Buda Myeonoak is a korean restaurant in Haeundae, Busan.
Editorially verified August 27, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Pyongyang naengmyeon, Hanwoo suyuk
Must order: Mul naengmyeon in the icy hanwoo broth, with the suyuk taster plate.
Tip: Naengmyeon here is subtle by design; taste the broth before reaching for vinegar and mustard.
Address: 36 Jungdong 1-ro, Haeundae-gu, Busan 48095
Moemiljip mills Korean buckwheat in-house for its Marine City noodle bowls in Busan, a Bib Gourmand room prized for the chew of fresh memil guksu.
Signature: Perilla oil buckwheat noodles, Mul memil guksu
Order: The perilla oil buckwheat noodles, milled in-house from Korean memil.
Tip: The Orange Plaza building gives two hours of parking; the perilla bowl beats the bibim for a first visit.
Iwa runs an aged-fish omakase counter behind Haeundae Beach in Busan, a Michelin Guide sushi room whose chef holds a patent on his ageing method.
Signature: Aged-fish omakase
Order: The dinner omakase; the aged white fish courses are the signature.
Tip: Lunch omakase is the gentler entry at 80,000 won; corkage is allowed for a fee if you bring wine.
Sogonggan cooks a beef-led Korean course menu up a Haeundae side street in Busan, a Michelin Guide room whose name puns on small space and beef space.
Signature: Hanwoo steak course, Seasonal Korean courses
Order: The eight-course lunch with the 1++ hanwoo steak at its centre.
Tip: Catchtable is effectively the only door; lunch at 97,000 won undercuts dinner for the same beef.
Yangkyungoak presses Pyongyang naengmyeon to order in a remodelled Millak-dong house in Busan, a Michelin Guide listing that closes when the day sells.
Signature: Pyongyang naengmyeon
Order: Pyongyang naengmyeon pressed to order; the noodles never sit.
Tip: It is a daytime shop that shuts by five; the Taeyang car park next door is partly covered by the till.
100.1 Pyeongnaeng began as a hundred-day naengmyeon pop-up in Busan in 2023 and now holds a Bib Gourmand for its Pyongyang cold noodles in Namcheon.
Signature: Pyongyang naengmyeon, Ibuk mandu
Order: The 13,000 won Pyongyang naengmyeon with a plate of northern-style mandu.
Tip: Seoul naengmyeon obsessives travel down for this bowl; register on the Catchtable waitlist first.
Moemiljip mills Korean buckwheat in-house for its Marine City noodle bowls in Busan, a Bib Gourmand room prized for the chew of fresh memil guksu.
Signature: Perilla oil buckwheat noodles, Mul memil guksu
Order: The perilla oil buckwheat noodles, milled in-house from Korean memil.
Tip: The Orange Plaza building gives two hours of parking; the perilla bowl beats the bibim for a first visit.
Iwa runs an aged-fish omakase counter behind Haeundae Beach in Busan, a Michelin Guide sushi room whose chef holds a patent on his ageing method.
Signature: Aged-fish omakase
Order: The dinner omakase; the aged white fish courses are the signature.
Tip: Lunch omakase is the gentler entry at 80,000 won; corkage is allowed for a fee if you bring wine.
Matsuzaki seats a handful of diners for kaiseki omakase near Gwangan Station in Busan, a Michelin Guide room set with fine tableware and quiet service.
Signature: Kaiseki omakase
Order: The single kaiseki omakase course, 110,000 won and paced across the evening.
Tip: Evening seatings run in two rounds through Catchtable; each diner orders at least one drink.
Sogonggan cooks a beef-led Korean course menu up a Haeundae side street in Busan, a Michelin Guide room whose name puns on small space and beef space.
Signature: Hanwoo steak course, Seasonal Korean courses
Order: The eight-course lunch with the 1++ hanwoo steak at its centre.
Tip: Catchtable is effectively the only door; lunch at 97,000 won undercuts dinner for the same beef.
