**Galbi (short ribs)** marinated short ribsAn AI drawing of Galbi (short ribs) as a dish. Not a photograph of this shop, and not drawn from this shop's menu. © Gilpost · no unauthorised reproduction

Grill houseJapanese

Yamachan

Name: Yamachan
Address: 울산광역시 남구 왕생로20번길 17 (달동), 남구, 울산광역시, 44721, KR
Telephone: 052-272-9092

야마짱 울산점 Yamajjang Ulsan-jeom A Japanese-style yakiniku house in Ulsan sold only as a per-person course, where you leave your shoes at the door and a server sits down in your room and grills every cut for you.

Compiled from 29 blog posts read in fullSources →

Yamachan is a Japanese-style *yakiniku* house in the restaurant lanes of Ulsan's Samsan-dong. Five posts date it to 2015, and fifteen repeat, in almost identical words, that it was licensed from a third-generation *yakiniku* house in Nagoya. You take your shoes off at the door and change into slippers; every seat is in a room or a curtained booth, and you sit on the floor — though the table has a well beneath it for your legs. A server sits down with you and grills everything, start to finish. What it sells is essentially one thing, a course, priced per person from ₩59,000 to ₩110,000, running beef through lamb to Iberico pork. Dinner from five in the evening; closed Sundays. The posts we read run from April 2025 to September 2026.

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

Location & hours

Address울산광역시 남구 왕생로20번길 17 (달동)17 Wangsaeng-ro 20beon-gil, Nam-gu, Ulsan
Phone052-272-9092
Typical spend₩59,000 – ₩110,000
From the station1 posts say it is walkable from the station.
Floor areaFloor area 152 m² · Status In business

When it opens

Of 25 posts: 18 wrote Mon–Sat 17:00–23:00.

When it opens
Mon–Sat	11:00–22:50	2 of 25 posts
Break	14:00–17:00	6 of 7 posts
Closed	Sunday	24 of 24 posts

1 other values

Open	Mon–Sat	17:00–23:00 18 of 25 posts last seen 2026-08

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 sets it apart

You do not grill. All twenty-nine posts are about this. When the fire arrives, a server settles into your room and cooks each cut to its own doneness, explaining what it is as they go — nine posts record the commentary. One writer points out that at a normal work dinner somebody ends up stuck at the grill and out of the conversation, and that here nobody is; another says there is simply no chance of ruining the meat. Five note the pace being matched to theirs, and one explains the bell you press when you want the next course. Three record the grill being taken away and a lid set over the hole at the end. One writer disagrees — she found that with a quiet room and someone cooking beside her, talking was slightly awkward. Hers is the only dissent in the whole corpus.
Every table is partitioned. Twenty-eight posts call the place private, and those that describe the layout show two kinds of seat: proper rooms with doors, and booths closed off with cloth. One writer puts it plainly — some seats are rooms, and the rest have a curtain that blocks the sightline. Two note that the largest room holds twenty-six. One found her name on the door of the room she had booked. It does not block sound, though: one writer says outright that it is not a sealed room, that you will hear the next booth, and that if people are loud there is no soundproofing at all. Thirteen posts recommend it for formal occasions — in-law meetings, client dinners, office parties.
You sit on the floor, but your legs go down. Sixteen posts describe swapping shoes for slippers at the door, and five note that a member of staff takes the shoes and brings them back out at the end. The rooms are laid out like tatami, but the table has a well under it — nineteen posts say so, and nine of those frame it as the reason their legs did not go numb. One writer states it flatly: this is not the cross-legged kind. Three mention a separate air conditioner in each room; one says that unlike every charcoal grill house she knows, she could run it as hard as she liked, and ended up slightly cold. One mentions a coat hook behind the seat, another an armrest.
Price takes up about half of what people write here, and the verdicts lean one way. Twelve posts take the shape "it looks expensive and it isn't" — one admits she had avoided the place for years on reputation alone. Three simply record that it costs: too much to come often, a bit steep, priced up. Not one writer calls it cheap. The course prices did not move at all between December 2025 and August 2026. Worth knowing: the same room runs a different business at lunch — curry, cutlets, buckwheat noodles and eel rice from eleven to two, with four wagyu cuts discounted. Four posts add the catch: at lunch you grill it yourself.

