Onheya

Goldongban, a rice dish loaded with vegetables and ginseng and thoroughly mixed with a house sauce, traces its lineage back to Korean royal court cuisine and is regarded as an ancestor of modern bibimbap. Set on the second floor of a building just moments from Okubo Station's south exit, Korean restaurant Onheya serves this nourishing rice specialty alongside a broad repertoire of comforting, everyday Korean home cooking.

Lunch Sets with Assorted Side Dishes and Nourishing Soups

At lunchtime, meals are presented as set menus accompanied by an array of handmade banchan side dishes. Soup options to pair with these sets include sundubu soft tofu stew, yukgaejang spicy beef soup, and doenjang-jjigae soybean paste stew, alongside gently warming bowls like hangetang, a mild chicken soup prepared with half a chicken rather than a whole bird. The bossam set, pairing tender, moist sliced pork with kimchi, provides another thoroughly satisfying midday option.

Fried Chicken and Hot Pots Made for Sharing

For dinner or meals with a group, the menu expands with options designed to share around the table, including Korean fried chicken and communal hot pots. Guests can choose between bone-in and boneless cuts for plain fried, seasoned yangnyeom, and soy sauce chicken, with half-and-half orders making it simple to sample two styles in one go. The lineup also features substantial platters such as iron-plate samgyeopsal pork belly, beef tripe hot pot, budae jjigae army stew, and the signature Black Hole Shabu-Shabu, supplemented by à la carte staples like seafood jeon pancakes and cheese chukkumi spicy baby octopus.

Beverages are equally diverse, spanning draft makgeolli and fruit-infused makgeolli, Korean soju labels such as Chamisul and Good Day, Korean TERRA beer, and a variety of sour cocktails. Casual table seating offers an easygoing environment for dining, making it a comfortable stop for everything from a solitary lunch to a bustling evening gathering.