Gilpost · Seongdong-gu, Seongsu-dong 2-ga
Southeast Asian
KAKAMORU
카카모루 성수점 Kakamoru Seongsujeom Japanese-style curry under Korean flame-grilled meat and a fried cutlet, from the family behind a well-known tonkatsu house
Data as of · Published ·
A Japanese-style curry shop at street level on a lane three to five minutes' walk from exit 4 at Seongsu station. It is a sister brand of a well-known tonkatsu house, and it puts Korean flame-grilled meat and a fried cutlet on the curry and serves the lot as one plate. You choose a base — pork ₩13,000, beef ₩13,500, prawn ₩14,000 — and a katsu to go on it: tenderloin, loin or prawn, all three at the same price. Three heat levels, and the middle one is hotter than its name suggests. Open every day, from eleven on weekdays and half past on weekends until half eight, closed between half three and five. You order from a screen at the table and fetch the food yourself — nobody brings it. There is no parking. The shop opened in June 2026, and everything we read was written in the three months after.
The basics
| Address | 서울특별시 성동구 연무장5가길 20-1 (성수동2가) 20-1 Yeonmujang 5ga-gil, Seongdong-gu, Seoul |
|---|---|
| Phone | 02-498-3178 |
| Typical spend | ₩13,000 – ₩14,000 |
| Floor area | 28 m² |
| Status | In business |
20 posts say it is walkable from the station.
When it opens
Of 19 posts: 13 wrote Weekdays 11:00–20:30, 13 wrote Weekends 11:30–20:30, 5 wrote Daily 11:00–20:30.
| Open | Weekdays | 11:00–20:30 13 of 19 posts last seen 2026-09 |
|---|---|---|
| Open | Weekends | 11:30–20:30 13 of 19 posts last seen 2026-09 |
| Open | Daily | 11:00–20:30 5 of 19 posts last seen 2026-09 |
| Break | 15:30–17:00 19 of 19 posts last seen 2026-09 | |
| Last order | 20:00 17 of 17 posts last seen 2026-09 | |
| Closed | None 2 of 2 posts last seen 2026-09 |
Counted from what bloggers wrote in their posts; we did not confirm it with the restaurant. Where the values differ, it may be a change over time rather than a disagreement, so we show when each one was written.
These hours are counted from the posts we read. Shops change them without notice — check Naver Place before you go. 
Place — check hours
What sets it apart
- Twenty posts describe the walk from the station. This is a place you take the subway to. The distances do not agree, though — two put it at 192 metres from exit 4, one at about 200, one at two minutes, three at three minutes, two at four or five, two at under five, and one at under ten minutes on foot, six by bicycle. Twelve name exit 4; two say three or four. Somebody has turned 192 metres into ten minutes, so allow the longer figure. Two offer a landmark: turn down the lane with the busy coffee chain on it and it is right there. Two note that the sign is lit at night and easy to spot. Not one post mentions a bus.
- Three heat levels — plain, mild-hot, hot — and the middle one is hotter than its name. Six posts say so and they overlap closely: one recommends the plain level outright for anyone who cannot take heat; another says the mild-hot was not mild at all; a third loaded on cheese and butter to get through it. Three reach for the same shorthand and still disagree — two put it at the level of a standard spicy instant noodle, one a step above that, with a tingle left in the mouth. On the top level the posts are unanimous: genuinely hot, and not to be attempted lightly. One writer dissents, finding the middle level exactly as mild as advertised. Three name the remedies — the egg, the butter, the parmesan — and one just drank the soup that comes with it.
- Twenty-three posts discuss the batter and all twenty-three call it crisp. Nobody says otherwise. They agree on why, too: four name the same two things — that it is thin, and that it is made with fresh breadcrumb rather than dried, visible strand by strand. Two remark that the oil looks clean; one notes that the coating does not come away from the meat. Eleven mention that the shop is a sister brand of a well-known tonkatsu house, and several say the reputation is what made them expect nothing much from a curry place's cutlet, and what the cutlet then met. The tenderloin arrives as two rounds and needs no knife — two writers say a spoon will cut it.
