Teppan 테판

A chef works the iron plate right in front of the counter, cooking a seasonal course from seafood through Hanwoo beef and explaining each ingredient as it goes. Sea urchin soup opens the course, and lobster from the griddle, abalone and scallops follow before the Hanwoo steak, cooked to the doneness you ask for. Some seats face Namsan while others look over the parking area.