Seongsu udon restaurant for solo dinner: tori-ten bukkake udon at Kosi

I got a little ambitious that day. After work I stopped by Lecel Bakery near Hanyang University Station to stock up on bread, and feeling good about it, I ended up crossing all the way over to Seongsu.

While looking for somewhere to eat in Seongsu, I went to Kosi Seongsu Branch, which has recently become known both as a Seongsu tonkatsu spot and for its udon. Turns out this place was even featured on SBS Life's Grand Masters, in the 'Noodle Rolling' episode back in June 👀

Where is Kosi Seongsu Branch? 115 m from Ttukseom Station Exit 6

Kosi Seongsu Branch is only 115m from Ttukseom Station Exit 6, so it's basically right there. I originally came here looking for a Seongsu tonkatsu spot, so I was curious about the tonkatsu too, but once I saw them pulling noodles in the open kitchen, my heart tipped fully toward the udon (˵• ̀⩊•́˵)

Handmade Sanuki noodles aged 48 hours

This place makes its own noodles. They're kneaded with just salt, water, and flour following the 800-year-old Sanuki tradition, then go through a first and second aging process before the noodles are finished about 48 hours later. There's a reason it ended up on Life's Grand Masters. I came here searching for a Seongsu tonkatsu spot and had no idea it was this famous for noodles.

What I ordered at Kosi Seongsu Branch and what it cost

• 🍜 Tori-ten bukkake udon (₩11,000)
• 🍤 Shrimp tempura (2 pieces / ₩4,000)

What comes with a bowl of udon

I was surprised the moment the table arrived. So many side dishes with the udon — the spread is really generous 🤍 Salad, inari (fried tofu pouch) sushi, pickled radish, and kimchi. For the cold udon there's also scallion, grated radish, and tempura crumbs! You can really tell the noodles are aged 48 hours — it's a different league from store-bought udon.

Why bukkake udon means pouring the broth yourself

Bukkake udon is the style where you pour the broth over the noodles yourself. It comes with a separate ceramic broth pot, and honestly, pouring it in already feels like half the meal is done (˵• ̀⩊•́˵)

Keeping the chicken tempura crisp on the side-dish tray

The chicken tempura here comes piled on top of the udon, but I really hate when tempura gets soggy, so I always move it straight over to the side-dish tray. Once it sits soaked in the udon broth the crispiness dies, so I take out one piece at a time as I eat — that way you can enjoy it crispy all the way to the end 🤍 Setting it aside kept it crunchy right through the last bite.

Pouring the broth in shallow and slurping the noodles down with it washed away a whole day's worth of tiredness 🍜

The salad also comes with what tasted like a yuzu dressing. Bright and citrusy — after eating oily fried food, this cleans your palate right up.

Shrimp tempura and inari sushi

Look at the size of that shrimp tempura... dipped in the sauce on the side, it's a real treat 🤍

And then the inari sushi — this was the masterstroke. The udon alone might leave you a little unsatisfied, but adding one inari piece filled me right up. I'd recommend dipping it lightly in the cold udon broth!

And of course, the obligatory thumbs-up shot

Verdict: is Kosi Seongsu Branch good for solo dinner near Ttukseom?

If you're looking for a Seongsu tonkatsu spot, or somewhere to eat solo around Ttukseom, I'd recommend Kosi Seongsu Branch.

• 800-year-old Sanuki-style handmade noodles, aged 48 hours
• Featured on Life's Grand Masters' 'Noodle Rolling' episode
• 115m from Ttukseom Station Exit 6, free parking for 2 cars
• Easy for solo dining and quick turnover
• Both udon and tonkatsu available, so pick whichever you like

Perfect for slurping down solo after work. Add it to your Seongsu tonkatsu list, and if you love noodles like me, start with the bukkake udon 🤍

And to wrap it all up... some cardio.