Newly opened Korean barbecue restaurant Hanro Shanghai takes the KBBQ formula a step further by upgrading meats to dry-aged premium cuts paired with a champagne selection in place of the usual beer. Their banchan, meanwhile, is possibly the best selection I’ve had in Shanghai.
About Hanro Shanghai
Hanro Shanghai is founded by Chef Tom Ryu of acclaimed Korean contemporary restaurant NABI, joined by Master Choi, a reputable Korean chef known for his expertise in dry-aging meats.
It’s located at the corner of Huaihai Lu and Donghu Lu at the KWAH building. The main dining space sits on the second floor, with the ground floor reserved for a bar and waiting area.
Much like NABI, the design leans dark and minimalist in black and grey. It’s a big space with tables spread throughout, each with their own built-in grill, and two private rooms toward the back that seat eight each.
Upgrading the KBBQ Experience
The premium meats, pork and wagyu alike, are the whole point at Hanro Shanghai, including wagyu from Shandong and prized black pork from Zhejiang, grilled at the table over binchotan. These cuts are rich and heavily marbled, meant to be savored rather than plowed through. Some are dry-aged, others wet-aged, depending on the cut and fat content.
The sauces and salts are there to support, not mask, a deliberate departure from the heavily seasoned KBBQ you’re used to. The three primary accompaniments are seaweed salt, makjang (fermented soy beans), and an onion relish. I dipped everything into the seaweed salt, more than I’d like to admit.
If you want to go further, there are other sauces you can add on, like anchovy-chili (¥18), yuzu doenjang (¥18), house wasabi (¥18), spicy squid jeotgal (¥18), pollock roe (¥25), and truffle sauce (¥38). The yuzu doenjang was the clear winner of the add-ons, citrus and umami in perfect balance.
As for drinks, Hanro Shanghai also claims the biggest selection of Korean sool and champagne in the city. That’s the whole MO: trade the usual beer-and-KBBQ pairing for champagne instead. Word is they skip other wines entirely.
Korean Barbecue in Shanghai
The banchan here is excellent, and dangerous — it’s so good, you’ll have to remind yourself to pace yourself and leave room for the meat. Nine plates of kimchi and vegetables are already placed on your table before you’ve even ordered, and you’ll start picking at them immediately.
There’s a ¥15 per person table charge, which almost seems nominal given the amount and quality, and it’s unlimited. My favorite is the salad, crunchy cabbage and leafy greens massaged with gochujang. There’s also fish cake, kelp, and cabbage in a myriad of pickling methods.
The Beef Galbi Selection (¥666) is the one to order. It includes three different cuts of the highly marbled meat, among them a bone-in beef rib that’s exclusive to Hanro Shanghai and butchered daily.
The wagyu is what you’d expect: deeply beefy, fatty, heavenly. The more tender cuts almost melt in your mouth, while the muscular cuts deliver more flavor with each chew. Other cuts on offer include skirt, chuck flap, and wagyu beef tongue.
The Black Pork Galbi (¥148) gives a fantastic chew, juicy with each bite. The pork is par-cooked to tenderize before hitting the grill, then sizzled over a bed of chives so the fat drips down into the coals.
Beyond the usual lettuce and perilla wraps, there’s Badasoop Grilled Gamtae (¥28), a thin, wispy seaweed that adds an extra hit of umami and sea-freshness to each bite.
Dishes To Pair
Don’t skip the rest of the menu either. The Black Pork Jjajang Pot Rice (¥88) is, according to the Korean staff, a nostalgic school canteen classic, built on the same black bean paste base as jjajang noodles. I can see why this is a comforting staple — it’s savory, sweet, salty, an addictive flavor profile, with bits of pork belly tender to the bite and onions.
The Pork Kimchi Jjageuri Stew (¥58) is a personal favorite of mine. I’m all about tangy soups, and this one did not disappoint. Good to ladle over a bowl of rice.
For something cooling, the Bibim Noodle (¥78) is the standout of the comfort dishes. The noodle texture was delightfully springy, made with chives (hence the bright green color), and served in an iced beef broth with kimchi. It’s a refreshing acidic-savory dish between all the hot ones.
In Summary
If you’re a meat lover who appreciates the finer cuts in life, this is where to go.
Despite having just opened, Hanro Shanghai is extremely popular. Bookings required in advance! Seatings are at 5pm and 8:30pm. However, if you walk in after 9pm, you’ll find it easy to get a seat. Later on, it’ll open for lunch.
Hanro Shanghai
View the venue listing here.
