Frequently Asked Questions
The questions we are asked most often about reservations, location, parking, corkage, private rooms, and pricing at SEOLYA GALBI Cheongdam.
SEOLYA GALBI Cheongdam is a premium Hanwoo 1++ dining restaurant in Cheongdam, Gangnam-gu, Seoul, opened in December 2025. It is built on cut-specific selection, specialized aging, and millimeter-level cutting, and every cut is grilled tableside by a dedicated server. There are 88 seats in total (58 on the 2nd floor, 30 on the 1st) plus three private rooms. It is operated by FLVR Inc., founded by chef Han Seung-seok.
Reservations are taken through CatchTable only. Online bookings accept 2 to 6 guests, and Friday and Saturday dinner peaks are best booked 2–3 weeks ahead. International guests can book in English at catchtable.net/shop/seolyagalbi and sign in with Google, Apple, LINE or email. For 7 or more guests, call +82-2-6941-1179.
Currently open for dinner 17:30–22:00, last order 21:00. Lunch service (12:00–14:50) is temporarily paused; its return will be announced on CatchTable and Instagram (@seolyagalbi). The restaurant operates year-round; temporary closures for Korean holidays are announced there too.
1F–2F, 18 Seolleung-ro 152-gil, Gangnam-gu, Seoul. It is 414m from Exit 4 of Apgujeong Rodeo Station on the Suin-Bundang Line — about a 6-minute walk — in the heart of the Cheongdam district.
Yes, valet parking is available. Street parking on Seolleung-ro 152-gil is limited, so valet is recommended if you are driving.
Yes. The first bottle of wine is free, then ₩30,000 per bottle. Whisky is ₩50,000 per bottle. A broken charge of ₩10,000 applies.
There are three private rooms — one for 4 guests and two for 6. No room charge applies for 3–4 guests in the 4-person room or 4–6 guests in the 6-person room. Parties of 2–3 using a room pay a ₩40,000 room charge, waived at ₩400,000 spend for the 4-person room and ₩500,000 for the 6-person room.
Plan on ₩90,000–₩150,000 per person for dinner. The signature Seolya Marinated Galbi is ₩57,000 per 100g and the 26mm Garlic Tenderloin is ₩49,000 per 100g, before rice dishes and drinks. Galbitang soup (₩19,000) is a lighter way to finish.
Seolya Marinated Galbi (₩57,000 / 100g) and the 26mm Garlic Tenderloin (₩49,000 / 100g) are the two signatures. The grill menu continues with top-grade chuck flap tail (₩59,000 / 100g), triple-aged prime sirloin (₩45,000 / 100g), and 7mm brisket with chili sauce (₩39,000 / 100g).
It means the tenderloin is cut to exactly 26 millimetres. That thickness was chosen by calculating the tenderloin's texture and heat transfer so the surface sears while the centre stays silky, then it is finished with house-refined garlic oil. The same logic gives the katsu sando a 23mm cut and the brisket 7mm.
No. A dedicated server grills every cut at your table from start to finish, watching both the meat and your pace, so you can focus on the conversation.
Yes. It is a welcome-kids restaurant and high chairs are available. For family gatherings, a private room reservation is recommended.
Yes. Three private rooms, valet parking, and tableside grilling make it a common choice for business entertaining, family introductions, and anniversaries. On CatchTable it holds an 82% would-revisit rate — the highest among Cheongdam restaurants with 500+ reviews — and ranks in the top 10% for atmosphere.
Hanwoo 1++, the highest Korean beef grade. Each cut is trimmed to a different thickness and angle according to grain direction, texture, and cooking speed, and the prime sirloin and ribeye cap are triple-aged.
Lunch service (12:00–14:50) is temporarily paused; its return will be announced on CatchTable and Instagram (@seolyagalbi). For now the restaurant is open for dinner 17:30–22:00, and lighter dishes such as galbitang (₩19,000) and charcoal-grilled Hanwoo bulgogi (₩39,000) can be ordered at dinner.
