The emission gas from meat grilled restaurants has unpleasant odor and sticky particulate matters (PM) in form of oil mist. This affects the residents living nearby. In oder to decrease the odor and PM, electrostatic precipitators (ESP) were installed at several restaurants by support of Seoul metropolitan government and emission characteristics of PM and odor were investigated. The removal efficiency of odor and PM at before- and after-ESP was that total hydrocarbon (THC), NH3, H2S, acetaldehyde, butyraldehyde were not much decreased. Total suspended particles (TSP) emitted from the vent was below the value of 7 mg/m3 regardless of the concentration of before-ESP and removal efficiency was in the range of 64 ~ 86%. The ratio of PM1.0 to PM10 of emission gas was over 0.9. So it was revealed that most PM of emission gas was PM1.0. The PM concentration in the air of the street near the vent was higher than another street due to the emission gas and the PM of indoor air of restaurant grilling meats was measured very high compared to outdoor air. So it needs more powerful ventilation of indoor air.