Opened in 1939, Hanilkwan (한일관)'s current location is in Gangnam after moving from its original location at Cheongjindong. With over 70 years of tradition, Hanilkwan is a well-known place where famous people including former presidents such as Lee Seung-man, Park Jeong-hee, and Roh Moo-hyun have dined. With a reputation for serving authentic Korean dishes, Hanilkwan provides visitors with a variety of menus to experience Korean traditional food. One of the popular menus is Grill Special & Bulgogi, which includes Tangpyeongchae (mung bean jelly mixed with vegetables), Gujeolpan (platter of nine delicacies), Nakji Bokkeum (stir-fried baby octopus), and Bulgogi. The Lunch Menu is a special menu chosen by the chef.

Dduksim Hanu – Myeong-dong Branch is located opposite of Seoul Royal Hotel and offers inexpensively priced beef for lunch and dinner. Its central location is attractive for business workers from small meetings to large meetings that can accommodate up to 50 people. Not only officers but also foreign visitors often visit the restaurant to enjoy Korean beef.

             

With Songaksan Mountain to the north and Yongsusan Mountain to the south, the capital of ancient Goryeo, Gaeseong was a city known to have the most developed food culture with its traditional cuisine recipes being handed down for generations. Traditional Korean cuisine restaurant Yongsusan, named after an actual landmark, proudly presents Korea's traditional cuisine elegantly and whole-heartedly. Gaeseong's cuisine is known to have a relatively milder taste than others so that one can easily enjoy the flavors of the food itself, making it favorable to foreginers as well.    

This place serves healthy Korean table d’hote made solely from natural ingredients. The organic vegetables and the wild flowers from various places such as Ulleung Island and Mt. Jiri are carefully chosen so that you can see the freshness and devotion to the dishes. You can enjoy the happy atmosphere as well as the taste and health benefits. *Best Korean Restaurant as designated by The Seoul Metropolitan Government.

In the past, people from the working class would gather around barbecue grills made from drums to enjoy pork belly and a glass of soju with their coworkers after a hard day's work. Such restaurants were also a gathering point for friends and lovers because of the spirit of belonging and comfort that pervaded. As Korea continues to modernize, Saemael Sikdang strives to retain these core values of togetherness and comfort, offering a place where people can get together and simply have a good time.

Gogung (Myeong-dong Branch) opened in July, 1999, preserves the genuine taste of its main branch in Jeonju, as well as providing a suitable taste and ambience for foreign visitors since it is located in Myeong-dong, one of the most famous tourist attractions in the country. The restaurant in Myeong-dong strives to offer its customers with the authentic taste of Jeonju Bibimbap in the center of Seoul.

Insadong Chatjip is a hanok teahouse that serves home-made traditional tea. Even the red beans used in the summer delicacy Patbingsu are carefully prepared at the restaurant.

                   

‘Dombe Meat,’ whose name stems from Jeju dialect and means ‘steamed and sliced pork served on chopping board,’ is a widely popular traditional Jeju Island dish.Dombedon restaurant, introduced in a MBC program, only uses meat from black pigs raised on Jeju Island. The meat is not only tasty, but is also low in fat, high in nutrition, and is said to be beneficial for health and beauty purposes—making it especially popular among women.To preserve local flavor and taste, the restaurant prepares its meat using traditional cooking methods, as opposed to simply grilling the meat like many restaurants in the downtown area do. Thanks to these traditional cooking methods and the power of word-of-mouth, Dombedon has become a must-visit attraction of the region. In addition to the famous dombe meat, the restaurant offers an array of dishes including grilled black-skinned pork, dolsot bibimbap, and chef’s cold noodle.