome, and Tameike Sanno, known for its innovative fusion of Korean, Japanese, and French cuisine. The interior is chic and stylish, paying attention to every detail. Their "Seasonal Omakase Course" includes a variety of dishes such as abalone porridge, beef tail salt-grilled, seafood jeon, and bibin cold noodles. The theme of their cuisine is "food as medicine", offering a balanced course starting with appetizers like sea urchin and squid, followed by vegetables and meat. The seafood jeon is made with a unique twist using buckwheat flour galette, keeping the ingredients like scallops rare. Highly recommended for those who are not fond of spicy food. Overall, a new type of Korean restaurant that is worth checking out, with a great location and a cozy atmosphere.

NORURADA @norurada Course. Japanese, Western, Korean. An innovative restaurant that combines tradition and evolution. The atmosphere in the stylish space was very comfortable. By the way, the name Norurada apparently means "surprise" in Japanese. There were many dishes that tickled my curiosity, just as the name suggests. It just opened, and I'm excited to see how it will become even more interesting in the future. It seems you can reserve for private parties starting from 5 people. Let's all go together. Thank you for the meal. - What we had - Squid and Wagyu Beef Sashimi - Abalone Porridge - Seasonal Vegetables for Beauty and Health - Grilled Beef Tail with Salt - Sweet Potato Pork Possum - Seafood Pancake - Fruit Tomato and Watercress - Black Tongue Salad - Tied Chadolbagi with Kujo Green Onion and Homemade Sauce - Tamura Beef Sirloin with White Kimchi and Fresh Seven Spice - Bibim Noodles - Seasonal Dessert - Budget: Around 20,000 yen - Access: 5 minutes walk from Roppongi-itchome Station. #NoruraDa #노르라다 #JapaneseWesternKorean #Okawakame #PlateManActor #FirstCareerArchitecture #EatAnything #BagiCross #Chadolbagi #JellyfishBonbon #FossilTail #ScentedTail #LoveTail #SelfDisclosure #AkasakaGourmet #PortManActor #MeatLovers #WantToConnectWithPeopleWhoLoveKoreanFood #meat #wagyu #nofilter #PhotoGenicMeat #meatlover #meatstagram #meatporn #MeatManActor

I had an amazing dining experience at NoruraDA, which means "amazing" in Korean. This restaurant offers a unique fusion of Korean, Japanese, and Western cuisine. Located just a few minutes' walk from Roppongi Ichome Station, the restaurant has a chic interior with a black color scheme, and only 7 seats at the counter, creating a luxurious atmosphere. The two young chefs, one with a background in Japanese and yakiniku cuisine, and the other in French cuisine, prepared a seasonal omakase course for us. We started with a Yamazaki highball and Masters Dream cocktail. The dishes included Ao-ri squid and wagyu beef feh-feh, steamed abalone porridge, seasonal vegetables, grilled black cod, and more. Each dish was beautifully presented and bursting with flavor. The highlight was the beef tail salt-grilled, which was cooked for 4 days using 11 different spices. The meal was paired with a Chardonnay from France and a Junmai Ginjo sake. The experience was truly memorable, and I highly recommend this restaurant for a special dining experience.

I was invited by a friend on Instagram. Lately, I've been getting interested in spicy foods, and Asian cuisine has been catching my attention at events. The game I've been hooked on recently, as well as the setting of a drama, are from this country, so it seems like my focus is currently on this type of cuisine. The restaurant opened just this February. Here are some of the dishes I tried: - Beef tendon sashimi: Sweet and spicy, perfect with alcohol. The texture of the tendon is surprisingly chewy. - Angel shrimp with spicy sauce: Adorable presentation, like a rice bowl. The combination of avocado and shrimp is delightful. - Seasonal vegetable platter: Zucchini with sudachi dressing, crispy white corn, and a mix of flavors from cream cheese, spicy sauce, and nori. - Grilled ox tail with 11 spices: Tender and flavorful, pairs well with ox tail soup. - Herb-flavored raw beef: Topped with herbs like red sorrel, honey stevia, and shiso, offering a unique taste experience. - Grilled conger eel and burdock: A creative dish with a sweet sauce and a creamy texture from the burdock. - Grilled beef tongue and salad: Elegant and delicious, the salad complements the tender beef tongue. - Golden pork samgyeopsal: A refined dish with a refreshing taste, served with a spicy green chili. - Wagyu beef with onion and homemade vinegar sauce: A selection of harami and rib eye marinated in vinegar sauce. - White asparagus with black tangy sauce: Crisp asparagus with a tangy and slightly spicy sauce. - Honeycomb tripe: Soft and fluffy, with a refreshing taste similar to wasabi. - Wagyu sirloin with white kimchi: A 34-month-old female cow, offering a flavorful yet refreshing taste. - Yukkejang kuppam: A soup made with Kamisubi rice and a mild yet spicy flavor. - Seasonal dessert: Strawberry mousse with white wine and lemon jelly, served with a separate strawberry sauce. Overall, I found the experience at this Korean restaurant to be enjoyable and different from the usual barbecue and izakaya places. The high-quality dishes and elegant atmosphere made me appreciate Korean cuisine even more.