3 more

Twenty-one posts say the lamb has no muttony smell. That is usually an empty line, but here it comes with evidence: four record a companion who does not eat lamb finishing the plate — a family that does not like it, a husband who conceded he could manage this, a friend who cleared hers. Three ate lamb chop for the first time here and two rate it above restaurants that serve nothing else. Fifteen mention the dish of cumin that comes with it, and one records the server stripping the meat off the bone for her. Six say the same of the beef and the offal.
Twenty-seven posts write about the staff, and they name what was done. Grilled cherry tomatoes peeled one by one before being handed over. Lamb stripped off the bone. Thick cuts cut down to a mouthful. A bottle of whisky a party brought in met, unprompted, with crushed ice, a bucket and rocks glasses — six posts note that corkage is charged. On a night the cream-beer tap was broken, a server who asked first whether plain draught would do. One writer notes a server catching every small discomfort before she mentioned it; two record being left to eat slowly without being hurried. One says a cold plum tea arrives once the meat is finished.
One course fills you. Ten posts say the portions are large, and they say it in the language of surrender — thought I would burst, stuffed beyond reason, simply too much. Three admit to struggling by the time the offal arrived at the end, and two record ordering a finishing dish they could not then eat. Nobody says there was too little. Seven finish on the wagyu-and-crab stew, which one says does for two on its own, and three of them single out how clean the crab makes the broth.

What 29 bloggers said

26/29Most ordered
chawanmushi

27/29Most-said good thing
Friendly staff

2/29Posts disclosing payment

We read all 29 in full. The most common claims are “Friendly staff” (27) and “No gamey smell” (21).

What they liked

Friendly staff27 of 29 posts

No gamey smell21 of 29 posts

Juicy12 of 29 posts

Large portions10 of 29 posts

Quiet9 of 29 posts

Not greasy6 of 29 posts

Would return6 of 29 posts

Thick cut5 of 29 posts

Roomy5 of 29 posts

Clean2 of 29 posts

Where they disagree

Expensive	yes 3 · no 12
Returning customer	yes 5 · no 4

Things you can check on site

Staff cook it at your table 29 of 29 posts
Private room 28 of 29 posts
Floor seating 19 of 29 posts
Valet parking 18 of 29 posts
Takes reservations 17 of 29 posts
Shoes off at the door 16 of 29 posts
Review event 6 of 29 posts
Discount offered 5 of 29 posts
Origin labelling posted 4 of 29 posts
Air conditioned 3 of 29 posts
Signed celebrity photos 2 of 29 posts
A minimum number of portions on the first order 1 of 29 posts
Parking capacity 1 of 29 posts
Reachable by transit 1 of 29 posts
Complimentary tea or drink 1 of 29 posts

These are raw counts, not percentages. Someone who did not mention something is not someone who disagreed.

The most ordered dish is chawanmushi (차완무시 (일본식 계란찜)) — 26 of 29 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

