Flame, smoke and exquisite flavours come together at OX Dosan Fire Grill, where a seat at the counter brings you into the rhythm of the kitchen.
By Catalina Tapia
At OX Dosan, dinner comes with a compelling view. Across one long counter, chefs work between the open hearth and your plate, tending the grill, assembling dishes and occasionally sending flames upwards. Copper-toned lamps illuminate the kitchen, while the dark interior draws your attention towards the fire.
During our recent time in Seoul exploring the city’s dining, culture and beauty scenes, I joined our Culture Editor, Amanda Didia, at OX Dosan. Near Dosan Park, this wood-fire steakhouse uses wood and charcoal to explore smoke, heat and flavour. We experienced the OX Signature Collection with matching pours of sparkling, white and red.
Every bite was a delight. Flavours danced across the palate, each morsel distinct yet connected to the next. The chefs, the fire and the food worked together like a well-rehearsed symphony, making the preparation as absorbing as the meal itself.
From the sea to the hearth
Our selections included rock oyster, scallop with caviar, and Hanwoo tenderloin accompanied by paprika and mushrooms, alongside preparations that gave the evening considerably more breadth than a conventional steak dinner.
The rock oyster arrived in its shell with orange roe and delicate garnish. A smoked oyster offered another expression of the seafood, while scallop with caviar continued the sense of indulgence. Steamed fish and mussels over risotto added further variety, the mussels presented as individual bites in their open shells.
Shells, stone-lined metal platters and carefully placed garnishes made each arrival worth pausing over. The presentation was striking throughout, giving every dish its own moment at the counter.
A flame worth watching
The beef tartare brought one of the evening’s most fascinating preparations. A chef held a heated metal cone, known as a flambadou, above the meat, allowing hot fat to flow over it in a brief flare of fire.
Served on a split marrow bone with bread alongside, the tartare captured what makes dining here so engaging: you watch the technique, then experience its effect on the plate.
There was more theatre when a wooden box was opened in front of us, releasing smoke to reveal the perfectly cooked tenderloin inside. With the chefs so close, these moments felt personal and drew us further into the meal.
The depth of fire
The tenderloin brought the kitchen’s central idea into focus: a browned exterior, a pink centre and the depth that wood and charcoal bring to beef. Paprika and mushrooms completed the spread, adding colour and contrasting flavours.
The matching pours were a pleasure throughout, accompanying the movement between seafood, vegetables and steak. With the next preparation taking shape just across the counter, the evening encouraged us to settle in and enjoy its pace.
The Raven Verdict
Exceptional flavours, considered presentation and the intimacy of watching chefs cook directly in front of you. Book a counter seat for the OX Signature Collection and allow the evening to unfold around the fire.
Experience OX Dosan for yourself. Visit their website to book a table, and follow OX Dosan on Instagram @ox_dosan for a closer look inside the kitchen.
