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The Gentle Monster HAUS DOSAN
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Yurimmyeon
A family-run eatery makes fresh buckwheat noodles daily with Bigeumdo salt and Bongpyeong flour, topped with vegetables, egg, sauce, and serves garak?guksu with fishcake.
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Yu Yuan
The Four Seasons hotel��s Chinese restaurant offers Peking duck, Cantonese dim sum, regional specialties, and Hoengseong hanwoo beef with ginger.
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Tutoiement
Tutoiement by Chef Kim?Do?hyeon offers precisely plated French dishes in a casual setting.
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Sushi Matsumoto
Chef Matsumoto?Mizuho��s sushiya replicates authentic Japanese sushi with expert service and structured tsumami-to-nigiri progression.
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Samcheongdong Sujebi
Samcheong?dong eatery has served sujebi in anchovy broth and potato pancakes since 1982.
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Subaru
Subaru, under Chef Kang?Yeong?cheol, offers ni?hachi soba?zaru, duck, perilla oil?and foot?kneaded udon.
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Sosuheon
Sosuheon in a hanok offers sushi and seafood dishes like cod roe and tilefish at an eight-seat counter, ending with matcha.
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Soul
Chef Yun?Dae?hyun and Kim?Hee?eun run a fusion fine-dining restaurant with soul-filled Korean dishes in distinct dining areas.
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Solbam
Solbam features Chef Eom?Tae?jun��s seasonal multi-course menus with pre-dinner drinks, open kitchen, and wine pairings.
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Shunsai Kubo
Shunsai Kubo serves hitsumabushi with live Japanese eel, special sauce, a children��s menu, and light bar snacks.
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Seokyonanmyunbang
Seokyonanmyunbang offers fusion nanmyeon by Chef Kim Nak‑young, featuring Gueomdak nanmyeon with Jeju chicken and Seokyo nanmyeon with chicken and hanwoo beef broth.
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Mijin
Mijin, established 1952, serves Korean cold buckwheat noodles with two baskets, basement-made sauce, and standard side condiments.
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Sarukame
Sarukame, led by Chef Hiroto Honma, continues its ramen legacy with menus combining classic and original flavor profiles.
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Olive Young Myeongdong Town
Large flagship store for health, cosmetics, beauty & drugs store established in 1999.
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Nishimuramen
Nishimuramen in Seoul blends Fukuoka ramen with French techniques, using laver oil, Cheongyang chili, and cheese risotto.
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Onjium
Onjieum Matgongbang, led by Cho?Eun?hee, combines Korean royal court cuisine research and dining with seasonal menus and counter seating.
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Olive Young Gangnam District
Large flagship store for health, cosmetics, beauty & drugs store established in 1999.
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Olive Young Jung District
Large flagship store for health, cosmetics, beauty & drugs store established in 1999.
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NEGI Dinning Lounge
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Okdol Heyonok
Okdol Hyeonok specializes in Pyongyang naengmyeon with 100% buckwheat noodles, rich broth, mandu, eobok jaengban, gajami shikhye, and wine service.
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N Seoul Tower
Opened in 1980, this iconic tower offers panoramic views of the city & a revolving restaurant.
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Myeongdong Kyoja
Myeongdong Kyoja, family-run since 1966, offers four-menu dumplings, noodle soup, and house-made garlic kimchi.
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Myeon Seoul
Myeon Seoul by Chef Kim?Do?yun specializes in whole-wheat and specialty noodles?including perilla, spicy, and bracken varieties?paired with traditional Korean alcohol.
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Muni
Muni in Cheongdam?dong, led by Chef Kim?Dong?wook, offers Japanese-inspired dishes with seasonal ingredients and sake pairings.
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Muoki
19. Chef Park Moo?hyun��s restaurant features an open kitchen and set menus combining complementary and innovative dishes with notable presentation.
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Mipildam
Mipildam serves Hwanghae?style mandutguk with handmade dumplings and subtle broth, plus seasonal dishes, in a casual Hapjeong?dong setting.
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Mapo Ok
Mapo Ok, founded 1949, serves seolleongtang made with brisket and ox bones, with brisket slices and rice mixed in, plus kimchi juice.
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Mandujip
Mandujip has specialized in Pyeongando?style dumpling soup for 30 years, serving six dumplings in clear beef broth.