양갈비25 ate it
yanggalbi
Lamb chop in the middle of every course, with a dish of cumin — and one writer notes the server boning it for her
**Twenty-one posts say there is no muttony smell,** and they back it up: four record a companion who does not eat lamb finishing the plate. Three ate lamb for the first time here. Two rate it above dedicated lamb restaurants
이베리코 항정살23 ate it
Iberico hangjeongsal
Iberico pork jowl, arriving already glazed — and **the server tells you to dip it in breadcrumbs,** which is the thing people write about most here
**Twenty-two posts mention the breadcrumbs.** Six record their own disbelief followed by surprise; one asks who thought of it. Another says the dish alone brought her back. One likens it to a cutlet; one finds the cut broader and firmer than the jowl she knows. Six note the same crumbs are used for the intestine
와규 등심22 ate it
wagyu deungsim
The backbone of the B course, grilled on a buttered plate and served with the onion and mushroom cooked alongside
Six say to take it with salt or wasabi, five with the dressed spring onion. Writers describe a fine grain and an even ratio of fat to lean. Three note that the server keeps basting the onion with butter — and two of them liked the onion best of all
와규 늑간살21 ate it
wagyu neukgansal
The meat between the ribs — **the one wagyu cut that arrives already marinated,** so it needs no dip
**Nine posts reach for the word chewy.** Four say the marinade makes it eat like galbi, and two pick it as the best of the course. One writer, though, says her first bite reminded her of heart. One mentions a dish of curry powder alongside
대창20 ate it
daechang
The last meat of the course, glazed like the tripe and, like the pork jowl, sent out with the breadcrumbs
Four say it is not as heavy as the cut usually is. One had never seen it cut square before; two describe the crumbs catching the fat. Three admit they were already too full by the time it came

24 more dishes

야마짱 B1 코스20 ate it
Yamachan B1 course₩65,000 set
**The course most people order** — ₩65,000 a head, and one post puts it at 240g of meat per person. It runs from steamed egg and a tuna nigiri through seared wagyu nigiri, sirloin, intercostal, flat-iron steak, lamb chop, tripe, large intestine, Iberico pork jowl and grilled vegetables
**B1 and B2 differ in one thing only**: B1 gives you tripe and large intestine, B2 gives you Iberico pork collar instead. Four posts spell that out. Seven posts give the price between May 2025 and August 2026, and all seven say ₩65,000
특양20 ate it
teugyang
The first stomach of the cow, brushed with the house sauce before it is grilled, so nothing needs adding. It is in the B1 and A1 courses only
**The texture divides people.** Six call it springy and five chewy, but one found it a little tough, and another says it had no particular flavour and ate like mushroom. Three had never had it before
와규 부채살 스테이크20 ate it
wagyu buchaesal steak
Flat iron cut thick and treated as a steak — basted with butter and cut into bite-sized cubes before it reaches you
**Two writers name it the best thing they ate.** One expected the thickness to make it tough and found the opposite. Four take it with wasabi, three with the grilled tomato
와규 불초밥20 ate it
wagyu bul-chobap
**Made in front of you:** the server sears a slice of wagyu, rolls it around sushi rice and hands it over. It is the first thing off the fire in every course
Five writers say to put wasabi on it, two dip it in soy, and nine use some form of "melts". Two wish for a second. **One found the char too faint.**
와규 된장찌개7 ate it
wagyu doenjang jjigae
The stew people order to finish on, after the course — **with crab in it as well as beef**
Three say the crab makes the broth clean and cold-tasting — one counted two crabs in it. One notes a single pot does for two, and two record rice arriving with it to stir in. No post gives the price
이베리코 목살5 ate it
Iberico moksal
What the B2 and A2 courses give you **instead of the offal** — also glazed
One writer says that without being told she would have taken it for beef. Another notes the chew and the absence of any pork smell; two eat it with the crumbs
야마짱 B2 코스5 ate it
Yamachan B2 course₩59,000 set
The same course with **Iberico pork collar in place of the tripe and intestine.** ₩59,000 a head; one post puts it at 230g
Two posts describe it as the version for people who do not eat offal. One parent chose it so her child would get another slice of the pork instead. ₩59,000
메밀소바2 ate it
memil soba
Cold buckwheat noodles to finish on, and also on the lunch menu
Both who ordered it call the noodles firm and cold. One writer meant to order it and could not — there had been too much already. No price recorded
야마짱 VIP 코스2 ate it
Yamachan VIP course₩110,000 set
The top course: **eel nigiri in place of the tuna,** with beef tartare and tuna sashimi added. VIP1 is ₩110,000 a head
One post describes it arriving on a tiered stand, with the shop's line that each step up gets closer to heaven. A party of three records ₩340,000 for the table, not a per-head price. **One writer advises that if you only want meat, the assorted-wagyu platter beats this course.**
우설1 ate it
useol
Ox tongue. **The shop lists it among its core cuts,** yet it appears in none of the course line-ups — it seems to be an à la carte order
**Only one writer records eating it,** and recommends the place on that basis to anyone who likes tongue and likes texture. The other six mentions are all the shop's own boilerplate. No price recorded
야마짱 A1 코스1 ate it
Yamachan A1 course₩85,000 set
The B course with **the sirloin swapped for prime cuts** — boneless short rib, chuck flap, skirt. ₩85,000 a head
One office party of five ordered it, and records **grilled oxtail** at the end — which no other post mentions. One post gives A2, with pork collar instead of the offal, at ₩79,000
해물 된장국시1 ate it
haemul doenjang guksi
A seafood-and-miso noodle bowl to finish on — **sold from two portions up**
One account only: nutty and about right, though she was too full to finish and her husband did it for her. No price recorded

