Steakhouses›Steakhouses in Seoul›SUT. The Butcher's Edge (Conrad Seoul)
Modern grill · Yeouido · Seoul
SUT. The Butcher's Edge (Conrad Seoul)
Charcoal, 37 floors up. SUT. The Butcher's Edge sears every cut over embers at the top of the Conrad Seoul.
OpenNot yet visited · facts from 5 sourcesNo paid rankings
By Silas Brand · Steakpedia editorial voice · Who writes
Why go01
Every cut here meets charcoal. The house calls the set-up an open-fire charcoal grill. Three origins share the grate: dry-aged USDA Prime, dry-aged King River from Australia, and Hanwoo. The format is tight. A nine-course omakase, dinner only, with wines chosen by the sommelier. The room is the 37th floor, the top of the Conrad Seoul, with a view over the city. Next door, on the same floor, the 37 Bar pours from more than 250 whiskies, SMWS bottles among them.
What to order02
- The Butcher's Edge omakase
- Selection of aged meats
- Steak & frites
02What to order
- The Butcher's Edge omakaseNine courses, ₩198,000 a head including tax, paid in advance. It starts at 19:00 and runs about 1 h 30. Tables are not chosen.
- Selection of aged meatsThe centre of the menu: Hanwoo, American and Australian beef on one board. The bone is Australian.
- Steak & fritesHanwoo, with truffle, caviar, potato pavé fried in beef fat and smoked sour cream.
- Beef marmaladeAustralian beef and Austrian pork, with white kimchi and aioli.
- Weekday lunchAn executive menu of two or three courses. The published six-course lunch adds a live Canadian lobster grilled over the fire, plus the same aged-meat selection. Weekend brunch instead on Saturday and Sunday.
03The beef
Three herds on one menu. USDA Prime from the United States, dry-aged. King River from Australia, dry-aged. Hanwoo from nulliparous cows, cows that have never calved; the Korean menu calls it michulsan amso hanu. The aged-meat course puts all three together. The beef marmalade adds Austrian pork to Australian beef.
04The fire
Open-fire charcoal. Every cut is seared over the coals. The fire runs through the dinner menu, not just the steak: a tart of charcoal-burnt tomato with burrata, ember-grilled eel, the day's fish cooked over the fire, and then the aged meats. At lunch, the lobster goes on the fire too. Steak & frites keeps the beef theme in the side: the potato is fried in beef fat.
05The story
TableCheck presents The Butcher's Edge as a newly launched concept of the Conrad Seoul. It took the place of the old 37 Grill & Bar: the booking page still sits at that web address, now under the name SUT. & 37 Bar. Even on its Korean pages, the house writes the restaurant in Latin letters, SUT. The Butcher's Edge; the omakase, in Korean, is deo butcheoseu ejji omakase.
06The practical
37th floor, Conrad Seoul, 10 Gukjegeumyung-ro, Yeongdeungpo-gu. Dinner daily 18:00–22:30, last order 22:15. Weekday lunch 11:30–14:30; weekend brunch 11:00–14:30. Window tables on Friday and Saturday nights run in two sittings, 18:00–20:00 and 20:30–22:30. Reserve on TableCheck, one to four omakase per booking. Groups, private rooms and proposals go by phone: 02-6137-7110. Dress is suit or smart casual; no sandals, flip-flops or shorts. Book the omakase.
- Address
- 37F, Conrad Seoul, 10 Gukjegeumyung-ro, Yeongdeungpo-gu, Seoul
- Phone
- +82 2-6137-7110
- Website
- hilton.com
- Directions
- Google Maps ↗
How much is the omakase at SUT. The Butcher's Edge?
₩198,000 per person including tax, for nine courses, paid in advance; dinner only, from 19:00.
What beef does SUT. The Butcher's Edge serve?
Dry-aged USDA Prime and dry-aged Australian King River beef, plus Hanwoo from cows that have never calved.
How is the steak cooked?
Every cut is seared over charcoal, on what the house calls an open-fire charcoal grill.
Is there a dress code?
Suit or smart casual; sandals, flip-flops and shorts are not allowed.
07In Seoul’s selections
08Sources
tablecheck.com · hilton.com · hilton.com · hilton.com · tablecheck.com
Last verified 25 Oct 2026.