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Yakitori Onjung
Japanese
Binchotan charcoal does the heavy lifting here, a yakitori spot in Busan where the chef tends the fire closely enough that the skewers come off the grill with that particular chew-and-juice ratio that takes practice to nail. The chicken is a native tojongdak breed, deboned fresh daily, and the smoke does the seasoning. Finish with a bowl of chicken gomtang if you know what's good for you. The Michelin Guide awards it a Bib Gourmand.
The awards strongest first
- Michelin Guide Bib Gourmand
One number, weighted & current 74
How we scoreThe dishes from the writeups
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Yakitori
“The chef grills the skewers over meticulously controlled binchotan charcoal fire for beautifully chewy and juicy yakitori.”
Michelin Guide -
Chicken gomtang
“After savoring the yakitori with some sake, a comforting bowl of chicken gomtang completes a well-rounded meal.”
Michelin Guide
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