Japanese pub in Yeongdeungpo with lamb ribs: Nani Yeouido Branch

I met my husband in Yeouido after work for dinner and a drink. We went to Nani Yeouido Branch (나니 여의도점), an izakaya in the S-TRENUE Building. We spent our time over shoulder-rack lamb ribs and yakisoba.

Where is Nani Yeouido Branch?

The restaurant is on the third floor of the S-TRENUE Building at 37 Gukjegeumyung-ro 2-gil, Yeongdeungpo-gu, Seoul. It was inside a building arcade near the subway station, so it was easy to stop by after work.

At the time of the original post, the listed hours were 5 PM to 2 AM the following day, Monday through Saturday. Last order was listed as 1 AM, and it was regularly closed every Sunday. Reservations, group use, parking, and Wi-Fi were also stated to be available.

The entrance had wood décor and a neat sign. Even before going in, it felt cozy.

What was the setting like for dinner and conversation?

Inside, the atmosphere was calm and cozy. The lighting was neither too dark nor too bright, making it comfortable to talk over a meal.

From the window seats, I could look down on Yeouido's buildings and roads through the floor-to-ceiling glass.

There were also seats divided by partitions. They seemed well suited to having a drink in a somewhat more separate space with your group.

What food and drinks were on the menu?

The menu ranged from individual dishes to nabe (Japanese hot pot), fried dishes, stir-fries, and grilled items. We chose the shoulder-rack lamb ribs and yakisoba, both introduced as signature dishes.

There were several kinds of alcohol available, including sake and beer.

What did the yakisoba taste and feel like?

The yakisoba arrived first, topped generously with katsuobushi (bonito flakes). The flakes moved on the hot noodles, releasing a nutty aroma.

It came in a generous portion on the plate, and the noodles had a sheen.

The springy udon noodles came with crisp bean sprouts, chewy mushrooms, and meat. The sweet and savory sauce brought together the different textures of the ingredients.

Were the shoulder-rack lamb ribs tender?

The shoulder-rack lamb ribs came as three bones on a black iron plate. The fat sizzled on the hot plate and steam rose from it.

As I worked on them with tongs and scissors, the thick meat separated gently from the bone. They cut easily with the scissors, making them easy to divide into bite-sized pieces.

The exterior was crisply cooked while the inside stayed moist. The more I chewed, the more nutty flavor came through, and the accompanying chili pickles cut through the richness.

What were the two sauces served with the lamb ribs like?

The lamb ribs came with a red seasoning and a dark green sauce. The red seasoning seemed to be cumin seasoning, and its sesame seeds and spicy spices added savoriness to the meat.

The green sauce had a fresh, sweet fruit aroma that reminded me of pineapple or kiwi. I could not tell its exact ingredients, but to my taste, it softened the richness and distinctive aroma of the lamb.

Was there a review event during the visit?

There was also a notice for a review event at the time of my visit. The original post did not record the benefits or participation requirements.

The combination of tender lamb ribs and the fresh green sauce stood out most from this meal. The yakisoba also retained the textures of its various ingredients, and the soft lighting made it pleasant to have dinner and talk with my husband.