Gilpost · Gangnam-gu, Yeoksam-dong
Ojeje Gangnam-jeom
오제제 강남점 A Japanese pork-cutlet and cold-udon house one floor up beside Gangnam station
Japanese · Gangnam-gu, Yeoksam-dong
Data as of · Published ·
Ojeje Gangnam is a Japanese cutlet-and-noodle house on the first floor up (2F) of a tower sixty-odd metres from exit 4 at Gangnam station. The menu runs in two lines — pork cutlets (fillet, loin, thick loin) and noodles (a matcha cold udon, a green-tangerine soba, a chicken udon, a prawn-bisque curry udon) — and the sets cost less than the same dishes ordered separately. Eleven in the morning until nine at night, every day, with the kitchen closed from half past three to half past five. Last orders are 2:30pm and 8pm. There are no reservations and no takeaway, and the two ways of joining the queue open at different times (below). You order and pay at a tablet on your own table. The room is black and grey; four writers say the stone motif comes from the volcanic rock of Jeju, where the founders are from, and five say it does not look like a cutlet shop — though we have no field for interior, so we have not counted that. Ojeje is a company-owned brand with several branches. The posts we read run from May 2025 to September 2026.
The basics
| Address | 서울특별시 강남구 강남대로 358, 강남358타워 지상2층 201호 (역삼동) 358 Gangnam-daero, Gangnam-gu, Seoul |
|---|---|
| Phone | 070-8691-4659 |
| Typical spend | ₩3,000 – ₩45,000 |
| Floor area | 126 m² |
| Status | In business |
8 posts say it is walkable from the station.
When it opens
Of 19 posts: 15 wrote Daily 11:00–21:00, 4 wrote 11:00–21:00.
| Open | 11:00–21:00 4 of 19 posts last seen 2026-09 | |
|---|---|---|
| Open | Daily | 11:00–21:00 15 of 19 posts last seen 2026-09 |
| Break | 15:30–17:30 16 of 17 posts last seen 2026-09 | |
| Last order | 14:30 13 of 13 posts last seen 2026-09 | |
| Last order | 20:00 13 of 13 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.
What sets it apart
- There are two clocks for joining the queue, and knowing them is the most useful thing on this page. Eleven posts give the same pair: in person from 10:40am and 5pm; the Catch Table app from noon and 5:50pm. Because the in-person list opens more than an hour earlier, two writers advise using it if you work nearby. Two warn that leaving the app too late gets you a "queue closed" notice — one saw exactly that on her screen as she was finishing her meal. Four note that your whole party must be present before you are seated, and one that the table is released if you miss the call by five minutes. One post disagrees with all the others: a customer of ten-plus visits writes that remote queueing is not possible and you must register on the spot. Fourteen others say the app works, so her line reads as a one-off or a slip — but we could not settle it.
- One price has moved in two years: the loin cutlet. ₩15,000 in a May 2025 post; ₩16,000 in all four posts from July 2026 onward. Nothing else varies inside our window — the fillet ₩17,000, the thick loin ₩17,000, the matcha cold udon ₩12,000, the kadayif prawn ₩7,000. The sets are less settled. Set A is ₩42,000 in all three posts that price it (one spells out that the same dishes cost ₩45,000 separately), but Set B is ₩43,000 in June 2026 and ₩44,000 in September. We cannot tell which is current. On value the posts pull both ways: one calls it reasonable for Gangnam, another says it is not an everyday price, and a third looked at three pieces of fillet with a prawn for ₩24,000, thought it small, and then wrote that one bite explained it.
- The posts disagree about rice refills. Five say the rice and the soup — and the salad, pickles and wasabi — come again if you ask, one via the table tablet, one having eaten two bowls, one simply told to ask. One writer was refused. On a Saturday evening in September 2026 she ordered the side curry, found the refill blocked on the tablet, offered to pay for more rice, and was told there was only enough for the cutlets going out. That refusal is why she will not return — the only post of the twenty-six to say so. Whether it was the late hour or only that night, we do not know. Since four posts describe the rice bowl as tiny — one guesses seventy grams — it is worth knowing before you go.
- Nine posts say you can eat here alone, and they overlap on why: a counter along the front of the room seats one or two, with tables for two to four and a long table further in. One reckons eight could squeeze onto the big table; another notes that although a table takes six or seven, splitting the booking gets you in sooner. Two of the nine actually came by themselves — one took a single seat and ordered the thick loin; the other solved the eat-alone problem by pairing the cold udon with an aubergine croquette. Three more report seeing solo diners. One writer found the spacing tight: at a table for two you hear everything from the next table, she says, and recommends the counter instead.
