Moemiljip is a korean restaurant in Haeundae, Busan.
Editorially verified August 27, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Perilla oil buckwheat noodles, Mul memil guksu
Must 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.
Address: 23 Marine City 3-ro, Haeundae-gu, Busan 48118
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.
Unaju grills eel twice over charcoal on a Cheongsapo hillside in Busan, a Michelin Guide hitsumabushi house drawing on a 1948 Nagoya restaurant's recipes.
Signature: Hitsumabushi, Eel gimbap
Order: House hitsumabushi, 39,000 won, eaten plain, then with condiments, then in broth.
Tip: Pair it with the Cheongsapo daritdol skywalk; the weekday lunch special at 28,000 won is the deal.
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.
Unaju grills eel twice over charcoal on a Cheongsapo hillside in Busan, a Michelin Guide hitsumabushi house drawing on a 1948 Nagoya restaurant's recipes.
Signature: Hitsumabushi, Eel gimbap
Order: House hitsumabushi, 39,000 won, eaten plain, then with condiments, then in broth.
Tip: Pair it with the Cheongsapo daritdol skywalk; the weekday lunch special at 28,000 won is the deal.
Shunsai Kubo brings Nagoya-style hitsumabushi to Hwamyeong in northern Busan, a Bib Gourmand eel house run by Japan-trained chef Lee Jae-wook.
Signature: Hitsumabushi
Order: The hitsumabushi, 39,000 won; the half portion suits a lighter lunch.
Tip: The Hwamyeong public car park is covered by the shop; rooms for groups need booking ahead.
Tokyo Babsang plates unaju and hitsumabushi at the calm end of Gwangalli in Busan, a Bib Gourmand eel kitchen that runs steadily all week with no rest day.
Signature: Unaju, Hitsumabushi
Order: The unaju rice box; upgrade to hitsumabushi if it is your first visit.
Tip: Use the Tabling remote queue before you walk over; the first hour of parking next door is covered.
