Honestly, I bought it with my own money.
The interior of Baeksojeong was so clean and neat, and even when I was feeling tired and gloomy in the evening, the bright interior brightened my mood.
It was my first time there, and the second-floor location felt a bit unfamiliar and clean.
I'd heard the menu was common, but I ordered the cold udon because I thought it might be greasy in the winter.
The waitress was incredibly kind, and even asked if it was cold udon. It was a very cold winter day, lol. The waitress was like Miss Korea, always smiling and genuinely serving us.
What was even more absurd was that the chef himself brought us the food, and as always, he was incredibly kind. He kept apologizing that they had run out of meat in the kitchen, out of sight, and were re-cooking it.
👍Wow, even if we hadn't seen it, even if they'd sneaked a peek, they were so sincere about the food.
Black and white chefs are all the rage these days, and I wanted to give Baeksojeong a huge recommendation because the chef is so dedicated to his cooking.
I just want to recommend it. The outside is crispy, the inside is crispy, and the taste remains unchanged even after time passes.
The tonkatsu sauce and mustard are authentically homemade, with a rich, authentic flavor.
And the side dishes and sauces are all self-service, so you can enjoy them without worrying about what others think.
This place is overflowing with customers from start to finish.
Parking is also limited to an hour these days, and I pay for it even if it's just a little over that. I don't want to waste time paying for parking after eating, so I look for places with no parking time restrictions.
But the staff here were generous and filled my table for an hour and a half. They offered a complimentary drink afterward, but the service and food I received today captivated my eyes, nose, mouth, and heart. So, as a discerning foodie, I'm giving this place a grand star rating.
My wife and I decided to go for dinner on Sunday, just one subway stop away. The reviews were good, so there were several nearby specialty restaurants, but this was our first choice.
The location is a bit tricky. It looks like Building B on the map. Upon entering the second-floor entrance, there were quite a few customers. We found an empty seat and ordered at the kiosk.
We ordered one assorted katsu and one six-piece cheese katsu.
The food arrived a little later than expected.
The staff were friendly, but they chatted nonstop while serving. They weren't even wearing masks, which made it look unappealing.
The food wasn't as good as I'd expected. The tonkatsu and fried shrimp were both greasy and overpowering.
The cheese in the cheese katsu tasted more like oil than milk, making it difficult to eat two slices, so I, a seasoned eater, finished it all.
It was a strange experience, but the katsu was soggy at the bottom, even after less than five minutes. The ebi fry batter was too big and thick, the mini udon noodles that came with it weren't even loose, and the leftovers from the next table were left in the same condition as when we entered, and they didn't clear them until we left, showing their diligence. I don't think I'll go back. It's hard to understand why they have such good reviews, based on my experience.