- It is one floor up, and there is a lift. Seven writers say so in their own words, and two describe taking the lift: the one by the left-hand corner of the ground-floor sandwich shop, or the central one, then right at the top and the door is in front of you. Two came up the stairs and say it is straight ahead. One routes you past a Vietnamese restaurant on the second floor and into the far left corner, adding that it is easy to get lost the first time.
- The kitchen starts when you order. One writer copies the sign beside the menu — five to fifteen minutes — and reports about ten. Another read fifteen minutes from being seated and adds that the food was slow and the tables did not turn quickly; she was one of four who went in at noon. A third blames the crowd. One who ordered at the start of evening service got hers straight away, and two recommend arriving as the break ends at half past five, which shortens both the queue and the wait.
- This is a brand, not a single shop. One writer says the branches are company-run and the cooking does not vary; another remembers the original at Seoul Station starting the craze, the branches that followed, and the arrival in Gangnam — and notes that the Seoul Station shop is now gone. A third says there are a fair few around the city. So this page is about one address: 358 Gangnam-daero, unit 201 on the second floor. Of the thirty posts we gathered, one turned out to be about the Yongsan branch and one could not be pinned to any branch; both are out. If you are looking for a different Ojeje, check the address first.
- Two cuts of cutlet and one cold noodle dish are the spine of this place. The fillet is ordered most, and the descriptions converge — tender enough to chew with your gums, closer to tuna than to pork. Three writers who normally prefer loin say the fillet wins here; four say the opposite, which reads less as a verdict than as a split. Pink salt, sesame oil, cutlet sauce and a yuzu dressing sit on every table with a card on how to use them: four are surprised to find sesame oil at a cutlet shop, three end up preferring salt with wasabi, and two call the sesame oil the making of the dish. Two find a faint fruit note in the sauce that sets it apart. That the cold noodles cut through the fried pork appears in five posts; one says two cutlets and no noodles would have been hard going.
What 25 bloggers said
We read all 25 in full. The most common claims are “Would return” (14) and “Juicy” (10).
What they liked
What they struggled with
Where they disagree
| Had to wait | yes 18 · no 4 |
|---|---|
| Returning customer | yes 5 · no 9 |
| Crispy batter | yes 6 · no 2 |
| Expensive | yes 3 · no 2 |
Things you can check on site
| Seats to sit and eat | 9 of 25 posts |
|---|---|
| Reachable by transit | 8 of 25 posts |
| Self-order screen | 7 of 25 posts |
| Second floor | 7 of 25 posts |
| Free refills | 5 of 25 posts |
| Independent, not a chain | 2 of 25 posts — saying it is not |
| Waiting area | 2 of 25 posts — saying it is not |
| Discount offered | 2 of 25 posts |
| Lift to the floor | 2 of 25 posts |
| Cooked to order | 1 of 25 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 donkatsu (안심 돈카츠 (히레)) — 18 of 25 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
Who came, and with whom
| Solo visit | 9 of 25 posts |
|---|---|
| With a friend | 3 of 25 posts |
| Date | 2 of 25 posts |
| Group visit | 1 of 25 posts |
| Family visit | 1 of 25 posts |
Getting there
Naver Map has a full English mode — Settings → Language → English. In Korea it gives better walking and transit directions than Google Maps.
Getting inside
| Second floor | 7 of 25 posts |
|---|---|
| Lift to the floor | 2 of 25 posts |
The words wheelchair, pushchair, threshold and ramp do not appear once in the twenty-six posts — we searched by machine and checked by hand. What we know is that the room is one floor up and a lift reaches it: seven writers say the floor, two describe the lift. Whether the way from that lift to the door is step-free, how wide the door is, whether a chair can turn inside — nobody writes. That is not a no. It is a gap in what we have, and since a single step decides a wasted journey, it is worth a phone call.
No one mentioned: In a basement · 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 saying they paid themselves11 of 25 posts
- Posts saying nothing either way14 of 25 posts
Posts that followed a TV spot
Of the 27 posts we gathered, 2 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 |
|---|---|
| 2025-05 | 1 |
| 2025-06 | 1 |
| 2025-11 | 1 |
| 2025-12 | 1 |
| 2026-06 | 1 |
| 2026-07 | 1 |
| 2026-08 | 5 |
| 2026-09 | 14 |
What we do not know
- Why twenty-six and not thirty. Four of the thirty posts we gathered are out. Two are not about this shop: one is about the Yongsan branch, and one is a half-year diary that names "Ojeje" without a branch — and since every branch charges the same, the prices cannot tell us which. Two are not visits. One is a ten-restaurant listicle giving each place two lines, with nothing eaten and a footer telling readers to check the hours themselves on the day. The other recaps an episode of a YouTube food show, setting two cutlet shops side by side and reporting the host's final pick — without a single line of the writer having eaten anywhere. It is not a declared sponsorship; it credits the channel as its source. Left in, both would inflate every "N out of thirty" on this page.
