Aso-san Ilsan Bonjeom 아소산 일산본점

Every private room looks through glass onto a small garden, and even the second-floor window tables face carefully tended landscaping. The course, built around aged sashimi, moves at the pace of your eating, with the next plate arriving as the last is nearly empty and staff briefly explaining each one and how to eat it. Cold udon served as the closing meal has a notably chewy noodle. The special course, at twice the price, needs ingredients prepared in advance and cannot be ordered on the day, and rooms are often full by the day before, in which case you are seated on first-floor tatami.