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Koyomi

코요미 Calendar

Data as of 2026-09-27 · Published 2026-09-30 · Compiled by Gilpost

Koyomi is a Japanese restaurant on the ground floor of a shop building in Bijeon-dong, Pyeongtaek, across the road from the Baedari reservoir. The name is Japanese for calendar, as several writers note. The same room works two ways. By day it serves set meals built around a bowl of rice; by evening it becomes an izakaya of sashimi and hotpots. Tonkatsu, a beef rice bowl and a salmon bowl hold up the daytime; in winter, sliced amberjack holds up the night. It opens at half past eleven and closes on Mondays. It opened in June 2025, and the posts we read run from that June to April 2026.

The basics

When it opens

Of 25 posts: 14 wrote Daily 11:30–24:00, 5 wrote 11:30–24:00, 3 wrote Sunday 11:30–21:00.

The values differ, but the periods they were written in do not overlap. This looks like a change over time rather than a disagreement, and the top row is the most recently reported. We did not confirm it with the restaurant.

These hours are counted from the posts we read. Shops change them without notice — check Naver Place before you go. Place — check hours

What people order

The most ordered dish is ansim katsu jeongsik (안심카츠 정식) — 9 of 30 posts.

The prices here are what bloggers wrote down in their posts, and they may have changed since. Check Naver Place for the current menu and prices. This list is not a menu board — it counts what bloggers actually ordered and ate. Check on Naver Place

What to order

• 안심카츠 정식9 ate it
  ansim katsu jeongsik₩14,500

  **The dish the place is known for, and the one most often sold out.** Pork tenderloin, crumbed and fried, with rice, cabbage salad, seasoned dried radish, yuzu pickle, and salt, wasabi and katsu sauce to choose between. The pink at the centre prompted one writer to explain at length that it is the pinking reaction, not undercooked meat. Not one of the nine who ordered it fails to use the word soft

  ₩14,500 on the board and in two posts, unmoving. **Three writers wanted it and could not have it** — one settled for the loin cut in December, one arrived too late in August, one was told in December that it and the marinated salmon were both off. One was told it needs **thirteen minutes to rest** after frying. Four writers go out of their way to praise the sweetcorn dressing on the cabbage that comes with it

• 치킨난반 정식9 ate it
  chicken nanban jeongsik₩14,000 · ₩15,000

  Fried chicken thigh dipped in a soy-and-vinegar sauce and topped with tartare — the Miyazaki dish. **Five writers single out the tartare**: one who dislikes its usual sourness found this one creamy without cloying; another suspects it is made in house because it tastes nothing like the jarred kind. It comes as a set with rice and side dishes

  **The price came down.** ₩15,000 in an October 2025 post; ₩14,000 on the December board and in two December posts. One writer notes there is no dry white meat in it; another was put in mind of the nanban she ate in Fukuoka. Two point out that although it is a rice set it goes perfectly well with beer

• 규동 (소고기 덮밥)8 ate it
  gyudon₩11,900

  The cheapest of the sets, and **the one most often named as the dish to share with a child.** Thin beef and onion simmered sweet-salty, with a raw yolk, wasabi and ginger on top. Three writers make the same point: most places push the sweet-salt hard, and this one does not

  ₩11,900 on the board and in two posts, unmoving. Two writers note the bowl is deep and the portion large. **Two set the wasabi aside before mixing** — one adds that without it a child would love the dish

• 등심카츠 정식7 ate it
  deungsim katsu jeongsik₩13,500

  The loin cut, a thousand won cheaper than the tenderloin. Three writers describe **two fist-sized pieces**; four remark on the thickness. Loin cutlet is usually the dry one, says one, and this was not; another was glad to find no fat running along the edge

  ₩13,500 on the board and in two posts. **You can have another piece put on the plate** — one writer paid ₩4,000 extra and ate three. Two writers ordered both cuts to compare; one came down for the tenderloin on texture while granting the loin its thickness

• 새우튀김우동5 ate it
  saeu twigim udong₩12,000

  Prawn tempura on a clear udon broth. **There is green chilli in the broth and it bites** — two writers say so, one adding that small children will not manage it. Three remark on the size of the prawns; two that the batter held up in the soup

  ₩12,000 on the board and in one post. One writer counted two prawns. Three say the noodles held their bite rather than going soft; one found them firmer than elsewhere. Another notes a generous amount of crown daisy

• 사케동 (연어 덮밥)3 ate it
  sakedon₩15,900

  Aged salmon, cut thick, over seasoned rice, with radish sprouts and a wedge of lemon on top and fresh wasabi hidden underneath. One writer was **told by the owner not to mix it into the rice but to eat the two apart**

