789 Korean BBQ fires up Bourke Street

It’s the latest opening from TS Group, the team already behind YX Hot Pot, where we swirled beef slices through bubbling broth in what felt like a neon-drenched cyberpunk dream (watch our Instagram Reel here). With 789, they’ve swapped futuristic broth basins for table-top flames and Wagyu marbling but the ambition is just as loud.

One thing about this group: they don’t do interiors by halves. Designed by T.A. Square, the second-floor restaurant is all about moody lighting, sharp lines and cinematic angles. The 160-seat space balances buzzy open dining with pockets of privacy, keeping the energy high without losing the option to hide away with a bottle of soju.

The showpiece here is Wagyu beef, a cut TS Group helped bring into the Korean barbecue spotlight in Australia. Soy-marinated inside skirt, beef rib and other premium cuts land at the table raw, ready for diners to cook over built-in grills. It’s fire, theatre and food all in one, made complete with house-made banchan and seasonal accompaniments that nod to Seoul while keeping pace with Melbourne tastes.

Of course, barbecue is only half the story. The wider menu stacks on bubbling stews, crispy Korean fried chicken (arguably best with an icy beer), chewy tteok-bokki, cheese corn and golden pancakes. Drinks cover both hemispheres: Korean soju and beer sit alongside local pours and lighter options that don’t get lost against spice and char.

“Opening 789 Korean BBQ is another exciting step for the group as we expand our roster of venues,” says Amanda Wang, Marketing Director at TS Group.

The rollout doesn’t stop here either: Panda Yum Cha is headed to Chadstone, and Tin Tin Seafood Harbour will soon anchor the new Sydney Fish Market. 789 Korean BBQ is big, bold and built for a night that feels like more than dinner. Think Wagyu sizzling at your fingertips, interiors with attitude, and a drinks list that’s as considered as the meat selection. Bourke Street just scored itself another headline act.