Free corkage at a Seongsu gyukatsu restaurant, dinner date: Gyuen Dang

Gyuen Dang Seongsu Main Branch, a Japanese restaurant great for a Seongsu date

• Location: 10 Yeonmujang 7ga-gil, Seongdong-gu, Seoul, 2nd floor
• Hours: Weekdays 11:00–21:30 (break 15:00–17:00) / Weekends 11:30–22:00 (no weekend break)
• Parking: Not available
• Corkage available (free)

Where is Gyuen Dang Seongsu Main Branch, and what is the room like?

I was craving gyukatsu in Seongsu, so I visited Gyuen Dang Seongsu Main Branch, a well-known gyukatsu spot. It's about a 4-minute walk from Exits 3 and 4 of Seongsu Station, so it's pretty accessible. I went in the evening, and I'd highly recommend it as a Japanese restaurant for a Seongsu date ☺️

Gyukatsu and omurice are the signature dishes, and everything comes out as a neat, tidy Japanese set meal, so it's a good spot for both lunch and dinner.

The restaurant is on the second floor of the Got It building, so you just follow the stairs up. The sign is big and easy to spot, so even on my first visit I found it without any trouble :) This place can have a wait, so if you have a set schedule, I'd recommend booking through Catch Table.

Inside, wood tones and cozy lighting make for a comfortable dining atmosphere, a good fit for either lunch or dinner.

A personal charcoal grill built into every table

What caught my eye most was the personal charcoal grill set up at every table..! You grill your gyukatsu yourself to your liking, which adds a whole extra layer of fun to the meal. Watching each piece of meat cook away on your own little grill felt like a bit of cozy fire-gazing right at the table, haha

If you take part in the review event, they give you a free mini okonomiyaki, so keep that in mind!

Gyuen Dang Seongsu menu and prices

Here's the menu at Gyuen Dang Seongsu Main Branch, a great Japanese restaurant for a Seongsu date. The signature dishes are tenderloin gyukatsu and striploin gyukatsu, but there were plenty of other options too besides gyukatsu, like brie cheese omurice, steak-don, and tsukune-don. We were curious about the difference between cuts, so we ordered one tenderloin and one striploin.

📋 Ordered — Tenderloin gyukatsu (₩24,000), Striploin gyukatsu (₩19,000)

There was even a guide for how to enjoy the gyukatsu best: grill the meat on the hot plate, add butter to bring out the flavor, then pair with wasabi, salt, and the house special sauce. With the eating method laid out this clearly, it was easy to enjoy even on a first visit.

What comes with the tenderloin and striploin gyukatsu sets

Our tenderloin gyukatsu and striploin gyukatsu arrived. Placing them side by side, the difference in appearance was clear right away. The tenderloin was plump and thick, while the striploin was relatively long and slender. I was curious how much the texture and flavor would differ between cuts of the same gyukatsu :)

How long to grill with Isigny butter: 15-20 seconds per side

Once the tenderloin and striploin gyukatsu are on the grill, add about a quarter piece of Isigny butter to bring out the flavor. The butter is genuinely essential ⭐️⭐️⭐️⭐️⭐️ It instantly brings out a rich, savory flavor..! It tastes completely different from eating it plain, so I really recommend trying it with the butter — grilling each side for about 15–20 seconds is just right. Since each table has its own grill, you don't have to cook it all at once; you can grill just as much as you're about to eat, so it stays warm, which I really liked.

While it was grilling, we had the salad and the miso soup — in Japanese cuisine, the soup is really something you can't skip 🤔

Wasabi, salt or the house sauce: which pairing wins?

Once fully grilled, I tried the gyukatsu with wasabi, then salt, then the house special sauce in turn. With wasabi, the meat tasted clean and refreshing; with salt, you could really enjoy the meat's own flavor. Dipping it in the house sauce added another layer of savory richness, so the same gyukatsu ended up tasting like several different dishes.

Tenderloin vs striploin gyukatsu: what was the difference?

The difference between the tenderloin gyukatsu and the striploin gyukatsu was quite clear. The tenderloin was on the thicker side, so the first bite had rich, juicy meat, and grilling it briefly on both sides left the outside warm while the inside stayed moist, showing off the tenderloin's signature soft texture. The striploin was cut longer than the tenderloin, making it easy to grill piece by piece, and thanks to the marbling it had a savory umami flavor with a soft texture as well. If tenderloin wins with its thick, juicy bite, striploin's charm is its savory richness! It's a difference you'd never notice eating just one, but going back and forth between the two made it obvious 👌

Maybe it's just my personal taste, but I found the tenderloin tastier, and grilling it with butter was my favorite way to eat it. With so many sauce options, I never got tired of it right to the end. Between the fun of grilling it yourself and comparing the different cuts, the meal turned out to be even more enjoyable. If you're looking for a good-atmosphere gyukatsu spot in Seongsu, I'd recommend Gyuen Dang Seongsu Main Branch :)

Key points on dinner at Gyuen Dang Seongsu

• A great Japanese restaurant for a Seongsu date, 4 minutes on foot from Seongsu Station
• Each table has its own grill, so you can eat it warm, cooked exactly how you like
• Recommended to order one tenderloin and one striploin to compare texture and flavor by cut
• Enjoy the gyukatsu multiple ways with butter, wasabi, salt, and the house sauce
• Cozy atmosphere great for a date; booking through Catch Table is recommended