Gyukatsu, steak-don and cold soba for two in Wonju: Ichigyu Wonju

Today I visited Ichigyu, already a well-known gyukatsu spot in Musil-dong, Wonju. From the entrance alone, Ichigyu had a strong Japanese feel to it.

Location and hours of Ichigyu Wonju

• Map: 47 Neungnadong-gil, 1st floor, unit 105, Wonju-si, Gangwon-do, South Korea
• Hours: 11:30 - 21:00 (break time 15:00 - 17:00)

Ichigyu has a standing sign right outside the door, so you can check what's on the menu before you even walk in.

Vibe and seating — good for dates, solo diners, and families

Inside Wonju's go-to gyukatsu spot, the interior was a warm, cozy wood-toned space. Tables near the front are for two, and the ones further inside seat four — a nice, intimate setup for a date or a solo meal.

There were baby chairs set up inside too, so it looked like an easy place to bring kids along.

Three dishes we picked for two

The menu on the table laid out the set options along with tips for enjoying Ichigyu's gyukatsu at its best. To try a good spread, we ordered three dishes: gyukatsu, steak-don, and cold soba & shrimp tempura!

They give out free shrimp tempura for receipt reviews, so join in and try a bit of everything!

The origin labeling was displayed clearly and transparently, so it was easy to check.

After ordering, the first thing to arrive was freshly cooked rice in a traditional Japanese wooden hitsu bowl. Knowing the rice was refillable made me feel full before I'd even started eating.

Gyukatsu, steak-don, and cold soba & shrimp tempura were all set out quickly. Two of us ordering three generous dishes meant the table was piled full.

Cold soba first, with tsuyu broth and shrimp tempura

We started with the refreshing cold soba. Noodles go soft fast, so you've got to eat them first — you know how it is — and I loaded in all the wasabi, grated radish, and chopped scallion that came with it, to my taste.

Ichigyu's cold soba comes with a rich, savory tsuyu broth spiked with sharp wasabi — the broth alone was delicious. Paired with the crispy fried shrimp tempura, it was a perfect match.

Gyukatsu grilled over a mini brazier in melted Isigny butter

Now, on to the gyukatsu proper.

On the mini brazier fitted with a specially cast grill plate, we melted the premium French Isigny butter that came with the dish. Once the plate was hot, we laid the gyukatsu on top and grilled it sizzling and golden.

The outside was thin and crispy, while the inside picked up the richness of the Isigny butter — so nutty and delicious. Dip it lightly in wasabi and the accompanying sauce to cut through any greasiness, and paired with the cabbage pickles it's fantastic. The cabbage pickles here are worth talking about on their own.

Steak-don: beef lightly grilled, then served over rice

The beef piled onto the steak-don also went briefly onto the mini brazier, grilled to taste. The meat was so tender it practically melted in your mouth, and it made me think of my son at school — I wish he'd been there to enjoy it with us.

Piled onto seasoned rice with tender beef and a touch of wasabi, it made a genuinely delicious donburi (rice bowl). With proper gyukatsu and steak-don, plus the fun of grilling it yourself over a personal brazier, how about a meal at Ichigyu Wonju?