차완무시 (일본식 계란찜)26 ate it
chawanmushi
The opener in every course: a warm savoury egg custard with prawn and mushroom in it, one each, with a bowl of miso broth
**The single most-written-about dish here** — twenty-six posts mention it, six call it a pudding and eight say it melts. One compares it to what she ate at a Japanese inn; two admit to scraping the bowl. One writer ate her companion's as well, he being unable to eat egg
참치초밥24 ate it
chamchi chobap
One piece of tuna nigiri each, before the fire comes out. The VIP course replaces it with eel
One writer rates it against proper sushi counters; two wish there were more than one apiece; four note the absence of any fishy edge. **One found it merely fine** — and adds that the beef may have had her attention
야채구이17 ate it
yachae gui
Vegetables grilled in among the meat — onion, king oyster mushroom and cherry tomato, with raw green chilli and a house-made soybean paste on the side
One writer records the server peeling each grilled cherry tomato before handing it over. Four note butter brushed onto the mushroom and onion. Five were told the soybean paste is made in-house, and call it the best thing on the table. One post adds grilled pineapple to the list
한우 육회2 ate it
hanu yukhoe
Beef tartare, **part of the VIP course** and also sold on its own
One writer describes it arriving with water dropwort, which she found odd and good. The other six mentions are copied menus, so we have not counted them as eating. No price recorded
장어초밥1 ate it
jangeo chobap
What the VIP course serves **in place of the tuna nigiri**
One account, praising the glaze. Only one of the two VIP orders writes it up
참치 사시미1 ate it
chamchi sashimi
Tuna sashimi, part of the VIP course
One account: three kinds, served last, with no fishiness at all. No price recorded
게살 크림 고로케1 ate it
gesal cream croquette
A side of crab-cream croquettes
One account: crisp outside, melting within. No price recorded
치킨 가라아게1 ate it
chicken karaage
Japanese fried chicken as a side, with tartare sauce
Ordered once, by a parent whose child asked for it. No price recorded

하이볼4 ate it
highball
Highballs, with a choice of whiskies and a yuzu one by one account
**A review gets you one free** — six posts say so and one records collecting it. Two drink it to cut the fat. One writer's friend complained the yuzu one tasted of nothing. No price recorded
생맥주2 ate it
saeng maekju
Draught beer; one writer names what she ordered, another names what she saw on the board
One writer takes the coldness as a sign of how fast the keg turns over. No price recorded
소주1 ate it
soju
Soju — and one post says it comes out frozen to a slush
That writer says the bitterness is gone and she got through four more bottles without noticing. No other post mentions the frozen soju. No price recorded
사케named in 17
sake
A long sake list — and **a cabinet by the door where regulars keep their own cup,** displayed with their business card
**Seventeen posts describe the sake cabinet and not one records drinking sake.** They are looking, not ordering — nobody had seen such a thing before, and they read it as proof of how many regulars there are. One writer admits she was curious but is a beer drinker. One mentions a sake promotion running

Parking

22 posts say you can park; 1 say you cannot. We leave the disagreement standing rather than picking a side.

