Busan Station OJ

Pyeongsanok, a family-run restaurant with over a century of history, continues to be celebrated for its steadfast dedication to tradition. It possesses the charm of a neighbourhood eatery with a nostalgic warmth. The menu is simple—suyuk and noodles, with yeolmu noodles as a summer addition. The suyuk, made from carefully selected Korean pork with a balanced fat-to-lean ratio, is slowly simmered to achieve a tender texture and clean, delicate flavour.

You’ll find Cor Pasta Bar on the second floor of a trendy alley in Jeonpo-dong, Busan. The restaurant greets diners with an open kitchen bustling with chefs and a counter seating just over ten guests. Cor Pasta Bar offers a variety of house-made pasta dishes. From spaghetti rich with the flavor of bisque, bottarga pasta made with Italian mullet roe, to a ragù featuring hanwoo beef, the menu stays true to classic Italian flavors. A one-drink-per-person order is required, so pair your pasta with a reasonably priced glass of wine.

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.

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.

Located near Namcheon Station, this Japanese diner specialises in omakase dining prepared using an irori hearth. Seasonal fish skewers are slowly grilled in front of guests, creating appetising aromas and visual appeal. An embodiment of Chef Eu-tteum Jeong’s experience with Japanese cuisine, the menu boasts a wide range of beautifully grilled fish, along with clay pot rice and other refined dishes that showcase traditional Japanese flavours.

After several relocations, the restaurant continues to serve diners the same traditional flavours. The menu is extremely simple yet highly focused, offering only kalguksu and mandu. The kalguksu is a must-try: house-made noodles with a firm, chewy texture paired with a clear, deeply savoury broth. For spicy lovers, the bibim kalguksu captures distinctly bold and tangy Busan-style flavours. A larger portion can be requested at no extra cost.

Tucked away in a quiet alley, this spot combines an industrial, chic interior with lively music for a relaxed, inviting atmosphere. Inspired by his passion for Mexican cuisine, the chef started this restaurant. Everything from tortillas to fillings and sauces is made in-house. Fresh tortillas are prepared every morning, with colourful variations crafted from different corn varieties. The pork taco is a must-try. Warm, attentive service completes the dining experience.