Jinmi Sikdang specializes in soy-marinated crabs made exclusively from crabs caught in the West Sea. During peak crab seasons in June and December, they purchase crabs in bulk, rapidly freezing and storing them at -35°C. This process ensures that fresh and flavorful crabs are available year-round, with the use of female crabs adding an extra layer of taste to the dish. The soy-marinated crabs at Jinmi Sikdang are aged for three days in soy sauce fermented with Seosan ginger before being served. The meal comes with over ten side dishes, including gyeranjjim (steamed eggs), spicy crab stew, eoriguljeot (spicy salted oysters), and gamtae (seaweed), providing a rich variety of flavors. The restaurant is also a popular spot among celebrities and well-known figures.