Posts saying you can park	22 of 29 posts
Posts saying you cannot	1 of 29 posts

Parking is written up as a selling point — twenty-two posts discuss it. There is a car park beside the building (one writer counts twelve spaces), and eighteen note free valet, one remarking that in Seoul you would always pay for it. Three describe simply leaving the key at the counter. Eight mention two hours' parking provided at a nearby lot when the car park is full — and they give three different street numbers for that lot, which we have not been able to settle. One writer skipped it and parked on the street; another left her car at a department store and walked ten minutes. Worth noting what the car costs you: one writer records reaching the offal course, wanting a drink, and having to pass.

Who came, and with whom

Date 12 of 29 posts
Came by car 8 of 29 posts
With a friend 4 of 29 posts
Family visit 3 of 29 posts
Group visit 2 of 29 posts
Came with children 2 of 29 posts

Where it is

From the station

1 posts say it is walkable from the station.

Getting inside

Not one post says which floor it is on. Twenty-nine writers photographed the frontage, the shoe rack, the corridor and the rooms, and none of them mentions a storey, a staircase or a lift. What is certain is only that there is a shoe rack inside the door, that you leave your shoes there, and that you walk down a corridor to your room.

Not one post says whether a wheelchair or a pushchair can get in. Two things are worth knowing all the same. You must take your shoes off and change into slippers (sixteen posts), and every seat is on the floor (nineteen) — there is a well for your legs, but no post describes a chair anywhere in the building. Nobody mentions a threshold, a ramp or a doorway width. One parent writes that it is a bit awkward with a baby (and that she left the room in a state); another notes that a children's menu exists. If mobility matters, ring and ask first.

No writer describes the toilet from having seen it. Five posts record that the men's and women's are separate, but in all five the line sits inside a block of facility bullets copied from the shop's listing — birthday perk, corkage, wi-fi, reservations, groups, separate toilets, waiting area. Whether it is inside the restaurant or out in the building, and — in a place where you have taken your shoes off — what you do about getting to it, nobody says.

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 payment2 of 29 posts
Posts saying they paid themselves4 of 29 posts
Posts saying nothing either way23 of 29 posts

When the posts appeared

040509101201030406070809

Month by month

Month	Posts
2025-04	2
2025-05	3
2025-09	1
2025-10	1
2025-12	2
2026-01	2
2026-03	3
2026-04	3
2026-06	4
2026-07	2
2026-08	5
2026-09	1

What we do not know

Almost nobody says how to get here without a car. Exactly one writer describes the walk in her own words, placing it behind the bus terminal in a street full of grill houses. One other post gives walking times from three landmarks — but that sentence is word for word identical to a machine-built "best ten" listicle collected the same week, so it comes from the shop's listing and we have not counted it. The landmarks they agree on are the department store you cut past and the drinking street it sits in the middle of. Which bus stop, and how many minutes from it, nobody writes.
Nobody reports queueing — because everybody booked. Seventeen posts discuss reservations, and twelve of those describe arriving to find the table already laid. Five name the apps they booked through. One says plainly that since it is all private rooms you should book first. Only two posts say anything about how full it gets: one found most rooms taken at eight on a weekend evening, and one arrived at four in the afternoon. Whether you can walk in, and how long you would wait, nobody writes.
Two posts declare a sponsorship and four declare that they paid; the other twenty-three say nothing. Both declared ones do it by hashtag, and one of them is also the post that writes out the course prices most carefully. The posts are not bunched — one or two a month, steadily, across eighteen months. One repeated sentence is worth flagging, though: fifteen posts state, in almost identical words, that the technique was licensed from a third-generation Nagoya house and the Ulsan branch opened in 2015. It reads as copied from the shop's own blurb, and we have not verified it — we count only that fifteen people wrote it. The same block usually carries a line naming ox tongue among the core cuts, and exactly one writer out of twenty-nine records eating ox tongue.
The opening time looks like a disagreement and is not — most customers only ever see dinner. Twenty posts give five in the evening to eleven at night and nothing else. The six that also cover lunch describe a separate lunch service from eleven to two and a break until five. At lunch the kitchen sells curry, cutlets, buckwheat noodles, rice bowls and the like, with four wagyu cuts discounted — and at lunch you grill the meat yourself. Everyone we read came for dinner; not one post is written from a lunch. The closing time is variously given as 22:30, 22:50, 23:00, 23:50 and midnight, with no pattern by date, so we could not settle which is current. On the closing day all twenty-four agree: Sunday.