- Twenty-one posts say the portions are large, none says otherwise, and three could not finish. One ate to the end and still left food; one pair defeated between them; one gave up on the rice. Another says plainly that two small eaters should share. It is because everything is on the one plate — rice, curry, grilled meat and cutlet — and one writer notes there is enough meat that the base curry alone would have done. Which is why the soft-boiled egg divides them: the most careful post says the plate is generous enough without it, while four insist you add it anyway.
- Twenty-one posts call it good value and not one calls it dear. They all reach the conclusion the same way, by comparing it with the neighbourhood: a coffee and a cake here would cost more; this is the main street and still under fourteen thousand won. The price is set by the base — pork ₩13,000, beef ₩13,500, prawn ₩14,000 — and the cutlet on top costs the same whichever of the three you pick. The only additions are the egg at ₩1,000 and butter at ₩800; one writer notes there are no other toppings to add. Nothing moved in the three months we can see. Two posts are five hundred won out — one on the beef, one on the pork — against eight that agree, so we have left those figures out. As noted above: these posts are packed into three months and eight of them repeat the shop's own sentence. Read the twenty-one alongside that.
- You order from a screen at the table and collect the food yourself. Eighteen describe the system and nine make a point of there being no table service — a number flashes up on a board and you go and get it. One writer only learned from the tablet that she need not carry the dishes back, having wondered. Water is self-service too (six posts). Most are glad of it: one confesses that at thirty she still finds calling a waiter over slightly nerve-racking; another likes being able to dither over the menu sitting down. Four note the menu is available in several languages, and two of those saw the foreign customers it is for — one reckons the room was half and half, and mostly people in their twenties.
- Eighteen call it clean and nobody says otherwise. But "clean" is the single most repeated word in these posts, and only four say what they were looking at when they wrote it: one assumed from the state of it that the place had just opened and was impressed to learn it had not; one, who says a dirty room puts her off returning, could find nothing to fault; one contrasts it with the grease and smoke of the meat houses she usually eats in; and one noticed hand sanitiser out on the bar. On the look of the room they scatter: wood tones (two), white (one), tiling (one), eighties-revival, like a set from an old variety show (one), a small restaurant off a street in Japan (one), and simply yellow and cute (one). Three mention the menu photographs papering the wall, and one adds that what arrived looked much like them.
- Only two posts talk about the staff at all, which follows from there being no table service to speak of. One of the two records the sharpest scene in any of these posts: she meant to have a beer, and the owner told her frankly that it was not in good condition that day and advised against it — he could simply have sold it, and she trusted the place more for his not doing so. The other is a single line saying the staff were kind. Two more record exchanges: a writer who asked what the pickle was and was told, and one who stopped on the way out to say the food was good. Nobody reports poor service.
What 27 bloggers said
We read all 27 in full. The most common claims are “Crispy batter” (23) and “Not expensive” (21).
What they liked
What they struggled with
Where they disagree
| Roomy | yes 2 · no 3 |
|---|
Things you can check on site
| Reachable by transit | 20 of 27 posts |
|---|---|
| Self-order screen | 18 of 27 posts |
| Takeout | 9 of 27 posts |
| Cooked to order | 2 of 27 posts |
| Takes reservations | 1 of 27 posts |
| Free refills | 2 of 27 posts |
| Foreign customers in the room | 2 of 27 posts |
| Large windows | 1 of 27 posts |
| Beer served | 1 of 27 posts |
These are raw counts, not percentages. Someone who did not mention something is not someone who disagreed.
What people order
The most ordered dish is ansim katsu (안심카츠) — 21 of 27 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
Sides, and what comes with it
To drink
Parking
6 posts say you cannot park. None say you can.
| Posts saying you cannot | 6 of 27 posts |
|---|
There is no parking. Six posts say so in the same flat words. Five of those are header-block lines; only one writes it from her own trip — there was nowhere to park, and she was glad she had come by train. One adds that there is a municipal car park nearby, without saying which, what it costs, or how far. Another simply advises public transport. Not one of the twenty-seven describes having parked anywhere. If you want to know where to put a car, these posts will not tell you.
