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Co-owned by a Korean chef trained in Japan and his Japanese wife, Mori offers nicely presented authentic Japanese kaiseki dining that will delight both your eyes and palate. Chef Kim Wan-gyu crafts delicate dishes using the fresh seafood and seasonal produce of Busan. He has an unmatched sense of culinary balance as manifested by the perfect harmony of ingredients and a well-controlled sense of rhythm that characterizes Mori’s course meals. Enjoy authentic Japanese cuisine in this cozy space, where the chef’s sincerely crafted cuisine is complemented by the smooth and attentive service of his

Perched on Dalmaji Hill, fiotto is a small, husband-and-wife–run restaurant offering a pasta-focused tasting menu. The dishes highlight vegetables from the owners’ family farm, Jirisan pork, native Korean rice, and other carefully sourced ingredients. Most components—fresh pastas, cured ham, kombucha vinegar and syrups—are made in-house, expressing Piotto’s natural, understated style. The cooking draws on modern Italian techniques, balancing pasta with other starch-based dishes, while restrained sweetness and a light touch allow the ingredients’ true character to shine. The wood-toned, beige-a

Palate offers contemporary French cuisine that is free-spirited and adventurous in style. Its sensuous fare is based on the culinary diversity experienced by Chef Kim Jae-hoon. Ever since he boldly opened this diner in Busan, his hometown, the chef has been taking up diverse epicurean challenges while injecting freshness into the restaurant’s concept. This progressive aspect of Palate is well reflected in the cuisine it serves today. When it comes to dining, Busan has much respect for the old and traditional. This urban dining landscape makes one wonder how the chef’s ever-evolving culinary ex

Shunsai Kubo is a hitsumabushi (Nagoya-style grilled eel) restaurant helmed by Chef Lee Jae-wook. Trained in Japan, the chef is continually striving to raise the bar on the flavor and quality of his signature dish made with live Japanese eels (Anguilla japonica). The rich aroma of the eels, rubbed with a special sauce and carefully grilled, creates a delightful gastronomic harmony with the rice cooked to just the right texture. The restaurant serves a hitsumabushi menu for children, a considerate gesture that caters to families. Shunsai Kubo also offers authentic light bar snacks for long-time

Pyeongyangjip serves North Korean-style mandu and nokdujeon. The house-made dumplings, filled with kimchi, glass noodles, tofu, and vegetables, are encased in silky wrappers and served with a clear broth of beef brisket and shank. The nokdujeon, made from mung beans finely milled on a stone metdol, is airy and crispy, accented by crunchy bean sprouts. Prepared by the owner and family in this intimate, spotless space, the mandu-guk here is sure to warm the heart.

Yakitori Onjung offers two yakitori course options alongside an extensive à la carte menu in its bright and lively dining hall. The chef grills the skewers over meticulously controlled binchotan charcoal fire for beautifully chewy and juicy yakitori. The clean flavor of native tojongdak chicken, deboned and prepared daily, melds beautifully with the smoky charcoal aroma. After savoring the yakitori with some sake, a comforting bowl of chicken gomtang completes a well-rounded meal. Enjoy a range of whisky and nihonshu with their skewers in the casual setting beyond the brick arch.

Baohaus offers casual Taiwanese-inspired cooking, presenting simple, approachable dishes that highlight both authenticity and the chef’s personal touch. The menu centers on comforting favorites such as steamed bao, lu rou fan (soy-braised pork belly over rice), mapo tofu, and crispy yu-xiang eggplant. Familiar yet gently exotic, the food is easy to enjoy and thoughtfully prepared. The space is small and does not take reservations, so waits can occur.