Silla Hoetjip serves fresh raw fish bought locally as well as chemical-free farm-grown vegetables.

Located a mere five-minute distance from Haeundae beach, Haeunsagye serves dishes made with vegetables organically grown on the roof top of the restaurant. It is equipped with private rooms for 4 people, 6 people, 8 people, and 12 people good for business lunches or dinners, company dinners, or other various types of gatherings and a large hall that can accommodate up to 70 people. In all of the rooms, guests can enjoy a beautiful garden.

Kenchan Curry, run by an old Japanese couple, specializes in Japanese-style curry. All curry dishes are served with fried eggs and croquette on the side.

Sintoburi Bossam has been operating for three generations, and features the unique and traditional taste of bossam (napa wraps with pork). The fat is removed to make it a more healthy choice.

Chowonnongwon is located near Samrakgangbyeon Park, a famous park in Busan, that offers an entire view with Nakdonggang River and the park at a glance. The restaurants serves hanu (Korean beef) at reasonable prices.

The Renaissance of Rest: A Gastronomic Journey at "Pulmuone Sky Hub Lounge (Incheon Airport Branch)" (Where the Philosophy of "Wholesome Food" Meets Premium Relaxation) Incheon, South Korea — In the vocabulary of the modern global nomad, the airport experience has evolved. It is no longer about mere transit or the passive endurance of waiting; it is about the quality of the pause between journeys. As of August 2025, Incheon International Airport has unveiled a transformative evolution in traveler hospitality that sets a new global standard. Welcome to the newly reimagined Pulmuone Sky Hub Lounge (Incheon Airport Branch). This is not a standard outsourced facility. It is directly operated by Pulmuone, the pioneer of Korea’s LOHAS (Lifestyles of Health and Sustainability) movement. With the grand renewal of all five strategic locations, Pulmuone has infused its corporate philosophy of "Barun-Meokgeori" (Wholesome Food) into every corner. Moving far beyond simple relaxation, the new vision integrates "Health," "Sustainability," and the "Harmony of Tradition and Gastronomy."     The Pulmuone Difference: A Culinary Sanctuary       If there is one reason why international travelers rate this lounge "5 Stars," it is the food quality managed directly by Pulmuone. The menu is a curated balance of vitality and comfort, offering a diverse array of options that satisfy both the wellness-seeker and the gourmet explorer. 1. The "Bean Bar" & Plant-Forward Zone: The Art of Tofu Reflecting Pulmuone's heritage as Korea's tofu master, the lounge offers specialized zones focusing on high-protein, plant-based nutrition. • Signature Tofu Noodles: Experience the texture of "Dubumyeon" (Tofu Noodles). Light, savory, and gluten-free, these dishes offer a satisfying meal without the post-carb heaviness—perfect conditioning before a long flight. • Vegan Delights: From fresh broccoli tofu salads to nutritious natto bowls, the "Plant-Forward" menu caters to the global demand for sustainable dining that is as delicious as it is ethical. 2. The Soul of Korean Flavor: "Bibimbap" & "Hot Dishes" This is your last chance to taste the authentic spirit of Korea before departure. • The DIY Bibimbap Ritual: Engage in the cultural ritual of crafting your own bowl. A station filled with fresh seasonal vegetables, fluffy rice, and Pulmuone’s signature gochujang allows you to create a meal that is healthy, colorful, and deeply satisfying. • Comfort Food Feast: Indulge in the warmth of a traditional Korean kitchen. The hot food station features Direct-Fire Bulgogi, savory Jeon (Korean pancakes), and street-food favorites like Soupy Tteokbokki (Spicy Rice Cakes) and Fried Seaweed Rolls (Gimmari). 3. The "Slow Aging" Innovation (Exclusive to T2 East) In a world-first initiative for an airport, the Terminal 2 East Wing lounge introduces the "Slow Aging Zone." Here, the menu is scientifically designed with low-glycemic, antioxidant-rich ingredients to promote longevity and sustained energy, redefining what "airport food" can be. 4. Sweet Endings & Cheers Complete your meal with traditional desserts like Yakgwa (honey cookies) and Sikhye (sweet rice punch). Pair your feast with a glass of wine or a cold draft beer on tap to toast to your journey.     A Tale of Three Concepts: Distinct Vibes       The renewal has bestowed a unique identity upon each lounge, turning a visit into a curated discovery. Terminal 1 (The Lounge of Wisdom): Captures the "Aesthetics of Slowness" with displays of traditional cast-iron cauldrons (Gamasot) and evocative photography. Terminal 2 (Nature & Artisan): A sensory retreat featuring media art, artisan craft exhibitions, and a "Sound Experience" zone that replicates the comforting sounds of a traditional kitchen (Buttumak) for auditory healing. Concourse (Art & Rest): Designed as a "Library of Rest," offering an emotional retreat with curated books and visual art masterpieces.   [Traveler’s Note] Pulmuone Sky Hub Lounge (Incheon Airport Branch) is accessible to holders of Priority Pass (PP Card), LoungeKey, and various partner credit cards. Walk-in access is also available for purchase. It is an investment in your well-being that pays dividends in relaxation. "Don't board on an empty stomach. Fill your heart with the healthy warmth of Pulmuone."

Namhang Hoetjip has been running for more than 30 years across two-generations. The restaurant specializes in sliced raw fish, raw anchovy and raw sea eel.

Bennigan's inspects the freshness of its ingredients twice daily and prepares its food at the best appropriate temperature, then checks once again before the food is served to customers, ensuring great-tasting dishes of high quality. Also, Bennigan's prides itself on its friendly service, offering a comfortable and enjoyable dining experience. Bennigan's is not only a place for dining, as it presents a variety of unique experiences according to culture in terms of movies, concerts, and musicals.

The First Street of Eating offers high-quality meat through their individual distribution system. Their 20 years of expertise in sutbul-gui (charcoal grilled meat) gives their meat an outstanding taste. The unique interior is like a beautiful European street, and the comfortable and modern ambience will add more to the experience of eating galbi (short ribs) on a charcoal grill, which is a traditional way to roast meat.

Seoul Seolleongtang offers seolleongtang (ox bone soup) cooked by the Seoul method from about 50 years ago. The restaurant strictly uses only pure beef and cow bone and beef leg bone broth. Since opening, the restaurant's fire has never been put out.