Restaurants in Seoul - 1768+ Picks | Page 60

Long-simmered pork bones give the tonkotsu ramen a milky, savory broth without a heavy odor. Noodle firmness is set whe…

The first sip of the Black Bronze Cappuccino is sweet from dark chocolate shavings on its fine milk foam, and the finis…

Pork belly is first seared over burning straw, which leaves a light smoky aroma and no gamey smell. Cheongdo minari sam…

One owner fries every cutlet, so even after the handwritten waitlist gets you a seat, food takes another 10-15 minutes.…

Nothing blocks the view from this fifth-floor terrace in Haebang Tower: Namsan Tower and the city sit straight ahead, a…

Coarse panko shatters loudly around thick pork that is cooked firm yet stays juicy inside. The deungsim-ansim set (loin…

Strawberry fresh cream cake sometimes sells out early, so calling ahead to reserve one saves a wasted trip; its cream t…

A walled lane lined with garden trees leads into a converted family mansion. Each floor follows its own interior concep…

Fish is aged through a set process to soften the flesh and draw out sweetness and savor before it becomes nigiri or sas…

Sous-vide cooking turns the breast, normally the driest part of a braised chicken, into the most tender: it is served b…

Injera, a broad, thin flatbread of fermented teff, has a clear sour tang and doubles as the plate: stews, meat and vege…

Coffee, tea and house-made desserts make up the whole offering at this small independent cafe in a residential corner o…

Herring roe and walnuts go into the ssamjang dipping paste, giving each bite of pork tiny popping eggs and a nutty crun…

Two kinds of katsu can share one plate as a half-and-half order, and each comes with its own sauce. Ordering a set with…

Ground perilla seed thickens the broth so heavily that, in the deul-kkae duck soup, the soup matters more than the duck…

Since 1991, two generations of the same family have boiled pork for bossam in this Mangu-dong shop, whose old-fashioned…

The sign says shabu-shabu, but the kitchen near Nakseongdae turns out Chinese stir-fries and fried dishes instead. Mala…

Garlic chives with flying fish roe, or cuttlefish ink, go on top of the wood-fired pizzas that set this Bangbae-dong sp…

Mother-of-pearl cabinets, an old wooden staircase and boldly patterned furniture make this Euljiro dessert room look li…

Seoul-style sundaeguk arrives bubbling in an earthenware bowl, its broth milky and creamy; a spoonful tasted before the…

Hot noodles, never rinsed, are coated in raw egg for kamatama udon, and a generous pour of its own tsuyu brings up the…

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

Two butterfish, each bigger than a rice paddle, are braised with radish, tofu and zucchini in a savory sauce for byeong…

Osam bulgogi here pairs duck, not the usual squid, with pork belly in a spicy, smoky stir-fry. At this Songpa branch ne…