The third restaurant specializing in "Sanggitang," a representative of the "medical food of the same origin," is the third branch of Irile in Fukushima, Osaka. The chicken is stuffed with glutinous rice, without chestnuts or ginkgo nuts, and simmered in a broth of ginseng, jujubes, wolfberries, and other ingredients, along with salt and pepper. The idea came directly from the owner's mother, the proprietress who opened Hanmi Ichi in Tsuruhashi (now Utsubohonmachi), and she was the first woman to obtain a first-class Korean national cooking license. She also came up with the idea of serving sanggi-yu, which generally requires seasoning before eating and is a hassle to eat, with the staff breaking it down in front of you without the need for seasoning. First, enjoy a la carte dishes such as kimchi, namul, and steamed pork with sake, and then finish with the nourishing ginseng jukdang to prepare your body.