Best Dishes at Okdongsik
Dweji Gomtang (Pork Gomtang)
MainsThe only thing on the menu. Pork shoulder simmered for hours with radish, onion, garlic, ginger, and peppercorns, seasoned only with salt. The broth is crystal-clear and delicate — you taste the pork, not a spice blend. Rice sits at the bottom, scallion graces the top, accompanied by minimal side dishes (kimchi, pickled radish, jang). The restaurant limits production to 100 bowls daily.
Pickled Radish (Jangajji)
SidesThin-sliced radish pickled in a light vinegar, served as a palate-cleansing accompaniment. Cuts through the richness of the pork broth.
Jang (Fermented Sauce)
SidesA small dish of jang served tableside for seasoning the gomtang to taste. Not everyone uses it — the salt-only broth is the default, but jang adds umami if desired.
Kimchi (House Kimchi)
SidesSimple housemade kimchi served as a side dish. Fresh, not oversalted, with the brightness that makes you want to alternate between gomtang spoonfuls and kimchi bites.
Kimchi Mandoo
SidesA side option to pair with or accompany the gomtang. These dumplings are steamed or fried and showcase the same attention to ingredient quality as the main soup — housemade kimchi, actual braised pork, not filler.
About Okdongsik
Okdongsik has earned Michelin recognition for its singular focus on dwaeji gomtang (pork soup with rice). The broth simmers for hours with pork shoulder, radish, and aromatics, then is seasoned only with salt to let the pork shine. Tokyo's location (opened 2024) limits production to 100 bowls daily using Korean black pigs. Minimal accompaniments: just kimchi, pickled radish, and jang (fermented sauce). This is about tasting the broth, not filler.
Top 5 dishes at Okdongsik:
- Dweji Gomtang (Pork Gomtang) – 96% recommended(Signature)
- Pickled Radish (Jangajji)
- Jang (Fermented Sauce)
- Kimchi (House Kimchi)
- Kimchi Mandoo
Details
- Cuisine:
- Korean
- Price Range:
- ¥
- Website:
- Visit Website
- Services:
- Dine-in, Takeaway
Hours
- Friday:
- 10:30 AM - 9:00 PM(Open Now)
- Sunday:
- 10:30 AM - 8:30 PM
- Monday:
- 10:30 AM - 8:30 PM
- Tuesday:
- 10:30 AM - 8:30 PM
- Wednesday:
- 10:30 AM - 8:30 PM
- Thursday:
- 10:30 AM - 9:00 PM
- Saturday:
- 10:30 AM - 8:30 PM
Only 100 bowls served daily. Arrive early (before 11:30am lunch rush or after 3pm before dinner rush) to guarantee a bowl. Once it sells out, the restaurant closes.
Located in Shin-Okubo, Tokyo's official Koreatown. The neighborhood is packed with Korean shops, restaurants, and noraebang. Perfect for a full Korean food day.
Michelin Bib Gourmand in Seoul, and now recognized in Tokyo. The focus is singular: pork gomtang done perfectly. Nothing else on the menu distracts.
This is gomtang, not gukbap (which is more casual). Gomtang is a refined Korean soup tradition where the broth is the star. Okdongsik is a masterclass.
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