Who came, and with whom
| Date | 12 of 27 posts |
|---|---|
| With a friend | 8 of 27 posts |
Getting there
Getting inside
It is at street level — but nobody describes the way in. The line "first floor, unit 101" recurs in all twenty-seven posts; it is the address the check-in widget prints. Not one post says whether there is a step, a threshold, or which way the door opens. There is no mention of an upstairs or a basement. What is described of the outside amounts to this: a large window across the front, so you can see in (one post); menu banners at the door (two); a lit sign, easy to spot at night (two); and a blind drawn across the entrance during the afternoon break (one). The licence also puts it at street level, so there appears to be nothing to climb — but whether the doorway is flush with the pavement, we could not establish.
Not one post says whether a wheelchair or a pushchair can get in. No threshold, no ramp, no door width, in any of the twenty-seven. This shop's posts barely even carry the copied listing lines — one mentions takeaway, delivery, wi-fi and group bookings, and even that says nothing about access. So this is not "you cannot get in" but "we do not know". Of the room itself we know only that the tables are twos and fours (five posts); nobody measured an aisle or a gap. If it matters, ring and ask.
Not one of the twenty-seven mentions a toilet — whether it is inside, whether it is shared with the building, whether it is separated by sex. Several inventory the self-service bar down to the toothpicks and the hand sanitiser; none of them mentions a toilet at all. That is not the same as there being none. It means nobody wrote it down.
No one mentioned: Second floor · In a basement · Lift to the floor · Ramp at the door · Step at the entrance · Step-free access · Toilet inside · 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 payment1 of 27 posts
- Posts saying they paid themselves1 of 27 posts
- Posts saying nothing either way25 of 27 posts
Posts that followed a TV spot
Of the 28 posts we gathered, 1 went up on a single day right after a TV spot and show no sign of a visit. They retell the broadcast, so we left them out of the counts.
We do not discard them. That a TV spot produced a burst of posts is itself something worth knowing about a place, and a star rating will not show it.
When the posts appeared
Month by month
| Month | Posts |
|---|---|
| 2026-07 | 5 |
| 2026-08 | 13 |
| 2026-09 | 9 |
What we do not know
- We read twenty-seven posts, and the first thing to say is where those twenty-seven came from. All thirty candidates were written between 26 June and 24 September 2026, and there is nothing before that — the shop is new. Several things stand out. Ten of them end with the same seven hashtags, in the same order. A sentence the shop uses about itself appears, almost word for word, in eight — traditional Japanese curry, Korean flame-grilled meat, and a cutlet on top, in one Korean-feeling plate. Two of the eight share a further phrase besides. Exactly one post declares a sponsorship (a single tag at the end), exactly one declares that it paid (with the receipt attached), and the other twenty-five say nothing either way. We have counted all twenty-seven anyway, because what separates a real visit from a commissioned one is the record of eating, not the hashtags. These twenty-seven ate different things and complained about different things: the beer was sold out (two), the owner advised against the beer (one), the loin and prawn katsu were sold out (two), the beef curry is too sweet and spoils the curry (one), the cutlet sauce did not suit her husband (one), she should have asked them to hold the spring onion (one), the soft-boiled egg is neither here nor there (one). Prices, heat levels and combinations differ post by post, and one writer records a second visit. Not one lacked an account of eating, or a price, or fitted the wrong season. But you should read the numbers below knowing what may have tilted them. Twenty-one posts call it cheap and not one calls it expensive; eighteen call it clean. What follows counts what twenty-seven people wrote. It does not establish that twenty-seven people judged independently. Three posts were removed: one with no account of this shop at all (a weekly lunch series in which our shop appears only in a list of earlier instalments), and two round-ups covering several restaurants each — one of them carrying twelve check-in widgets.
