Izakaya Kaden – Chef Jeong Ho-yeong’s Restaurant from Culinary Class Wars

This is part of my ongoing series
on Culinary Class Wars chef restaurants in Seoul.
3rd review) Izakaya Kaden

If you’re exploring the Hongdae or Yeonnam-dong area,
taking a short detour to Yeonhui-dong is a must.
While Hongdae is known for its high energy,
Yeonhui-dong offers a more sophisticated,
laid-back vibe with its low-rise houses
and artistic community
often dubbed the “Brooklyn of Seoul.”
At the heart of this charming neighborhood
stands Izakaya Kaden, led by the
“White Spoon” master, Chef Jeong Ho-yeong.

Izakaya Kaden or Udon Kaden

The building is a two-story
culinary hub dedicated to Chef Jeong’s craft:

• 1st Floor (Udon Kaden):
  Focuses on quick, high-quality udon meals.
  It’s walk-in only (no reservations),
  which often means long queues.
• 2nd Floor (Izakaya Kaden):
  A more relaxed dining experience
  that accepts reservations.

Local Tip:
If you want to avoid the long wait
on the first floor but still crave that famous udon,
book a table at Izakaya Kaden.
They serve their signature udon alongside
an extensive menu of Japanese delicacies,
making it a much more strategic choice for travelers.

Izakaya Kaden Basic Information

• Address: 2F, 81-1 Yeonhui-dong, Seodaemun-gu, Seoul
• Hours: 11:30 AM – 10:00 PM
  (Closed Sundays & Mondays)
• Reservations: via phone.
• Access:
  • From Itaewon/Hongdae: Take Bus 110A.
  • From Euljiro/Gwanghwamun: Take Bus 7017.
  • Stop: Get off at ‘Hansung Chinese High School
    & Seodaemun Fire’ Station.
• Traveler Friendly: They offer an English menu

The Ever-Changing Seasonal Menu

What sets Izakaya Kaden apart is
its commitment to freshness.
The menu isn’t static; it changes daily based
on the quality of ingredients sourced that morning.
If the fish isn’t up to Chef Jeong’s standard,
It simply won’t be served.

Signature Highlights (★)

• Braised Tilefish (제주산금태조림/26,000won)
  :The dish that earned him the
  “Master of Braising” title.
• Braised Sea Bream Head (도미머리조림/23,000won)
• Braised Korean Beef Tendon (한우수지조림/25,000won)
• Futomaki with Seaweed (Gamtae) (감태 후토마키/16,000won)
• Korean Beef Tendon Curry Udon (한우스지카레우동/23,000won)

Personal Review: What I Tasted

I started the evening with
a crisp Kaden draft beer to open the palate,
followed by a bottle of Junmai Daiginjo sake
to complement the seafood.

1. Assorted Sashimi (88,000 KRW)

The platter was a vibrant display of
herring, saury, sweet shrimp, uni,
abalone, and scallops.
Every slice tasted like the ocean.

📌Honest Advice:
While the quality is top-tier,
it is a bit of an investment.
If you’re on a budget, you might skip this
and try 2 or 3 different cooked dishes
to experience more of the menu’s variety.

2. Fried Jeju Silver Hairtail (34,000 KRW)

This was the star of the show.
Finding deep-fried silver hairtail
in the heart of Seoul is rare,
as it’s a Jeju Island specialty.
The fish is fried whole,
creating a satisfying crunch that pairs perfectly with sake.

3. Jeju Black Pork Selections (28,000 KRW)

Highly recommended.

It is similar to pork ribs but meatier.
It feels like a well-grilled whole pork barbecue
with excess fat removed.

If you enjoy Korean BBQ,
this is a must-try at Izakaya Kaden.

4. Jeju Black Pork Hire Katsu (24,000 KRW)

Even regular tonkatsu is good,
but black pork hire katsu
takes it to another level.

