Seongsu beef omakase for an anniversary date: Usiya's six-cut C course

I love beef so much that I'd had my eye on Usiya ever since I heard there was a great beef omakase spot in Seongsu. A special occasion finally gave me the perfect excuse to go.

Bottom line up front: the staff grill each cut themselves and serve it right at the peak moment, so I didn't have to worry about a thing and could focus completely on the flavor of the meat. Delicate plating plus meat that speaks for itself — anyone who loves beef will absolutely be satisfied here.

Where Usiya Seongsu Branch is and when it opens

Usiya is about a 10-minute walk from Exit 3 of Seongsu Station, tucked in a quiet alley just off the main drag.

It sits on the 2nd floor of a red brick building, so you head up the stairs. There's a yellow sign with Chinese characters right at the entrance, so it's easy to spot.

• Usiya Seongsu Branch / 3 Ttukseom-ro 9-gil, Seongdong-gu, Seoul, South Korea, 1st floor
• Tue–Fri 17:00–23:00, weekends 12:00–23:00
• Closed Mondays
• Reservations available via Naver Map and Catch Table

Inside Usiya Seongsu Branch: counter seats or table seats?

Inside, Usiya Seongsu Branch is built around an open kitchen surrounded by counter seating. Copper ductwork paired with wooden tables gives it that clean, proper yakiniku restaurant mood. At the counter seats you can watch the staff grill right in front of you, which makes it great for chatting quietly with a companion while you eat.

Further inside there are also table seats with illustrations of beef cuts painted on the wall. The lighting is low and the music kept restrained, making it a comfortable atmosphere for conversation with someone special.

The basic side dishes set at the table: tangy pickles and danmuji (pickled radish), spicy-dressed chive salad, wasabi, salt, and ponzu sauce. A perfect lineup to pair between bites of rich, fatty meat.

Usiya's menu: course or à la carte?

Usiya offers both course sets and à la carte ordering. The courses are divided by composition, and you can also order individual cuts à la carte, which makes it easy even for first-time visitors.

We wanted to taste a variety of cuts, so we went with the C course.

What comes in Usiya's six-cut C course

The six cuts we'd be eating today arrived piled on a wooden tray. The marbling was different and dense in each cut — honestly beautiful. The staff member walked us through each type of meat one by one.

• First, beef tongue
• Striploin
• Hanging tender
• Brisket flank
• Oxtail
• And finally, beef small intestine.

Nothing but all-star cuts gathered together..!

A grilling brazier with glowing red charcoal is set at the table. True to yakiniku's open-flame roots, the staff grill each cut on this brazier one by one.

1. Beef tongue

First up: beef tongue. Thinly sliced tongue is placed on the brazier and grilled until golden. Tongue is a dense cut that can easily turn chewy in the wrong hands, but Usiya's version had that appealing soft-yet-chewy texture.

Dipped in ponzu sauce, the bright acidity ties together the tongue's savory richness perfectly!

2. Striploin

Second: striploin. Grilled to perfection — golden on the outside, juicy medium on the inside. Just look at that beautiful cross-section... the Usiya staff are truly grilling masters.

Two pieces of the striploin were coated in a seasoned sauce and served alongside eggplant — the tender flesh practically melted in my mouth. The striploin's signature savory aroma combined with the sweet sauce and it truly melted away!

3. Top blade

Third: hanging tender, grilled together with mushrooms and zucchini.

The charcoal-smoked vegetables made a great garnish, and the hanging tender's doneness was excellent too — the grain was tender to bite through, with a wonderfully chewy texture.

4. Brisket flank

Fourth: the famously melt-in-your-mouth brisket flank. Lightly seasoned and grilled, served with kkwari-gochu (shishito-style peppers).

The fatty brisket flank was infused with a subtle seasoning that brought out its umami, and the crisp, crunchy peppers cut through the richness for great balance.

5. Oxtail

Fifth: oxtail. The distinctive chewy texture was fun to eat, and the tail meat's deep savory flavor filled my mouth. It was so tender it slid right off the bone with chopsticks!

6. Beef tripe

Sixth: beef small intestine. The chewy, slightly crisp texture typical of offal came with savory fat that seeped out, getting more delicious with every bite. It was cleanly prepped with no off odors — a total win for anyone who loves this cut!

How the course ends: rice, aged kimchi and dessert

After finishing all the meat, the closing meal arrives: a bowl of rice and stewed aged kimchi.

The stewed aged kimchi came loaded with generous chunks of meat — perfect as a side for rice. The deep tang of the aged kimchi mixed with the meat's savoriness, and piled onto warm rice it made for a hearty, satisfying finish.

The final dessert was pickled cherry tomatoes. Sweet and tangy, they cleansed the palate nicely.

Final verdict: is Usiya worth it for an anniversary meal?

Having each cut grilled tableside right at its peak moment let me focus entirely on the flavor of the meat, which was really satisfying. Getting to enjoy six different cuts evenly was a fantastic setup for any beef lover, and each cut had such a distinct character that there was never a dull bite. With low lighting and a quiet atmosphere, I'd also recommend it for an anniversary date or a meal with someone special. If you're looking for a proper beef Korean BBQ omakase in Seongsu, I strongly recommend Usiya.