There’s a new kid on the butcher’s block in Melbourne, and it’s raising the bar for Korean barbecue in town. Open now, Woo399 is part Korean barbecue, part shopping experience that dreams are made of, and is pulling out all the stops for DIY dining.

“Recognising a unique niche in the market, Woo399 allows you to choose your own cuts of meat, tailoring each meal to your personal taste – especially when it comes to our specialty, wagyu beef,” owner Lu Zhang says.

This is the ethos that permeates all aspects of the Lonsdale St newcomer, where expert butchers are on hand to talk you through the boggling number of cuts on display.

Zhang aims to not only create a refined iteration of the ordinarily casual Korean affair, but to demystify the Korean ritual, telling delicious: “The food journey starts when you first step inside. Customers simply grab a basket and start exploring the chilled shelves that hold a range of different meat cuts for a quick tasty cook up.”

It’s a very go-with-the-flow style of eating (and shopping) with the best approach being to simply switch gears, stuff your basket full of wagyu and chow down with gay abandon. For first timers, it’s understandable to feel intimidated by the notion of Korean barbecue. Yes, you are cooking your own food in a restaurant. And yes, there is a smoking hot grill in the middle of your table. No, it doesn’t need to be overwhelming – think of it rather as a liberating and interactive experience that ends with a belly full of rich, sizzling hot and unctuous wagyu beef.

“Our butcher shop isn’t just about selling meat; it’s about sharing knowledge. Learn about the distinct textures and flavours from different parts of the cow,” Zhang says.

“Our expert butchers are here to guide you through the nuances of each cut, helping you understand why each bite tastes the way it does.” That is a good thing considering the variety of cuts on offer. Woo399’s “eat what you see” concept sees cuts ranging from chuck eye roll and short rib to flat meat and oyster blade and everything in between.

“Take your pick from beef cuts like the Japanese M5 wagyu, the wagyu tongue mango cut, and the oyster blade, known for its fine marbling and its tenderness and rich flavour with a marble score of 9+,” Zhang says. “Our signature spicy wagyu beef soup is a must-try for this cold Melbourne weather.”

Wagyu beef prices start from $15 to $25 for 150g. An entry fee of $9.99 covers banchan (side dishes), a selection of sweet and spicy sauces, and unlimited soft drinks. After something harder? Opt for a Cass lager or any of a range of sweet soju.

If you’re looking for something to break up the meat feast, add refreshing and sweet cos lettuce, Korean potato salad, button mushrooms and tomato salad to your order. Then dive back in for more of that incredible beef.

Related story: Review: Sydney’s first ramen vending machine restaurant is the hottest ticket in town