STICKET · STRAIGHT TICKET / FIRST DESTINATION · SICHUAN
A Straight Ticket into the taste and atmosphere of a place.
Our first destination: Sichuan, from Chengdu to Jeonpo.
LUNCH11:30
DINNER21:00
LAST ORDER · 20:30STICKET NOW · MENU & NEWS
New menus, kitchen notes and what is happening now.
Meet the newest side of Jikdal Sichuan here.
Chewy pork intestine and noodles with herbs and sprouts in a hot, numbing broth.
↗Find our newest menus and restaurant updates first on Naver Place.
↗A stock nurtured for over three years, finished with our house-rendered lard aromatic oil.
↗OUR STORY
STICKET = STRAIGHT TICKET
STICKET is more than one restaurant. It is a Straight Ticket into the atmosphere of a place—its food, aroma, light, music and energy designed as one journey. Our first destination is Sichuan. Jikdal Sichuan brings what we experienced in Chengdu straight to a red-lantern dining room in Jeonpo.
We went to Chengdu ourselves to taste, ask and document.
What we learned there reaches every plate we serve in Jeonpo.
More than heat: aroma, tingle, fermentation and balance.
OFFICIAL PLACE PICKS · NAVER & KAKAO
Four representative photos selected from our Naver Place
and Kakao Map pages—food, space, daylight and lantern glow.
PLANTED BY US · BAMBOO TERRACE
We selected the soil and planted each bamboo stem ourselves. It is not a decorative imitation of Chengdu's green alleys, but a living landscape that keeps growing with STICKET.
We prepare the space for the season so you can settle in comfortably on cold days.
Enjoy Sichuan flavours among green bamboo and a cooler, breezier atmosphere.
STICKET BRAND SPOT GUIDE
Every colour and object has a reason.
Look for these three details when you visit Jikdal Sichuan.
Our central colour takes its heat from Chengdu night markets and the wok flame. A sharp accent by day, it warms the entire room after dark.
Not a prop, but a living landscape growing with us. Its green gives the red room room to breathe and makes a comfortable seat in every season.
Chengdu's panda meets STICKET's playful side. Ink black and ticket-paper ivory give our vivid red a clear, graphic frame.
CHENGDU JOURNAL
WE WENT THERE
We visited, tasted and asked.
These are scenes from that journey.
OLD KITCHEN · CHENGDU
Sichuan flavour is not made by high heat alone. We watched the order in which spices open up and the patience behind each pot.
GAN JI FEI CHANG FEN
We sought out a beloved Chengdu bowl of feichangfen to understand the aroma, texture and depth that can only be learned in its own alley.
TASTE · ASK · NOTE · REPEAT
We did not want to merely copy Sichuan. We wanted to understand why it tastes right, then express that balance with Busan ingredients.
OUR CHENGDU FILM · PLAY WITH SOUND
Old kitchens, street bowls and the notes we carried home. Our first journey is the heart of STICKET.
WATCH THE FILM →THE STORY OF DONGPO PORK
At the heart of this dish is our master stock, nurtured for over three years. With every round of cooking, it builds deeper layers of meat and spice. We add pork jowl—a prized cut available only in small quantities from each animal—and our house-rendered lard aromatic oil for a rounder savoury fragrance and a lingering finish. The pork is then simmered, rested and slowly braised with dark soy, rock sugar and spices until the flavour reaches every layer. This is our premium line, shaped by what we learned in Chengdu.
PORT VILLAGE · A REAL RETURN
Actor Han Sang-jin, whom we first met at Port Village, later returned to visit Jikdal Sichuan. At the heart of that connection was our Sichuan Pork-Jowl Dongpo Rice Bowl—a dish made with enough sincerity to become a reason to come back.
CHOOSE YOUR HEAT
TWO WAYS TO SICHUAN
For selected dishes, choose a gentler Korean-style mala or the full local Sichuan aroma and tingle.
YOUR NEXT DESTINATION