Bonghwajeon is a traditional Korean restaurant specializing in North Korean cuisine. It serves various kinds of traditional Pyeongyang(capital of North Korea)-style delicacies such as sogogijeon (a pancake filled with ground beef), royal hot pot (a delicacy with vegetables and meat added to pork broth boiled in a specially designed pot; said to have been enjoyed by royal family and the aristocrats), and many more dishes. Bonghwajeon offers healthy and delicious lunch and dinner specials at affordable prices. The restaurant also stocks an array of alcoholic beverages including makgeolli (Korean rice wine), Japanese sake, whiskey and wine.

Beef at Bon Suwon Galbi is sliced thin against the grain and marinated in a sauce made of several dozen ingredients for more than 24 hours. Even the perfect presentation of this tender beat hints of its extraordinary taste. Though the meat is definitely the main dish, another specialty of this restaurant is the soybean paste stew made of homemade soybean paste, which is made from homegrown beans.

Usmania is a Pakistani restaurant located in Itaewon. The restaurant imports all its ingredients from Pakistan (except for its meats and vegetables) in order to make the dishes as authentic as possible. Dishes are cooked in a tandoor, a clay oven used in just about every household in Pakistan.

Geumsubokguk was the first restuarant to introduce blowfish soup in Korea. At the restuarant, various blowfish dishes are available. While there are many branches, the Busan main restuarant is a must-visit for tourists who wish to sample the delicacies of Korea.

Jin Jin is a traditional Chinese cuisine restaurant operated by Chef Wang Yuk Sung, an expert in Chinese culinary arts for 40 years. Jin Jin originally began with the chef's passion to spread the taste of traditional Chinese cuisine to the public and train other chefs. Located in Seogyo-dong, Jin Jin offers menus at reasonable prices.  

Following his mother’s footsteps, the son of the previous owner is now managing the family business. Opened during the early years of Jokbal Street, the delicious meat at this restaurant is fondly remembered by customers. While the meat itself has almost no fat, the fat portion is extremely soft and savory. This restaurant is also different from the others in that it provides kongnamul-guk (bean sprout soup) with the jokbal (steamed pork hock). Pyeongyang-style naengmyeon (cold noodles) and tteok-mandu-guk (rice cake-dumpling soup) are also delicious. Pyeongyang naengmyeon is cooked to suit South Korean tastebuds. Besides, the noodles and dumplings are hand-made. Despite the restaurants long history, the building of the restaurant is clean and well-maintained as it was being rebuilt after a fire in the 1980s. There are plenty of tables on the first and second floors to accommodate customers, and the third floor is reserved for large groups. Especially noticeable is the clean appearance both inside and out, despite the restaurant’s long history; probably because the building was rebuilt after a fire in the 1980s. Plenty of tables on the first and second floors accommodate customers, and the third floor is reserved for large groups.

La Yeon takes pride in expressing the traditional tastes of Korea through carefully prepared Korean cuisine. Experience formal Korean dinning through La Yeon's course menus.

               

Not like usual Gamjatang (pork back-bone stew), Halmajip’s Gamjatang uses only bean sprout and leek to make a refreshing soup taste along with red pepper powder, for a spicy flavor.

Dining in Space is a resturant overlooking Changdeokgung Palace and serving course meals of French cuisine.