Olle Korean Barbecue London Review: Wagyu, Galbi and Tabletop Grilling on Shaftesbury Avenue
Olle Korean Barbecue sits at 88 Shaftesbury Avenue, right on the edge of Chinatown and Soho, where central London rarely does quiet. Olle does not try to change that rhythm. The room is built around tabletop grills, shared plates, smoke, sizzling meat and the particular pleasure of dinner becoming partly interactive.
The name comes from Jeju Island’s Olle trails, the small paths that cross the Korean island’s landscape. That reference gives the restaurant a Korean identity beyond the barbecue format, although the menu itself ranges widely through comfort food, grilled meat, rice dishes, pancakes, stews and noodles.
The essential experience, however, remains the grill.
On our 2026 visit, the beef quality was immediately obvious, service was solid rather than polished, and the room had enough energy to make the whole experience feel worth seeking out rather than merely convenient. Is Olle the best place for Wagyu in London? Not quite, but it gets close enough to deserve a serious look.
Japchae Is a Better Beginning Than Filling the Grill Immediately
Japchae deserves attention before the meat arrives.
Sweet-potato glass noodles bring their characteristic elastic texture, with vegetables, sesame and a gently savoury-sweet seasoning giving the dish enough flavour without overwhelming the palate.
It is particularly effective before Korean barbecue because it introduces sesame, soy and sweetness in a much lighter form than grilled beef.
The noodles should remain glossy and springy rather than wet. That texture matters more than decorative garnish.
Seafood Pajeon Gives the Table Crunch and Softness at Once
The seafood pajeon takes the opening in a completely different direction.
A good Korean pancake should be crisp and browned outside while retaining enough softness within to hold spring onion and seafood together. Too much batter turns it stodgy; too little prevents the interior from developing its characteristic chew.
Cut into pieces and shared, it is exactly the sort of dish that makes sense at a barbecue table.
The dipping sauce provides the acidity needed to keep the fried edges lively.
Topokki Brings Heat Before the Grill
Topokki combines chewy rice cakes with a deeply coloured, chilli-driven sauce.
The appeal lies almost entirely in texture and intensity. Rice cakes resist the bite in a way few European starches do, while gochujang gives the sauce sweetness, fermentation and chilli at the same time.
This is not the dish to order alongside several other aggressively seasoned starters.
One portion for the table is enough to introduce some heat before the cleaner flavours of premium beef begin.
Ox Tongue Is the Cut to Put on the Grill First
Among the barbecue meats, ox tongue should arrive early.
Thinly sliced tongue cooks rapidly and has a firmer, more mineral character than ribeye or short rib. High heat gives the edges colour while leaving enough tenderness inside.
It also benefits from simplicity.
A little salt, perhaps sesame oil, and very little time over the grill are all it needs. Cooking it after heavily marinated meat would bury its more delicate flavour beneath caramelised sauces left on the grill.
Start here.
Chadol Bagi Is Fast, Fatty and Addictive
Chadol bagi, thinly sliced beef brisket, is another cut that barely needs time over the flame.
The fat renders almost immediately, creating crisp edges while the meat itself remains soft.
This is one of Korean barbecue’s most immediate pleasures because the interval between raw meat and finished bite is measured in seconds.
Its richness also explains why banchan matters so much. Kimchi, pickled vegetables and seasoned greens are not decorative sides; they interrupt the repeated sequence of beef and fat.
Galbi Brings Sweetness and Char Together
Galbi, or beef short rib, moves the barbecue towards deeper, sweeter flavours.
The marinade typically uses soy, garlic, sugar and fruit or other tenderising elements, giving the meat a glossy surface that caramelises quickly over heat.
This is where attention at the grill becomes important.
Sugar gives beautiful browning, but it can move from caramelised to burnt faster than an unmarinated steak. The reward is a deeply savoury piece of beef with sweetness at the edges and enough fat to remain succulent.
Wrapped in lettuce with garlic, ssamjang and a little kimchi, it becomes one of the table’s most complete bites.
LA Galbi Changes the Texture
LA galbi uses short ribs cut across the bone into thinner strips.
That changes everything.
The greater surface area allows more marinade to contact the meat, while the exposed bone contributes flavour during grilling. The cut also cooks much faster than a thick traditional rib.
Compared with standard galbi, it feels more immediate and slightly more rustic.
The small pieces of bone require a little attention while eating, but that is part of the experience rather than a flaw.
Wagyu Ribeye Is the Luxury Move
The Wagyu ribeye is the point where the meal becomes more indulgent.
High marbling means the fat begins rendering quickly once the meat touches the hot grill, so the objective is not to cook it extensively. A short sear preserves the texture and prevents the richness from becoming greasy.
This is also the cut that benefits least from aggressive marinades.
Wagyu already brings sweetness, fat and depth. The grill’s role is to create a browned exterior and enough heat to soften the marbling.
Order it after leaner beef, not before. Once Wagyu has coated the palate, subtler cuts have a difficult job following it.
Marinated Pork Belly Is the Barbecue’s More Rustic Side
The marinated pork belly moves away from premium-beef delicacy and back towards Korean barbecue comfort.
Pork belly wants strong seasoning because its fat can carry chilli, soy, garlic and sweetness without disappearing underneath them. The grill renders the outer layers while leaving the centre tender.
Lettuce wraps become almost mandatory here.
Add kimchi, garlic and ssamjang, fold everything into one bite and the richness suddenly feels much more balanced.
