10 editor picks across South Korea.
10 japanese restaurants worth the trip across South Korea, editor-ranked. All cuisines in South Korea.
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.
OrderThe single kaiseki course, built around that day's fish from the Busan markets.
TipBook on Catchtable well ahead; the room is small and Monday is the weekly closing day.
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.
OrderThe dinner omakase; the aged white fish courses are the signature.
TipLunch omakase is the gentler entry at 80,000 won; corkage is allowed for a fee if you bring wine.
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.
OrderHouse hitsumabushi, 39,000 won, eaten plain, then with condiments, then in broth.
TipPair 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.
OrderThe hitsumabushi, 39,000 won; the half portion suits a lighter lunch.
TipThe 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.
OrderThe unaju rice box; upgrade to hitsumabushi if it is your first visit.
TipUse the Tabling remote queue before you walk over; the first hour of parking next door is covered.
Yakitori Onjung grills Korean chicken over binchotan in Busan's Jeonpo nightlife blocks, a Bib Gourmand skewer bar with two course lengths and a lively hall.
OrderThe full skewer course at 33,000 won, grilled over binchotan charcoal.
TipSkewers run out on busy nights, so come for the first seating rather than the last.
Haemok grills eel behind a blue fence two streets from Haeundae Beach in Busan, a Bib Gourmand Japanese kitchen with queues that start before noon.
OrderThe hitsumabushi at 39,000 won; the kaisendon is the seafood alternative.
TipJoin the waitlist app before you hit the beach; takeaway boxes skip most of the queue.
Zero Base is a Michelin Guide listed Japanese counter in Busan's Millak-dong, where the course changes with whatever seafood lands that morning.
OrderWhatever the day's fish dictates; the hanwoo rice bowl closes the course well.
TipDinner seatings only and the counter is short, so reserve ahead and arrive on time.
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.
OrderThe single kaiseki omakase course, 110,000 won and paced across the evening.
TipEvening seatings run in two rounds through Catchtable; each diner orders at least one drink.
Yakitori Haegong runs a native-chicken skewer omakase in a pink Millak-dong building in Busan, a Michelin Guide bar where you watch the grill work.
OrderThe native-chicken yakitori omakase, 59,000 won from neck to tail.
TipReserve the counter on Catchtable and park at Seohee Star Hills; the alley itself is tow-away.
