15-year-old restaurant that has been only known to a few people

Sukiyaki completed with hospitality

Sagakhaneul is a restaurant specializing in sukiyaki (Japanese dish prepared and served in a Japanese hot pot) that opened in 1998 in Munho-ri, Yangpyeong.

This restaurant run by three Kim siblings — Hae-ok, Hae-sun, and Hyeong-nam—was designed by architect Kubo Haruyoshi, the husband of Hae-ok, who is the eldest, and completed after two years of construction. The interior that gives an impression as both a traditional and modern house features a unique aesthetic sense. The wood used in the interior, slightly blackened, looks aged.

The restaurant has a spacious dining area, but it accepts only three reservations hourly so that the three sisters and brother, who are the servers, can wait on diners at each table. It takes about an hour to finish the course consisting of meat, vegetables and udon. The servers do not leave the table throughout the entire meal, simmering and serving food with much care. It has been 20 years since the restaurant opened, and except for a short period when it let customers serve themselves, it has maintained such service, to serve food when it tastes the best, appropriately done.

Looking at the servers' diligent but neat hands simmering food and placing it on your dish, you may also feel calm inside.

There is a rectangular brazier by the window through which you can see the garden. As the pebbles resemble those found in the Japanese traditional garden in Kyoto's Ryoanji Temple, the finely evened layers of cobbles in the brazier look like placid waves. During an hour of dining, your heart will find peace in this orderly atmosphere. In the restrooms of Sagakhaneul, you will be amazed by the splendidly polished floor, and again, impressed with the hospitality as warm as the meal.

 Sukiyaki is similar to shabu-shabu in terms of ingredients and eating style: Put various kinds of vegetables into boiling broth and dip sliced meat in this broth. Eat lightly simmered meat slices by dipping it in a whipped egg. The last dish of the course is udon.

 Throughout the entire meal, the servers will explain how to eat the dish and serve food after simmering it without leaving the table. Cinnamon snacks and cinnamon tea are provided as dessert.

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