| Fujiyama in Eulji-ro, Seoul (Hong Yoo/ The Korea Herald) |
Seoul's Eulji-ro is renowned for its nostalgic, old-timey charm. Those visiting Fujiyama, however, head to the neighborhood for a unique dining experience that transports them right to Japan.
With decor inspired by the mountain it's named after -- Fujiyama means Mount Fuji in Japanese -- this restaurant serves premium Japanese Wagyu beef prepared using the traditional “irori" grilling technique. Whether you're a fan of fine meats or simply seeking a cozy, atmospheric dining experience, Fujiyama has much to offer.
Despite its modest exterior, the restaurant spans two floors and has ample seating. Its interior is also thoughtfully designed, with generous space between tables to ensure that diners can enjoy their meal comfortably. However, the restaurant's popularity means there is often a long waiting time, particularly on weekend evenings. To avoid the weekend crowds, consider arriving just after opening at 4 p.m.
Fujiyama uses the irori grilling method, a traditional Japanese technique. The irori, a sunken stone or clay firepit, uses heat from charcoal to cook the meat, which is hung over or placed near the pit. Avoiding direct contact with the flames ensures that the meat cooks slowly and evenly, resulting in exceptionally tender and juicy meat.
Each table at Fujiyama is equipped with a sand-lined "pit" which charcoal is then placed into. This allows diners to cook their meat right at the table and control the level of doneness to their preference.
| Fujiyama's premium Wagyu set (Hong Yoo/ The Korea Herald) |
Fujiyama offers a selection of Wagyu beef, available both a la carte and in set menus. The premium Wagyu set for two, priced at 55,000 won ($38), includes cuts like beef tongue, outside skirt steak, rib-eye and chuck flap tail. The beef is beautifully marbled, tender and full of flavor.
The presentation of the meat is styled to resemble Mount Fuji, with the cuts stacked around the unique plate's peak and delicate garnishes surrounding the “crater.”
Garnishes include corn, king oyster mushrooms and scallions for grilling. The grilled scallions stand out in particular — dipped in salt, they help cut through the richness of the meat.
Each table is equipped with a selection of dipping condiments: a spicy tare (a sweet soy-based sauce), salt with ground dry pollock, and an egg yolk in soy sauce. The latter is mixed together to create a dipping sauce, with the creamy richness of the egg yolk adding a kick of umami to the meat. Alongside these, refreshing white kimchi and pickled ginger are served as banchan, or side dishes.
Fujiyama has a variety of other dishes on offer, including a spicy Wagyu nabe (12,000 won), a hotpot that pairs wonderfully with the grilled beef. The nabe features a light yet spicy broth filled with ample amounts of bean sprouts and baby napa cabbage, perfect for warming up in winter.
To accompany the meal, Sapporo Draft Beer (10,000 won per glass) is an excellent choice. The light, crisp beer pairs perfectly with the rich flavors of the Wagyu, helping to cleanse the palate between bites. Fujiyama also offers seasonal delights, such as fried oysters (16,000 won for six pieces), a must-try during winter months. The oysters are battered to crispy perfection, locking the succulent oyster juices inside, and are served with a tartar sauce, though they are flavorful enough to enjoy without it.
Fujiyama is open daily from 11 a.m. to 10 p.m. Monday to Friday, and from 4 p.m. to 10 p.m. on Saturday and Sunday.