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Manao
Manao offers authentic Thai cuisine in a d?cor featuring Thai art, with prix?fixe small plates, spicy flavors, and charcoal?grilled meats.
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Manjok Ohyang Jokbal
Manjok Oyhang Jokbal serves standardized, high-hygiene braised pig��s feet on built-in hotplate tables via a central distribution system.
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Kojima
Chef Kim?Woo?tae��s eight-seat omakase counter serves Edomae?style nigiri from Korea��s wild seafood with Niigata rice.
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Jin Jin
Chef Wang?Yuk-sung��s restaurant serves a ten-item Chinese menu?shrimp toast, crab with egg white, mapo tofu, and stir-fried beef with gai lan.
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Jungin Myeonok
Jungin Myeonok serves family-recipe Pyeongyang cold buckwheat noodles, attracting crowds at lunch.
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Hwanggeum Kongbat
25. Hwanggeum Kongbat in Ahyeon?dong makes fresh bean curd from local soybeans, plus homemade soybean paste stew and unrefined rice wine.
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Jeongmyeon
Jeongmyeon��s seven-seat counter serves white and red noodle soups made with seafood, pork, and chicken broths, topped with rice noodles and pork.
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Hwangsaengga Kalguksu
Bukchon Kalguksu, opened 2001 and renamed in 2014, serves handmade dumplings and noodles in rich ox bone broth, plus cold soybean soup.
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Jeongjitgan
Jeongjitgan, opened in 2011, serves Busan?style dwejigukbap with daily?fresh pork broth, customizable meats, suyuk, and makguksu, operating 24/7.
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Bibijae
Bibijae serves creative and classic bibimbap with seasonal ingredients and a hot stone bowl option.
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Hapjeongok
Hapjeongok serves beef bone soup, boiled beef slices, and cabbage soybean paste soup with a 100-portion daily limit.
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Hapcheon Gukbapjip
Hapcheon Gukbapjip serves traditional Busan dwaeji?gukbap with drained pork slices and clear umami broth, with limited boiled pork portions.
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Hanwolgwan
Hanwolgwan serves hanwoo gomtang using heifer beef broth, clear or bone options, assorted hanwoo cuts, and bronze?served kimchi.
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Halmaejip
Mrs. Mun��s restaurant, opened 1975, serves pork backbone stew and boiled pig��s feet spiced with chili powder.
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HORAPA
Horapa by Chef Son?Seung?hee offers Thai street-food-inspired dishes with charcoal grilling and seasonal local ingredients.
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Gomtang Lab
Gomtang?Lab by Chef Yim Jung?sik serves collagen?rich gomtang simmered over 10 hours in 20?bowls daily, with clear meat and spicy tripe variations.
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Gyeongbokgung Palace
Free guided tours are offered of this large 14th-century royal palace with a museum & gardens.
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Gaeseong Mandu Koong
Established 1970, this hanok restaurant serves Gaeseong-style dumplings with napa cabbage, mung bean sprouts, and beef brisket broth.
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Ggupdang
Near Sinsa Station, this restaurant grills 15-day cured pork butt over Binchotan charcoal, served with specialized rice and horseradish.
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Daesungjip
Daesungjip��s signature ox knee soup features cartilage-rich broth and soy dipping sauce, often with queues but available for takeaway.
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Bukchon Hanok Village
Village dating to the 14th century filled with narrow streets lined with restored traditional homes.
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Deepin
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Fiotto
Fiotto in Dalmaji offers tasting menus with farm-grown produce, homemade pastas, hams, and kombucha-based ingredients.
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Damtaek
Damtaek near Hapjeong Station serves shio ramen in a vintage-decor setting with refined broth variations.
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Base is nice
Base is Nice is a vegetarian restaurant by Jang?Jin?a serving vegetable-centered rice dishes with soup and sides.
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Born and Bred
Born and Bred in Busan features top-grade 1++?BMS9 hanwoo charcoal?grilled omakase with 15?19 cuts, plus beef sashimi and tacos.
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Bao Haus
Bao Haus by Chef Choi?Haeng?rak offers Taiwanese bao, lu rou fan, mapo tofu, and fried eggplant in a small casual space.
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Bicena
The 81st-floor restaurant serves Gyeongsang?do seasonal menus, including pork belly and dry?aged hanwoo sirloin, with city views and private rooms.
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ARP
ARP offers a 100% vegan menu with housemade rice wine, bracken pasta, and coconut-based cheese.