Gongdeok Korean course restaurant lunch date for couples: Usu Lunch C

After days of rain, it turned into a gorgeous day with bright sun and clear skies. I hadn't had a proper lunch date with my husband in a while, so we visited a place I'd booked in advance. I'd been wanting to try a refined hanjeongsik (Korean set-course meal) somewhere quiet and formal, and this time we got the chance.

Usu at Gongdeok Station Exit 2: first impressions and the entrance

Usu sits right in front of Gongdeok Station Exit 2, on basement level 2 of the Lotte Castle President building. Walking in, I noticed the clean signage lit up in gold and the stone-wall interior right away. It's modern but calm overall, giving off the kind of upscale feel you'd want for a formal gathering or a special day — very much a Gongdeok food spot worth remembering. The lot has plenty of space, and 3 hours of parking are free with no limit on cars, so driving there was no burden at all.

Every seat at Usu is a private room — good for in-law meetings and family lunches?

Every seat at Usu is in a private room, and there's group seating available too. We were shown to our own private room, with calm gray walls and a stylish framed piece hanging on the wall — it made us feel well taken care of. Even the hallway leading to the room was nicely arranged, with arched design details and soft lighting setting the mood. It really did seem like a great fit for a meeting-the-in-laws lunch or a family gathering.

As soon as my husband stepped into the room, he said he liked how private and comfortable the separate space felt, and that it made it easy to focus on conversation.

What comes with Usu's Lunch C course, and the menu

Both the table and the entrance had menus laying out the lunch and dinner courses in detail. We had the Lunch C course, which comes with 80g of 1++ hanwoo (Korean beef) and includes a range of beef and seafood dishes. A sheet placed on top of the menu introduced Usu's signature dishes. Beyond the signature items, there's a range from Lunch A and B up to the dinner courses, so it looked easy to pick something to fit your taste or occasion.

Usu's table setting and corkage-free policy

Once we sat down, the table was neatly set with nutty barley tea, napkins, and spoons and chopsticks. Even the silverware had a luxurious texture, showing attention to the smallest details. There was also a highball information stand — since Usu is corkage-free, it seemed like a great idea to bring your own favorite wine to enjoy with the meal.

The dry-ice box of ingredients shown at the table

Before the course officially began, the staff brought out a wooden box with dry ice smoke rising from it, showing us the ingredients we'd be eating that day. Vivid red 1++ hanwoo, fresh abalone, shrimp, vegetables, and even caviar filled the box — the visual was really striking. Seeing the fresh ingredients with my own eyes first made me even more excited for the courses to come.

Starter at Usu: hanwoo and chicken porridge (u-gye jinjuk)

The first starter dish was u-gye jinjuk, a porridge made by deeply simmering hanwoo bone broth and chicken stock, served in a round, understated ceramic bowl. It was garnished delicately with nurungji (crispy scorched rice), shiitake mushroom, and asparagus, so it looked lovely too. Taking a spoonful, the rich broth's nutty flavor spread smoothly, perfect for gently warming up the stomach before the meal. Sipping it slowly while chatting with my husband made for an easy, clean start.

Three bite-sized dishes: bulgogi sandwich, scallop and clam, sweet shrimp gim-bugak

Next came three bite-sized dishes, neatly arranged on a round plate styled with moss, stones, and wood. The bulgogi sandwich, sweet shrimp gim-bugak (crispy fried seaweed), and scallop-and-clam dish were plated together like a piece of art — I couldn't not take photos. My husband was amazed at how pretty it looked, and the staff kindly explained the order to eat them in, which made the experience even more enjoyable.

Savory-salty bulgogi sandwich with truffle aroma

Of the three bites, I first tried the bulgogi sandwich, set on a small wooden log. Hanwoo bulgogi, mushroom duxelles, and truffle cream cheese were layered between brioche, and the crisp bread paired beautifully with the tender meat — the savory, salty flavor was memorable. My husband loved it too, saying the sandwich was really delicious.

Grilled scallop and clam in crisp brick pastry

Second, I tried the crispy brick pastry, elegantly placed on a twig, filled with grilled scallop and clam cream sauce. It had subtle sweetness from apple and onion, dusted with gamtae (seaweed) powder on the outside — striking to look at even before tasting. Biting in, the crunchy pastry gave way to a savory, soft filling, adding a fun change of pace mid-meal.

Crunchy and sweet: sweet shrimp with gim-bugak (fried seaweed crisps)

Last was the sweet shrimp gim-bugak, served on a white base. Fried abalone-innard rice and fresh sweet shrimp sat on top of grilled seaweed brushed with pollack roe, with a subtle hint of yuzu sauce, creating a really appealing contrast in textures. The moment I took a bite, the crispness of the gim-bugak blended with the sweet, chewy sweet shrimp, filling my mouth with umami.

