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Этот ресторан находится неподалеку от Trickeye Museum Busan. В 이자카야키 обязательно стоит заказать блюда японской кухни. Гости утверждают, что персонал в этом месте потрясающий. Хороший сервис - большой плюс этого заведения. По мнению посетителей, атмосфера здесь спокойная. Этот ресторан имеет рейтинг 4.3 на Google.
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Keith Ng
6 месяцев назад на 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
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왕망두
год назад на 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
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뱀개
год назад на 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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Японская
₽₽₽₽
Стоимость на одного гостя
KRW 20 000 - KRW 70 000
© OpenStreetMaps
contributors
Адрес
Чагальчхи
Gwangbok-ro 6beon-gil, 14-1 2층, Бусан, Пусан, Южная Корея
Особенности
Возможна оплата картами
Доставка еды
Еда навынос
Бронирование столиков
Нет доступа для кресел-каталок
Режим работы
| ПонедельникПн | 17:00-00:00 |
| ВторникВт | 17:00-00:00 |
| СредаСр | 17:00-00:00 |
| ЧетвергЧт | 17:00-00:00 |
| ПятницаПт | 17:00-01:00 |
| СубботаСб | 17:00-01:00 |
| ВоскресеньеВс | Закрыт |
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