Sinsa izakaya with bar-seat charcoal robatayaki: Tatsu Robatasho

While looking for good restaurants near Sinsa Station, I visited the izakaya Tatsu Robatasho. I heard it's the second brand from Tatsu Hannam. The moment I walked in, I was totally overwhelmed by how upscale and distinctive the atmosphere felt. Apparently a lot of celebrities visit, and it's known as one of actor Kang Dong-won's regular haunts.

Tatsu Robatasho cooks with ingredients brought directly from Japan using the Hokkaido irori (robatayaki) method — it's fun just to watch. Reservations go through Catch Table or Naver Reservation!

Tatsu Robatasho 🍣 512-3 Sinsa-dong, Gangnam-gu, Seoul / Weekdays 17:00–24:00 / Sat, Sun 16:30–24:00 / Valet available, ₩5,000 for 2 hours

Inside Tatsu Robatasho: the bar seats facing the charcoal grill

If you're coming as a pair, I'd definitely recommend the bar seats. Watching the chef cook and each item get grilled over charcoal right in front of you made it so much more special. I kept taking photos.. it was just too good 💟

What we ordered at Tatsu Robatasho, and the corkage rules

Tatsu Robatasho has an incredibly wide menu — types of charcoal robatayaki, nabe (hot pot), fried dishes, and more. It also seems like a great spot for company dinners or business meetings.

Corkage is only available for reservations before 8 PM, up to 1 bottle ⬇️⬇️ Wine/sake at a hall table costs ₩30,000, wine/sake in a room costs ₩50,000, champagne ₩50,000, whisky ₩80,000.

We ordered the seafood platter and the spicy Korean beef hormone nabe.

The seafood platter: aged sashimi, scallops and standout plating

The platter comes loaded with high-end seafood — stone sea squirt, abalone, scallops, and seasonal sashimi. The plating is just gorgeous, right?

The sashimi was well-aged with a chewy texture, and the scallops were sweet and soft. The stone sea squirt and abalone were fresh with no fishy taste at all, making them a really satisfying pairing for drinks. Each piece had a different flavor, which made it great to enjoy slowly.

You all have to come here. The vibe is insane ㅜㅜ

ㅠㅠㅠ so delicious and so pretty 💟

Getting a live preview of our dish being made 🍣

Spicy but deep: the Korean beef hormone nabe, with udon noodles added

The nabe (hot pot) got richer the longer it simmered. It was packed with Korean beef hormone, giving it a savory depth, and the broth was spicy but more about umami than harsh heat — I couldn't stop going back for more.

Eating the chewy hormone with the vegetables made me want a drink automatically!

We also added udon noodles, and they were really good. Recommended!!

While eating the sea urchin platter (market price), watching it being made was also a work of art.. it's fun just to watch, so I snapped a photo

This is the charcoal-grilled kushiyaki, 6 kinds (4.0). The quality was insane. I'm planning to try that one next time haha

Everything looks great in photos and the atmosphere is just so good...

This is the shime sama hand rolls (3.2). The quality is really good, right? It felt like you couldn't go wrong with any item on the menu.

Worth a return trip: a Sinsa izakaya that feels like Japan 💟

If you're looking for an izakaya with great atmosphere in Sinsa, I really recommend Tatsu Robatasho. It's a great fit for dates, and just as fitting for a drink on a special occasion. The biggest draw of this place is definitely sitting at the bar counter and watching the irori-style cooking happen right in front of you. Atmosphere, taste, and plating — Tatsu Robatasho near Sinsa Station delivered on all of it.