Restaurants in Incheon - 102+ Picks | Page 2

Haemul kalguksu is the one thing on the stove, in a broth made from dried pollack and loaded with scallops, clams, muss…

The 60-dish seafood spread puts thick slices of seasonal sashimi in the middle, then brings live octopus, abalone sashi…

Fine white sand, artificial palms and parasols cover the ground-floor terrace, where children dig and play while adults…

Cheese goes on top of each scallop and clam before it hits the grill, and the tables look straight out over the Wolmido…

Grilled shellfish facing the sea is the reason to come: this place sits right by Masian Beach on Yeongjong Island, clos…

A Kenya Kiambu Gititu AA washed here shows a sharp, tomato-like acidity. Inside the Lotte Castle shopping arcade in Son…

Gochujang goes into this chueotang (loach soup), leaving it thick like a fish porridge and sharply spicy. Hand-torn suj…

The gan-jjajang tosses thin noodles in a black bean paste with a light sheen of oil, and it clings in a fairly dry, thi…

Tongmandu, bite-size dumplings, come to the table in the steamer itself, paired in summer with naengmomil, cold buckwhe…

From the fifth-floor terrace above the Gueup ferry landing on Yeongjongdo, Mulchido island sits straight ahead across t…

From the road it looks like a plain single-story building, yet a wedding-hall style chandelier hangs inside and the bac…

Haejangguk, a hangover soup, is served in the morning and seolleongtang after that, one dish at a time, and whatever is…

The regular chueotang (loach soup) here is thick enough that no fish shape shows; for whole loaches, order tong chueota…

An ethnic Chinese chef runs the kitchen, and the menu is wide. Sichuan-style jjajang and ulmyeon, dishes few Chinese-Ko…

A two-story hanok standing among Songdo's high-rises in the Central Park Hanok Village is given over entirely to this r…

The ssamjang, a lettuce-wrap paste, is packed with river snails, nuts and dried tofu, loose like thin peanut butter and…

Thin Neapolitan dough gets a generous layer of tomato sauce before the wood-fired oven, and that sauce is juicy and tar…

The frying fat starts with lard rendered from pork fat in the kitchen, blended with canola and soybean oil. Chilled Jej…

Baby octopus is stir-fried fast over a direct flame until it picks up a charred edge, in a sauce as sweet as it is spic…

Grilled yellow croaker comes with every main as a standard side at this drivers' diner in Songnim-dong, Incheon, and ri…

Thick pork cutlet gets an old-fashioned tomato-and-lemon sauce poured over it and shares the plate with rice, shredded…

The blue-and-white building copies the Greek island of Santorini, and the murals and photo corners in the yard are set…

Ivy covers this single-story wooden building, and inside are several small rooms, each window framing the goldfish pond…

At the counter, the chef shapes each piece right in front of you while chatting and explaining the menu one item at a t…