This is also the moment when conversation tends to stop for a few seconds.
Bulgogi Is Softer and Sweeter
Bulgogi occupies another corner of Korean beef cooking.
Thin slices of marinated beef cook quickly, with soy, garlic and sweetness giving the meat a softer, more aromatic profile than the straightforward grill cuts.
It is approachable and comforting, but after ribeye, tongue and galbi it can feel comparatively gentle.
For a first visit, bulgogi is best treated as part of a broader spread rather than the centrepiece.
Beef Dolsot Bibimbap Gives the Grill a Break
A beef dolsot bibimbap provides exactly the change of texture the table eventually needs.
Rice arrives in a heated stone bowl with vegetables, beef and seasoning, allowing the bottom layer to continue cooking into a crisp crust.
That crust is the point.
Mix too early and it disappears; wait a little and you get contrasting mouthfuls of soft rice and toasted edges.
Gochujang controls the heat, while vegetables bring freshness after several rounds of barbecue.
Naengmyeon Is the Smartest Dish after Rich Beef
Few things reset a Korean barbecue dinner better than naengmyeon.
Cold buckwheat noodles, traditionally served either in chilled broth or with a spicy dressing, offer the exact opposite of Wagyu and pork belly: cold temperature, acidity and a cleaner finish.
The noodles are exceptionally chewy and should be cut if necessary rather than fought heroically across the table.
Order them towards the end, not at the beginning.
After several grilled cuts, the contrast can feel almost medicinal—in the best possible way.
Drink Pairings
Ox tongue: Hite Extra Cold — light and crisp, leaving the delicate beef flavour intact.
Galbi: Jinro Chamisul Fresh Soju — clean and neutral enough for sweet, caramelised short rib.
Wagyu ribeye: Bokbunja-um Korean black raspberry wine — dark fruit and acidity cut through the marbling without overwhelming it.
Kimchi Is Not a Side Note
Olle offers both individual kimchi and mixed selections, and ordering some is fundamental once the barbecue begins.
Fermentation gives kimchi acidity, chilli heat and savoury depth, exactly the qualities needed against fatty beef and pork.
Namul performs a similar role more gently, bringing seasoned vegetables and sesame into the meal.
Without these dishes, Korean barbecue quickly becomes a meat marathon.
With them, each round of the grill starts again.
The Tabletop Grill Changes the Meal
The central attraction of Korean barbecue is not merely eating grilled meat. It is the fact that cooking happens in front of you.
Different cuts demand different treatment. Tongue takes seconds. Wagyu needs restraint. Pork belly can stay longer and develop crisp edges. Marinated galbi needs constant attention because its sugars caramelise quickly.
That gives dinner a rhythm conventional restaurant service cannot reproduce.
Food does not simply arrive finished. It develops at the table, and the order in which things hit the grill becomes part of the meal.
At Olle, this interactive side fits naturally with the loud, social character of the room.
Service and Atmosphere
Olle describes itself as fast-casual rather than fine dining, and the distinction is accurate.
The Shaftesbury Avenue room is energetic, communal and built around groups sharing grills. Smoke, conversation and the constant movement of plates are part of the atmosphere.
The restaurant works particularly well for four or more diners because a larger table can explore more cuts without each person ending up with an excessive amount of meat.
Useful Information
- Address: 88 Shaftesbury Avenue, London W1D 6NG
- Area: Chinatown / Soho
- Cuisine: Korean barbecue and traditional Korean dishes
- Concept: Tabletop Korean BBQ with modern and traditional Korean cooking
- Name: Inspired by the Olle trails of Jeju Island
- Cuts to look for: Ox tongue, chadol bagi, galbi, LA galbi, Wagyu ribeye and pork belly
- Other dishes: Japchae, topokki, seafood pajeon, dolsot bibimbap, naengmyeon and Korean stews
- Vegetarian options: Available
- Monday–Friday: 12:00 pm–10:30 pm
- Saturday: 12:00 pm–11:00 pm
- Sunday: 12:00 pm–10:30 pm
- Telephone: +44 20 7287 1979
- Reservations: Recommended for larger groups and busy evening services
- Best for: Korean barbecue, Wagyu, galbi and lively group dinners in central London
Our Rating of Olle Korean Barbecue
Food: 9/10
The strongest meals come from balancing premium grill cuts with Korean staples rather than ordering meat alone.
Barbecue: 9.3/10
A broad selection of beef and pork gives the tabletop grill real depth.
Beef: 9.4/10
Tongue, brisket, short rib and Wagyu provide enough variation to build an entire dinner around texture.
Pork: 9/10
Marinated belly brings the richer, more assertive side of Korean barbecue into focus.
Starters: 8.8/10
Japchae, topokki and pajeon set up the meal without distracting from the grill.
Rice and Noodles: 9/10
Dolsot bibimbap and naengmyeon become increasingly important as the meat accumulates.
Drinks: 8.8/10
Korean beer, soju and fruit wine fit the food far more naturally than forcing conventional wine pairings.
Service: 8.8/10
Fast-moving and appropriate for a restaurant where much of the action takes place at the table.
Atmosphere: 9.1/10
Loud, smoky and sociable in exactly the way Korean barbecue should be.
Value for Money: 8.5/10
Standard cuts keep the meal accessible, while Wagyu and larger barbecue selections can push dinner substantially higher.
Overall Rating: 9.1/10