The website and menu information are provided in Korean, English, Japanese, and Chinese. International guests can reserve in English through CatchTable Global (catchtable.net), and the shop information page shows the Korean-language address to hand to a taxi driver.
Credit cards and cash are both accepted. All prices are in Korean won (KRW) and include VAT as listed. If you use a private room a room charge may apply — ₩40,000 for parties of two or three, waived above ₩400,000 in the four-seat room and ₩500,000 in the six-seat rooms.
Online reservations take parties of two to six. For seven or more, or to take a private room outright, call the restaurant directly on +82-2-6941-1179 and the team will advise based on availability. The restaurant seats 88 across its two floors.
They are different breeds graded on different scales. Hanwoo is Korea's native cattle breed, graded 1++, 1+, 1, 2, 3 by intramuscular fat, and SEOLYA GALBI serves the top 1++ grade. Japanese A5 combines a yield grade (A–C) with a meat-quality score (1–5), so the numbers are not directly comparable. In taste, Wagyu is the richer of the two, while Hanwoo has a lower fat melting point and is usually described as cleaner on the palate with a deeper beef aroma.
Galbi is beef from around the rib bone; samgyeopsal is pork belly. SEOLYA GALBI is a beef-only restaurant and does not serve samgyeopsal. Galbi comes either marinated or unmarinated — the house signature, Seolya Marinated Galbi, is ₩57,000 per 100g, and top-grade unmarinated galbi is ₩59,000 per 100g.
Marinated galbi (yangnyeom galbi) is scored beef rib soaked in a marinade before grilling; fresh galbi (saeng galbi) is aged rib grilled with no marinade and eaten with salt. At SEOLYA GALBI Cheongdam, Seolya Marinated Galbi (₩57,000/100g) uses a house marinade kept light on sugar and is the easier first order, while top-grade fresh galbi (₩59,000/100g) shows the aroma of Hanwoo 1++ as it is. The full comparison is at /en/galbi.
Yes. Beef is ordered by the cut in 100g portions, so you can order just Seolya Marinated Galbi (₩57,000/100g) or top-grade fresh galbi (₩59,000/100g). The restaurant is a 6-minute walk from Exit 4 of Apgujeong Rodeo Station in Cheongdam.
Online reservations on CatchTable take two to six guests; for seven or more, call +82-2-6941-1179 and the team will arrange seating around availability. There is one four-seat and two six-seat private rooms, and 88 seats in total across two floors. The room charge is waived above ₩400,000 (four-seat room) or ₩500,000 (six-seat rooms).
Budget ₩90,000–150,000 per person for dinner. Parties of two or three using a room pay a ₩40,000 room charge, which is waived above ₩400,000 in the four-seat room or ₩500,000 in the six-seat rooms. The first bottle of wine you bring is corkage-free (BYOB), which keeps drinks costs down.
Start with the two signatures: Seolya Marinated Galbi (₩57,000 per 100g) and the 26mm Garlic Tenderloin (₩49,000 per 100g). Add beef tartare with pear (₩29,000 for 150g) or the 23mm Tenderloin Sando (₩23,000 for two pieces), then finish with galbitang beef rib soup (₩19,000) or charcoal-grilled Hanwoo bulgogi (₩39,000).
You will not have to cook. A dedicated server grills every cut on the charcoal brazier set into your table, then cuts and plates it once it is done. Side dishes and vegetables come with the meal, and beef is ordered by the 100g. The restaurant is entirely non-smoking indoors.
Show the driver "서울 강남구 선릉로152길 18". The restaurant is 414m — about a six-minute walk — from Exit 4 of Apgujeong Rodeo Station on the Suin-Bundang Line, and valet parking is available. On Naver Map, searching "설야갈비 청담" brings it up directly.
Reservations are handled by CatchTable, so change or cancel them in the same CatchTable app or website you booked through. For same-day changes or a different party size, calling the restaurant on +82-2-6941-1179 is faster.
Last verified: 2026-09-23