The Lazzi Hotel Dongnae

PILI PILI may seem a bit rough around the edges, but its unmistakable Thai restaurant aesthetic is hard to resist. The menu presents Thai classics reinterpreted for local palates while staying true to their roots. Its signature pu phat phong curry features creamy crab meat folded into a rich, aromatic curry sauce that pairs wonderfully with warm white rice. The vividly acidic and spicy tom yum soup is tasty, but the khao pad tom yum fried rice steals the show. The deliberately vintage interior recreates the feel of a local Thai dining eatery in Busan. Now, add a cocktail, and you have a miniat

With successful businesses built around traditional liquor and noodle soup, the owner-chef now ventures into tteokgalbi at Songheonjip. Thick, charcoal-grilled patties are smoky and juicy, served with rice, delicate banchan, and a rich doenjang jjigae. Set in a renovated two-storey house, the restaurant evokes the cosy atmosphere of a 1990s home. Dishes are served on low tables for a homey yet hearty dining experience. Shoe-off required when entering the room.

This intimate restaurant offers authentic kaiseki omakase by the chef who trained at a renowned culinary institute. The petite yet cosy space is decorated with fine tableware and glassware, along with paintings by the chef’s mother. The meal opens with a flavourful soup, followed by a beautifully composed hassun of seasonal bites, and concludes with a nabemono of freshly cooked rice, vegetables, and fish—Japanese cuisine that remains faithful to its fundamentals.

The chef at Zero Base offers reimaginations of traditional Japanese cuisine. Each visit brings new delights, with dishes that vary depending on the seafood available that day. The chef pushes the boundaries of Japanese cuisine and shares his achievements with the diners. The meticulous balance of dashi and katsuobushi, along with rice cooked from grains grown by the chef’s father, reflects the restaurant’s distinct ive philosophy. The clean, modern interior contrasts with the classic dishes, creating an intriguing ambiance, while the easy conversation with the chef adds to the enjoyable experi

Devotedly crafted charcuterie is the soul of Delibong. The chef incorporates it into flavourful, visually striking dishes as main elements or garnishes, and highlights the character of each ingredient by skilful pairing techniques. Guests seated at the counter can watch the open kitchen at work, as charcuterie in the ageing cabinet patiently awaits its moment at the table. Set in calm Millak‑dong, the bright, white‑toned dining space adds to the restaurant’s serene atmosphere.

With its sleek, modern façade, Ultra bite stands at the end of a small Gwanganri alley. Run by young chefs trained in Australia and Seoul, the restaurant offers refined, imaginative yet approachable dishes and wines. Highlights include whole grilled squid served with anchovy cream, lardo, and fermented tomato pickles, as well as deep-fried whole king oyster mushrooms coated in a sweet and spicy ginger sauce. The lime juice and seaweed flakes served on the side add a distinctive twist to the dish.

Meerok Super is a small six-seat restaurant that serves outsize creativity. The vegetables grown in the on-site vegetable patch, aged fish and meat, and seasonal ingredients are transformed into the day’s tasting menu. The grilled meat course, cooked over charcoal for aroma, texture, and juiciness, and served with rice, creates a seamless transition from Western to Korean flavours. Expect to be delighted by unexpected yet harmonious flavour combinations that change daily.