Pork cutlet restaurant in Seocho, Seoul: mixed katsu at Kosi Gyodae

Where is Kosi Gyodae Branch, and what are its hours?

• ⏰ Daily 11:00–20:30
• ✅ Reservations available via Naver
• 🛵 Delivery and takeout available
• 🚗 Free parking in front of the restaurant
• 🚃 234m from Gyodae Station Exit 14
• 📍 32 Seochodaero 48-gil, 1F, Seocho-gu, Seoul, South Korea

Gyodae Station, the sacred ground of office workers, has Kosi Gyodae Branch right in the middle of a street packed with restaurants. It's supposedly a tonkatsu and udon spot that was featured on the TV show Master in the House, so I went to try both this time.

Is there a wait on weekday evenings, and are there solo seats?

I figured Kosi Gyodae Branch would be packed at lunch on weekdays but quiet in the evening, so I went for dinner — but it was popular enough that there was still a wait! Lots of tables of friends dining together, but there's also bar-style seating that makes it easy to eat alone without feeling out of place.

Kosi Gyodae Branch menu and prices

First, the signature udon comes in two options — cold or warm. It's nice that you can choose the broth temperature, cold in summer and warm in winter.

For tonkatsu, there's pork loin, king shrimp, and cheese, plus a varied lineup of donburi rice bowls.

The sides — croquettes, vegetable tempura, squid rings, fried chicken — are all reasonably priced and good for a light addition.

- Menu info - Bukkake udon ₩9,000 Mixed katsu ₩14,500 Negi cream cheese croquette ₩3,500 Extra tonkatsu ₩6,000

Each table has sauce and sesame seeds. I poured the white sauce over the cabbage!

And at the self-serve bar there's pickled radish and kkakdugi (cubed radish kimchi), small plates, and even disposable containers — so if you have leftovers you can freely pack them up to take home, which is nice.

Mixed katsu, 14,500 won: fresh pork loin katsu and king prawn katsu

This is the mixed katsu set. Add ₩3,500 to this combo and you can also get kake udon with it.

The mixed set comes with one tonkatsu and one king shrimp katsu each. The overwhelming visual and golden-brown color make your mouth water just looking at it 😋

The pork loin is seriously huge in person too. They must change the oil often, because there's none of that distinctive stale-oil smell — just savory and nutty.

The loin katsu is so thick you really get to feel the chew. Apparently they pound fresh, domestic pork loin every day and fry it to order — it's savory, light, and the meat juices are moist and fresh.

Sometimes the sauce is so strong it drowns out the katsu's own flavor, but at Kosi even a generous dip doesn't overpower the tonkatsu — it just boosts the flavor, which I liked.

The mixed katsu also includes king shrimp! The shrimp meat is really plump, right? It's much bigger than the shrimp tempura you'd usually get. The batter is super crispy and it's definitely bouncy and delicious 👍🏻

Adding a bit of sharp wasabi here and there cuts through the richness.

Personally, dipping it in this salt brought out the tonkatsu's original flavor best — this was my favorite way to eat it.

Bukkake udon, 9,000 won: cold Sanuki fresh noodles

Next is the bukkake udon. Order it alone and you just get inari sushi with it; add ₩5,000 for the set and you get a full tonkatsu meal included.

The fresh noodles are made in the traditional 800-year-old Sanuki style, and they're really thick. With noodles this thick, you'd think you'd fill up fast.

You pour the separately served tsuyu broth over it. It's apparently simmered in-house using soy sauce imported from Japan, and the tsuyu isn't salty at all, so it's fine to pour in all of it!

I added all three of the grated radish, chopped green onion, and tempura flakes set as well.

The udon I've had before always had a rather bland texture, so it wasn't a noodle I particularly liked — but eating it at Kosi completely changed my mind. The Sanuki udon noodles are incredibly chewy and springy, on a whole different level from any udon I've had before 🤩 And having it cold makes it feel even more refreshing and chewier. I'll definitely come back to eat this again!

The pleasantly sweet inari sushi cleanses the palate nicely.

Sides compared: green onion cream cheese croquette vs extra pork cutlet

This is the negi cream cheese croquette I ordered as a side. It tasted exactly like you'd imagine with bacon, green onion, and cream cheese — I enjoyed it a lot.

I was curious how the side-menu tonkatsu would differ from the full-set one, so I ordered the extra tonkatsu. Unlike the full-set katsu, this one was softer, and the batter on the full-set katsu was crispier. It's good as a light addition while eating udon, but for taste and quality, I'll stick with the full-set katsu!

Is Kosi Gyodae Branch worth it for pork cutlet near Gyodae Station?

Tonkatsu is something you can get anywhere, so people's taste standards tend to be pretty leveled — but everything I tried here was delicious enough to make me curious about the rest of the menu too 😊 If you're looking for a good tonkatsu restaurant near Gyodae Station, I'd recommend Kosi Gyodae Branch~!