F1963
5.8Km 2021-08-12
Busan, Suyeong-gu, Gurak-ro 123 Beon-gil 20
F1963 désigne un complexe multiculturel construit sur les bas d'une ancienne usine de câblage qui a fermé en 2008. Le site est devenu un grand complexe multiculturel.
Cheongdam(청담)
5.8Km 2020-12-28
1 Yeonan-ro Yeonje-gu Busan
+82-507-1434-0178
It is a great place for group dining and gatherings. This restaurant's signature menu is dried yellow croaker aged in barley rice. This Korean dishes restaurant is located in Yeonje-gu, Busan.
Dongnae Wonjo Sangomjangeo (동래원조산곰장어)
5.8Km 2021-03-22
42, Myeongnyun-ro, 98beon-gil, Dongnae-gu, Busan
+82-51-553-8377
This is a restaurant that sells grilled eel which is a famous health food. This restaurant's signature menu is grilled salted live hagfish. This Korean dishes restaurant is located in Dongnae-gu, Busan.
Jeongnim Hanjeongsik (정림한정식)
5.9Km 2020-03-23
31-3, Chungnyeol-daero 237beon-gil, Dongnae-gu, Busan
+82-51-552-1211
Jeongnim Hanjeongsik is a medicinal seasoning research center and medicinal food specialty restaurant.
They make syrup with five grains for sweetness and vinegar with persimmon or plum for a sourn flavor. Pickled vegetables are fermented for 3 years or longer with enzymes made of native grasses.
Wonjo Jobang Nakji (원조조방낙지)
5.9Km 2017-12-08
37, Myeongnyun-ro 94beon-gil, Dongnae-gu, Busan
+82-51-555-7763
Many years ago there was a restaurant (‘Jobang Nakji’) in front of the textile company Joseon-Bangjik (‘Jobang’) that was widely known for its tasty Nakji Bokkeum (spicy stir-fried baby octopus). Though the restaurant is now gone, Wonjo Jobang Nakji has recreated the original taste of the famous neighborhood restaurant and was even presented with the ‘‘Korean Traditional Cultural Preservation Award’ by the Korean Traditional Culture Preservation Committee.
Sushimon (스시몬)
5.9Km 2021-03-30
40, Samseongdae-gil, Dongnae-gu, Busan
+82-51-553-0303
It is a store where you can taste fresh seafood. This restaurant's signature menu is sliced raw tuna. This Japanese (cuisine) restaurant is located in Dongnae-gu, Busan.
Bonga Kongnamul Haejangguk (본가콩나물해장국)
6.0Km 2018-02-01
269, Gwanganhaebyeon-ro, Suyeong-gu, Busan
+82-51-753-2328
With 40 long years of tradition, Bonga Kongnamul Haejangguk serves bean sprout hangover soup with a broth that really hits the spot. It is recommended to people suffering from discomfort after a night of drinking. Located on the streetfront and open 24 hours a day, it is visited by many people even late at night. At the restaurant, you can have a full meal of kongnamul haejangguk with 5-6 neatly served side dishes. Along with kongnamul haejangguk, haemul doenjangguk (soybean paste soup with seafood) and dolsot bibimbap (hot stone pot bibimbap) are also excellent menu options.
La rue culturelle et touristique des 40 marches (40계단 문화관광테마거리)
6.0Km 2019-04-18
27~53, Jungang-dong 4-ga, Jung-gu, Busan-si
+82-51-600-4041
La « rue culturelle et touristique des 40 marches » s’étend sur 450 mètres depuis la succursale de la banque KB de Jungang-dong jusqu’au tour Palseong en passant par les 40 marches de l’escalier du « centre culturel des 40 marches »
Ce vénérable escalier symbolise les joies et les peines des réfugiés et des personnes déplacées pendant la guerre de Corée. Le quartier entier a été rénové pour évoquer la Corée des années 50 et 60, et va s’ajouter à la liste des destinations touristiques à ne pas manquer à Busan.
La municipalité de Busan l’a d’ailleurs désignée « plus belle rue » en juin 2004.
Halmae Patbingsu Danpatjuk (할매팥빙수단팥죽)
6.0Km 2019-11-11
24, Yongho-ro 90beon-gil, Nam-gu, Busan
+82-51-623-9946
Halmae Patbingsu Danpatjuk has over 30 years' experience in pat bingsu (shaved ice with sweetened red beans) and danpatjuk (sweet red bean porridge). Located in Yongho-dong, the restaurant is close to Igidae Park, and therefore easily accessible by bus through the Igidae Park bus stop.
Silla Hoetjip (신라횟집)
6.0Km 2019-12-30
273-1, Gwanganhaebyeon-ro, Suyeong-gu, Busan
+82-51-753-2800
Silla Hoetjip serves fresh raw fish bought locally as well as chemical-free farm-grown vegetables.
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