Chaoran is a cantonese fine-dining restaurant in Haeundae, Busan.
Editorially verified August 27, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must order: The dim sum selection at lunch, or the Peking-style duck for a table of three or more.
Tip: The hotel setting means proper dress and easy parking; lunch sets are the value play.
Address: 30 Dalmaji-gil, Haeundae-gu, Busan 48099
Moment Local ages hanwoo beef for weeks, then grills and rests it over charcoal on Dalmaji Hill, new to the Michelin Guide Busan selection in 2026.
Order: The charcoal-grilled aged hanwoo, ordered by weight and shared across the table.
Tip: Book on Catchtable; the steak-and-champagne sets suit groups of three or more.
Mori is Busan's one-Michelin-star kaiseki room in Haeundae, run by Japan-trained chef Kim Wan-gyu and his Japanese wife, with a single seasonal course.
Order: The single kaiseki course, built around that day's fish from the Busan markets.
Tip: Book on Catchtable well ahead; the room is small and Monday is the weekly closing day.
Zero Base is a Michelin Guide listed Japanese counter in Busan's Millak-dong, where the course changes with whatever seafood lands that morning.
Order: Whatever the day's fish dictates; the hanwoo rice bowl closes the course well.
Tip: Dinner seatings only and the counter is short, so reserve ahead and arrive on time.
Ramsey cooks New Korean French tasting menus above Gwangalli Beach in Busan, a Michelin Guide tasting room with the Gwangan Bridge filling its window.
Order: The signature course; the lunch course is the affordable route to the same kitchen.
Tip: Ask for a window table when you book on Catchtable; the Gwangan Bridge view is the point.
Delibong builds its French dinner course around house-cured charcuterie in Busan's Millak-dong, a Michelin Guide room that seats one evening service.
Order: The charcuterie courses; the kitchen threads its cured meats through the whole menu.
Tip: One seating a night and reservation only, so book before you build an evening around it.
Moment Local ages hanwoo beef for weeks, then grills and rests it over charcoal on Dalmaji Hill, new to the Michelin Guide Busan selection in 2026.
Order: The charcoal-grilled aged hanwoo, ordered by weight and shared across the table.
Tip: Book on Catchtable; the steak-and-champagne sets suit groups of three or more.
Meerok Super seats six for a set course in Busan's Millak-dong, in the Michelin Guide, with vegetables from its own patch and carefully aged fish and meat.
Order: The full course; the aged-fish dishes are where the tiny kitchen shows its hand.
Tip: Six seats means booking is everything; solo diners fit more easily than groups here.
Mori is Busan's one-Michelin-star kaiseki room in Haeundae, run by Japan-trained chef Kim Wan-gyu and his Japanese wife, with a single seasonal course.
Order: The single kaiseki course, built around that day's fish from the Busan markets.
Tip: Book on Catchtable well ahead; the room is small and Monday is the weekly closing day.
