Content table of contents
In Korean roast meat culture, beef often occupies the center of the right to speak, while pork belly mostly stays in the daily impression of "turning quickly on the roasting pan".
And "A little meat", a restaurant with a high rating of 4.8 points, chose a path that few people go-to make a complete set of pork dishes in the form of omakase, using set meal logic instead of a la carte logic to redefine the position of pork on the table.
This is my second visit, this time with my family, I want to confirmLast timeWhether the surprise can stand repeated verification.
#Korean Food #Pork Omakase #Be more meaty #Korean Barbecue #Seoul Cuisine
(Dining in June 2026)
Yug-Iljeom Menu Introduction and dining experience
The opening is not heavy on taste, but slowly open the taste buds with sweetness and dots.
Yellow sweet potato porridge
The set meal starts with yellow sweet potato porridge as an appetizer dessert.
This arrangement seems counterintuitive at first glance-the pork set meal should enter the world of fat and salty flavor as soon as it opens. Instead, the sweet potato porridge opens with a gentle sweetness that slowly allows the taste to enter the state.
This rhythm design actually reveals the chef's thinking about the whole experience curve: don't rush to make a move, but pave the way first.
Pork snacks three products
Ham with caviar, roast pork with sauce, ruby red kiwi ham
Among the three-product snacks, roast pork with sauce is the highlight of this round.
The performance of the meat quality is not only that the seasoning is in place, but that the raw material itself can be felt in excellent condition at the moment of entrance-this is something that the seasoning can't save, and it means that the food control itself is done solidly.
The matching ruby red kiwi fruit has a sweetness of 16 to 20 degrees, low acidity and no tongue biting. It is used in the matching of ham to bring out a little bit of playfulness, so that the whole will not only stay at the level of "safety brand", and it also predicts how this shop will deal with pork and others next.The combination of elements.
Noodles and shabu-shabu, cutscenes
Spaghetti Bolognese
This dish does not have many memory points, and it belongs to the part of the package where the functionality is greater than the surprise.
Shabu-shabu with sliced meat
Onions, mushrooms, and scallions are first boiled in the soup, and then thin pork belly slices are rinsed. The value of this dish lies not in the magnificence, but in the rhythm function-it is the transition before entering the barbecue stage, allowing people to feel another expression of pork from the soup.
After the thin-cut wuhua has been rinsed, the oil feels just right, and the mouth is not greasy. It gradually pushes the taste of the whole game from soft to rich. It is a smart midfield connection.
The real highlight is the set of Jiugongge that will make you get to know pork again.
If the first few courses are warm-up, this is the official home court of the whole game. The parts of the meat are served in sequence, from neck meat and pork belly to special parts, and even a control group of the same part and different varieties of pork appears.
The whole process is grilled and explained by the service staff. The heat, cutting, and sauce matching are all controlled by the store. Guests hardly need to do anything. They can completely focus on the action of "eating" itself.
The most fascinating and convincing thing about this paragraph is that it really makes people realize that the taste difference of pork is far greater than most people think.
Some parts are elastic and crisp, some are tender, some have a clear feeling of grease, and some have a more prominent aroma. Moreover, these differences are not theoretical descriptions, but they are truly eaten one by one.
The sauces for each part are also different, which means that this is not the mass production logic of "eating a lot of pork", but the detailed logic of "each part is presented in the most suitable way".
The detail worth mentioning is that in addition to the classic Korean kimchi and condiments, there are also roasted olives and peppers to match-this arrangement slightly jumps out of the framework of pure Korean roast meat and brings in a little more detailed Western-style catering thinking. I think it's the most coincidental in the whole experience.One of the details of thinking.
In addition, the store has prepared a small oven to keep warm, so even if you eat slowly, the meat will not cool down, so the pace of the meal becomes calm. This consideration may seem trivial, but it is an easy part of many butcher shops to ignore-bad meat is not the most common problem, it is the meat that cannot be eaten in the best condition.
The classic roast pigskin is also in the lineup, which is a plus for Korean roast meat lovers.
What's more special is that the small dishes interspersed in the middle are actually not supporting roles.
Pork sushi
Grilled pork is made into sushi, there are two types-pork slices with shrimp and pork pieces with sea urchin.
This combination sounds easy to worry about being abrupt, but there is no sense of violation when you actually eat it.
This is exactly what is impressive about this shop: it is not a cross-border for curiosity, but it really makes a sense of balance.
Pork burger + French fries
Salty and sweet pork minced pork hamburger steak, made into a mini size, with one or two French fries.
This dish is not very deep, but it is very pleasing and easy to remember. It is the kind of menu design that will make people smile.
Stewed sow pork neck steak
The pork neck meat is first roasted slightly in the outfield, then sent back to the back kitchen to finish, and finally served with carrot puree and Basamik vinegar.
The overall softness is in place, the kind of softness that knows that the heat is precisely controlled as soon as you eat it.
This dish is the best proof of the chef's cooking strength in the whole show-it proves that this shop is not just a solid meat-cooking technique, but truly has a complete cooking ability.
(Hospitality) Grilled pork strips with sauce
The pickled pork with soy sauce, which is extra entertained by the service party, is soft and tender, salty and sweet, and it is an intimate addition.
Pork soup rice
Pork soup rice, which is the end of salty food, is stewed only with pork, but it can show a sweet outline.
If you drink some wine in the middle, drink a bowl at this time, the effect of warming your stomach is obvious, and the whole experience will slowly fall to the ground.
Ice cream and mochi
The dessert paragraph is not as stunning as the pork dishes before, but it is an acceptable ending-its function is to smoothly close the whole scene, rather than creating another climax. This role positioning is reasonable.
Suitable for wine pairing
This time it is paired with the classic Korean shochu beer-shochu and beer.
This choice is pragmatic but also a bit conservative: in terms of the fineness of the entire set meal in terms of ingredient handling and cross-border experimentation, if it can be paired with a more three-dimensional sake or fruity natural wine, it should be able to make certain paragraphs (such as kiwi ham, pork sushi) more balanced.rich.
As a daily choice for Korean-style dinners, roast beer is better than atmosphere and intimacy, but in the dimension of "exquisite dining", there is indeed room for extension.
Personal feelings
The thing that touched me most about the meat is not that the pork is pompous, but that the pork is complete. It successfully allows people to eat different parts of pork, different heat, and different cooking forms in one meal, and really eat pork is not just the other side of pork belly. The whole process is baked on behalf of you, you don't need to do it yourself, and the environment is quiet and tidy. The whole scene is a very comfortable and tasteful experience.
At a price of 130,000 won/person, I think the completeness of the content and services is acceptable.
This is not the kind of roast butcher shop that only feels "so full" after eating, but a restaurant that will make people rethink "the original pork can be made like this" after eating. If you are looking for a pork restaurant in Korea that is not just traditional Korean barbecue, but more themed and memorable, I would be happy to recommend it here.
The only pity is that the meals have not changed much in the two meals. This kind of restaurant is particularly suitable for surprises for those who experience it for the first time.
Overall rating and cost
- ️️Rating: 8.5/10
Price: Package 130,000 KRW/person
Restaurant information
- address：Seoul, Gangnam District, Eonju-ro 172-gil, 56 2nd Floor, South Korea
- Reservation：https://www.catchtable.net/zh-TW/shop/61jeom
If there was a shop that could make you get to know pork again, would you want to give it a try?
Would you prefer to eat classic pie or this kind of pork omakase than traditional Korean grilled five flowers?
This meal is fully self-financed.
