The eight questions asked most.

Noon to 22:40, every day. There is a break from 15:00 to 16:00 when no orders are taken, and the last order is at 21:40. The hours are the same on all seven days, so a weekday and a weekend visit work the same way.

• Mon, Tue, Wed, Thu, Fri, Sat, Sun — 12:00 to 22:40
• Break 15:00–16:00 · last order 21:40

No weekly closing day is published. If you are coming on a public holiday, please check with the restaurant first.

Yes. Book through CatchTable, or ask through Naver Place, Instagram DM, LINE or WhatsApp. The phone number is 0507-1368-6902. Please give the date, time and number of people.

CatchTable also has a separate page for joining the waiting list on the day. LINE and WhatsApp are channels the restaurant runs itself for guests coming from abroad.

Two people sharing the 500 g platter at ₩56,000, with a ₩9,000 soybean stew and two bowls of Icheon rice at ₩2,000 each, comes to ₩69,000 — about ₩35,000 a head. Starting from the ₩28,000 half platter makes for a lighter sitting, and a highball each adds ₩7,000 per person.

Worked from the card as of October 2026; prices may change.

Start with the Icheon Pork Platter — belly and collar arrive on one board, so you can taste the two against each other. If you want a rare cut alongside, add GIT TEUL-sal (the strip where collar meets loin) or Sumgyeol-sal (pork skirt) at ₩19,000. To finish, the traditional spicy beef soup with rice at ₩11,000, or any of the ₩7,000 noodle dishes.

Icheon is a place — a city in Gyeonggi Province — and GIT TEUL uses only pork raised there. That is why the English line under the name on the restaurant's own fittings reads ICHEON PORK SPECIALTY. The sourcing runs past the meat: the rice is Icheon rice, and both highballs are built on Icheon produce, omija berry and peaches from Janghowon in Icheon.

Both are rare cuts the restaurant renamed itself, and both are ₩19,000. GIT TEUL-sal is the strip found where the collar meets the loin — tender, with a nutty richness. Sumgyeol-sal is pork skirt, taken in small quantity from near the diaphragm; because the diaphragm is the muscle that drives breathing, the restaurant named it for the breath that moves a life. It comes at 150 g, with a deep meaty aroma and a firm chew.

Yes. The restaurant keeps menu translations in English, Japanese and Chinese, and this site is in those four languages too. The full-menu page here carries all fifteen items with their names and descriptions in all four languages, so reading it before you come makes ordering straightforward.

27 Jandari-ro 3an-gil, Mapo-gu, Seoul. The nearest station is Sangsu on Line 6, about 325 m and a six-minute walk; Hapjeong, on Lines 2 and 6, is about 365 m and seven minutes. From Hongik Univ. Station it is roughly 770 m, about twelve minutes. Look for a timber building — a flight of stone steps leads up to a gold GIT TEUL sign.

Distances are straight-line. No exit number is given because the restaurant has not stated one.