Sakeba Hitori — a sake bar I visit like going home for the holidays
A cozy sake bar that feels like a hometown refuge when holidays become workdays — familiar, unpretentious, and oddly comforting.
Key Highlights
- •Sakeba Hitori feels like visiting family: low-key atmosphere that comforts on lonely holidays
- •Simple small plates and side dishes — namul is a surprisingly homely choice here
- •Great for evenings when you can’t go home: come for quiet familiarity rather than flashy dining
Overview
A personal account of Sake Bar Hitori in Gwanak, Seoul — a solo-friendly sake and shochu bar known for seasonal anju and warm, knowledgeable hospitality. The writer describes a holiday evening of small complimentary dishes, a showy crab-and-uni main, and why locals return for the changing menu and owner recommendations.
Like going home for the holidays: Sake Bar Hitori
I find myself thinking of this place whenever a holiday comes and I can't make it home — the kind of small comfort you stumble into when working through or . Over the years I’ve ended up eating , , and even LA galbi here. Though it’s a sake bar by name, Hitori surprises you with variety: and are the stars, there are small glasses for casual tasting, and more often than not a full bottle is ordered. If you drink enough, the owner starts bringing out little complimentary bites — one reason I come alone sometimes and don’t feel lonely.
The menu changes with the seasons and what’s fresh that day. That evening I ordered flower crab meat with . The standard starter was , which quietly makes an excellent pairing with drinks. Because it was , before I could even order they brought three kinds of — a little gesture of holiday generosity. The owner is well informed and happy to chat; if you tell him what you like, he’ll suggest drinks to match your taste.
The main crab dish arrived dressed up — crab meat with various mushrooms, a jelly sauce, and a crown of . I had been working through the holiday and allowed myself a small splurge. The next round of complimentary items included beef stew and a sashimi-fig tempura that were both delicious, and then, in keeping with the festive mood, the bar served (Korean pancakes) and (traditional sweets). It’s moments like that that make Hitori feel like my country house.
There are dozens of kinds of sake and , so it’s easy to explore by preference. Tell the staff your budget or flavor leanings and they’ll recommend bottles without judgment. Though it’s a drinking spot, the rotating — small plates and snacks — give it a genuine, unpredictable charm. True to its name, I go to Hitori by myself a lot, and it never feels lonely: by the end of the night I was clinking glasses and exchanging greetings with strangers before heading home.
Location: 22-11 Nakseongdae-ro, Gwanak District, Seoul
Hours: Daily 18:00–02:00; closed Mondays
Prices (examples): Truffle chadol sashimi 35,000 KRW; Saba isobe-maki + 35,000 KRW; Scallop adductor trio 35,000 KRW
Summary
- •Wide selection of nihonshu and shochu, with friendly recommendations — great for exploring bottles even if you’re unsure what to pick
- •Seasonal, changing anju (small plates) — standout that night: flower crab meat with mushrooms, tosazu jelly, and uni; starters included mochiri-dofu and three kinds of namul
- •Casual, homey atmosphere that welcomes solo diners; open evenings (18:00–02:00), closed Mondays — expect mid-range plates around 35,000 KRW
Glossary
- Anju
- Food served specifically to accompany alcoholic drinks
- Chuseok
- Korean autumn harvest festival (similar to Thanksgiving), traditionally a time to visit family
- Hangwa
- Traditional Korean confections, usually offered at holidays
- Hanwoo
- Korea's premium native beef
- Jeon
- Korean savory pancakes, often served as a drinking snack
- Mochiri-dofu
- A slightly chewy, soft tofu-style appetizer (served as a delicate, drink-friendly starter)
- namul
- Seasoned and often sautéed or blanched vegetables served as side dishes in Korean meals
- Nihonshu
- Japanese rice wine commonly called sake
- Seollal
- Lunar New Year in Korea, an important family holiday with ancestral rites and family meals
- Shochu
- A distilled Japanese spirit, typically stronger than sake and enjoyed neat or mixed
- Tosazu
- A light Japanese vinegar-based sauce (often used as a jelly or dressing)
- Uni
- Sea urchin roe, prized for its rich, briny flavor