In Seoul, OJEJE (오제제) is known for its queues. Its first restaurant near Seoul Station averaged 60 to 80 waiting parties a day for nearly two years after opening, and the brand now runs six restaurants in the city. The restaurant now opened its first overseas outlet at Raffles City.
OJEJE doesn’t serve the Korean dishes most people expect, like barbecue, stews or fried chicken. It is a Korean restaurant that serves tonkatsu and udon, two Japanese staples that have their own following in Korea. The pork is wet-aged and fried so the centre stays pink, and the udon is made in-house every day.
What Is OJEJE?
OJEJE is a tonkatsu and udon restaurant founded in Seoul in 2020 by Chef-Owner Kim Ji-hoon, who is originally from Jeju Island. The name comes from a nickname he picked up during military service, based on his Jeju address.
Two things set OJEJE apart from most katsu restaurants:
- Wet-Aged Pork: Each cut ages in dedicated refrigerators, and the chefs judge when it’s ready by its moisture, texture and fat rather than a set number of days.
- Fresh udon made on-site: Every outlet has its own noodle-making room. The Singapore restaurant also uses a water-treatment system imported from Japan for its noodle water.
The Singapore kitchen is run by four Korean chefs, including Kim. The team went above and beyond to ensure the quality of their food, including testing the pH levels of Singapore water for their udon!
Where Is OJEJE?
OJEJE is at #B1-12 Raffles City, 252 North Bridge Road, Singapore 179103. The basement level connects directly to City Hall MRT station.
City Hall already has plenty of restaurants in Raffles City, CHIJMES and the nearby malls, so OJEJE is up against a lot of choice. It joins the growing list of Korean restaurants in Singapore, alongside fellow tonkatsu specialist Tonshou and Dolpan Hwajoo in Tanjong Pagar.
Jeju-Inspired Space And Korean Ceramics
OJEJE’s interior takes its cues from Jeju’s landscape. The 76-seater restaurant is calm and layered, closer to a small gallery than a typical mall restaurant. Contemporary Korean artworks and objects sit alongside curated vintage cabinets and furniture.
Much of the serveware is custom-made by three Korean ceramic artists:
- Park Seohee made the cups. The Premium Matcha Tea ($6) is served in one of her handcrafted pieces.
- Jang Dongsu made the tea bowls and wood-fired ceramic pieces.
- Kim Hojung made the ceramic display pieces and jars around the restaurant, which focus on clay and earth pigments.
What makes this more than decoration is that the pieces are in use: the food and drinks arrive on handmade ceramics rather than standard restaurant plates; order the matcha tea and take a closer look at the cup.
OJEJE Menu And Prices
The menu is short, split across tonkatsu, udon and a rice bowl.
Tonkatsu
| Dish | Price |
| Pork Tenderloin Katsu | $28 |
| Pork Loin Katsu | $28 |
| Pork Special Loin Katsu | $32 |
| Chicken Tenderloin Katsu (Singapore exclusive) | $24 |
| Kadaif Prawn | $12 per piece |
Udon
| Dish | Price |
| Premium Matcha Zaru Udon (cold) | $17 |
| Chicken Negi Udon | $18 |
| Prawn Bisque Curry Udon | $22 |
| Carbonara Udon (Singapore exclusive) | $22 |
Rice bowl and drinks
| Dish | Price |
| Soy-Marinated Salmon Rice Bowl (Singapore exclusive) | $24 |
| Premium Matcha Tea | $6 |
What We Tried At OJEJE
Pork Tenderloin Katsu ($28)
OJEJE’s tonkatsu is fried so the centre stays rosy pink. It’s 100% safe to eat; prepared to an internal temperature that cooks the pork safely while keeping it juicy.
Each katsu comes with OJEJE’s Signature Sauce, salt and wasabi, so you can try the same cut a few different ways.
The Tenderloin is leaner but incredibly tender and juicy, with a clean sweet flavour that stood up well even without sauce! Between the two, we preferred the Tenderloin more.
Pork Loin Katsu ($28)
This version is the classic tonkatsu cut, with a fat streak at the top. The meat had a concentrated meat flavour from the wet-ageing but wasn’t overly fatty or oily, complemented by the light crisp from the breadcrumbs.
It’s a simple but well-executed tonkatsu that’s sure to satisfy cravings with minimal guilt.
Every katsu set includes free-flow rice, cabbage and miso soup. Their housemade tonkatsu sauce is worth the try, made with apple and banana for a hint of sweetness.