  ₩15,900 on the board and in two posts. **Two writers could not get it** — once because the supplier was shut over the Chuseok holiday, once because the salmon had run out by evening. One warns that there is more rice than fish and you will be left with rice if you are not careful; another counted about six thick slices. Two note the rice is seasoned like sushi rice

• 우삼겹 숙주우동3 ate it
  usamgyeop sukju udong₩12,000

  Udon under thin beef and bean sprouts. Two writers describe a deep bowl and a lot in it. There is green chilli here too, and a writer eating with her small child **asked for it to be left out and it was** — though she suspects it would have been the better bowl with it in

  ₩12,000 on the board; none of the three who ordered it wrote down what they paid. Two describe the broth as clean rather than fatty. One thinks it would go particularly well with sake

• 연어 냉모밀 정식1 ate it
  yeoneo naengmemil jeongsik

  Cold buckwheat noodles under salmon. One writer — the only one who ordered it — notes that **the noodles are green** and chewier than the buckwheat she knows, and calls it the dish to get

  **No post gives a price**, and the line is missing even from the transcribed December board. Two other writers only note the name among the set meals

• 연어장 (간장연어)named in 6
  yeoneojang₩15,900

  Soy-marinated salmon over rice. **Two writers set out to eat it and could not; nobody ate it.** One switched to the salmon bowl when it had run out; another was told in December that it and the tenderloin cutlet were both off that day

  ₩15,900 on the board. No post describes the taste — **all we know is the name, the price, and that it runs out**

Sides, and what comes with it

• 기본 안주 — 유자 토마토 절임9 ate it
  yuja tomato jeorim

  **It arrives before anything you asked for, and it is free.** Nine writers mention it: cherry tomatoes, skins off, steeped with yuzu. **Whether it comes first or last is not settled** — four had it before ordering, three describe it as what closes the meal. It may simply vary by the night; we could not tell

  They call it a palate-cleaner and keep reaching for it; one writer liked it enough to plan on ordering a proper plate next time. **It appears to be sold as a dish too, but no post gives a price.** One writer does not eat tomatoes and left it

• 수제 감자치즈고로케5 ate it
  sujae gamja chijeu croquette₩3,500

  **The cheapest thing on the menu and the side most often ordered** — ₩3,500, and five writers had one. The cheese pulls when you break it open; one writer, there with a small child, thought the soft potato and salt-sweet cheese exactly what a child would eat

  ₩3,500 in two posts, unmoving. One writer relays that **leaving a receipt review after ordering from the drinking menu gets you one free.** Two say it arrives straight out of the fryer

• 대방어 사시미4 ate it
  daebangeo sashimi₩49,000

  **A winter-only dish.** Ten December posts announce that the season has come, and four found it chalked up as the day's recommendation outside the door. It arrives two slices per cut, with white kimchi, pickled shallot, radish sprouts, tomato, wasabi, laver and sesame oil — one writer recommends wrapping fish and white kimchi in the laver. Two note that it is aged rather than killed-to-order

  ₩49,000 on the board and in one post. **It comes in sizes** — one writer wanted the middle one, was talked down to the small, and says plainly that it was not enough — but **no post gives the prices of the sizes.** One is astonished at the quantity for one person; another calls the thickness of the slices good value. One writer gave it up and ordered a rice set because she had driven

• 해물야끼우동3 ate it
  haemul yaki udong₩20,000

  Udon noodles stir-fried with seafood. One writer reckons it is **nearly half noodles, half seafood** — bean sprouts, mussels, prawn, squid, cabbage — and is sure the prawn and squid were never frozen. Another reports a whole squid on top of hers, and **scissors and tongs brought out to deal with it**

  ₩20,000 on the board and in two posts, unmoving. One writer found brisket in hers; another describes the sauce as on the sweet side

• 나가사키짬뽕2 ate it
  nagasaki jjamppong₩26,000

  **A whole squid goes in on top** — both writers who ordered it lead with that. Mussels, prawns, bean sprouts and pork go in with it, and you can add more noodles. One describes a broth that is deep without being heavy, carrying the shellfish through

  ₩26,000 on the board. One writer ordered a bowl of rice to finish the broth with; the other missed the chance to add noodles and added rice instead. **Neither left any of it**

• 오코노미야끼2 ate it
  okonomiyaki₩18,000

  Billed on the menu as the Osaka style. One of the two who ordered it **measured it against Osaka itself**: she said it was better, and her mother replied that all she remembered of the original was the Doraemon drawn on top in sauce. Bigger than expected, packed with prawn, octopus and bean sprouts

