Duck soup with a richly nutty perilla seed broth.

The duck meat is tender and comes off the bone easily.

Above all, the blanched minari eaten in the rich perilla broth is exceptional.

After finishing everything, if you add a bowl of rice to the remaining broth and simmer it until slightly reduced, almost like stir-frying, it becomes porridge-like — it's a real treat.

So an important point is that, for a half portion, you can get one broth refill.

If you're ordering two or more bowls of rice, don't refill the broth too early; I recommend timing the refill about 5 minutes before you start frying the rice to adjust the broth amount.