# Friday date-night pork omakase near Magok Station: Don Tamguso

- By Daon (https://superchart.com/en/@euljiro-dusk-table/)
- Written Sep 16, 2026
- Local places › Restaurants › Gangseo, Seoul
- Sponsored: This visit was hosted, with the meal provided by the restaurant.
- English edition: https://superchart.com/en/@euljiro-dusk-table/donttamguso-magok-gabrisal-friday-dinner/
- Also in: [한국어](https://superchart.com/ko/@euljiro-dusk-table/donttamguso-magok-gabrisal-friday-dinner/index.md)

## In short

Don Tamguso is a pork omakase restaurant inside Botanic Park Tower 3 near Magok Station in Gangseo, Seoul. On a Friday evening, the dinner course at Don Tamguso ran from chestnut and cremini mushroom soup through prosciutto salad, shiitake lasagna, shio koji pork tenderloin, a Peking-duck-inspired gabisal (pork skirt) dish, a choice of risotto or burger, and panna cotta, with about 600g of meat per person. The shiitake lasagna and the tenderloin were the highlights, while the gabisal course is a slight hurdle for anyone who dislikes minari.

## Good to know

- **Course structure**: Soup - Salad - Lasagna - Main 1 - Main 2 - Select course - Dessert
- **Dinner meat portion**: About 600g of meat per person across the course
- **Weekday hours**: 11:30-21:10 (break 14:00-17:30)
- **Weekend hours**: 15:00-21:10, no break
- **Location**: Unit 128, Botanic Park Tower 3, 11 Magokjungang 6-ro, Gangseo-gu, Seoul
- **Parking**: Underground parking at Botanic Park Tower 3
- **Seating**: All bar-style counter seating
- **Reservations**: Reservations required

*as written by the visitor on Sep 16, 2026*

I'd heard Magok has a lot of nice-atmosphere date spots lately, so on Friday evening my boyfriend and I went to Don Tamguso for a Magok Station dinner date.

![Visiting Don Tamguso, a pork omakase restaurant near Magok Station](https://img.superchart.com/images/donttamguso-magok-gabrisal-friday-dinner/donttamguso-magok-gabrisal-friday-dinner-01-1e60o-966.webp)

It's reservation-only, so you can enjoy the course quietly — feels like it'd suit anniversaries or first dates too. For dinner, the dishes use about 600g of meat per person.

## Where is Don Tamguso, and where do you park?

![Entrance to Don Tamguso, unit 128 in Botanic Park Tower 3](https://img.superchart.com/images/donttamguso-magok-gabrisal-friday-dinner/donttamguso-magok-gabrisal-friday-dinner-02-3bokc-966.webp)

Don Tamguso is at 128, Botanic Park Tower 3, 11 Magokjungang 6-ro, Gangseo-gu, Seoul, South Korea, and you can park in the Botanic Park Tower 3 underground lot.

- ⏰ Hours: weekdays 11:30–21:10 (break 14:00–17:30) / weekends 15:00–21:10, no break
- 📍 Location: 128, Botanic Park Tower 3, 11 Magokjungang 6-ro, Gangseo-gu, Seoul, South Korea
- 🚗 Parking: Botanic Park Tower 3 underground lot

It's close to Magok Station, so accessibility was really great for a Magok Station dinner date.

## Inside Don Tamguso: all counter seating

![Don Tamguso's interior with its striking grid pattern design](https://img.superchart.com/images/donttamguso-magok-gabrisal-friday-dinner/donttamguso-magok-gabrisal-friday-dinner-03-1u65m-966.webp)

True to the name Don Tamguso, the sharp grid-pattern interior was the first thing that caught my eye.

The inside is entirely bar-style dachi seating.

You sit side by side instead of facing each other, which naturally made for a nice date atmosphere.

![Bar seating at Don Tamguso with a view of the chef cooking](https://img.superchart.com/images/donttamguso-magok-gabrisal-friday-dinner/donttamguso-magok-gabrisal-friday-dinner-04-xpboi-966.webp)

You can watch the chef cooking while you eat, too.

## What comes in the Don Tamguso dinner course?

Don Tamguso specializes in pork omakase.

