Grand Hyatt Steakhouse × JIRANJIGYO
A New Chapter in Fine Dining: Makgeolli Meets Hanwoo at Its Boldest

You've seen sake with steak.
You've had wine with wagyu.
But you've never had this.

On May 29, Taste SOOL: The First Sip presents its boldest and most exclusive experience yet: A full-course pairing dinner at Grand Hyatt Steakhouse, featuring four artisanal brews from JIRANJIGYO — a boutique brewery loved by Korea's top chefs.

This isn't a wine dinner.
It's not a sake night.

This is a fermentation-forward revolution in a glass.
And you are the first to experience it.

🥩 The Menu: Designed for Rarity
This dinner began with a question:
Why not Makgeolli?
Why not pair Korea’s oldest alcohol with the world’s finest ingredients?

The chefs at Grand Hyatt responded with a menu that centers on the impossible: A 36oz Korean Hanwoo porterhouse steak, sourced once from a private farm in Korea. This cut is rare even in Seoul — and nearly mythical abroad.

To complete the journey, the team added a seafood course — not for upsell, but out of pride.

This isn’t a menu for Instagram.
It’s a menu for memory.

🍶 The Pairing: Four Glasses, One Philosophy
Every glass poured tonight comes from JIRANJIGYO, a family-run, boutique brewery that follows one simple rule: Let nature lead.

They brew with only rice, water, and wild-fermented nuruk.
They filter nothing. They pasteurize nothing. These brews are alive. They grow their own figs — not to eat, but to inoculate their fermentation. Their fig orchard is also their nuruk lab.

Each bottle carries that signature: soft fig aroma, elegant acidity, and quiet magic.

These aren't liquors.
They're liquid time capsules — holding grain, yeast, and place in every sip.

👤 Guided by the Brewer This pairing dinner will be personally led by the head brewer of JIRANJIGYO, offering insights into each brew, their story, and how they were crafted to match every course.

🍶 Tonight's Pairings

1. No.3 Takju — Delicate. Dry. Deceptively Light.
   Originally developed in collaboration with a renowned omakase chef, this soft-bodied, feather-textured takju was designed for seafood — but tonight, it meets flame.

2. Yakju — A Favorite of Michelin Chefs
   Clear, floral, and subtly fruity, this elegant rice wine is beloved by Korea's fine dining chefs. Effortless with seafood. Radiant with grilled beef.

3. Soju — Impossible to Buy This soju isn't sold. It's shared. It takes five bottles of yakju to make just one bottle of soju — making this bottle exceptionally rare and unavailable anywhere else. Flown in just for tonight, it brings fig richness and rice clarity, finishing dry and clean. Not a palate cleanser. A closing argument.

4. Fig Brew — Dessert, Reimagined
   Made from orchard-grown figs fermented from the same soil that makes their nuruk, this velvety brew is paired with ice cream. Not for sweetness, but to layer texture.

Not a digestif. A fermented finale.

💡 Why This Dinner Matters
This isn't just a rare dinner. It's a declaration.

A 36oz Hanwoo steak — flown in just once.
Four traditional brews — nearly impossible to produce and transport.
A seafood course added not for margin, but for meaning.

And frankly:
At HK$6,680 per table (tax included) — approximately HK$1,680 per person — for a full-course hotel dinner with artisan Korean alcohol pairing, it's not an overpriced night. It's a first-time tasting of something the world hasn't seen.

Reservations are table-only, for one reason: Because the porterhouse demands it.

This is not just a culinary event.
This is a declaration that Korean alcohol belongs in high culture.

📌 Reservation Details
Date: May 29 | 7:00 PM
Venue: Grand Hyatt Steakhouse, Hong Kong
Experience: Full-course steakhouse dinner × Korean traditional alcohol pairing
Featured Brews: Four artisan brews from JIRANJIGYO
Reservation Format: Table only (4 guests per table)
• Smaller groups welcome, but full-table price applies
Inclusions: Food, drinks, service — one price, no surprises
Prepaid Only: No on-site payment accepted
Cancellation Policy: Non-refundable. Transferable only

✨ Your First Seat at the Table
This isn’t a one-time event. It’s the start of something. A new way to pair. A new way to taste Korea. A new seat at the table — and it begins here.

This dinner won’t show up on search results.
But you’ll remember who sat beside you.

Your first Steak × Makgeolli.
Be the first to taste it.