Yeouido izakaya with lamb ribs: Nani Yeouido Branch

On the way to a family trip after work, I stopped by Nani Yeouido Branch near my wife's office. We ordered lamb shoulder rack and chadol ttanttan nabe for dinner.

How do you get there from Yeouido Station, and is parking available?

It is on the third floor of S-Trenue Building, right outside Exit 3 of Yeouido Station on Lines 5 and 9. I drove there, and the parking support for the building lot was convenient.

The hours listed in the original post are 5:00 PM to 2:00 AM the following day, Monday through Saturday, with last orders at 1:00 AM. It is closed on Sundays, and reservations and group visits are available.

What are the seats like for a quiet conversation?

There were several private room-style seats, while the large main hall had floor-to-ceiling windows with an open view. The view was not blocked by other buildings, so the window seats were nice; most guests at the time were seated by the windows.

It had a good atmosphere for a quiet conversation or a date over drinks. I did not get to see the night view this time, but I would like to enjoy the evening scenery with my wife next time.

What did we order, and how much did it cost?

The lamb shoulder rack was ₩43,000, and the chadol ttanttan nabe was ₩35,000. There was also a review event offering yogurt ice cream at the time, but our travel companions were waiting, so I left in a hurry and could not take part.

The basic bar snacks were fried geonbbang (hard bread biscuits) and seaweed. The seaweed was lightly sour and clean-tasting rather than salty, while the fried geonbbang was nutty.

How were the lamb shoulder rack and sauces?

The lamb shoulder rack came with three thick lamb ribs, cumin seasoning, and basil sauce.

For the first bite, I held the bone and bit straight into it. The meat was tender and flavorful.

The cumin seasoning felt less intense than what I usually have at lamb skewer restaurants. Even when I used plenty of it, it went well with the flavor of the meat.

I then cut it into bite-size pieces. It was crisp outside and moist inside, with little gamey smell. It was personally a doneness I liked.

I also liked that it came with basil sauce instead of mint sauce. I do not usually prefer lamb ribs with mint, but the basil sauce here paired well with the meat.

How spicy was the chadol ttanttan nabe, and what did it taste like?

The chadol ttanttan nabe was mildly spicy. The spicy broth worked well with the rich, savory fat of the chadol (thin-sliced beef brisket).

I ordered it expecting the combination of chadol and spicy broth, and after trying it, I liked it even more than I expected.

To my taste, it was close to chadol jjamppong soup with less richness and more of a Japanese feel. The broth had such deep flavor that I wanted to learn how to make it at home.

I was satisfied with both dishes, and the atmosphere for conversation stayed with me too. I had to rush because of the travel schedule this time, but I would like to return when I have more time.