Bol 볼

Up on the fourth floor of a building 250m from Euljiro 3-ga Station, this izakaya-style bar mixes old-Euljiro grit with a tidy, modern room. Tables are reasonably spaced, and reservations are taken. Oden is the core of the menu, each piece made with care, and on a chilly evening it goes well with a highball. The hoe dosirak is a seafood box of well-aged sashimi over properly seasoned sushi rice, enough to turn drinks into dinner. For sashimi of that quality the prices stay modest, and drinks are not expensive either. Tuna sushi rolls wrapped in seaweed and a light ramen fill out the food, and the bar pours beer and sake too.