Seongsu Japanese restaurant with bar-table teppan cooking: Oshi Black

While deciding on dinner near Seoul Forest, I visited Oshi Black Seongsu (오시 블랙 성수), a restaurant specializing in okonomiyaki and yakisoba. We ordered three dishes that day: King Ebi Mayo Oshinomi-yakki, omelet yakisoba with added Cheongyang peppers, and tori karaage. After trying everything, I came away feeling that this was not a place that relies only on flashy presentation—it pays close attention to the temperature of its teppan dishes, the condition of its fried food, and its service too. Keep it in mind if you are looking for okonomiyaki in Seongsu or planning a Seoul Forest date.

Oshi Black Seongsu location and hours

Oshi Black Seongsu is on basement level 1 of a building tucked inside Seoul Forest 4-gil. Walk down the stairs and the first thing you see is a space covered in guestbook messages and signatures left by visitors.

Name: Oshi Black Seongsu Address: B1, 22-18 Seoul Forest 4-gil, Seongdong-gu, Seoul, South Korea Hours: Daily 11:00–22:00 Last order: 20:50

What are the black-toned interior and bar tables like?

As its name suggests, the interior centers on black tones. The lighting was not too bright, creating a calm but tidy mood, and the space between tables did not feel cramped. There are regular tables as well as bar tables set in front of the teppan grill. Choose a regular table if you want to sit face-to-face and eat comfortably, or a bar table if you want to watch the cooking up close.

We sat where we could see the teppan, so we watched everything from the ingredients going on and grilling to the final sauces and toppings. It was genuinely fun to see several dishes come together at once on the large grill.

Each regular table also has its own heated iron plate to keep food warm. Finished okonomiyaki and yakisoba are placed on the warm plate, so even if you take your time chatting, they do not cool down easily before the last bite. Two people can sit side by side and watch the cooking, so it also suits a Seongsu date nicely.

Oshi Black Seongsu menu

At Oshi Black, the restaurant calls its okonomiyaki “Oshinomi-yakki.” There were many varieties, including Classic, Modern, Mentaiko, Goma Potato, Truffle Cheese, Ragu, and King Ebi Mayo, along with yakisoba, teppan-grilled dishes, and fried items. Here is what we ordered that day and the prices.

There was also a broad selection of drinks, including Kirin draft beer, highballs, sake, soju, and whisky. It looked like a place with plenty of options for anyone looking to pair teppan dishes with a light beer or highball in Seongsu.

King Ebi Mayo Oshinomi-yakki

The first dish that caught my eye was the King Ebi Mayo Oshinomi-yakki. It comes with plenty of sliced green onion and mayonnaise on top of the finished Oshinomi-yakki, layered with large fried tiger prawns. Seeing it made up close, I immediately understood why “King” is in the name.

The presentation was impressive, but above all, the fried prawns were in great condition. The coating was neither soggy nor greasy and stayed crisp, while the contrast between the thick prawns and the Oshinomi-yakki was really good.

It has mayonnaise and a rich sauce, but the generous green onion kept it from feeling as heavy as I expected. If I had to pick only one dish from that day to order again, I would choose the King Ebi Mayo first.

What happens when you add Cheongyang peppers to omelet yakisoba?

The omelet yakisoba contains pork belly, beef brisket, squid, and shrimp, all covered with a soft omelet. We added Cheongyang peppers, a Korean green chili with a sharp heat.

Yakisoba can sometimes become tiring after a few bites because the sauce is overly sweet, but I liked that the sweetness here was restrained. The flavors of the stir-fried noodles, meat, and seafood each came through rather than being buried under the sauce.

The omelet on top gently wrapped around the savory noodles, while the bright heat of the Cheongyang peppers cut through the richness now and then. It was not aggressively spicy; it simply left a clean finish, so adding Cheongyang peppers works well if you enjoy a little spice.

Tori karaage and carrot sauce

The tori karaage (Japanese fried chicken) we ordered as a side was better than expected too. The karaage was piled with shredded scallions and crunchy toppings, with a smooth carrot sauce underneath. The frying was well done: crisp outside and moist inside, with none of that characteristic chicken smell. Picking it up with the scallions reduced the oily feel, so I kept reaching for more.

At first, the karaage-and-carrot-sauce combination felt a little unfamiliar, but once I dipped it in, the sauce’s gentle sweetness went very well with the fried chicken. It was a nice way to enjoy familiar karaage a little differently.

Kind and attentive service

What stayed with me as much as the food was the owner’s kind service. When we ordered, they explained each dish’s characteristics and how to eat it in detail, and during the meal they checked whether we needed more water or pickles and refilled them first. Because teppan dishes arrive one after another, a meal can run long, but they thoughtfully took care of what we needed along the way, so we could eat comfortably. It may seem like a small thing, but that service made me feel well looked after throughout the visit.

Things to know before visiting

• Choose the bar table if you want to watch the cooking process; choose a regular table if you want to chat comfortably over your meal.
• Regular tables also have warming iron plates, so food stays warm until the end.
• The yakisoba is not overly sweet, and adding Cheongyang peppers goes well if you want some heat.
• Because teppan dishes are served sequentially, the meal may take a while.
• Last order is at 20:50, so check the time if you are visiting for a late dinner.

Who will enjoy it?

It is a good fit for anyone looking for an unusual dinner around Seongsu and Seoul Forest, those who enjoy watching food being prepared, people seeking photogenic dishes, anyone wanting beer or a highball with teppan food, and couples planning a Seoul Forest date.

Overall

Oshi Black Seongsu is memorable for the fun of watching dishes come together on the teppan, the table grills that keep them warm to the end, and the friendly service. The King Ebi Mayo had both striking looks and excellent fried prawns, while the omelet yakisoba was easy to eat because it was not too sweet. The tori karaage was also well fried without any unpleasant chicken odor, and its unusual pairing with carrot sauce stood out.

After a walk around Seoul Forest, it is a great match for a slightly special dinner or a Seoul Forest date where you can enjoy teppan dishes while watching them being made. Next time, I would like to sit at the bar table again and try another kind of Oshinomi-yakki with a highball.