The place with the most tuna fishing boats and tuna provisions is "Sajo Tuna." "Sajo Tuna" receives considerable recognition from tuna maniacs. The greatest advantage is that guests can taste a wide variety of the freshest tuna. All tuna specials are made from only the highest-grade tuna, caught in only the best-tasting regions. The standard menu consists of an iron pot broil, hard-boiled tuna head, grilled tuna, and fried tuna. Also various hard-to-find alcoholic drinks are available at the restaurant to go along with your meals.

All ingredients are directly delivered from the market in Mungyung. The ingredients such as jelly, soy bean curd, soy sauce, soybean paste, Korean hot pepper paste and fermented soybean paste are all made from Korean agricultural products so that they taste rich and solid. The most popular menu is buckwheat jelly table d’hote (for 2 people or more) with fermented soy bean paste and bean-curd paste. *Best Korean Restaurant as designated by The Seoul Metropolitan Government

Oola restaurant ensures satisfactory and quality cuisine with its open kitchen style interior and the scenic view of Hangang River through the ceiling to floor windows.

Woomyunsan Budnamujip is located in the woods. The Seoul Arts Center and the landscape create a real sense of Korean tradition. You can also enjoy the flavor of tradition and the unchanged spirit of the artisan from the dishes prepared with devotion.*Best Korean Restaurant as designated by The Seoul Metropolitan Government.

A bakery located on the Paldal-ro Street in Paldal-gu, Suwon, Gyeonggi-do, Com Pad’or brings out the true flavors of its menu by using generous amount of fresh, healthy ingredients. Although its bread products may appear a little crude when compared to franchise breads containing emulsifiers and preservatives, Com Pad’or has been long loved for its classic taste made with authentic ingredients. The bakery also offers a wide selection of cakes ranging from nicely-decorated whipped-cream cakes to chiffon cakes, as well as cookies and chocolates that make wonderful gifts.  

Yonggeumok's specialized stew includes tofu, fried tofu, spring onion, onion, oyster mushroom, tree ear mushroom, and other condiments added to broth boiled with lamb and its intestines overnight. Pre-cooked loaches are added in the end, creating a spicy yet savory flavor with chewy texture (loaches can be ground upon request). The restaurant serves Gyeongsang-do style, Jeolla-do style and Seoul-style chueo tang (loach stew).    

Nobizib is a specialty restaurant featuring Galbi (marinated and grilled beef ribs). A combination of the restaurant’s own special sauce, pure bronze gridiron, and oak tree charcoal creates a unique taste beloved by visitors and locals alike. The spicy galbi jjim (braised beef ribs) is another restaurant specialty.Located at the entrance of Myeongdong, Nobizib is easily accessible via public transportation and is frequented by Japanese tourists (thanks to the restaurant’s exposure in tour guidebooks and magazines in Japan).

Saigon features Vietnamese cuisine, such as wollam ssam (Vietnamese spring roll) and ssal-guksu (pho rice noodle soup).

17℃ stands for the optimum temperature to preserve chocolates at its best quality. Presenting a wide variety of hand-made chocolates, purchasable items include chocolate bars and café menus like chocolate cakes and chocolate beverages. In particular, you can control the amount of cacao in your chocolate drink ranging from 40%~80% according to your preference.

About a kilometer to the right from the main entrance of Hotel Mudeung Park (무등파크호텔), there is the famous Korean hanjeongsik (Korean table d'hote) restaurant called Myeongseonheon. To maintain the freshness of the food, the restaurant runs on specific business hours (12:00-14:00 for lunch, 17:00-22:00 for dinner) However, the timing may vary by seasons. The table setting is neat and the food is served in a hearty manner. Also, the food is served by course to allow each dish to be appreciated at the right temperature. The traditional hanjeongsik comes with 30 or so dishes that include gulbi-gui (grilled corvina), hongeo-hoe (raw skewed skate), galchi-jorim (braised cutlessfishl), bossam-kimchi (wrapped kimchi with steamed pork), and jeotgal (salted seafood), and each dish is prepared with great care.