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Pufferfish, four ways, from a kitchen that's been around forever and takes the licensing of its chefs very seriously, for reasons you already know. This Haeundae outpost is part of a Seoul and Busan chain built entirely around the fish: brown-backed for chew, globe puffer in a spicy stew, yellowfin for sweeter preparations, ocellate served raw. It reads like a taxonomy lesson, but the regulars ordering without looking up suggest it's more of a ritual.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Brown-backed puffer
“brown-backed puffer, prized for its chewy texture”
Michelin Guide
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The neighbors closest first
- Buda Myeonoak Korean Noodle Shop Eat · 74
- Haeundae Rib Barbecue Restaurant Korean Barbecue Eat · 69
- Born and Bred Korean Barbecue Eat · 69
- Sogonggan Contemporary Korean Eat · 69
- Grand Josun Busan Stay · 73
- Mori Japanese Eat · 86
- Tooru Japanese Eat · 69
- Eutteum Iroribata Japanese Eat · 69
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