Udon and tonkatsu restaurant in Dongjak, Seoul: katsu three ways, Kosi

Is Kosi Isu Branch popular enough to have a wait?

Kosi Isu Branch (코시 이수점) was so popular that customers were already lining up at the entrance early. The neat storefront with its warm wood-tone interior caught the eye of passersby right away, and since the place has a great reputation as an Isu Station tonkatsu spot, the popularity made sense. While waiting my turn under the clean, stylish sign, I was full of excitement about what I'd eat today.

Entrance notice: Minsaeng Recovery consumer coupons accepted

Looking closely at the big notice at the entrance of Kosi Isu Branch, I found a welcome line saying Minsaeng Recovery consumer coupons can be used here. I'd been wondering which lunch spot ranks first in Dongjak, and according to the notice, Kosi is number one on Naver Place among 4,490 restaurants in Dongjak-gu! It also has 1,227 delivery reviews while keeping a perfect 5-point rating. Seeing that with my own eyes made me trust the food and service before I'd even tasted anything.

Is the inside of Kosi Isu Branch okay for dining solo?

The tables at Kosi Isu Branch are arranged neatly and efficiently, so coming alone didn't feel awkward at all. After the short wait, I walked into the lively restaurant, and the cozy, warm mood of the wood-tone interior put me at ease the moment I stepped in. The layout works just as well for groups, and I saw quite a few people eating solo at Isu Station. True to a Sadang-dong favorite, mealtime felt energetic and full of life.

The window seat and how to get there

Sitting at a cozy window seat at Kosi Isu Branch, I loved how the sunlight made the whole place feel brighter. Looking at the neatly set table, I could instantly see why this spot is so well known in Isu. It's a 1-minute walk from behind Megabox Isu, and also a 1-minute walk from Chongshin Univ. Station, so it's very easy to reach by public transport. I already want to come back^^

Kosi Isu Branch menu and how to order

Kosi Isu Branch specializes in handmade udon and tonkatsu. Reading through the menu slowly, I could feel the care put into every ingredient, and it's a solid lineup that more than qualifies as an Isu Station lunch spot.

Ordering was easy at the kiosk by the entrance. The menu pictures that came up on screen were all neat and appetizing, and I spent a happy while deciding what to try first. The payment system is simple and tidy too. If you decide on your order while waiting in line, you can start eating almost as soon as you sit down, which is really convenient.

Soon the bukkake udon (udon with concentrated broth poured over the noodles) and tonkatsu (breaded pork cutlet) I ordered arrived as a generous, neatly arranged set. As the line "Master's Noodles x Actor's Pick" suggests, the noodles, recognized by SBS's Master of Living, looked springy and chewy just from sight. It's a place praised by actor Kim Seung-su, so my mouth was watering before I even started. The tidy plating made me feel well looked after, and I was in a great mood before the first bite.

How was the tonkatsu at Kosi Isu Branch?

The tonkatsu at Kosi Isu Branch was the textbook texture: crispy outside, juicy inside. They say they hand-pound domestic fresh loin in the kitchen every morning. Maybe because it's fried in fresh oil right after you order, the crunchy coating was impressive. When I checked the cross-section, it was packed with juices, and the nutty flavor filled my mouth the more I chewed.

Its own sauce, salt and wasabi: the fun of three ways

The fun of the tonkatsu here is alternating between three seasonings: its own sauce, salt and wasabi. First I dipped it generously in the katsu sauce, and the deep savoriness blended with the meat and really woke up my appetite. Just a dab of salt brought out the meat's clean, rich flavor even more, and a little sharp wasabi on the side cleansed my palate nicely. Once I picked up my chopsticks, I couldn't stop. It was a delightfully delicious meal.

Inari sushi as a side

The piece of inari sushi (rice in a sweet fried tofu pouch) that came as a side at Kosi Isu Branch was clearly made with care too. It was prettily served on a clean plate and was perfect to nibble between bites of udon and katsu. The lightly seasoned, fluffy rice and moist fried tofu pleasantly stirred my appetite and made the meal richer and more varied.

How do you eat bukkake udon at Kosi Isu Branch?

The bukkake udon at Kosi Isu Branch comes with lemon slices, shredded seaweed and tempura crumbs on the noodles, and you pour the broth from a ceramic bottle over them yourself. Even before the broth went on, every ingredient looked so fresh that I enjoyed it with my eyes first. The noodles, kneaded from just three basic ingredients (salt, water and flour) and aged in two stages, looked special too.

I slowly poured the broth from the ceramic bottle over the udon noodles. They say Kosi's soy sauce is imported directly from Japan and carefully simmered, and the broth is made from Namhae anchovies and kelp bought directly from the source, and the depth of flavor did feel different. There's also 1 hour of free parking, so I could pour the broth and enjoy the meal at ease without worrying about the clock.

The chew of 48-hour Sanuki-style noodles

Taking a big bite of the udon at Kosi Isu Branch, I was surprised by how chewy it was. Perhaps because it follows the traditional Sanuki method over 48 hours, I could feel a springy bounce like the string of a finely tuned instrument. In Japan they say good noodles have "koshi" (firmness), and the moment I ate them I understood why this place is famous for Isu Station tonkatsu and udon^^

Is Kosi Isu Branch worth going back to?

Kosi Isu Branch says it makes its noodles by hand every morning from dough aged 48 hours, and throws away all leftover noodles at the end of the day. The staff's warm promise to serve guests with unchanging care came through in every dish. I plan to keep visiting often until it becomes the best handmade udon and tonkatsu restaurant in Dongjak. The address is 300 Sadang-ro, Units 126 and 127, 1F, Dongjak-gu, Seoul.