I have been curious about this restaurant for a long time because of its cool appearance and unique atmosphere! It is a creative Korean cuisine restaurant that combines tradition and innovation. I finally visited for the first time! ▽---------------------▽ ○ Name: NoruraDa ○ Tabelog rating: 3.47 (as of June 15, 2023) ○ 5-minute walk from Roppongi-itchome Station ○ Budget: ¥19,000 per person ○ Address: 2-22-11 Akasaka, Minato-ku, Tokyo Maple Event Akasaka 103 ○ Instagram: @norurada ○ Business hours: 17:00-23:00 *Closed irregularly *Credit card payment available △---------------------△ I visited for dinner on a Saturday. I made a reservation beforehand. 【Crowdedness】 There was one group of customers at 8:00 pm on Saturday. Since the restaurant only has 8 counter seats, I recommend making a reservation. 【Recommended Occasions】 For couples, business entertainment, families, special occasions 【Order】 ◆ Seasonal Chef's Course ¥16,500 → Changes with the seasons. It will be the summer course from July. 【Course Contents】 - Various dishes using seasonal ingredients such as marinated liver, angel prawn with soy sauce, seasonal vegetable platter, grilled oxtail, herb-flavored beef tartare, etc. 【Special Points】 1. High creativity in dishes: The dishes were a mix of Korean cuisine with a touch of Japanese and Western flavors, which was very impressive. The quality of the meat was exceptional. 2. Beautiful and elegant space: The restaurant's black-themed chic interior is very beautiful, stylish, and calming. 3. Attentive service: The staff were all friendly and provided attentive service, making the dining experience even more enjoyable. 【Overall】 I didn't have much experience with Korean cuisine, but I was impressed by the delicious food here! Each dish had a deep and complex flavor profile, unlike the typical Korean dishes. I had a delightful dining experience and felt happy. Thank you for the meal.

A modern and stylish Korean restaurant opened in February 2023 with a black-themed interior. The menu features innovative dishes that mix Korean, Japanese, and Western elements, including a variety of textures and flavors in each dish. The chef seems to enjoy creating the menu, offering a harmonious blend of softness, crunchiness, richness, and freshness in the dishes. The menu changes every three months according to the seasons, making it a place worth visiting again. The seasonal omakase course (spring) includes various dishes like raw beef, marinated shrimp, seasonal vegetables, grilled meats, and more. The restaurant is perfect for casual celebrations and the food is satisfying in both taste and portion size.

