Gwangjin Japanese restaurant for cheese katsu sets: Kosi

Kosi Konkuk University Branch

Kosi Konkuk University Branch for when I crave cold udon

Kosi Konkuk University Branch, an udon specialist near Konkuk University, is where I go whenever I want cold udon. The hot udon is good too, but the cold udon is seriously chewy. They make their noodles in-house, and you can tell they take noodles seriously.

Word must have gotten around, because there can even be a wait, so you have to time your visit well. We deliberately arrived about 40 minutes before closing, but I was still surprised that nearly every table was full. The interior is spacious and tidy, and there is room for about two or three cars in front of the building. It is about a three-minute walk from Konkuk University Station.

How is the menu at Kosi Konkuk University Branch divided?

Kosi Konkuk University Branch, known for its udon near Konkuk University, was also featured on SBS's Master of Living for a noodle-making master. Each table has its own ordering system.

The menu is broadly divided into hot udon, cold udon, and tonkatsu, with variations based on the toppings. There are bukkake udon, tempura bukkake udon, zaru udon, zaru soba, chicken tempura udon, fish cake udon, kake udon, shrimp tempura udon, beef udon, and kitsune udon.

There are also tonkatsu, cheese tonkatsu, king shrimp katsu, half-and-half katsu, assorted katsu, gyudon (mild or spicy), kama bukkake udon, kama chicken tempura bukkake udon, and kamatama udon. Set meals include udon too, so they are great value. There is a wide range of side dishes as well.

Cold udon with shrimp tempura and inari sushi

The house-made cold udon at Kosi Konkuk University Branch is simply the best. We ordered the version that comes with shrimp tempura and kabocha squash. It also comes with inari sushi (seasoned tofu pockets filled with rice), making it a filling meal.

The noodles look chewy at a glance, and when you actually eat them, they have such a springy texture and taste great. Just pour in as much sauce as you want. The portion is generous, the seasoning is not overpowering, and the savory depth is so delicious. If cold udon is this good, next time I have to try the zaru soba made with nutty, clean-tasting buckwheat noodles.

The noodles have unbelievable bounce. If you want properly made udon, it is best to have it somewhere specializing in house-made noodles. There is a separate noodle-making area in one corner of the restaurant.

Crisp tempura and a filling spread

The crisp shrimp tempura is nutty and delicious too. Kosi Konkuk University Branch is also a great spot for fried food. The fried kabocha squash is sweet and tasty as well—crisp outside, soft and sweet inside. The karaage is delicious too, and you can order it as a side.

Since the set also comes with inari sushi, it is excellent value. Cold udon, inari sushi, and tempura! There is also bar seating where eating alone does not feel awkward, which is another plus. I recommend it to anyone looking for an affordable solo-dining spot around Konkuk University.

Cheese tonkatsu set with mini hot udon

Kosi Konkuk University Branch, a great udon spot near Konkuk University, also does delicious tonkatsu. We ordered the cheese tonkatsu, and it was loaded with cheese—seriously, they do not skimp. The cheese itself is the real deal.

It comes in four large pieces, along with cabbage salad and rice. Since we ordered it as a set, it also included mini hot udon.

One bite of cheese tonkatsu with the cheese stretching out. Dip it in sauce, add a little wasabi, but salt is what lets you taste its natural flavor best. The outside is crisp, the meat is tender, and the juices come through nicely. This cheese tonkatsu was the definition of crisp outside and tender inside. The cheese flavor is rich too.

The hot udon in its warm broth had the same springy, chewy noodles. The texture was great, the broth was great, and although I was full, I finished every last bit. It has been hot lately, so I keep craving cold udon, but when fall and winter start to arrive, I will have to come back for a proper bowl of hot udon.