Ugomi Yeonnam Hanwoo Omakase Dinner Review

Hi, this is Ijjingne. Today I visited Ugomi, a new fine-dining spot in Yeonnam-dong. It is a beef omakase restaurant, and the course was really good.

Parking is not available, so use a nearby public parking lot. The source lists hours as 12:00 to 22:00, last order at 20:30, and closed every Monday and Tuesday. Since it is fine dining, it is better to reserve before visiting. I booked the dinner course through Naver Reservation. The source lists lunch at 89,000 and dinner at 109,000.

Inside, there were many table seats. Although they were two-person seats, each had an extra chair for bags. The interior felt elegant and pretty.

The table was already set with utensils and water.

The course menu and serving order for the meal were written out, which made me excited before eating.

It was still chilly in the evening, so I appreciated the warm hand towel.

Drinks included wine, beer, and non-alcoholic options. I considered beer, but chose ade because I did not want the beer to distract from the food. My friend also chose ade because they were driving.

We tried grapefruit ade and orange ade. Both were not too sweet, which fit my taste. They were refreshing, slightly bitter, and bright.

Amuse-bouche.

The course began with appetizers: bacon jam pie, truffle tart, and cheese ball, served like small finger foods. The source says to eat them in height order. They were not overly seasoned and worked well to open the appetite.

Spring salad.

The spring salad had scallop on top of potato puree, with shallot, sun-dried tomato, dill, tuile, and coriander oil at the end. I do not like coriander, but the aroma was not strong, so I enjoyed it. The mushroom-shaped detail was cute, and it was a spoon-style salad.

Sourdough and herb butter.

The sourdough was eaten with lemon dill butter. The bread had a fluffy texture, and the lemon dill butter was refreshing, so it did not feel greasy.

Morel mushroom.

This was a soup with egg, tomato, and morel mushrooms. The egg-shaped bowl and nest-like plate were adorable, and the soup tasted clean and savory.

Herb-crumble salchi.

This dish had salchi beef, potato, and vegan caviar. It felt like the main point of the beef omakase. The steak with herb crumble was cooked tenderly and paired well with the caviar.

Service dish: tenderloin.

This tenderloin came as a service dish because I participated in a review event. With the pea puree served alongside, it did not feel greasy and was enjoyable.

Snow crab bibim noodles.

These bibim noodles used a sauce with snow crab, plus tuile, seaweed flakes, and minari oil. The oil made it easy to mix. A quail egg was placed on top, and the noodles tasted sweet and good.

While waiting for the next dish, I watched the open kitchen. It looked very clean, and everyone worked quickly and impressively.

Galbi bourguignon.

This dish was a beef stew bourguignon made in a galbi-jjim style. It included ongshimi, giving a chewy texture with tender rib meat. Pumpkin, carrot, and shishito pepper kept it from feeling heavy.

Cleanser.

The cleanser that appears during course meals had a texture between pudding and Greek yogurt. It came with banana sauce and strawberry jam for a sweet and tart flavor. The bowl was also beautiful, and the moss was real living moss.

Wellington and bokbunja.

The beef Wellington came with bokbunja sauce. The beef was wrapped in pie and baked in the oven, described as an English-style pie. The outside pastry was crisp and the inside stayed moist. The source says chicken breast was also inside, and the bokbunja sauce matched well.

Tteokgalbi seaweed soup.

A full set came out with bibimbap, beef seaweed soup, yukjeon, and burdock-wrapped tteokgalbi. The namul dishes were good, and the tteokgalbi wrapped with burdock had a nice texture. At this point, I felt extremely full.

Dessert and ice cream.

Dessert included burdock ice cream and omija tea. It was my first time trying burdock ice cream, and it simply tasted sweet. Coffee biscuit crumbs underneath matched the ice cream well, and the omija tea made for a fresh finish.

The madeleine had vanilla cream and pistachio crumble on top. It was nice with the ice cream.

I visited Ugomi, a Korean beef omakase restaurant in Yeonnam-dong. The composition was good and the meal felt clean, so I liked it a lot. The source says the 109,000 dinner felt worth it, and the best part was that the dishes were not overly salty. The reviewer strongly recommends stopping by.