![Guide to Don Tamguso's pork omakase course](https://img.superchart.com/images/donttamguso-magok-gabrisal-friday-dinner/donttamguso-magok-gabrisal-friday-dinner-05-nder2-966.webp)

![Table setting for the Don Tamguso dinner course](https://img.superchart.com/images/donttamguso-magok-gabrisal-friday-dinner/donttamguso-magok-gabrisal-friday-dinner-06-128mh-966.webp)

![Seating area before the course begins at Don Tamguso](https://img.superchart.com/images/donttamguso-magok-gabrisal-friday-dinner/donttamguso-magok-gabrisal-friday-dinner-07-wnty6-966.webp)

The course goes soup - salad - lasagna - main 1 - main 2 - select course - dessert. Let me walk through it with photos.

### Soup - chestnut, cremini mushroom and cream

First up was a soup with chestnut, cremini mushrooms, and cream.

![Soup with chestnut, cremini mushroom, and cream](https://img.superchart.com/images/donttamguso-magok-gabrisal-friday-dinner/donttamguso-magok-gabrisal-friday-dinner-08-1q98h-966.webp)

They said the mushrooms and bacon are strained through a sieve multiple times to get that smooth texture.

![Close-up of the smoothly strained mushroom soup](https://img.superchart.com/images/donttamguso-magok-gabrisal-friday-dinner/donttamguso-magok-gabrisal-friday-dinner-09-xbr3a-966.webp)

Just like they explained, the texture was really smooth, and it was a great opener.

![Soup topped with glazed walnuts](https://img.superchart.com/images/donttamguso-magok-gabrisal-friday-dinner/donttamguso-magok-gabrisal-friday-dinner-10-1ubq9-966.webp)

There were glazed walnuts on top, and they were so nutty and sweet — delicious. Eating nuts too felt like I was getting my nutrition in, haha!

### Salad - prosciutto with fruit

Second came a salad with dried persimmon, orange, apple, basil, and prosciutto.

It looked nothing like a salad — the visuals were unbelievable!

![Course salad with prosciutto and fruit](https://img.superchart.com/images/donttamguso-magok-gabrisal-friday-dinner/donttamguso-magok-gabrisal-friday-dinner-11-629xh-966.webp)

The dressing was tangier than a typical salad dressing.

![Close-up of the salad with tangerine, persimmon, and pear](https://img.superchart.com/images/donttamguso-magok-gabrisal-friday-dinner/donttamguso-magok-gabrisal-friday-dinner-12-1d555-966.webp)

The fruit was tangerine, persimmon, melon, and pear — all bright and refreshing. But the flower-petal garnish tasted a bit bitter! Heads up if you don't like bitter flavors.

### Lasagna - shiitake mushroom lasagna

![Lasagna with shiitake mushroom and white ragu](https://img.superchart.com/images/donttamguso-magok-gabrisal-friday-dinner/donttamguso-magok-gabrisal-friday-dinner-13-slgns-966.webp)

This lasagna has shiitake mushroom, white ragu, mozzarella, and a smoky sauce.

They showed us they were grating real truffle over it, haha. The pride in their voice when they said they make the sauce fresh from scratch every day really came through.

![A slice of lasagna topped with grated truffle](https://img.superchart.com/images/donttamguso-magok-gabrisal-friday-dinner/donttamguso-magok-gabrisal-friday-dinner-14-1x7ka-966.webp)

I normally never touch shiitake mushrooms, but why do mushrooms taste so good at a 'meat place'? The homemade sauce reminded me of Salisbury steak sauce, and it went so well with the lasagna — the truffle aroma hit as soon as the plate arrived, which made this dish totally my style.

### Main 1 - shio koji pork tenderloin

![Grilled pork tenderloin aged with shio koji](https://img.superchart.com/images/donttamguso-magok-gabrisal-friday-dinner/donttamguso-magok-gabrisal-friday-dinner-15-n4wt2-966.webp)

The first main was a grilled pork tenderloin made using 'shio koji,' a fermented Japanese seasoning.

![Plate of tenderloin cured with koji salt](https://img.superchart.com/images/donttamguso-magok-gabrisal-friday-dinner/donttamguso-magok-gabrisal-friday-dinner-16-wgakj-966.webp)

The tenderloin is aged with koji salt, which apparently gives it a well-seasoned flavor without turning too salty.

![Tenderloin finished with truffle oil](https://img.superchart.com/images/donttamguso-magok-gabrisal-friday-dinner/donttamguso-magok-gabrisal-friday-dinner-17-mmyhm-966.webp)

This dish also got a truffle oil finish, so the truffle aroma really came through.

