Hotel RU136

For over two decades, this restaurant has been attracting diners with a rustic dumpling recipe passed down from the owner’s mother and her grandmother. Although humble by nature, dumpling dishes are always elegantly presented. Their signature dish is mandutguk: plump pork, bean curd and vegetable dumplings nestled in a delicate beef broth, seasoned with homemade soy sauce. The main dining room offers a spectacular view of nearby Inwangsan Mountain.

Andeok is known for its beef naengguksu and mandutguk. The mulguksu here is similar to Pyongyang-style naengmyeon, though the noodles are softer and springier thanks to the higher buckwheat content. The clean, mild broth is complemented by lightly seasoned beef, delivering a deep, savoury flavour with each bite. Fried peppers are also popular; the meat-and-vegetable filling, encased in a crisp batter, is unexpectedly flavourful. Arriving at opening time is recommended to avoid long queues at lunchtime.

This Fukuoka restaurant, known for its unique combination of Japanese ramen and French cooking, has now opened in Seoul. Created by Chef Takahito Nishimura as an expression of his deep passion for ramen, the restaurant showcases his personal style through layered flavours built from carefully balanced toppings, sauces, and oils. While remaining true to ramen tradition, the kitchen thoughtfully localises its dishes with elements such as laver oil, Cheongyang chilli pepper, and tsukemono inspired by white kimchi. A standout dish of freshly cooked pot rice mixed with cheese and ramen broth furthe

Il Vecchio is a down-to-earth, homey ristorante run by the chef couple Min-kyun Kim and Bin-na Kim. The eatery's signature dishes, made with fresh local produce and seafood, perfectly capture the tastes of the season. The chef duo's meticulous cooking brings out nuanced flavours, aromas, and textures in every ingredient, with semi‑dried fresh pasta exemplifying their precision. Continuous innovation is the standard at Il Vecchio, with the goal of providing diners with varied yet reliable dining experiences.

The chef prepares fresh tojongdak each day, offering a variety of cuts grilled over charcoal to showcase the bird’s unique flavors through the art of yakitori. A well-balanced marinade enhances the nuttiness and savory flavors of the meat. The tsukune, served with a poached egg, is tender and juicy, making it one of the most popular items alongside the negima. Do note that omakase pricing varies depending on the time, and ordering alcohol is required.

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