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Además de Trickeye Museum Busan, visita también en esta zona 이자카야키. Saborea la cocina japonesa, que combina muchos elementos de varias tradiciones culinarias. Un buen número de comensales creen que su personal es servicial. Su servicio siempre es cuidado, tenlo en cuenta. Tal y como la mayoría de críticos observan, la atmósfera es genial. De acuerdo con los comentarios de los visitantes en Google, este restaurante merece un 4,3.
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Keith Ng
hace 6 meses en Google
The mixed sashimi slices were cut clean and precise, each piece glistening with a natural sheen that comes only with true freshness. The texture is firm yet yielding, cool on the tongue, sweet without needing soy to hide behind. Then came the charcoal-grilled fish head. The aroma hits before the plate landed — smoky binchotan warmth, caramelised edges, deep savoury perfume that only properly rendered fish collagen can give. The skin crackled delicately, giving way to flesh that was impossibly moist and gelatinous around the collar. The richness was balanced, not greasy. Every crevice — cheek, jaw, collar — delivered layered flavour: sweet, smoky, umami-heavy and profoundly satisfying. The sea urchin — buttery, briny, almost custard-like. No bitterness. No metallic aftertaste. Pure creamy sweetness that dissolved as if it had never existed. Just when I thought the meal had peaked, the tamago arrived. Served slightly cool, allowing the sweetness to stay clean and controlled. The texture was extraordinary — feather-light yet structured, with delicate layered folds that only come from patient, disciplined cooking. Each bite was gently sweet, not sugary, with a faint whisper of dashi running through — just enough umami to keep it from drifting into dessert territory, the perfect closing note. Soft, custard-like at the centre, barely caramelised at the edges, it lingered on the palate with a warm, comforting finish. Ending on tamago was a quiet flex. It shows that Chef Kang Hyun Kim cares about fundamentals. Because if he can execute something this simple with that level of precision, everything else is deliberate. A meal that began with pristine sashimi and smoky, collagen-rich fish head concluded with something deceptively humble. Chef was attentive without hovering. Observant without interrupting. You could tell he cared about timing, temperature, about your reaction to each bite. That kind of presence changes a meal from good to memorable. This wasn’t just dinner. It was craftsmanship — clean sourcing, disciplined technique, and restraint. An izakaya that understands that freshness isn’t marketing language — it’s a standard. I’ll be back Meal type: Dinner Price per person: ₩70,000–80,000 Food: 5 Service: 5 Atmosphere: 5
왕
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왕망두
hace un año en Google
굿굿!! Food: 5 Service: 5 Atmosphere: 5 Service: Dine in Meal type: Dinner Price per person: ₩50,000–60,000 Recommended dishes: 사시미, 후토마끼, 히마메고노와다, 세트, 기본안주
뱀
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뱀개
hace un año en Google
남포동 1황 이자카야입니다. Food: 5 Service: 5 Atmosphere: 5 Service: Dine in Meal type: Dinner Price per person: ₩60,000–70,000 Recommended dishes: 사시미
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Japonesa
$$$$
Rango de precios por persona
KRW 20,000 - KRW 70,000
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contributors
Dirección
Jagalchi
Gwangbok-ro 6beon-gil, 14-1 2층, Busan, Corea del Sur
Características
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Entrega
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Reserva
No accesible para sillas de ruedas
Horario
| LunesLun | 17:00-00:00 |
| MartesMar | 17:00-00:00 |
| MiércolesMié | 17:00-00:00 |
| JuevesJue | 17:00-00:00 |
| ViernesVie | 17:00-01:00 |
| SábadoSáb | 17:00-01:00 |
| DomingoDom | Cerrado |
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