Haeundae Korean beef omakase course at Usiya, Busan

Korean beef omakase in Haeundae

Usiya Haeundae is a great beef omakase spot for an anniversary in Haeundae, where you can properly enjoy yakiniku-style Korean beef.

Usiya location and hours

It is on the first floor at 2 Udong 1-ro 38beon-gil, Haeundae-gu, Busan, and reservations are available. Hours are 17:00–01:00 the next day from Monday to Friday, and 16:00–01:00 the next day on Saturday and Sunday.

Usiya Haeundae is a short walk from Exit 2 or 4 of Haeundae Station, so it is easy to reach by public transportation.

The interior is centered on counter seating, with table seats available too, so it works well for different group sizes and occasions. The calm, cozy atmosphere also made it a lovely choice for a special day such as an anniversary or date.

Ordering the A Course for two

This place is known for Korean beef omakase, so lots of people order a course! We went with the most popular A Course (₩79,000) for two!

Usiya's A Course includes a variety of beef: yuk sashimi (Korean-style raw beef), beef tongue, sirloin, blade steak, brisket, hanger steak, and oxtail. They serve only Korean beef, and the marbling and color alone looked so appetizing.

They also sell Asahi draft beer! We immediately ordered one to have with the beef! 🍺

Yuk sashimi

We started with the yuk sashimi! I do not usually go out of my way for it, but this was different from the first bite! It had a rich, nutty flavor and tasted wonderfully fresh, so I really enjoyed it!

Beef tongue grilled by the staff

Another great thing here is that the staff grill the meat beautifully for you! The first cut they grilled was beef tongue, which was chewy yet tender, with a lovely nutty flavor. I was sad there were only four pieces... haha. But there was so much more meat to eat, so I held back lol.

Thick-cut tenderloin

Next came the thick-cut tenderloin! They wrapped mushrooms in foil and grilled them alongside it. We added a little wasabi to the perfectly cooked tenderloin, and it was not at all tough—just full of moist juices and so delicious!

Striploin with nutrient chive salad

The next cut was served thick, and the more I chewed, the more its rich beefy flavor came through. It was juicy too, and they cooked it just right: nicely browned outside and moist inside! It was especially good with the seasoned nutrient chive salad they served alongside. The chive salad was so tasty that we got a refill, haha.

My husband's favorite, hanger steak

My husband said hanger steak is his favorite cut! He exclaimed the moment he took a bite...!! lol. Its deep beefy flavor and chewy-but-tender texture came through so well, and the nuttiness grew stronger as I chewed—I could see why he loves it!

The best cut: brisket

The brisket was the best!! It had just the right balance of lean meat and fat, a texture that melted softly in the mouth, and a nutty flavor too... the best 👍 Its rich fattiness went incredibly well with the cold draft beer! 🍺

Eggplant and grilled blade steak

They grilled the blade steak with eggplant, and that eggplant really played its part!! It was thoroughly soaked in seasoning, so it was savory and full of umami, and it went so well with the meat. And the blade steak—what more is there to say? Tender, nutty, and packed with juices; we finished it in no time lol.

They also grilled zucchini and mushrooms here and there, which were perfect between bites of meat! The mushrooms were cooked moistly in foil, keeping all their juiciness, and alternating them with the beef made everything taste even better!

Oxtail meat and sukiyaki

The final meat was oxtail!! It was seasoned with soy sauce, so it was savory with a deep umami flavor—perfect as the last meat of the course. I have always liked meat on the bone, and the springy, nutty texture of the oxtail was totally my thing ><

Even with just the meat, we were already quite full, but the A Course was not over yet lol. Next came sukiyaki! It was meat cooked in a lightly sweet soy-based sauce, dipped into egg yolk. Savory and nutty, it was perfect with drinks. It was the kind of flavor that made us want soju, so we added a bottle too lol.

Pot rice and aged-kimchi stew

After the sukiyaki, pot rice and aged-kimchi stew came out too! The course was honestly more filling than I expected lol.

The aged-kimchi stew in particular was a jjageuli-style stew with a reduced, concentrated broth, and it was so good mixed into the pot rice. It was perfect as the final meal of the course.

They also gave us gim (roasted seaweed), and mixing the rice with the kimchi stew before wrapping it in gim was another treat! We wrapped up the course properly right through the end.

Dessert

Dessert was Excellent ice cream! 🍨 It is such a rare and pricey ice cream, so I could not believe it came as dessert... >< We finished deliciously, cleansing our palates with something sweet and cold.

If you want to properly enjoy beef yakiniku and charcoal grilling in Haeundae, I recommend Usiya, a good-value Korean beef omakase where the course runs from a range of Korean beef cuts to a meal and dessert!