![Don Tamguso's tender pork tenderloin, cooked to perfection](https://img.superchart.com/images/donttamguso-magok-gabrisal-friday-dinner/donttamguso-magok-gabrisal-friday-dinner-18-1dvsg-1200.webp)

Wow... honestly, if you ate it without hearing the explanation you might not even know it was pork — it was so incredibly tender. Not too salty, seasoned just right... I wanted more.

### Main 2 - Peking-duck-inspired gabisal (pork skirt)

![Gabisal dish inspired by Peking duck](https://img.superchart.com/images/donttamguso-magok-gabrisal-friday-dinner/donttamguso-magok-gabrisal-friday-dinner-19-lw2cd-966.webp)

The second main is a dish made with gabisal (pork skirt meat), inspired by Peking duck.

The sauce is fairly bold, and eating it with a minari (water dropwort) salad gives it a flavor close to Mexican or Brazilian food. They explained that mixing Korean ingredients with a Chinese cooking style ended up creating something Mexican-ish.

![Gabisal served with sauce, onion, and minari](https://img.superchart.com/images/donttamguso-magok-gabrisal-friday-dinner/donttamguso-magok-gabrisal-friday-dinner-20-c4bp8-966.webp)

The edges of the meat were very chewy, and the sauce + onion + minari combo felt fresh. But... for a minari-hating human like me, this dish did have a bit of an entry barrier.

### Select course - signature burger or barley risotto

![Select course choice between burger and risotto](https://img.superchart.com/images/donttamguso-magok-gabrisal-friday-dinner/donttamguso-magok-gabrisal-friday-dinner-21-15m09-966.webp)

This is the course where you pick either a handmade burger or a risotto. I usually love risotto and my boyfriend loves burgers, so we each picked what we wanted.

![Barley risotto topped with Wando abalone and fried banpungnamul](https://img.superchart.com/images/donttamguso-magok-gabrisal-friday-dinner/donttamguso-magok-gabrisal-friday-dinner-22-axmo5-966.webp)

On top of the barley risotto were Wando abalone and fried banpungnamul (glehnia root herb), sprinkled with a cheese called grana padano — first time I'd heard of that cheese.

It had a slight abalone-porridge feel but with a noticeable, satisfying barley texture, and the abalone and fried herb worked really well together. 👍🏻

The abalone especially was so chewy.

The burger had a house-made jambon lightly seared in Isigny butter, plus carrot rapé and fennel. It's more of a brunch-style burger — the jambon's buttery aroma came through nicely and the carrot rapé had good texture too.

### Dessert - panna cotta

Today's dessert was panna cotta, the Italian treat. It's sweetened cream set with gelatin, so it had a pudding-like texture. 🍮

The chef recommended eating it as-is without stirring.

![Panna cotta served for dessert](https://img.superchart.com/images/donttamguso-magok-gabrisal-friday-dinner/donttamguso-magok-gabrisal-friday-dinner-23-dcy01-966.webp)

It was nice how the milky ice-cream flavor of the panna cotta cleanly wrapped up all the meat dishes we'd eaten before it. Such a mood-lifting, sweet finish.

## Honest review of Don Tamguso: pros and cons

![Seating area after finishing the Don Tamguso course](https://img.superchart.com/images/donttamguso-magok-gabrisal-friday-dinner/donttamguso-magok-gabrisal-friday-dinner-24-14948-966.webp)

Pros: I think Don Tamguso's biggest strength is that it's not just grilled meat — the dishes come from a wide range of ingredients and cooking methods.

Cons: The chef used some fairly advanced vocabulary while explaining things, so there were a few parts I didn't quite catch, haha.

Recommended for: anyone looking for a great Magok date restaurant, planning a special-occasion dinner out, or wanting to try a new take on a pork tasting course.

## Where it is

- Don Tamguso (돈탐구소)
- 128, Botanic Park Tower 3, 11 Magokjungang 6-ro, Gangseo-gu, Seoul, South Korea
- 서울특별시 강서구 마곡중앙6로 11 128호
- 37.5609528, 126.8285658
- Google Maps: https://www.google.com/maps/search/%EB%8F%88%ED%83%90%EA%B5%AC%EC%86%8C/@37.5609528,126.8285658,17z

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