Hyundai Kalguksu is a kalguksu (handmade knife-cut noodles) restaurant that has been in the family for two generations (1982). The restaurant is extremely popular among people working at nearby businesses, thanks to the rich flavor of the broth. Anchovies, dried pollack heads, and kelp are simmered for many hours, and then, other ingredients are added: soft noodles and various vegetables including pumpkin, onion, and green onions. The restaurant is famous for the exquisite taste of its kalguksu, as well as for its large servings. Just one bowl is enough to satisfy a starving man, but if you are still hungry, don’t hesitate to ask for more rice or noodles for free. Another unforgettable specialty here is kimchi. You will also be able to enjoy geotjeori (freshly made kimchi) and kkakdugi (sliced white-radish kimchi), which is fermented for about three days. TIP: If you like spicy food, don’t forget to add some cheongyanggochu (spicy red pepper)!

Kim Gwangbun’s Pulhyanggi Sonkalguksu boasts a taste made from 16 years of tradition in serving kal-guksu (handmade noodle soup). The menu includes haemul-kal-guksu (noodle soup with various seafood) and bajirak-kal-guksu (noodle soup with clams). One of its hidden secrets to attract people is the meat broth boiled for four to seven hours. Also, the wang-mandu (big sized dumplings) and kimchi are special points at this restaurant. To keep the best freshness, the owner, Kim Gwangbun goes to the fishery market in person to select the ingredients for the day's meals at dawn. The restaurant is comprised of one main two-story building as well as an additional building.

Haejin Sliced Raw Fish Restaurant strongly appeals to diners for two main reasons; it offers a prime selection of raw fish and a fantastic, wide-open view of the ocean as seen through the floor-to-ceiling windows on the 2nd and 3rd floors. Taking advantage its seaside location, the restaurant serves up a wide variety of fresh fish such as saw-edged perch, red sea bream, parrot fish, hairtail, and mackerel.

“Ttosuni Sundae” first started as a small street stand in 1976 and soon became the biggest sundae (blood sausage) bar around Sundae Town. Many people visit Ttosuni Sundae because it has been introduced several times through various mass media. White sundae is the most popular dish due to its delicate taste of fried sundae with various vegetables. Sundae guk (blood sausage soup), as well as fried sundae are frequently enjoyed, especially in winter. The dining area is large enough for group gatherings.

Lime Orange restaurant is housed in a Mediterranean-style pension that is as classy as it is picturesque. The restaurant, which boasts postcard-like views of the field and ocean, offers an exotic yet tastefully-decorated interior. Standout menu items include the Lime Orange Table d’hôte, pork cutlet, and seafood pasta. The restaurant draws diners of all walks of life, but is particularly beloved as a romantic date spot.

Masan Agujim is a restaurant serving various monkfish dishes.

Joeunssallobapjitgo is a restaurant specializing in Han-jeongsik (Korean Table d'hote), using only natural, unprocessed ingredients.

Kudurae Dolssambap (구드래 돌쌈밥) serves the representative foods of Buyeo (the old capital of the ancient Baekje Kingdom) in a traditional setting with soft music and leafy plants both inside and out. Vegetables used in dishes are 100% pesticide and chemical-free. Of the 20-30 different types of the vegetable, diners can enjoy rare vegetables, edible flowers, and herbal greens with medicinal efficacy. The various veggies are particularly tasty when dipped in the restaurant’s homemade sauce.    

This Western cuisine is located near Dongdaemun Station , Seoul.The representative menu is Steak.One of the top 3 steak restaurants in New York.