- One post records waiting; five record not waiting. The one says that if you come at mealtimes there is a queue, and that you put your name down through a booking app. The five had all dodged the hour — half six on a weekday, an off-peak afternoon, gone one o'clock, early evening. Three others waited for something else: for the afternoon break to end, standing outside. One found others already waiting with her and went in with them; one arrived starving to find a few minutes still to run; one timed it and got in first. During the break, one notes, a blind goes up over the door. Whether you can book is unsettled. One writer says you can through the app, though the shop seems to leave it switched off when it is quiet. Another rang to find out — an automated message answered, and she was told there is no booking system, just turn up. Three mention the terminal outside; the two who looked into it appear to disagree about whether it books a table or only joins a queue. What comes up far more often than queueing is running out — see below.
- They run out, and often — five writers hit it. One arrived at half past two on a weekday to find only the tenderloin left, the loin and prawn both gone, and was the last of the lunch service; she warns that the kitchen empties fast. One went in the evening and found the beef curry gone altogether along with the tenderloin. One was turned away before eight on an earlier visit and came back early the next time. One was the last customer served, and watched people keep arriving and being turned away while she waited for her food — she had deliberately come late to avoid a crowd, and nearly made a wasted trip of it; she wanted the prawn cutlet and took the loin instead. Two more found the beer sold out. Last orders are at eight, but that is not a promise that anything will be left. If you have a combination in mind, go early.
- They contradict each other on the size of the room. Three call it small — one counts about eight seats and calls it neat rather than roomy; one calls it compact; one says it is neither big nor small. Two call it roomy, with more tables than expected and space between them. The counts disagree too: eight seats in one post, about ten tables in another, three tables occupied in a third. Eight seats and ten tables are hard to reconcile. We could not settle it. On the shape of the seating they do agree: twos and fours only, with more twos (five posts), which is why several think it suits eating alone.
- Twelve posts recommend it for eating alone, and not one writer in the count ate alone. Twenty of the twenty-seven say who they came with: twelve a partner, eight a friend. The recommendation is inferred from the furniture and the system — mostly tables for two, order from a screen, fetch it yourself — by people who came in pairs. Even the post with "eating alone" in its title is by someone who came with her husband. It is not that no solo diners exist: the two writers who did eat here alone wrote round-ups covering several restaurants, which is why those posts are out of the count. So this number means not that eating alone is awkward, but that we have no account of it. Two writers did notice someone alone at the next table.
- Exactly one post is a return visit; eleven more promise one. With the shop three months old that is no surprise. The one who came back writes that on her first visit the menu had sold out before eight and she had not eaten at all — so she came earlier this time. Which means we have no account from anyone who has eaten here twice. The eleven who mean to return mostly mean to eat something they missed: the prawn curry, the loin cutlet, the tenderloin that was sold out. So we cannot yet say whether the food or the price holds — there is no second visit to compare against. Across three months of posts, no price moved.
- Nineteen posts give the hours and they part company on one point. Closing is half past eight in all twenty-two that state it, with last orders at eight in twelve. The afternoon break, half three to five, is not in dispute. Opening is. Eight split it — eleven on weekdays, half past on weekends — five flatten it to eleven every day, and one to half past every day. One writer notices the split and wonders whether the earlier weekday opening is for the office workers. The eight that split it are the more careful, and worth going by. Two note there is no closing day. On the break, one writer is pleased that at ninety minutes it is shorter than most — though she also puts last orders before it at three o'clock, and hers is the only post that says so, which we could not confirm.
Sources (27)
Every number above was counted from the posts below.