  ₩18,000 on the board and in one post. One writer is pleased at how much bonito flake and sauce go on top, and finds it seasoned firmly enough to drink beer against

• 얼큰 바지락나베1 ate it
  eolkeun barijak nabe₩20,000

  A clam hotpot with a chilli edge. The one writer who ordered it was startled at how many clams went in, and found the broth clean and sharp enough to drink against

  ₩20,000 in one post and on the board. **One post lists a butter clam hotpot and a spicy clam hotpot as separate lines**, so we cannot tell whether there are one or two. Other posts mention a beef-sinew hotpot and a salmon hotpot as well

• 수제 새우튀김 (4pcs)1 ate it
  sujae saeu twigim₩8,000

  Whole prawns, battered in house. The one writer who paid for them found them firm inside and crisp to the last bite. Two others received a 'snow-flake prawn tempura' through the review promotion — **no post says whether that is the same dish**

  Four pieces for ₩8,000 in one post, from October 2025. **The line is not on the December board.** The writer who got one free describes a batter that fell in crisp flakes and a whole prawn inside that she was sure had not come out of a bag

• 매콤 닭목살구이1 ate it
  maekom dakmoksal gui₩14,000

  Chicken neck, grilled hot and served with salad. The single writer who ordered it describes a glossy marinade, real smoke on it, and the springy texture that cut has

  ₩14,000 in one post. **The line is absent from the December board** — the price we have is from April 2026. The salad alongside is said to keep it from cloying

• 닭무릎연골볶음1 ate it
  dak mureup yeongol bokkeum₩18,000

  Chicken knee cartilage, stir-fried over flame. The one writer who ordered it praises the crunch and says the salt in it pulls the drink through

  ₩18,000 on the board; the writer who ordered it does not say what she paid. She had it alongside the winter amberjack

• 시마아지 사시미 (흑점줄전갱이)1 ate it
  shimaaji sashimi₩39,000

  **The price moves with the market** — the writer who ordered it noted ₩39,000 and that it is adjusted by the day. Told it was a prized fish, she found out why: the richness of amberjack belly with a firmer, cleaner bite. A few slices of sea bream came on the plate with it

  Only one post gives the ₩39,000, and it is from April 2026. Another merely relays that it is the popular one among the fish that come in daily. **It looks like what takes the amberjack's place once winter passes, but no post says so**

• 시샤모 구이 (5pc)1 ate it
  shishamo gui₩9,900 · ₩10,000

  Grilled capelin, roe in. The one writer who ordered it liked the way the crispness and the softness sat together, and could not stop at one

  The board says five pieces for ₩9,900; **the writer who ordered it wrote ₩10,000.** We cannot say which was the price that day — both posts are from the same month, December 2025

• 등심 추가1 ate it
  deungsim chuga₩4,000

  One more piece of loin added to the loin-cutlet set. One writer did this and ate three

  ₩4,000 in one post. **Nobody says whether the tenderloin can be added to in the same way, or anything else**

• 연어 사시미named in 6
  yeoneo sashimi₩29,000

  Salmon sashimi, listed alongside the winter amberjack. **Not one writer paid for it** — but two were given a taste of it by the owner

  ₩29,000 on the board. The two who were given it call it fresh and firm. The same salmon goes into the rice bowls and the soy-marinated dish, and **there are days it runs out**

To drink

• 기린 이치방 생맥주5 ate it
  Kirin Ichiban draught₩7,500 · ₩8,000

  The draught is Kirin Ichiban and nothing else. Five writers drank it, describing it as soft-swallowing with a fruit note and plenty of gas. One reports **a bowl of prawn crackers put down beside it**

  **It splits between ₩8,000 and ₩7,500** — the higher figure in an October and two December 2025 posts, the lower in one from April 2026. **No post says whether the glass changed or the price did**, so we cannot tell. One writer notes that spirits are sold by the glass here too, alongside sake, whisky and highballs

• 하이볼 (피치·소다·산토리)4 ate it
  highball₩8,000

  Several kinds, four writers drinking them — peach, soda and Suntory are named. One found hers cold enough to make her head ring and strong enough that the whisky came right through

  ₩8,000 in one post, for both the peach and the soda. **The transcribed December board leaves the drinks off**, so we do not have the rest. One writer notes the sake list runs from the easy end to the serious

Parking

13 posts say you can park. None say you cannot.

Parking is under the building, validated for two hours. It is the two basement levels of the shop block; four writers give the two hours, four call it free. Eleven of them drove and parked there. One warns that the ramp in is tight, and points to the public car park and the reservoir park nearby as alternatives. One writer notes that because she had driven, she gave up the amberjack and ordered a rice set instead.

