Sangsu Station Japanese restaurant: how to eat ochazuke at Ochaya

Tired of eating pasta or meat every day around Hongdae or Sangsu, and craving something gentle on the stomach and neatly put together instead?

There are plenty of flashy restaurants near Sangsu Station, but surprisingly few options for a light, easy meal. I visited Ochaya Sangsu, a quiet spot that's great for solo dining if you're an office worker or student worn out by spicy food!

Ochaya Sangsu location and hours

Ochaya is located on the 2nd floor of 49 Wausan-ro 13-gil, Mapo-gu, Seoul, South Korea, an easy 3–5 minute walk from Sangsu Station Exit 4. It's open daily from 11:30 to 20:30, with last order at 19:50.

The alley is narrow so street parking is tough — I'd strongly recommend a nearby public parking lot or public transit. Part of the fun of a Sangsu food tour is wandering the alleys anyway!

The exterior has a tidy, cozy feel, like something you'd find in a small Japanese town. Instead of a flashy sign, the restrained mood gives you a sense of trust right from the entrance.

Apparently office workers from nearby fill the place at lunch, and couples looking for a quiet dinner come by in the evening!

A counter-seat vibe that's great for solo dining

Inside, Ochaya is mostly counter (dachi) seating wrapped around an open kitchen. You can watch the cooking process directly, which is reassuring hygiene-wise, and you really feel the expertise behind this Hongdae-area ochazuke specialist.

Rather than a loud atmosphere, it's calm music and focused eating — honestly the best setup for solo diners looking for a Japanese restaurant near Sangsu Station.

The clean interior already puts my mind at ease. There's also a note on how to eat ochazuke, which is worth a read :)

What I ordered at Ochaya

Ochaya's specialty is, of course, ochazuke — rice with warm tea or broth poured over it. Different toppings give each bowl its own charm, and the nutrient rice base makes for a well-balanced meal overall.

What I ordered was

Cod roe ochazuke Butanogakuni (pork belly)

— those two.

Cod roe ochazuke, starting with how to eat it

Ochazuke is a Japanese dish of rice with warm broth poured on top, but rather than pouring the broth in right away, you get more variety of flavor by first enjoying about half the rice, cod roe, and side dishes on their own, then adding the broth.

I started by enjoying the nutrient rice itself along with the cod roe on top — its nutty, clean flavor came through first. The salty, savory umami of the cod roe paired well with the rice, tasty enough to eat plain without any fuss.

The side dishes were also well matched to the nutrient rice, making this feel like a neat, satisfying meal on its own.

Adding seaweed on top brings extra nutty depth, and I kept reaching for spoonful after spoonful. The key point with ochazuke: eat about half, then pour in the broth!

After eating some of the rice, pouring in the warm broth gives you a whole different feel from before.

As the broth soaks naturally between the grains of rice, everything turns soft and moist, and the cod roe's salty flavor blends with the broth for a cleaner finish.

Refills on rice, seaweed, side dishes, broth

I liked that within a single dish, I could eat it two different ways — starting bibimbap-style with the toppings mixed in, then switching to ochazuke with broth partway through. And since not just the nutrient rice but also the seaweed, side dishes, and broth are all refillable, I could adjust everything to my taste.

How was the butanogakuni ochazuke?

Next up was the butanogakuni ochazuke. Butanogakuni is a Japanese-style slow-braised pork dish, and the generous chunks of meat on top looked pretty appetizing.

I'd expected the meat to be a bit firm, but it turned out surprisingly tender — soft enough to mash with just a light press of the spoon.

Scooping up the softly broken-down pork together with rice, the rich flavor of the meat and the clean taste of the rice came together naturally — every spoonful felt packed with flavor.

Since butanogakuni is also an ochazuke dish, it's best eaten the same way — about half first, then broth added afterward.

Once the broth is added, the rice turns even softer, and the meat blends with the soup for an even easier eat. The tender, mashable pork and warm broth work so well together — this is the ochazuke to go for when you want a filling meal.

Overall verdict on Ochaya

Both the cod roe ochazuke and the butanogakuni ochazuke I tried this time had their own clear appeal. Given the quality of the ingredients and the flavor, the price is entirely reasonable.

This is a must for any Sangsu food list, and it's probably the first place I'll think of on rainy days or when I'm craving warm broth. If you're looking to treat yourself to a thoughtful meal today, how about a warm bowl of ochazuke at Ochaya, near Sangsu Station?