The pickled vegetables with mayonnaise
helped balance the richness,
making it a great pairing.

5. The Famous Udon (On the House)

Though I didn’t order it separately,
I was served a complimentary portion of udon.
The texture of the noodles is
where Chef Jeong’s expertise truly shines
—incredibly firm, chewy, and “bouncy.”

It’s the perfect way to finish the meal.

The Vibe and Meeting the Chef

The interior is designed with warm wood tones,
creating a calm, high-end yet welcoming atmosphere.

If you’re lucky, you’ll see Chef Jeong Ho-yeong himself.
Despite his fame from Culinary Class Wars,
he is known for being incredibly humble
and often steps out to take photos with fans
when he’s not busy in the kitchen.

Must-Visit Spots Nearby

Don’t just head back to your hotel after dinner!
Explore these local spots:

1. Saruga Market:
   A legendary local grocery store
   where you can find unique imported goods
   and local snacks.
2. Hongje Waterfall:
   A stunning urban waterfall
   just a short walk away
   perfect for a post-dinner stroll.
3. Yeonhui-dong Alleys:
   Wander through the hidden boutiques
   and dessert cafes that give
   this neighborhood its “Brooklyn” charm.
   
4. Udon Kaden :
   If you decide to visit the first floor
   Next time or want to know
   what makes Chef Jeong’s udon so famous,
   here are the three must-try signature dishes.
   These are known for their exceptional noodle texture,
   which is aged for 24 hours
   to achieve the perfect “Chewy (Kosi)” feel.

1. Yam Kake Udon (Cold)
— 13,000 KRW

This is perhaps the most iconic dish at Udon Kaden.

• The Experience:
  A cold udon topped with a generous
  amount of grated mountain yam (Tororo).
• The Highlight: The slimy, silky texture
  of the yam coats the thick, firm noodles,
  creating a refreshing and healthy flavor
  profile that is hard to find elsewhere in Seoul.
  It’s the ultimate test of noodle quality.

2. Mentai Butter Udon (Hot)
— 13,000 KRW

A favorite for those who love rich,
savory, and “umami” packed flavors.

• The Experience:
  A brothless hot udon tossed with
  premium pollock roe (Mentaiko),
  high-quality butter, and a fresh egg yolk.
• The Highlight:
  As you mix the ingredients,
  the butter melts into a creamy sauce
  that clings to the warm noodles.
  The salty pop of the roe provides
  a perfect contrast to the creamy base.

3. Tempura Udon (Hot/Cold)
— 13,000 KRW

A classic choice that showcases
the chef’s mastery of frying techniques.

• The Experience:
  You can choose between a hot dashi broth
  or a cold Bukkake style.
  It comes with a side of perfectly shattered,
  crispy tempura (usually shrimp and vegetables).
• The Highlight:
  The contrast between the steaming,
  deep savory broth and the light,
  airy crunch of the tempura is world-class.
  It’s the gold standard of traditional Japanese udon.

Final Thoughts on Izakaya Kaden

If you just want a quick and affordable meal,
Udon Kaden on the first floor may be a better choice.

However, if you want to experience
Chef Jeong Ho-yeong’s cooking,

including braised dishes and Jeju-sourced ingredients,
Izakaya Kaden is highly recommended.

The ingredients sourced from Jeju
are very fresh, and many dishes
are not commonly found in typical izakayas.

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👍Other Culinary Class Wars Chef Restaurants in Seoul
by Culinary Class Wars chefs. For the full guide
including Negi Sukiyaki by Chef Jang Ho-jun,
Izakaya Kaden by Chef Jeong Ho-yeong,
and Yojeong Yeouido — head here:
https://koreaandbeyond.com/culinary-class-wars-restaurants-in-seoul/

👍If you want to discover a hidden Sindang-dong spot
that locals actually go to,
check out my post on Sindang Central Market.
https://koreaandbeyond.com/sindang-hidden-gems/