Jamsil Hao

Taste the deeply savory broth and the nutty flavor of the noodles made from 100% buckwheat that intensifies the more you chew at Okdol Hyeonok. The restaurant is fairly new, but it has gained a solid following among Pyongyang naengmyeon connoisseurs. Some of their most popular dishes are mandu with a nuttiness that comes from plenty of tofu in the filling, eobok jaengban, and gajami shikhye. You can also have your favorite wine with your meal for a corkage fee. Enjoy the mild flavors with incredible depth.

Located on the 81st floor, STAY offers a modern, luxurious dining experience in an elegant and comfortable setting. The menu, rooted in French technique, remains restrained rather than ornate, balancing meticulous detail with approachability. Some dishes are finished tableside, creating a natural sense of interaction, and the service is notably warm and attentive. The meal concludes with a delightful ritual at the central French Pastry Library, where guests may choose their preferred petits fours. A daytime visit is especially recommended—the expansive windows provide sweeping, refreshing view

Tucked inside the restaurant Hinotsuki, the minimalist room features an eight-seat hinoki counter where a Japanese chef and a Korean team serve refined sushi. The sushi rice is made with Korean rice, cooked to mimic the texture of Japanese grains and seasoned with salt and two types of red vinegar for clean umami, while the seafood is largely seasonal and caught in Korea. On occasion, diners may taste the restaurant’s signature plump, deeply flavourful aji sushi. While the sushi selection is the same for lunch and dinner, the evening features more elaborate, intricately crafted dishes and a fu

Chef Kim Dae-chun’s cooking continues to diversify and deepen over time. The menu at this restaurant embodies the culinary direction he wishes to pursue, largely thanks to his modern Korean preparations. Under the theme of fermentation and aging, the essential attributes of Korean gastronomy, the chef prepares ingredients with care and expertise. The 7th Door symbolises a gastronomic entrance to “the seven tastes of food,” the first five being the five basic tastes; the sixth, the taste of fermentation and aging; and the seventh, the culinary sensibility of the chef.

Gomtang Lab, newly reopened on the 10th floor of Hyundai Department Store, is Chef Jeong-sik Lim’s secret base for exploring gomtang and other broth-based dishes. The signature collagen gomtang is simmered for over 10 hours with beef bones, tendons, shank, and tail, resulting in a rich, gelatinous depth of flavour. The menu is broad, ranging from tripe gomtang and clam gomtang to Pyongyang-style cold noodles and beef ramen. Ordering the set brings an array of sides, such as tofu with pollack roe, kimchi pancakes, and dumplings. The slow-cooked beef pairs well with traditional Korean liquors.

Jeongmyeon, which translates as ‘noodles infused with meaning’, features an open kitchen and a seven-seat stainless steel counter. This one-chef operation serves meat-based noodle soups, with white and red noodle soups as the sole offerings, each boasting rich, layered flavours. The broths, made from seafood, pork, and chicken, reveal a deep, harmonious taste. Toppings—including thin slices of tender pork, onion, and red pepper—add texture and visual appeal. The red noodle soup can be customised to different spice levels and is served with a bowl of rice for added heartiness.

Grilled tripe and large intestines reign supreme at Gom Ba Wie, which has seen three decades of customers hooked on their buttery, pleasantly chewy goodness. The original location and the new location stand back to back, offering a glimpse of the restaurant’s past and present. If beef intestines aren't your cup of tea, the restaurant also offers other cuts like ribeye, short ribs and brisket. All meats are grilled over wood charcoal.