- Not one of the twenty-six mentions a toilet — whether it is inside the room or out in the building, whether it is shared or separated. Being one floor up, it may well be the building's, but that is our guess and not in any post. This is not an absence of toilets; it is an absence of anyone writing about them.
- Several posts say there are no reservations and no takeaway, and we have not counted those either — they are copying a Q&A the shop has posted at its door. Three writers say they read it there, and one transcribes question ten: the cutlet looks pink because of myoglobin, and it is safe to eat. Six note that you can choose how done you want the pork, and two advise anyone who likes meat well cooked to set that when ordering, because the pink centre can be alarming. What the shop says about itself is the shop's, not an observation, so we leave it here rather than in the tally.
- Not one post declares a sponsorship. Eleven of the twenty-six state that they paid — one opens by saying there is no sponsorship and no advertising behind it — and the other fifteen say nothing either way. We read the bodies and the trailing hashtags: no post carries the usual disclosure words. Two attach a receipt. Twenty-six posts are twenty-six people — no blog appears twice. One of them writes up two visits in a single post (the fillet the first time, the tangerine soba the second), and one says she has been more than ten times.
- Most of the posts are warm, but two are not. The oldest we read, from May 2025, found the loin chewier than it should be and a step short of dry, the crust dulled by moisture, and not the texture a Japanese cutlet promises; the writer remembered the original branch more fondly and hoped for better next time. The other, from August 2026, is a customer of ten-plus visits: the cooking here never varies, she writes, and yet that day's cutlet was poor — unusually red, tasting underdone, and everyone at her table thought so. The same post still tells first-timers to order the fillet. Plates can vary, and we do not know why.
Sources (25)
Every number above was counted from the posts below.
- 오제제 강남역 평일 웨이팅 후기 메뉴 추천 2026-09-24 · 내 삶을 나답게 그려요 · via Daum
- [강남역] 오제제 강남점 촉촉한 카츠와 말차 자루우동 2026-09-23 · Cherry log · via Daum
- [강남/오제제] 내돈내산 일식돈까스맛집 리뷰! 역삼동맛집 2026-09-23 · 돼지런한 삶
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- 강남역 카츠 맛집 오제제｜AI 추천 맛집 2026-09-21 · 다끔
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- 오제제 강남점 • 입에서 사르르 녹는 안심돈카츠& 카다이프 새우튀.... 2026-09-18 · 웰컴 투 디듀어리
- 서울 강남역 근처 맛집 — [오제제 강남점] 2026-09-13 · 가본 맛집 기록
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- [강남 역삼] 강남역 또또간집+혼밥하기 좋은 웨이팅 찐맛집 "오제제 .... 2026-09-09 · 핫플사냥꾼의 사냥일기
- [서울/맛집] 강남역 돈까스 맛집/ 자루우동 맛집/ 웨이팅 맛집 ‘오.... 2026-09-04 · 하하 오히려 좋아
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- 강남역 오제제 │ 인생 히레카츠부터 청귤소바 꿀팁, 내돈내산 재방.... 2026-08-24 · julesmin님의블로그
- 10번 넘게 방문해본 오제제 강남점 2026-08-23 · ::해송송계란탁::
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- 오제제 강남점 첫 방문기, 엄청난 웨이팅에도 맛있는 돈가츠 자루우동 맛집 2026-08-11 · 쮸나로그 · via Daum
- 오제제, 강남 돈카츠 맛집 냉우동 추천 2026-07-08 · 일상을 여행처럼 :)
- 강남역 맛집 오제제 강남 웨이팅 필수 돈카츠 새우튀김 우동 조합 .... 2026-06-22 · ♡ 네꾸의 일상 ♡
- [강남역/역삼동] 돈가스와 우동이 모두 맛있는 집, 점심 먹기 좋은 .... 2025-12-21 · 무궁한 여정
- 역삼동 돈가스 맛집-오제제 다녀왔어요 2025-11-25 · 소담한 강남일상
- ★ 강남 / 오제제 강남 : 지도리 우동, 카다이프 새우튀김, 제로콜라 2025-06-09 · Negative Split
- 강남역 / 역삼동 돈까스 맛집 오제제 2025-05-18 · 석슐랭가이드의 맛집 아카이브
Of 295 candidate posts we opened 47 and kept 25 as evidence. We stop once 30 are confirmed: beyond that the counts grow in proportion without changing the answer.