Seoul Station gyukatsu, Sunday early lunch KakaoTalk waitlist: Ichigyu

Hi, this is Durumi :) I had something to do near Seoul Station on a Sunday lunch, so while I was there I stopped by a lunch spot I'd been wanting to try — Ichigyu. There are so many office workers around Seoul Station that good restaurants here stay busy not just on weekdays but on weekends too.

Busy even at Sunday early lunch: how the KakaoTalk waitlist works

Even though I came for Sunday lunch, the place was already bustling with customers — that's how popular it is. Luckily there was a table free, so we got in right away :)

When you're waiting, they call you via KakaoTalk, so you need to check your phone often :) On a weekday lunch this place must get packed with office workers.

You can check the menu simply from outside, too :) Even though it's a gyukatsu specialist, they also serve a wide range of Japanese dishes — steki, chapsteak, omurice, soba, curry and more.

The Ichigyu Seoul Station menu: basic, jumbo and set options

We ordered one gyukatsu and one steki. We went with the basic size, not jumbo. If you flip the menu over, there are also set menus — I hear a lot of people order those too. They sell beer in small glasses, so it seemed like a great spot for a quick daytime drink haha. I wanted a beer, but I was on cold medicine, so I stuck with water today :)

• Gyukatsu: the signature dish, crispy breading wrapped around juicy, tender meat
• Steki: grilled yourself on a hot brazier, with the fun of cooking it fresh

Inside Ichigyu Seoul Station: atmosphere and seating

Ichigyu Seoul Station Branch really has that clean, tidy Japanese-restaurant vibe. Walking inside, it felt cozy and well set up. Most tables were for two, with a few four-tops here and there. Even for a fairly early Sunday lunch, it was full of customers.

You grill the meat yourself on a cute little brazier — the heat is stronger than you'd expect.

The rice came out first. It's served in a big bowl so you can scoop out as much as you want into your own bowl.

Basic-size gyukatsu vs steki: the same sirloin two ways

We ordered the signature gyukatsu and the basic-size steki, one each :)

It came out as a full Japanese-style spread — neat, tidy, and really easy to eat.

Both dishes use sirloin. It was fun comparing how the texture and appeal of the same good-quality sirloin change depending on how it's cooked.

The steki came out on a brazier that was only lightly heated — it seemed to arrive about a minute after ordering. They bring it out really fast.

At first glance, the gyukatsu looked way more appetizing than the steki. But after actually eating both, I personally liked the steki more! I think I'd order steki again next time!

Side dishes and sauces served with the gyukatsu

Pickled cabbage, chili salt, and a house special sauce come with the meal, along with soup. That dipping salt is genuinely delicious!

What the gyukatsu tastes and feels like

Gyukatsu was trendy around when I was a freshman in college, and it's been hard to find lately, so running into it again here made me really happy :)

It really looked appetizing, and it felt on the thicker side.

We put butter on the brazier and laid the meat on top — gyukatsu on the left, steki on the right. The steki was relatively thinner than the gyukatsu, so it cooked faster and we could eat it sooner haha.

The butter smelled great, and it looked like it was full of juicy meat flavor. The outside was thin and crispy-fried, while the inside kept that fresh, rosy sirloin color — a visually great gyukatsu.

The gyukatsu's breading was very thin and crispy, giving a light bite when your teeth hit it. Meanwhile, the sirloin inside was so tender that the moment it was lightly cooked, it practically melted in your mouth.

Why the steki with salt was the better order

Nicely browned steki — the gyukatsu was great, but personally, the steki was the dish I ate with the most admiration. Like the gyukatsu, it's made with sirloin, but since it has no breading, you can fully taste the meat's natural flavor and texture. The rich juiciness that's characteristic of sirloin seemed to spread through my mouth much more intensely.

Adding just a touch of wasabi and salt brings out the meat's natural flavor best :)

Recommended for anyone who wants a clean, straightforward way to enjoy the meat's own flavor.

Nearly a full house by the time we left

By the time we finished eating and left, the place was nearly full — if we'd come even a bit later, we probably would have had to wait ^^; If you want to enjoy soft gyukatsu that appeals to all ages alongside a rich, savory steki, I recommend Ichigyu for lunch at Seoul Station :)