Who came, and with whom

Getting there

Getting inside

One post gives the floor. It places the restaurant on the ground floor of the H-Top 5 building, which matches the registered address. The other twenty-nine never raise it — not how many steps there are, not where the door is, not whether you come up from the basement car park by lift or by stairs. Nobody writes it down. All we have besides is one passing mention that the building has a lift.

Nobody writes about getting in with a wheelchair or a pram. Across thirty posts neither word appears once, and no one describes a threshold, a ramp or a step. What we have is only adjacent: one writer places it on the ground floor, one notes a lift in the building, two describe a glass shopfront, one used a high chair with her child. Ground floor does not mean level — this is a shop unit with its lavatory out in the corridor, and we do not know whether there is a lip at its door.

The lavatory is outside the restaurant, in the building's corridor. Of thirty posts, one writer saw it for herself and places it beside the lift. Three others use the phrase 'men's and women's separate', but all three are reciting the same block lifted from the Naver listing — booking, groups, wi-fi, takeaway, delivery, separate lavatories, high chairs, contactless — so we did not count it. Whether they are in fact separate, whether they are clean, whether they lock, whether there is a step on the way: we do not know. The same writer notes the building has a lift.

No one mentioned: In a basement · Ramp at the door · Step at the entrance · Step-free access · Accessible toilet · Separate restrooms. That is not the same as there being none — it means we could not confirm it. Worth calling ahead, and do tell us: we will put it here.

How to read these posts

• Posts disclosing payment2 / 302 of 30 posts
• Posts saying nothing either way28 / 3028 of 30 posts

When the posts appeared

What we do not know

• It is a small room. Six writers say so — cramped but cosy, not wide, about fifteen people at a push, not many tables. One advises coming in small numbers rather than as a group. And yet the same writers all say the tables are set far apart, so you can talk without minding the next one. Read together: a small room with generous gaps in it. Against that, one post mentions group seating for up to twenty and another says the online booking runs from one person to twelve — we could not settle how large a party it takes.
• Things run out. Five writers were turned away from what they came for. Three from the tenderloin cutlet — sold out and settled for the loin; arrived too late; told on the day that it and the marinated salmon were both off. Two from the salmon — the marinated one gone, so she took the rice bowl instead; and, over the Chuseok holiday, the supplier shut and no salmon at all. Nobody in thirty posts has eaten the marinated salmon. All we know of it is the name, ₩15,900, and that twice it was not there. Two writers connect it to arriving late in the evening.
• We know nothing about getting here without a car. Not one of the thirty posts mentions a bus or a train. Eleven drove and parked in the basement; the rest never say how they arrived. When they give directions they give landmarks for someone already on foot — across from the reservoir, behind the pork-trotter place, next to the lamb restaurant — but never how you reach the neighbourhood in the first place. Three describe it as a good place to drop into after a walk round the reservoir, which suggests it is walkable from there, but nobody says how many minutes.
• Nobody in these posts queued — which is not the same as saying it is quiet. Not one of the thirty records a wait, and two say they were seated at once: one on an evening visit, one at two on a Saturday afternoon when there were two tables in the place including hers. Yet four describe a full room — too busy at mealtime to take a photograph, customers coming in steadily right through a holiday, busy even in its first weeks. It reads as a place that fills up without a line forming outside — and in a room this small, anyone turned away would simply never have written the post. One writer allows that there may be a wait at peak times, but she did not have one. Four writers advise booking ahead.
• A third of the posts land inside five days. Eleven of the thirty went up between 17 and 21 December 2025, every one of them framed around the year's end, a Christmas date, a family gathering. Only one of the eleven declares sponsorship. We did not throw them out as boilerplate, because what each of them ate differs, six give prices, and details turn up that could only come from that day in that room — the tenderloin sold out so she took the loin; that day the marinated salmon and the cutlet were both off. But most of what this page can say about the atmosphere comes from those five days, with the Christmas decorations up — six writers describe the teddy-bear tree and the mirror set up for photographs, and that is a season's dressing, not what the room looks like the rest of the year.
• Almost none of the writers say who paid. Two declare sponsorship, one tagging it in the closing information block, one at the head of the hashtags. Not one states that they paid their own way, and the other twenty-eight say nothing. Only a single writer actually came back: she had been once, liked it, and returned with colleagues. Eight others promise to return, which is an intention, not a footstep. And the one sponsored post that gives opening hours gets them wrong — it puts the closing day on Sunday, where twenty-two other posts put it on Monday.

Sources (30)

Every number above was counted from the posts below.