Sources (29)

Every number above was counted from the posts below.

[울산 / 남구 ] 일본식 화로구이 야마짱 프리미엄 야키니쿠 2026-09-03 · A Day of Kindness · via Daum
[울산 삼산 맛집] 프라이빗 룸에서 즐기는 야끼니꾸 🥩🔥 2026-08-31 · 다같이 먹자 동네 한바퀴 · via Daum
울산삼산동맛집 '야마짱' B1코스 후기, 직접 구워주는 프라이빗 울산.... 2026-08-25 · 윤2나게, 기록하다
[울산 남구 삼산동 소고기 맛집 야마짱 울산점] 럭셔리한 룸에서 즐.... 2026-08-13 · 치치의 기준있는 취향 기록 ♥
울산삼산동맛집, 울산 야끼니꾸, 울산룸식당/야마짱 울산점 2026-08-10 · daily_워니로그
울산 삼산동 맛집 프라이빗 룸식당 야끼니꾸 야마짱 2026-08-01 · Mi diario precioso · via Daum
(울산) #49 야마짱, 울산 삼산동 맛집 2026-07-31 · 예린이의 즐거운 하루(●'◡'●)
울산 삼산동 _ 신선한 와규와 다양한 부위를 맛볼 수 있는 야키니쿠 전문점 '야마짱' 2026-07-16 · good vibes only, · via Daum
울산 삼산동 맛집 특별한 날 고급진 야끼니꾸 야마짱 솔직후기 2026-06-30 · 핵P의 꾸옹쓰의 세계 탐방일지•'-'•)و✧ · via Daum
울산 삼산 야마짱, 데이트하기 좋은 삼산동 맛집 야마짱 B1 솔직후기 2026-06-29 · 수달이의 기록 · via Daum
울산삼산동맛집 울산 야끼니꾸 * 야먀짱 울산점 * B1코스 솔직후기 2026-06-16 · For Pleasure :-) · via Daum
~25년 11월 31일 2026-06-09 · 즐거운 하나네 집 · via Daum
울산 삼산동 맛집 야마짱 야끼니꾸 B코스 찐후기 2026-04-28 · 맛집, 일상, 카페
울산삼산동맛집 야마짱 고품질 와규와 이베리코의 환상 코스 2026-04-27 · 지혜로그인 오늘을 담다 · via Daum
울산삼산동맛집 소고기 야끼니꾸 룸식당 추천 : 야마짱 울산점 2026-04-20 · 미디 블로그 :)
울산 삼산 야끼니꾸 술집 맛집, 야마짱 재방문 찐추천 후기 2026-03-30 · 쭈로그ᰔ
[울산 남구 달동] 야마짱 울산점 B1코스 후기, 부채살 스테이크가 인.... 2026-03-05 · 보니가 써보니
울산 남구 달동 맛집 | 야마짱 울산점 (울산삼산동맛집) 2026-03-04 · 오늘도 한 줌
울산 달동 프라이빗 분위기에서 구워주는 야끼니꾸 와규 맛집 추천 .... 2026-01-31 · 나의 미래에게
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Of 329 candidate posts we opened 53 and kept 29 as evidence. We stop once 30 are confirmed: beyond that the counts grow in proportion without changing the answer.