Suwon Japanese restaurant with rich Atsuatsu udon: Gyuen-dang

When we had to leave my older brother's cat at a veterinary hospital in Gwanggyo for a little while, we decided to eat nearby. He said he had never tried gyukatsu (Japanese beef cutlet), so without hesitation we visited Gyuen-dang Avenue France Gwanggyo Branch. We got to try tenderloin gyukatsu that melted softly in the mouth and savory striploin gyukatsu!

An easy-to-find location and parking at Gwanggyo Avenue France

Gyuen-dang Avenue France Gwanggyo Branch is in the Atti Zone on basement level 1. The parking garage is spacious, so the route can feel confusing, but after parking underground, I simply took the outdoor escalator up instead of navigating through the building—the entrance was right there, making it easy to find.

After our meal, they covered parking for a generous four hours, so there was plenty of time for a little shopping or a cup of coffee afterward. It is right in front of the Gyeonggi Provincial Government, Yeonmu Middle School, and Summit Place Gwanggyo bus stop, so searching for the stop is an easy way to get here too! Parking in zone D24 connects directly to the escalator in front, which kept the route nice and simple.

Japanese-style seating for solo meals through group gatherings

As I stepped inside, the clean, calm Japanese-style interior welcomed us. Most seats were set up as tables for four, and there were also counter seats facing the windows, so it looked comfortable for a solo meal too.

I liked that the tables were spacious and the chairs comfortable. Whenever we needed something, the staff responded quickly, which made the visit easy. We came in right at the 11:30 opening time, and before long it was full of diners—it is clearly a well-known Suwon restaurant.

My brother and I took a table at the very back, and I loved how quiet and serene it felt. With its neat atmosphere, it would suit a Gwanggyo date, a blind date, or a gathering.

Ordering tenderloin and striploin gyukatsu with Atsuatsu udon

Looking over the menu, I saw that alongside the signature gyukatsu, there were many neatly prepared Japanese dishes, including Brie cheese omurice, curry, and steak rice bowls. We chose one tenderloin gyukatsu and one striploin gyukatsu.

• Tenderloin gyukatsu ₩24,000
• Striploin gyukatsu ₩19,000
• Atsuatsu udon ₩11,000

While we waited for our order, I read the instructions on the table for enjoying gyukatsu and omurice deliciously.

Each seat is set with an individual brazier, and its heat is stronger than it looks. Grilling on the cast-iron stone plate kept the juices from escaping, sealing them in so the meat cooked moist and intact.

Striploin and tenderloin gyukatsu grilled on individual braziers

Our gyukatsu set meals arrived fairly quickly. The tray was neatly arranged with the beef cutlet, white rice, soup, cabbage salad, seasoned shredded radish, wasabi, salt, special sauce, and even Isigny butter.

My striploin gyukatsu had a thin, crisp coating and was lightly fried only on the outside. Its bright-red marbling was so clear that it immediately made my mouth water. The savory beef flavor was lovely, and the color was no joke.

The tenderloin gyukatsu also arrived neatly plated with the same clean set of sides.

My brother's tenderloin gyukatsu was cut noticeably thicker than the striploin. Its firm, distinct grain on the cut surface made me even more excited to try it.

For the first piece or two, we put it straight on the brazier without butter and enjoyed the meat's pure flavor. The texture was so tender that it melted away as soon as it hit my mouth, without any need to chew.

After that, we lightly put the Isigny butter on the grill and cooked the meat with its distinctive nutty flavor coating it.

Gyukatsu stays at its juiciest when you cook it for only about 15 to 20 seconds per side, to medium-rare or medium. Lift it off as soon as the redness on the surface starts to fade, and you get that proper contrast of a crisp outside and moist center.

A little sharp wasabi brought out the meat's rich fattiness without making it overwhelming. Its pungency was not too strong, so it was easy to add generously. With every chew, the striploin gyukatsu released a deeper beef aroma, and rich juices spread through my mouth with a burst of nuttiness.

Gyuen-dang's special sauce, said to be based on pickled ginger, had a unique charm: sweet and tangy with just the right saltiness. It added freshness without masking the ingredients, so it paired beautifully with the gyukatsu. Personally, my favorite combination was a light dip in the special sauce topped with wasabi.

I also tasted a piece of my brother's tenderloin gyukatsu. The tenderloin's lean-meat texture went well with the crisp coating. It was leaner and cleaner-tasting than the striploin, so I think it would suit anyone who prefers a lighter flavor.

The rich, clearly seasoned Atsuatsu udon broth

The Atsuatsu udon we added was a Japanese-style udon that really captured an authentic local feel. The bowl was generously filled with meat and carefully topped with grilled green onion and fried shiitake mushrooms.

Unlike typical Korean-style udon, the broth was extremely rich and distinctly seasoned. It seemed like a welcome soup dish for anyone who loves the deep, savory broth of Japan. The soy sauce umami and stock base were weighty, with the dense, accumulated savory saltiness distinctive to the original style.

Honestly, I had personally planned to settle the slightly rich gyukatsu with a cool, refreshing udon broth, but... it was not right for that, haha ^0^; Still, omurice or udon could be nice for children eating here or for anyone wanting something besides gyukatsu.

A lunch that stayed warm to the very last bite

Beef fat firms up as the meat cools, which naturally makes it less tasty, so I was pleased that the individual brazier let us keep grilling moist meat exactly to our preference until the end of the meal. The staff's kindness also stood out as they carefully changed the grill plates from time to time so they would not burn. From the signature gyukatsu to the side dishes that refreshed the palate, everything was satisfying, and we happily cleared our plates. It was a neat, dependable choice for lunch in Gwanggyo.