1. 소사벌에서 찾은 일본 감성 이자카야, 평택 코요미 숨은 맛집 발견 2026-04-28 · 먹로로그
2. 평택배다리저수지, 소사벌 숨은 이자카야 코요미 후기 2026-04-26 · 오늘은 어땠어? · via Daum
3. [코요미] 평택 소사벌 이자카야 숨은 맛집 비전동 분위기 좋은 곳 .... 2026-04-17 · ekqls__
4. 평택소사벌이자카야 코요미｜비전동 숨은 맛집, 배다리저수지 감성.... 2026-04-17 · 은한로그
5. 2월 일상 모음 (1일~18일까지) 2026-02-19 · 춘식이는야옹 · via Daum
6. [맛집쏙쏙] 평택 소사벌 코요미(こよみ) - 올겨울 원픽 대방어와 뜻밖의 선물 🍰 2026-01-27 · 쏘옥쏙 다이어리 · via Daum
7. 평택 비전동 맛집 – 코요미 – 규동과 통오징어 나가사키짬뽕 2025-12-25 · 우리 담다
8. 평택 데이트 코요미｜비전동 맛집에서 즐기는 연말 감성 한 끼 2025-12-21 · 『❤바닐라리쉬❤스페셜 에디션 매거진❤』
9. 평택 데이트 장소로 좋은 일식 맛집 식사와 술 가능한 소사벌 코요.... 2025-12-21 · 밈로그 ˓˓ฅ₍ᵔ·͈༝·͈ᵔ₎ฅ˒˒
10. 평택 데이트 일식 맛집 추천, 비전동 코요미 2025-12-21 · 매일소중해
11. [평택 코요미] 소사벌 일식당에서 카츠랑 비루 한잔? 🍺 2025-12-21 · Chapters of Sienna · via Daum
12. 평택 데이트 코요미 비전동 맛집 2025-12-20 · 해사하게 ☁️
13. [평택] 감성 제대로 살아있는 일본요리 데이트 술집, 비전동 맛집 •.... 2025-12-20 · 슬기로운쏘이로그
14. 평택 비전동 부드러운 안심카츠 맛집 코요미, 연말 분위기 가득한 .... 2025-12-20 · 우리는 행복하기 위해 세상에 왔지
15. [평택 비전동] 낮에는 일식당, 저녁엔 이자카야 부드러운 안심카츠 .... 2025-12-20 · Hee또리네
16. 평택 데이트 코스 추천 비전동 맛집 코요미 2025-12-20 · 안녕, 토토텐텐
17. [경기도 평택시] 비전동 맛집 연말 데이트·가족모임 모두 좋은 분위기 맛집 2025-12-19 · 맛있는거 먹고 놀고 룰루랄라 · via Daum
18. [평택] 비전동 소사벌 배다리저수지 데이트코스 추천 일본 가정식 .... 2025-12-17 · daily ,
19. 평택 데이트 추천 소사벌 맛집 "코요미" 2025-12-17 · 정승같이 벌고, 개같이 쓰자
20. 평택 데이트 코스 코요미 비전동 맛집 추천 2025-12-13 · 행복한 육아, 송자매맘 술리야
21. [평택 일식] 나만알고싶은 평택소사벌맛집 평택일식당 코요미 사케.... 2025-12-11 · 저리의 일상로그'-'*
22. 평택 이자카야 대방어가 맛있는 소사벌 연말모임하기 좋은 코요미 2025-12-06 · 쿙디와 똥탄이 여행맛집 일기
23. 평택 데이트 소사벌 배다리저수지 맛집 코요미 2025-12-06 · 로로아네 일상ﺖ
24. [평택 소사벌 사시미 맛집] 분위기 좋은 이자카야 "코요미" 대방어 .... 2025-12-05 · 평택토박이의 냠냠여행
25. 평택 비전동 코요미 2025-10-10 · 귤귤's 일상
26. 평택 술집 추천 - 코요미 소사벌 분위기 좋은 이자카야, 일식 맛집 .... 2025-10-10 · 밥 먹고 쓰는 블로그 ·͜·♡
27. 평택 데이트하기 좋은 곳, 코요미, 낮엔 일본 가정식 맛집, 밤엔 소.... 2025-08-22 · 현이 모음집.
28. 평택 데이트 맛집 분위기 좋은 일식당 코요미 2025-08-18 · 또롱 블로그
29. 평택 소사벌 데이트 맛집 분위기 좋고 음식 맛있는 코요미 추천 2025-07-02 · 숨겨진 일상의 순간들,
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Of 177 candidate posts we opened 72 and kept 30 as evidence. We stop once 30 are confirmed: beyond that the counts grow in proportion without changing the answer.

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