SowanaA Hanwoo House in Itaewon & Hannam, a Beef Course Grilled Cut by Cut

Tasting hanwoo cut by cut, side by side

The number of cuts and the price change with the set. Cuts with different grain and fat — skirt, flank, sirloin and the like — come out in order. Eating them back to back in one sitting, you end up comparing how the chew, the richness of the fat, and the beefy aroma differ from cut to cut.

Because each piece comes slowly, one at a time, you check the taste rather than rush. It's a seat where "hanwoo," which you'd lumped together as one thing, gets seen again as separate cuts.

What it looks like

A single piece sits on a black plate laid with a bamboo mat. The thick-cut hanwoo is browned a deep brown on the outside, and when cut through the inside is a moist, vivid red-pink. Beside it lies a clove of garlic grilled in its skin. In the background you can see a wooden lattice screen, and on the table behind are a plate of raw meat, a purple vegetable and a white lump on a skewer.

Menu words

• Hanwoo is Korea's native beef cattle, known for its marbling and flavor
• A cut-by-cut course presents the different cuts of beef one piece at a time
• Charcoal-grilled means cooked directly over charcoal

Grilled and served to you

Behind the counter, staff grill each piece over charcoal, bring it to the right doneness, and serve it one at a time. You don't have to mind the grilling, so it's easy to eat while talking or having a drink.

The cooking differs a little by cut. Some are grilled with just salt; others are marinated first. Vegetables — cabbage, shiitake, garlic — are grilled on the same fire and served alongside.

A quiet, clean counter

A dark-wood counter with lattice screens. It's a calm seat rather than a loud grill house, and with little smoke or smell, there's less worry about it soaking into your clothes.

The clean space lifts the taste one more notch. Dinner that isn't heavy, but is done properly — the kind of seat where a glass of wine comes to mind on its own.

For visitors

• Hanwoo is a native Korean breed of cattle, known for its marbling and aroma. This place lets you taste it as a course by cut.
• Staff grill each piece over charcoal to the right doneness and serve it one at a time. You don't need to know how to grill.
• Not spicy. You eat it with salt or a sesame-oil dip.
• The price depends on the set (number of cuts). Check whether booking is possible, and the prices, before you go.
• It's around Itaewon and Hannam — close to Itaewon and Hangangjin stations on subway line 6.

Booking, price, and who it's for

Booking — it's counter-focused with limited seats. You can book via Naver or CatchTable, and booking ahead is the safe move.

Prices · sets — 5-cut set ₩49,000, 7-cut set ₩69,000, chef's special ₩99,000 (as of Sep 2026). Check a set that fits your budget in advance.

Hours · closing day — 11:30 AM–10:30 PM (last order 9 PM), no regular closing day, as of Sep 2026. Prices and hours can change, so confirm on the map or their social media before you go.

If your trip also takes you to Hongdae on a different day, Roofcatme Cat Cafe, Hongdae is another spot I visited elsewhere in Seoul — it's not close to Itaewon, so plan it as a separate outing.

• ✅ Anyone who wants to eat hanwoo cut by cut, comparing as they go
• ✅ Anyone who wants to leave the grilling to someone else and sit back with conversation and wine
• ✅ Anyone who dislikes meat smell in their clothes — it's relatively clean
• ✅ Anyone who wants to properly show a visiting friend what "hanwoo" is
• ⚠️ Anyone whose aim is to eat their fill — it's a course, more tasting than volume
• ⚠️ Anyone after a cheap meal — a hanwoo course by cut carries a price