Roppongi/Akasaka, a new chapter in the history of Korean cuisine, "Norlada," a innovative kaiseki Korean cuisine where you can enjoy a mix of Japanese, Western, and Korean flavors. The name "Norlada" means "surprise" in Korean. This restaurant values the traditions of Korean food culture while offering new and innovative Korean dishes. It has become a popular spot recently among foodies. A friend made a reservation for us, so we visited the place. Today's course was the "Seasonal Chef's Choice." [Cheers] "Perrier" "Corn Tea" Friend: "Plum Wine Soda" [Sliced Beef Tripe] Cucumber and beef tripe marinated in a unique sauce that is sweet and savory, rather than the typical vinegar miso or sesame sauce. [Angel Shrimp Kanjangseu] Shrimp heads and shells removed, marinated in soy sauce to create a sticky texture, served on rice. Topped with avocado, paprika, and nasturtium for added flavor and texture. [Seasonal Vegetable Trio] "Kyoto Minuta Lettuce Ohitashi" Minuta lettuce in a Japanese-style dashi broth. "Ratatouille" Summer vegetable tomato stew in a Western style. "Maitake Mushroom and Cream Cheese" Maitake mushroom and cream cheese seasoned with Changja. These three appetizers represent a mix of Japanese, Western, and Korean influences. [Grilled Ox Tail with Salt] Ox tail is soaked in water for a day after prepping, then cooked the next day and vacuum-sealed. Seasoned with spices and salt before grilling. It takes a total of three days to prepare this dish. The meat is tender and juicy with a spicy kick. [Tail Soup] A clear and meticulously prepared tail soup. [Herb-infused Wagyu Beef Yukhoe] Wagyu beef yukhoe mixed with sweet honey steria, red sorrel, citrus flash, chrysanthemum, and shiso purple. Enjoy the blend of sweetness, bitterness, and aromatic flavors. [Eel and Burdock Root with Sichuan Pepper] Eel and burdock root seasoned with Sichuan oil, layered with white burdock cream sauce, simmered burdock, and burdock chips. A dish full of burdock's rich flavor. It's said that only Japan and Korea eat burdock root in the world. [Tongue and Salad of Black Wagyu Beef] The chef grills the tongue right in front of you. The grilled tongue is served in a salad with vegetables. The chef mentioned that in Korea, it is a healthy culture to eat vegetables together with meat, and they practice that here too. [Golden Pork Samgyeopsal] Super Golden Pork from Saitama Kawagoe. The freshly grilled pork is wrapped in homemade gochujang and spring cabbage, like samgyeopsal. The sweet fatty meat pairs well with samgyeopsal. Green chili peppers and garlic chips are optional. [Today's Selected Wagyu Beef with Onion and Homemade Vinegar Sauce] Today's selected wagyu harami is lightly cooked, then soaked in homemade vinegar sauce and served with plenty of onion slices. The vinegar sauce adds a refreshing touch to the harami. The spicy flavor and crunchy texture of the onion are excellent. [White Asparagus with Black Tongue Sauce] Hokkaido white asparagus sautéed in olive oil. Served with minced beef tongue and gochujang sauce, a luxurious dish. The white asparagus was juicy and delicious. [Hachinoko] Grilled hachinoko sandwiched between spring mountain vegetables like "Tsukimiso," red core radish, and turnips. Seasoned with white miso and local mustard. The spicy kick lingers on. [Wagyu Sirloin Steak with White Kimchi] 34-month-old Tamura beef sirloin. Quickly cooked, dipped in sauce, and enjoyed with water kimchi. The clean fat of the sirloin pairs well with the refreshing water kimchi. Water kimchi was created in Korea in an era without chili peppers and is known as a "drinkable pickled vegetable" with 20 times more lactic acid bacteria. [Yukkejang Kuppa] A bubbling kuppa soup with beef -

I love Korean cuisine so much that I go to Korea every year. I was looking forward to trying Korean cuisine in a course style this time. The location is near Roppongi Ichome. It is located on a quiet street, giving it a hidden gem feel. The restaurant has a chic interior with black as the main color. It is a counter-only restaurant. The dishes I had this time were: raw intestine, angel prawn with kanjang sauce, a platter of seasonal vegetables, grilled ox tail, herb-flavored wagyu beef, grilled eel with sansho pepper, wagyu tongue salad, golden pork samgyeopsal, selected wagyu beef, white asparagus with black tongue sauce, beef sirloin with white kimchi, and seasonal dessert. Overall, the flavors were gentle and the menu was carefully thought out with beauty and health in mind. The furniture was also very stylish! You can have the meat grilled right in front of you by the staff. The most impressive dish was the grilled ox tail. It was so tender that it easily fell apart with chopsticks. It seems to have been stewed and marinated in 11 spices before being grilled. It was such a unique dish that you wouldn't find in Korea. Another standout was the marbled wagyu beef ribeye, known as "maki." It had an unbelievably soft texture and was juicy. It was heavenly! Although it is a slightly fatty cut, the texture and flavor were amazing! While there were several grilled meat dishes, there were also plenty of vegetables and fermented foods, making it a cleansing experience for the body. I think it would appeal to women, and since the restaurant has a limited number of seats, it is easy to reserve for private events. The staff were also very friendly!