62 covers · 14 grills
Korean barbecue is a meal you cook together. We bring the coals lit, the meat cut and the banchan full; you bring the people and decide when it is ready.
Min-ji SeoHead of grill, at the coals since the car-park days
Book a table
Four fires on one charcoal. Everything is cut to order at the counter and reaches your table raw, so the first sear is always yours.
Whole-animal FridaysOff-menu cuts from the week's carcass, until they run out.
See the set menusBeef 소고기
Galbi marinated for two days, brisket shaved paper-thin, sirloin dry-aged for 28 days in the glass room behind the bar. Sear it hard, cut it with scissors, eat it hot.
From £19 a plate
Pork 돼지고기
Belly in finger-thick slabs, neck with its marbling left on, jowl that crackles at the edge. Salted at the counter, salted again on the coals, dipped in sesame oil.
From £15 a plate
Ssam and greens 쌈
A basket at every grill: lettuce, perilla, raw garlic, green chilli and our own ssamjang. Wrap, fold, one bite. Refilled until you stop asking.
From £6 a basket
Stews and rice 찌개와 밥
When the meat is gone, the grill is not. We fry rice in what is left on the plate, or set a stew over the coals: kimchi, soybean, or cold noodles in summer.
From £9 a pot
Four ways to sit at the coals, from a stool at the counter to a room of twenty. Every seat has its own grill and its own extraction hood.
Walk-ins at the bar · Tables by booking
Fourteen tables, each with a grill sunk into its middle. Loud, warm and full by eight; the room most people mean when they say Hwaro.
Ten stools facing the glass room where the beef hangs. The butcher cuts in front of you and tells you which side of the loin to start with.
Twelve soju, three makgeolli on tap and a short list of bar plates from the grill. The last orders of the night are always taken here.
One long table, four grills and a door that closes. Birthdays, leaving dos and teams who have earned it; the long table set feeds everyone.
A Friday in March, from the first coals to the last, in nine frames.
17:00 to 01:00
Four steps around one fire, clockwise. We start you off; after that the tongs are yours.
“We turn the first round with you. After that, nobody touches your grill unless you ask.”
Point at the meat, or tell us how hungry you are. Two plates of meat between two people is plenty; we will say so if you over-order.
Lump charcoal, lit in the yard for forty minutes and carried to your table in a steel pot. The grill goes on when the coals stop spitting.
A cook lays the first plate, flips it once and cuts it with scissors so you can see how long it wants. Then you take over.
Rice, kimchi and seaweed pressed onto the hot plate until it crackles. Or a stew set over what is left of the fire.
What guests wrote to us after the coals went out.
4.9/5 · 1,280 reviews
“We came for the galbi and stayed for the fried rice they make in the last of the fat. Best birthday dinner I have had in this city.”
“Nobody hovered. They lit the coals, turned the first round, and then let us get on with it until one in the morning.”
“I ordered the aged sirloin twice. The butcher told me why it tastes like that, then sent over a stew we never asked for.”
Made here every morning, changed with the season and refilled as often as you empty them.
Baechu kimchi 배추김치
Napa cabbage, three weeks in the crock.
Kkakdugi 깍두기
Radish cubes, sharp and crunchy.
Kongnamul 콩나물
Soybean sprouts with sesame and spring onion.
Sigeumchi 시금치나물
Blanched spinach, garlic, toasted seeds.
Gamja jorim 감자조림
Baby potatoes glazed in soy and rice syrup.
Oi muchim 오이무침
Cucumber with chilli flakes and vinegar.
Eomuk bokkeum 어묵볶음
Fish cake stir-fried with onion.
Gyeran jjim 계란찜
Steamed egg, served in its own clay pot.
From one borrowed grill in a car park to fourteen tables on Blossom Street.
2016
Saturday nights behind a tyre shop in Ancoats: one grill, two cuts and a queue that went round the block by the third week.
2018
A former print shop, six tables with grills dropped into them, and extraction that took a whole winter to get right.
2021
A glass room for whole loins behind the counter, and a butcher who came for a month and stayed.
2024
The floor above became the back room, the old storeroom a bar, and the restaurant 62 covers on a busy night.
Three ways in. Every set comes with the day's banchan, rice, a stew to finish and someone to light your coals.
For two
£58for two
On the grill
To finish
About 90 minutes at the table
For two
Most booked
£84for two
On the grill
To finish
Two hours, the butcher talks you through it
From six guests
£39a head
On the grill
To finish
Two and a half hours in the back room
Service 10% · A garden set without meat on request
Anything else, ring the restaurant from 15:00. Someone at the counter always picks up.
Call +44 161 000 0000For a table, yes; we hold it for fifteen minutes. The soju bar and the ageing counter are walk-in only, and there is usually a seat after ten.
Less than you think. Every grill has its own hood that pulls the smoke straight up, and we hand out a coat bag at the door. Your hair is another matter.
Ask for the garden set: king oyster mushrooms, tofu, rice cakes and every banchan, cooked on a grill that never sees meat.
Soy, sesame, wheat and fish sauce run through most marinades. Tell us when you book and the kitchen will mark every plate that comes to your table.
Until eight, yes. We bring a high chair and keep the grill nearest small hands for the cooks to work.
The back room seats twenty. Book the long table set and we take a £10 deposit a head, taken off the bill on the night.
Next free table · tonight 21:30
Tables open six weeks ahead. For seven or more, or the back room, call us and we will set it up.
