Japanese in South Korea - 57 Restaurant Picks | Page 2

The omurice is fried rice under a swirled egg with a gentle butter aroma, and the pork tenderloin katsu is tender for i…

The tendon bowls split on two things, whether conger eel is included and how many shrimp go on top, giving ari tendon,…

Fresh noodles go into a dense pork-bone broth, and the menu rests on two bowls: tonkotsu ramen and a garlicky Kumamoto…

A sign asks diners not to talk, which makes this small counter shop near Sinchon a calm place to eat alone. It sits abo…

Beef shabu-shabu is all-you-can-eat here, and between rounds of meat and vegetables people pick up sweet fried chicken,…

Hire-katsu (tenderloin) and rosu-katsu (loin) anchor the menu on a Hongdae side street, with several sauce-led variatio…

Kusai tonkotsu ramen keeps the funky, Kyushu-style pork-bone smell on purpose. It reads salty at first, then the pork s…

In this Southeast Asian kitchen in Daeheul-ri, bun cha, grilled pork with noodles for dipping, is what children ask for…

From the 58th floor of the Hanwha Life building, the former 63 Building, the dining room looks out over Seoul. The cour…

Real octopus goes into the Osaka-style takoyaki, and the okonomiyaki, a savory griddle pancake, is packed with plump sh…

Goma soba comes as a brothless noodle bowl heaped with perilla-leaf pesto and ground sesame. Sweetness arrives before t…

Tempura comes out of the oil and goes straight onto rice at a counter right in front of the seats. The basic Wata Tendo…

Food takes a little while to arrive because the eel is grilled only after you order. Hitsumabushi, the Nagoya-style eel…

Shrimp and eggplant come in thin, crisp batter that leaves little greasy aftertaste at this Sharosu-gil tendon shop nea…

Downstairs, bar seats wrap around the open kitchen under playful lighting; the second floor is tidy but plain. The grou…

The two floors run almost as separate places. Upstairs is a casual dining room for single-plate meals such as potato cr…

Tender wagyu dipped in raw egg anchors the sukiyaki, which ends with udon noodles simmered in the pot once the vegetabl…

Right beside Sinjeongho Lake, the windows fill with water, and the menu puts Japanese dishes like Nagasaki udon and yak…

On the third floor across the street from IFC Mall in Yeouido, kaisen-don arrives with thick slices of salmon, tuna and…

Baegun Lake fills the windows while you eat udon noodles cut in-house, which is what the name jaga jemyeon means. Kake…

Brothless noodles get a thick sauce, minced meat and a pile of toppings, all mixed up from the bottom of the bowl in th…

Sekkoshi, fish such as flounder sliced thin with the small bones left in, crunches as you chew, while the flesh-only cu…

The rice under the sushi is pressed so loosely that grains can scatter on the way to the soy sauce. On top sits a thick…

Coarse, irregular breadcrumbs give the tonkatsu a light crunch around thick pork that stays moist, with a toasted-nut a…