Japan's First Arrival! Seoul's Famous Restaurant "Okdongsik" Brings Its Dwaeji Gomtang to Shin-Okubo

1. What is "Dwaeji Gomtang"? — A World of "Clarity" Not "Cloudiness"

When it comes to Korean Gomtang, many people might think of a soup made by boiling beef bones and entrails for a long time until it becomes cloudy white. However, Dwaeji Gomtang (Pork Gomtang) is traditionally made with a clear broth centered around pork. Okdongsik has refined this style, establishing a distinct genre from pork bone soup (Dwaeji Gukbap). The clear broth enhances the delicate aroma of pork and the sweetness of grains, enhancing its harmony with rice.KonestNumero TOKYO

2. From a Popular Seoul Eatery to a Global "Everyday Feast"

In 2017, Okdongsik started as a small restaurant with about 10 seats in Seoul and achieved the feat of being featured in the Michelin Bib Gourmand consecutively since 2018. It has now expanded to New York (two locations) and Hawaii, captivating food enthusiasts worldwide with the unique name "Dwaeji Gomtang". The restaurant is praised for its selection of ingredients and heat control, and its philosophy of **"Essence of Simplicity"**. By eliminating excessive decoration and focusing on transparent umami, fans deeply appreciate its approach.Oggi.jpTokyo Weekender

3. Japan's First Store in Shin-Okubo: Access & Basic Information

• Opening Date: Thursday, August 7, 2025

• Address: 2-6-10 Okubo, Shinjuku-ku, Tokyo

• Business Hours: Lunch 11:00–15:00 / Dinner 17:00–22:00

• Closed: Monday

• Seating: 18 seats

• Reservations: Not available (first-come, first-served)

• Access: About 12 minutes walk from JR Shin-Okubo Station, about 10 minutes walk from Toei Oedo Line / Fukutoshin Line Higashi-Shinjuku Station

• Price Estimate: Dwaeji Gomtang (Regular) 980 yen / (Large) 1,280 yen / (Extra Large) 1,580 yen (subject to change)
  The above is based on announcements, articles, and official SNS information. Please check the latest business information before visiting.Oggi.jpPouch

4. How to Eat? Okdongsik's "Three-Step Deliciousness Method"

1. First, as is: Take a sip of the clear soup. Check the contours and aftertaste of the broth, seasoned only with salt.Numero TOKYO

2. Savor the Meat's Sweetness: The thinly sliced pork shoulder offers a clean umami without the heaviness of fat. When combined with rice, it brings out a Gukbap-like harmony.Tokyo Weekender

3. Adjust with Condiments: Gradually add flavor with salt, pepper, kimchi, or green onions. Add flavors without disrupting the soup's clarity.Numero TOKYO

5. Differences from Other Korean Soups (Quick Comparison)

• Seolleongtang: Mainly beef bones, cloudy. Creamy and milky white.

• (Beef) Gomtang: Long-boiled beef and entrails. Cloudy to semi-transparent.

• Dwaeji Gukbap: Pork bone-based, cloudy, rich umami.

• Dwaeji Gomtang (Okdongsik): Pork "meat" based, clear, minimal with salt.
  In the genealogy of Korean cuisine, Okdongsik is positioned on a unique path that achieves **"a coexistence of lightness and robustness."**TabelogKonest

6. Ordering Tips & Waiting Time Strategies

• Timing: There tends to be more movement right after opening or towards the end of lunch.

• Group Operation: With limited seating, 2-3 people can enter more smoothly.

• Additional Orders: The price difference from Regular→Extra Large is minimal, so if you know how much you want to eat, specifying the size is rational (based on announced prices).Oggi.jp

7. The Creator's Philosophy: "Essence of Simplicity" in a Bowl

The interior features a wooden theme, creating a serene space. The 18 seats with no unnecessary decorations allow diners to immerse themselves in the act of "eating" along with the aroma of the soup. By refining the elements of ingredients, fire, and salt to the extreme, they transform transparency into individuality. Therefore, while it is an everyday meal, it retains a certain graceful elegance.Oggi.jp

8. Overseas Expansion and Recognition: Why It Is Loved Worldwide

Success in New York, expansion in Hawaii, 8 consecutive years in Bib Gourmand — behind this is the design of "deliciousness that everyone can enjoy every day". By not relying on strong fats or spices, and instead focusing on umami extraction and salt precision, it is accepted across countries and generations. The strategy of concentrating the signature into one dish also enhances the strength of branding.Tokyo Weekender

9. Enjoying Dwaeji Gomtang More: "Side Etiquette"

• After eating half, try "Oimeshi": The act of alternating between soup→rice→soup several times "reheats" and enhances the aroma.Numero TOKYO

• Table Kimchi as a "Fragrance Switch": Use just a small amount, with the idea of touching the soup side. The key is not to disrupt the clarity.

• Pepper as the Final Touch: Fine-tune the saltiness and aroma to control the extension of the aftertaste.

. First Visit Q&A

Q. Can I make a reservation?
A. Reservations are not available. Be prepared for a queue, with ample time and good health.Pouch

Q. Which portion size should I choose?
A. If you want to enjoy the soup as the main feature, choose Regular; if you want a hearty meal, go for