Restaurants in Mapo, Seoul - 259 Picks | Page 5

Low sofas face a long, horizontal window that frames the Han River and Seongsan Bridge in one sweep. Sunset is the stro…

Every jokbal order brings along a pot of sundae-guk (blood sausage soup), a plate of sundae and market-style tteokbokki…

Bread is shaped and baked by a Japanese baker in full view through the open kitchen of a small shop off Wausan-ro in Ho…

Several plump oysters go into each bowl of oyster kalguksu, and their briny flavor spreads through the whole broth. The…

The shop began as a street food truck before moving into a storefront near Sangsu Station, and the tonkotsu has stayed…

One extra piece closes the omakase: an encore of whichever sushi you liked best, though pricey items such as sea urchin…

Batch-brewed coffee pours straight from a tap and reaches the table quickly, with fruit-like acidity and sweetness that…

Hidden down a residential lane in Hapjeong-dong, out of sight from the main road, a converted single-family house holds…

Live jazz plays on the second floor of 63 Wausan-ro in Hongdae, and the audience listens over beer and other drinks. Pe…

A converted house at the far edge of Yeonnam-dong holds an American-style brunch kitchen, with seating split across a b…

No background music plays, and the room carries only the low murmur of other guests. Staff ask visitors to keep their v…

Inside Mangwon Market, you point at a crab in the display, it gets weighed and priced on the spot, and staff cut it up…

Fermentation tenderizes the pork neck and gabri (shoulder cap) before they reach the grill, leaving the meat soft and m…

Buckwheat galettes come off the griddle with pastry-crisp edges, good for cutting into big pieces and rolling up. Ham a…

One cook handles everything from taking orders to working the griddle, and guests sit side by side at a bar counter to…

Opened in 1978 and now run by the founder's son, this grill holds a spot on the galmaegi-sal alley in Dohwa-dong, Mapo.…

The milky pork broth tastes almost plain on the first spoonful, then comes into focus once salted shrimp (saeujeot) and…

Every order is cooked from scratch, so the jjimdak (braised chicken) takes longer than places that simply reheat a pot.…

Soybean pulp (kongbiji) and perilla powder turn this gamjatang broth pale and thick instead of the usual red. Under the…

One floor splits into a stage area for indie gigs and open-mic nights and a cafe section where the same music plays beh…

Roasted over applewood, the Charcoal-Roasted Coffee opens up as it cools slightly, taking on a whisky-like depth. In a…

Perilla leaves and sheets of seaweed come stacked beside a spread of mixed raw fish, so every bite becomes a small wrap…

Live hagfish are kept in a tank, cleaned and cooked in the kitchen, then brought to the table ready to eat. The salt-gr…

Floor-to-ceiling glass looks down on the Han River and the Yeouido skyline, and the rooftop, set up like a campsite, br…