Gyuichi

Inexperienced service. The taste is just so...

Is there any reason to eat meat? There is no more reason to eat very good meat. I hope you will go through Omakase C course once in your life.

This is Kyuichi Omakase of high quality Korean beef, which is few in Gwangju. It is a mistake to think that Omakase restaurants are only in Seoul. Kyuichi Omakase of Korean beef has also landed in Gwangju! A 59,000 won course with excellent quality, the juicy scent of Korean beef and the rich, juicy aroma of Korean beef. In Korea, beef tongue that is casually eaten with beef head soup is a luxurious grill! Besides, even the creative side dish?! Noob thinks that Omakase has only Japanese style. As close as possible to Korean style, Kimchi, which seems to have been stolen from an English-American duck soup restaurant, and all-you-can-eat famous green vegetables are provided! Also, to the savory and spicy miso stew? I recommend this house with good quality and quantity for 59,000 won. However, due to the nature, couples often come to feel good, so if you come alone, you will have to bear the pain in your side.

open kitchen neat and tidy Korean beef that is carefully cooked is delicious

B course Omakase is 59,000 won. Food and meat seem to be low, but when I eat it, my stomach is full. I think it's an affordable Omakase house! It is irrelevant that you received the callage fee.

This is the few Korean cows in Gwangju. I ate it with a C course for 79000 won per person, and my stomach almost burst. Corkage costs 20,000 won per bottle, and parking is also available. A house that is good for small hospitality

After going, I finally visited the house. I made a reservation a day in advance, but now, if the timing is right, I don't seem to have to make a reservation a day in advance. Sometimes the boss doesn't exist and it feels a little neglected. Still, there were quite a few guests besides us. We didn't order the extra menu, but when we heard that we ordered from another table, there seemed to be some parts that didn't work then. As a side dish, Myeong-namul, kimchi (a lot of sour), teriyaki flavor sauce, sesame oil, a mixture of chojang and sesame oil (dipping raw meat), and leek goopjeol were served, and salt, pepper, wasabi, and mustard sauce were served on the front plate. And when the menus to be introduced later were provided, they kept providing brief introductions and guidance on how to eat them. And we ordered 2 people for course B Omakase (59,000₩). Abalone porridge served as a pre-dinner dish. It seemed to be tossed with the intestines, and there were a few abalones on it, but the regrettable thing was that it was a little bit past rather than cooked just before, and that it was a bit dry to ask for porridge. The first dish was raw meat, but it was fresh and delicious. It was a bit seasoned to eat, but I'm a beginner, so dipping it was the most delicious. After that, the authentic meat course began. He shortened the explanation and baked it right away. The first point was a fan. It was crispy on the outside, but it was very delicious. And there was miso soup in the middle, and my favorite smile was a deep miso soup, so it was delicious. The next point was chaegok sirloin, and the flavor and juice of the meat was stronger than that of the fan meat we ate earlier. Although it may feel that much, we ate very deliciously. And before moving on to the next part, what was provided was seaweed, rice, and seaweed and salmon roe (?) in Japanese, like maki. I felt that it was very suitable as a taste for my mouth before starting a new one after eating sirloin with a strong meat flavor. Next was ribs. The more it went to the second half, the thicker the juice and flavor, the more greasy and slightly tougher parts seemed to be provided. The ribs were very good without needing to describe them. The next side dish looks like abalone, seaweed, and cucumbers dipped in soy sauce. Certainly, this kind of food was put between the fatty meat, and as I mentioned before, it felt like my mouth was right. The last part of the meat is Kkotgalbi. It was the meatiest, most likely to feel, but it was the feeling that suits the best of Hwaryongjeong. After all the meat was finished, Gomtang with somen was served. The soup was quite thick, and air rice was provided so that the rice could be rolled up after meals. It may be because I eat meat all the time, but I thought it would be better if the liver was a little weaker. While serving Gomtang, he grilled it with a little teriyaki seasoning (I don't know the part), but it felt like it would have been very delicious if I had eaten it with this instead of rolling the rice in Gomtang. Finally, in the end, a lightly mixed pork and shrimp fried food and dessert were served like pork cutlet. It was okay and delicious, and although I can't explain what the tartar sauce was, it was impressive. If you compare it to wasabi, it feels like raw wasabi. And the dessert served was a strawberry yogurt-like one with fruit cocktails. I like sweets and strawberry yogurt as well, so I enjoyed it very much, and finally, I ate a slice of orange. I was thinking between 3 and 4 and gave me 4 points, but I liked the atmosphere of the store itself, and the course that was well prepared with meat and composition, as long as it was definitely delicious. It would be nice if there was sincerity and warmth. Still, I think it is a good restaurant to go on a good day and enjoy it comfortably and happily. P.S. 1. Parking is very difficult because there are many restaurants and the road is narrow in this area. Although it seems to be behind the restaurant, it is recommended to park and walk not far away. P.S. 2. It is said that the cost of the corkage is 20,000 won. Although I couldn't shoot the menu, they sell a variety of alcoholic beverages. However, there seem to be quite a few things that don't work.