Udon and katsu set upgrade near Seoul Nat'l Univ. Station: Kosi

A pork cutlet and udon craving I keep coming back to near Seoul National University Entrance Station — Kosi Seoul National University Entrance Branch.

What kind of restaurant is Kosi Seoul National University Entrance Branch?

Kosi Seoul National University Entrance Branch is a Japanese restaurant serving chewy cold udon and thick pork cutlets. Kosi, already known as a queue-worthy spot in Konkuk and Seongsu, opened a branch near Seoul National University Entrance Station. So I went to try the chewy cold udon and thick katsu — and I'd strongly recommend this Seoul National University Entrance restaurant, which wins over both kids' and adults' tastes.

How to get to Kosi, and is there parking?

Kosi Seoul National University Entrance Branch is just 1 minute on foot from Exit 5 of Seoul National University Entrance Station on Line 2, so it's very convenient. Parking is hard on weekdays and only possible for 1 hour on weekends or holidays if space allows, so I'd recommend visiting by public transport.

• 🏚️ Address: 466 Bongcheon-ro, 101ho, Gwanak-gu, Seoul, South Korea
• ⏰ Hours: 11:00–20:50 (break time 15:00–17:00)
• 🚗 Parking: Not available weekdays, available weekends and holidays

Kosi's storefront and interior

Kosi Seoul National University Entrance Branch had that distinctly cozy, tidy Japanese atmosphere. The space in front of the entrance was spacious, but by the time I left after eating, it was already crowded with people waiting.

The tables set up for 2 to 4 people weren't few, but the layout was organized for easy dining and movement, so it never felt cramped.

There were also tables for solo diners, which would work fine as couple seating too.

Kosi menu prices and the Naver review gift

The signature menu at Kosi Seoul National University Entrance Branch is the cold udon. It's the kind of Seoul National University Entrance restaurant you remember and revisit after just one taste, and beyond that there's hot udon, pork cutlet, donburi, and sides, so you can choose to your taste.

• Tori tempura bukkake udon ₩11,000
• Fresh loin half-and-half katsu ₩13,500
• Sanuki noodle mise udon ₩11,000
• Shrimp tempura udon (hot) ₩11,000
• Handmade katsu-don ₩11,000
• Fresh loin pork cutlet set ₩15,000
• Handmade cheese pork cutlet ₩12,500
• Tori tempura udon (hot) ₩11,000
• Beef bowl ₩10,500
• Karaage bowl ₩10,500

🎉 There's also a review event. Leave a Naver review and finish with a crispy, moist sweet potato korokke (croquette).

What we ordered: two dishes upgraded to sets

We ordered two dishes: the tori tempura bukkake udon set (₩16,000) and the half-and-half katsu set (₩17,000). The udon set adds pork cutlet, and the katsu set adds udon, so between the two of us we ended up tasting both udon and katsu.

Tori tempura bukkake udon set with pork cutlet

Since the udon is the signature, made with fresh noodles following an 800-year-old Sanuki tradition, I picked the tori tempura bukkake udon without hesitation the moment I saw the menu.

It comes in a wide bowl with just the springy noodles and crispy fried chicken thigh — you pour in the cold tsuyu sauce to taste and mix it yourself!

Normally the tori tempura bukkake udon only comes with one inari (fried tofu rice) piece, but upgrading to the set adds pork cutlet.

Half-and-half katsu set

I, on the other hand, went with the half-and-half katsu, centered on crispy, savory cheese and loin cutlet, and ate it as a set with added udon.

Being able to try both the freshly pounded loin cutlet and the cheese pork cutlet together made this a menu I'd recommend to katsu lovers.

The hot udon broth, cleanly brewed from anchovy and kelp, was refreshing and light.

Half a bottle of tsuyu or the whole thing?

Here's the bottle of cold tsuyu sauce. It looked like more than I expected, so at first I poured only about half — but pouring in the whole bottle was actually the right call.

Poured over the springy noodles, it looks like this!! The visual gets even more appetizing somehow. It was surprising that even when the cold tsuyu touches the crispy fried chicken thigh, it doesn't go soggy.

If you usually like cold udon, you absolutely have to try the tori tempura bukkake udon at this Seoul National University Entrance restaurant.

The toppings come in just the right single-serving amount, so it's easy to pile everything on and finish it all.

The tsuyu looks like a lot, but once you mix it into the noodles it becomes more of a light, moist style. Different from what you'd typically think of as cold udon, right? It's more like the noodles get soaked in the sauce, and it absorbs nicely into the springy noodles, so it's delicious right away.

I used to just skip places with a line. But after tasting this, I get it — places worth queuing for always have a reason. From the ingredient choices to quality, texture, and flavor, there's nothing about the udon or pork cutlet here that isn't satisfying.

Fresh pork loin katsu tastes best with just salt

Since it's made only with fresh loin, the outer coating is crispy while the inside stays moist and tender — good enough to eat with just a dip of salt.

Depending on your taste, you can also dip it in fresh wasabi, salad, or sauce for variety. It's great on its own, but I'd especially recommend enjoying udon and katsu together.

While I was busy focused on the katsu, I nearly forgot about the udon — but it still kept its springy texture. I personally love hot udon so much, I'll probably come back for it often as the weather cools down.

Final verdict on Kosi in Gwanak, Seoul

Kosi is a restaurant recognized on the Korean TV show "Master in the House" and praised by actor Kim Seung-soo!!

You can really taste the care that goes into simmering soy sauce sourced from Japan and hand-making fresh noodles following an 800-year-old Sanuki tradition. This is a Seoul National University Entrance restaurant well worth stopping by, especially as a family dining spot.