Ogada is a new concept café where you can experience unique Korean beverages. You can enjoy a variety of menus including different healthy teas, juices and sherbets. Visit Ogada and experience unique Korean taste and culture! Our drinks will soothe your body and mind fatigued through shopping. ​

“Pro Ganjang Gejang” is a restaurant serving soy sauce marinated crab (ganjang gejang). This restaurant opened in 1980 as the first ganjang gejang restaurant in Korea. Since its opening in Sinsa-dong, it has grown in popularity not only among Koreans, but also among foreign visitors. It opened branches in Samseong-dong in Seoul, Haeundae in Busan, and in Tokyo and Osaka in Japan.  

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.

Located in the Gangnam-gu district in Seoul, Market O Restaurant serves healthy low-calorie, low-cholesterol foods. Fresh and natural ingredients are used to make creative fusion dishes that satisfy both health and taste. The restaurant also runs Café Brownie, where you can enjoy organic coffee and brownies that contain no artificial additives.  

             

Jinju Hall (진주회관) is a restaurant specializing in Kongguksu (chilled white soybean noodle soup) with over 40 years of history. Renowned for its rich soup of cold noodles, the restaurant uses fresh soybeans grown in Gangwon-do. The dishes are not only nutritious, but also effective in restoring people's appetites, often lost because of the summer's heat.To make the restaurant's signature dish, buckwheat is mixed with ground soybeans and flour to make dough. The dough is shaped into noodles and boiled. They are then mixed with pulverized soybeans (which are slightly boiled) and cold broth. Boasting a simple taste, this cold soybean noodle dish is one of the most popular dishes in summer.

This bakery specializes in breads made with natural enzymes, but also popular are the handmade chocolates and cakes. The inaka, a Japanese raisin bread, is especially recommended.  

Charles Sutbul Gimbap, located in Donggyo-dong, is the first brach to open, and since earning popularity among university students, it is now expanding into other areas of Seoul. Their gimbap menu differentiates itself from others through its famous charcoal-grilled spicy pork filling, called the Sutbul Gimbap. Besides hundreds of gimbap items available on the menu, the rice balls are also tasty and large enough to suffice for a meal.

Yeongyang Center main branch is a 52 year-old specialty restaurant in Myeongdong. It specializes in samgyetang (ginseng chicken soup) and tongdak (roasted chicken). In 1960, Yeongyang Center has started to sell tongdak roasted on an electric rotisserie. Since then, the crisp and not-at-all greasy taste has attracted popularity among local Koreans and it has become a must-visit restaurant among foreign tourists. They use chickens provided by directly owned chicken farm and the owner of the restaurant thoroughly manages all the process of cooking even from the ingredients preparation level. Their main menus are samgyetang and tongdak. The Samgyetang features its tender meat and thick broth after boiling for 2 hours and the tongdak features crispy and not-fatty taste of the well-drained chicken. Among the menus, sansam Samgyetang stuffed with wild ginseng powder is the most be-loved menu.

Opened in 1983, this restaurant serves delicious tonkatsu (Japanese pork cutlet). The secret is in aging thick slices of seasoned pork fillet (150kg total) for three to four days making the meat more tender. The slices are then coated with egg batter and breadcrumbs, and fried in hot oil (160캜) for about seven minutes. Voila! A tasty tonkatsu, crispy on the outside and tender on the inside. Also mouthwatering are the miso soup and fresh vegetables served with it. The first floor layout is a bar and the second and third floors are like spacious halls. During lunch, crowds of loyal customers wait in line. The restaurant is a favorite for all ages, from young to elderly regulars.