A-grade shiitake mushroom and zucchini roll

Next was a dish plated neatly in a shallow green bowl with cream sauce. The golden-grilled A-grade shiitake mushroom, scored in a criss-cross pattern, had a tender bite and a hint of smoky char, and eating it with the generous peanut tofu-like sauce made it even richer. The zucchini roll beside it was packed with tofu and aged kimchi filling, soft to bite into — a composition that really lived up to Gongdeok's reputation as a food destination.

Abalone five-color gardenia noodles, the standout plate of the Usu course

Next up, the abalone five-color gardenia noodles were beautifully plated. In an upscale bronze-toned ceramic bowl, yellow gardenia-dyed fresh noodles came together with grilled abalone, bracken fern, and shiitake mushroom. The tender abalone and chewy fresh noodles worked really well together. Mixing the noodles and toppings thoroughly brought out the hidden nutty aromas of the seasoned wild chamnamul (aster) and black sesame julienned radish.

I picked up a generous chopstick-full and took a bite — the chewy abalone and springy noodles combined for a rich umami flavor that filled my mouth. The gamtae dressing and mustard-garlic sauce weren't too strong, keeping it light and easy to enjoy. My husband ate it happily too, calling it clean yet deep in flavor.

Sea bream pot rice: the lid opened for a preview before the main course

A staff member suddenly brought over a pot of rice to show us. The moment the lid came off, a fragrant aroma wafted out. Finely chopped scallions covered the bottom, topped with a large, golden-grilled piece of sea bream. The clean scent of scallions mixed with the savory rice hit the nose — and then, suddenly, they closed the lid again and took it away. It turned out this was just a preview: the sea bream pot rice would later be served individually in small plates alongside the main dish, and they were showing us what it looked like beforehand!

The moment I saw that pot rice, all I could think was: bring on the main dish already, haha.

Main course: 1++ hanwoo sirloin with a full Korean rice-table spread

And then came today's highlight — the 1++ sirloin hanwoo, grilled and served with a full spread. The vividly marbled sirloin came with grilled king oyster mushroom, zucchini, and paprika, plus a small dab of wasabi. The accompanying spread was just as refined, with a rich hanwoo seaweed soup, barley and chamnamul rice, and an array of side dishes — a hearty, satisfying way to round off the meal.

Grilling the hanwoo on a personal charcoal brazier

The sirloin was grilled right at the table on a personal charcoal brazier, which of course meant I had to film it. Along with the sizzling sound, the meat came out golden on the outside and juicy inside — picking it up with tongs and popping it straight into my mouth, it practically melted. The subtle charcoal aroma made every single piece feel new, even though it was the same cut of meat.

A lunch at Usu finished without a scrap left

Chatting with my husband as we ate, we somehow ended up cleaning every dish. I usually leave a little food when I'm full, but that day, feeling the care put into each and every ingredient, I ate every last bit. Looking at the neatly arranged tray with nothing left on the plates, I felt truly satisfied with the lunch. Thanks to the smooth service and the private room, ranking among the best Gongdeok food spots, my husband and I really got to enjoy being treated well in private.

Dessert at Usu and how to book

The dessert that closed out the course was corn ice cream drizzled with green tangerine cream sauce, plated with corn crumble and sponge cake. The nutty sweetness of the corn paired with the refreshing green tangerine cut right through the lingering richness from the meal, ending things on a happy note.

Usu is open year-round, so it's great for booking a weekend family gathering or a holiday meeting-the-in-laws event, and room reservations or inquiries can be made in advance by calling the store. On such a clear day, being able to enjoy such delicious food in a comfortable private room made for a truly happy day. Next time, I'd love to come back with my husband's parents for a Chuseok family gathering.

Who Usu is best for

• Anyone looking for a private, upscale room restaurant near Gongdeok Station
• Those who want to enjoy a refined hanjeongsik course and feel well taken care of
• Anyone scouting a Gongdeok food spot for a special occasion like meeting the in-laws or a family gathering
• Anyone planning ahead for a Chuseok holiday family gathering venue

Usu: address, hours and parking

• Name: Usu
• Address: 109 Mapo-daero, Lotte Castle President Complex B2, Unit 201, Mapo-gu, Seoul, South Korea
• Hours: Mon–Sun 11:00–22:00
• Parking: 3 hours free (no limit on number of cars)
• Seating: All private rooms, group seating available, corkage-free