Kadaif Prawn ($12)
The Kadaif Prawn ($12 per piece) is one of OJEJE’s signature dishes. The brand was among the first tonkatsu restaurants in Korea to serve it. Each piece has two Black Tiger prawns wrapped in kadaif – a shredded pastry used in Middle Eastern desserts – then fried and served with a white truffle sauce.
It was a textural bomb with the bouncy shrimp and shatteringly crisp kadaif, but the highlight was their truffle sauce! Creamy and packed with savoury truffle flavour, it elevated the dish.
Premium Matcha Zaru Udon ($17)
The Premium Matcha Zaru Udon ($17) is OJEJE’s signature cold udon, made with matcha and served chilled with a tsuyu dipping sauce.
The udon is thick, Sanuki-style and made fresh daily from an open kitchen by the entrance.
The texture is the star here: chewy, bouncy and with enough grip to hang onto the savoury tsuyu dipping sauce. We didn’t taste any matcha, but we’d re-order this just for the texture!
Carbonara Udon ($22)
This was our favourite dish of the lineup. The carbonara sauce they used was savoury and rich, pairing well with the chewy noodles.
Despite the addition of butter and cheese, it wasn’t overbearing at all. The saltiness was addictive, and we found ourselves going back for more!
This joins two other Singapore-exclusive dishes: the Chicken Tenderloin Katsu ($24) and Soy-Marinated Salmon Rice Bowl ($24).
Is OJEJE Worth It?
Yes, OJEJE is worth visiting. Their Tenderloin tonkatsu and Carbonara Udon are must-orders! The price is a bit steep at almost $30 per dish, but you pay for quality tonkatsu and freshly made udon in the CBD.
If it’s your first visit, pair one tonkatsu cut with a bowl of udon to try both signatures. If you’re only ordering one katsu, choose the tenderloin for something lean or the special loin for something richer.
Things To Know Before You Go
- It’s tonkatsu and udon, not Korean barbecue or stews. OJEJE is a Korean brand, but the menu is built around Japanese-style dishes.
- The pork is served pink. This is intentional. If you prefer your pork cooked through, ask the staff before you order.
- Not halal. The menu centres on pork. The Chicken Tenderloin Katsu, Kadaif Prawn and Salmon Rice Bowl are the main non-pork options.
- Expect a queue at launch. The Seoul outlets are known for long waits, and new openings at Raffles City tend to draw crowds in the first few weeks.
- Singapore-only dishes: Chicken Tenderloin Katsu, Carbonara Udon and Soy-Marinated Salmon Rice Bowl.
OJEJE Singapore: Key Information
| Name | OJEJE (오제제) |
| Address | #B1-12 Raffles City, 252 North Bridge Road, Singapore 179103 |
| Nearest MRT | City Hall (NSL, EWL), directly connected to Raffles City |
| Cuisine | Korean-style tonkatsu and handmade udon |
| Chef | Chef-Owner Kim Ji-hoon |
| Opening date | 2 October 2026 |
| Opening hours | Daily, 11am to 10pm (last order 9pm) |
| Price range | Udon from $17; tonkatsu from $24 |
| Seating | 76 seats |
| Contact | +65 8979 0923 |
| Website | ojeje.sg |
| @ojeje.sg |
Frequently Asked Questions About OJEJE
Where is OJEJE in Singapore?
OJEJE is at #B1-12 Raffles City, 252 North Bridge Road, Singapore 179103. It is in the basement, directly connected to City Hall MRT station.
What kind of food does OJEJE serve?
OJEJE serves tonkatsu and freshly made Sanuki-style udon. It is a Korean brand from Seoul, but the menu is built around Japanese-style dishes rather than traditional Korean food.
How much does a meal at OJEJE cost?
Tonkatsu costs $24 to $32 and udon costs $17 to $22. The Kadaif Prawn is $12 per piece. Expect to spend around $35 for a tonkatsu set.
When did OJEJE open in Singapore?
OJEJE officially opened at Raffles City on 2 October 2026, after a soft-opening period. It is the brand’s first restaurant outside Korea.
Why is the pork at OJEJE pink?
The restaurant controls cooking time and internal temperature so the pork stays tender. The pink colour comes from myoglobin, a natural protein in muscle, and does not by itself mean the pork is undercooked.
What dishes are exclusive to OJEJE Singapore?
The Chicken Tenderloin Katsu, Carbonara Udon and Soy-Marinated Salmon Rice Bowl are only available in Singapore.
Is OJEJE halal?
No. The menu is centred on pork.
Does OJEJE take reservations?
OJEJE does not accept reservations currently. Walk-ins only.
*This article is based on a media-tasting event, but all opinions expressed about the food are entirely our own.
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