Moment Local is a steakhouse fine-dining restaurant in Haeundae, Busan.
Editorially verified August 27, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must 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.
Address: 239-16 Dalmaji-gil, Haeundae-gu, Busan 48115
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.
Palate holds a Michelin star on Busan's Dalmaji Hill, where chef Kim Jae-hoon cooks contemporary French tasting menus with a free-spirited streak.
Order: The dinner tasting course; lunch runs the same kitchen at a gentler price.
Tip: Catchtable slots open monthly and the window seats go first; plan the booking a few weeks out.
Fiotto is a husband-and-wife Italian restaurant with one Michelin star on Dalmaji Hill in Busan, running a pasta-led tasting menu from a tiny kitchen.
Order: The pasta courses built on vegetables from the owners' own family farm.
Tip: Dinner only, five nights a week; the counter suits couples better than groups.
Le DORER won Busan's newest Michelin star in 2026, a Marine City tasting room where a young local chef reworks traditional Korean courses in miniature.
Order: The seasonal tasting course; the late meat course and traditional dessert reworks stand out.
Tip: Reserve through Catchtable and ask about parking at the Hanil Ordew building when you book.
Chaoran serves Hong Kong-style Cantonese cooking on the fifth floor of Signiel Busan, a Michelin Guide dining room with dim sum and Peking duck.
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.
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.
Palate holds a Michelin star on Busan's Dalmaji Hill, where chef Kim Jae-hoon cooks contemporary French tasting menus with a free-spirited streak.
Order: The dinner tasting course; lunch runs the same kitchen at a gentler price.
Tip: Catchtable slots open monthly and the window seats go first; plan the booking a few weeks out.
Fiotto is a husband-and-wife Italian restaurant with one Michelin star on Dalmaji Hill in Busan, running a pasta-led tasting menu from a tiny kitchen.
Order: The pasta courses built on vegetables from the owners' own family farm.
Tip: Dinner only, five nights a week; the counter suits couples better than groups.
Le DORER won Busan's newest Michelin star in 2026, a Marine City tasting room where a young local chef reworks traditional Korean courses in miniature.
Order: The seasonal tasting course; the late meat course and traditional dessert reworks stand out.
Tip: Reserve through Catchtable and ask about parking at the Hanil Ordew building when you book.
Chaoran serves Hong Kong-style Cantonese cooking on the fifth floor of Signiel Busan, a Michelin Guide dining room with dim sum and Peking duck.
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.