- 성수맛집 성수일본식카레돈까스 추천 - 카카모루 성수점 후기 2026-09-24 · hanzim_in의 블로그
- 성수 맛집 추천 - 따뜻한 일본식 카레의 정석 [카카모루 성수점]ㅣ성.... 2026-09-23 · 우리의 다음 장소
- 일식 돈카츠 정돈의 패밀리브랜드 카레집 성수데이트맛집 | 카카모.... 2026-09-23 · 서울 사는 수원 직장인 햄스터
- 성수맛집 카카모루 성수점 푸짐한 직화고기와 카츠를 한 번에 즐기.... 2026-09-22 · 김쩌쩌의 (생존) 기록 공간
- 성수맛집 성수동맛집 카카모루 성수점 후기❤️ 웨이팅 없이 다녀.... 2026-09-21 · 헤더의 상상은 현실이 된다
- 푸짐한 재료폭탄급, 일식 성수카레 KAKMORU 카카모루 성수점 2026-09-21 · 오늘만 사는 하루살이
- 성수맛집 카카모루 성수점 2026-09-19 · 울모니의 귀여운 일상
- 성수카레맛집, 카카모루 성수점 2026-09-19 · 오밀조밀 일상이
- 성수카레 카카모루 성수점 후기 | 직화고기 카레 먹으러 가요 2026-09-14 · 미뇽신뇽망나뇽의 일상생활
- 성수카레 맛집 알찬 메뉴에 가성비까지 좋은 카카모루 성수점 2026-08-26 · 자유인 메이링
- 성수맛집 카레 돈카츠 찐추천 감격했던 카카모루 2026-08-26 · 배추언니의 일상기록
- [성수맛집] 성수동 돈까스 맛집 “카카모루” 에서 푸파 2026-08-24 · 핸 난이의 블로그
- 성수맛집 카카모루, 일식 카레에 카츠까지 맛있는 곳 2026-08-24 · 누벨로그
- 성수맛집 카카모루 성수점｜불향 가득 소고기 카레에 바삭한 안심 .... 2026-08-18 · ღ지니의 소소한 일상ღ
- [성수] 카카모루 성수점 방문 후기 | 성수핫플 카레 추천 2026-08-17 · 즈밍의 밍기적
- 성수맛집 카카모루 혼밥 가능한 든든한 한끼로 딱 좋은 카레 맛집 2026-08-17 · 건강하게 먹고 즐기는 삶
- 성수역 혼밥 일식 돈까스 카레 맛집 카카모루 성수점 내돈내산 후기 2026-08-10 · 리뷰토끼의 꼼꼼한 리뷰 · via Daum
- 성수맛집 성수동맛집 성수핫플 가성비 넘치는 카레집 카카모루 성.... 2026-08-10 · 인호이의 여행/맛집/뷰티/운동 Vlog
- 성동구 카카모루 성수점 성수돈까스 카레 맛집 방문 후기 2026-08-10 · 안나장의 기록
- 성수 맛집 카카모루 | 여기 가면 배터질듯!! 토핑 많이 주는 집 2026-08-10 · 취향기록꒰˶՞⩊՞˶꒱ ~☆
- [성수동맛집] 퀄리티 좋은 돈까스 카레 맛집 '카카모루 성수점' 2026-08-05 · 맛쟁이꼬꼬
- 성수카레 맛집 ‘카카모루 성수점’ 가성비 돈까스집으로 추천! 2026-08-02 · 몽과장 이야기
- 성수 맛있는 카레 !! 카카모루 2026-07-29 · Hansuriya · via Daum
- 성수카레 카카모루 성수점 결혼기념일에 다녀온 데이트 맛집 2026-07-29 · 다희의 다채로운 하루
- 성수맛집 카카모루 성수점 성수카레 성수돈까스 후기 2026-07-28 · 언제?지금!
- 성수데이트맛집 추천, 카레와 돈까스를 한 번에 즐기는 카카모루 성수점🍛 2026-07-24 · @onul_ · via Daum
- 〰️서울숲 아트카페 “카페 엠 콤마” & 성수 커리 맛집 “카카모루”〰️ 2026-07-13 · 레인이네 · via Daum
Of 380 candidate posts we opened 51 and kept 27 as evidence. We stop once 30 are confirmed: beyond that the counts grow in proportion without changing the answer.