Where locals eat in Busan

A set-menu grill house where the staff cook the meat for you.

A jokbal specialist that simmers fresh trotters with medicinal herbs.

A Korean diner near Gimhae airport, open from seven in the morning.

Two things only: loach soup and fried loach.

A gamjatang house that thickens its broth with wild perilla.

A broth specialist handling pufferfish and cod.

Back-cut pork from seven thousand won a plate.

A Gangseo sashimi house cutting its fish thick.

A hanwoo beef house beside Hoedong Reservoir.

A country-noodle house at the foot of Geumjeongsanseong Fortress.

An old noodle house with a homemade touch.

A Japanese restaurant flying a certified master chef's title.

A kalguksu house using hand-pulled noodles.

A bakery under the name of a master confectioner.

A pufferfish-soup specialist that grades its bowls by species — silver, striped and milbok.

A Gijang raw-fish house with the sea in the window.

A seafood house in the Gijang haenyeo (diving women) village.

A butcher-restaurant long established in Cheolma, Gijang.

A set-meal house that lays grilled fish out with sides.

A hanwoo house in Cheolma attached to a direct-sale counter.

A view cafe perched on the slopes of Hwangnyeongsan.

A cafe run by the father of BTS's Jimin, drawing fans from around the world.

Shaved pork belly with a salad bar attached, plus a kids' playroom — a grill house built around family dinners, with meat priced by the affordable platter.

A Dong-gu restaurant serving gamjatang by the pot.

A raw-fish house led by flatfish.

A market-price fish house that sets its table by the day's catch.

A house serving braised seafood and seafood hot pot by the large pot.

A Choryang sashimi house working with the season's catch.

A cafe that treats coffee as the main event, serving plate-style signature sets at around ten thousand won.

A milmyeon house built around the wheat noodles and their spicy mixed version, with king dumplings and perilla kalguksu alongside.

A butcher-style restaurant serving hanwoo beef by the gram as set meals.

A bakery that works in rice flour.

A brunch cafe that bakes its bread every morning.

A patisserie centred on loaf breads.

A house serving only Korean tasting courses built from seasonal produce.

A shop serving handmade sandwiches and salads.

A Thai kitchen serving pad thai, pad krapow and khao pad.

A Chinese restaurant that has long held its place in the neighbourhood.

An octopus house serving nakji-bokkeum and nakgopsae for just over ten thousand won.

Old-style jokbal (braised trotters) served chilled.

A pork gukbap house that adds lotus root to the broth.

A Chinese place that stakes its name on jjajang noodles.

A specialist devoted entirely to canelés.

A café that occupies a former post office building as it stands.

An evening grill house selling fresh-cut pork by the 100 grams.

Kalguksu noodles kneaded with seaweed, served in a beef-bone broth.

Live squid served raw or steamed — the house rests on days with no catch, which tells you how much rides on the tank.

A dumpling house that keeps to one craft.

A Chinese kitchen that stakes everything on the basics — jjajangmyeon, jjamppong and sweet-and-sour pork.

A specialist in octopus and webfoot octopus.

The duck house of Mandeok.

A single-dish house serving chueotang boiled in a cauldron.

A meat house that separates rib cuts by grade.

A seafood house centred on octopus — sashimi-style suhoe, fried, and a lobster course.

A grilled-eel house handling both freshwater and sea eel.

A Japanese restaurant serving raw fish as an ordered course.

A Gwaebeop-dong house that concentrates on samgyetang, the whole-chicken ginseng soup.

A house serving gamjatang and braised pork spine with stone-pot rice.

A Korean buffet open for three hours over lunch.

A naengmyeon house carried through three generations and sixty years.

A rice house betting everything on one dish: nutritious barley rice at seven thousand won.

A butcher-style beef house dealing only in hanwoo cows.

A house that pairs bibimbap and stir-fried pork with a stew.

A bossam (boiled pork wraps) specialist with exactly three sizes on the menu.

One of the longest-standing bakeries in Gwangalli's 'bread village' quarter.

The flagship bakery bearing the name of master confectioner Gu Ja-yun.

A Japanese kitchen whose sign is wholewheat soba topped with yuja.

A gukbap house with broth drawn long from pork bones.

A house handling both pufferfish soup and braised monkfish.

Freshwater and sea eel grilled side by side.

A raw-fish house with clear tiers, from hoe-deopbap and mulhoe bowls to assorted platters.

A kalguksu shop carried on through generations.

A sashimi house that also cooks seasonal soups.

A dessert shop turning out baked sweets and cakes.

Beef over hardwood charcoal, specialising in rib cuts.

A Yeongdo pocha built around seafood hot pot and steamed seafood.

A clam-grill house on the pebble beach of Taejongdae.

A raw-fish house that has held its Yeongdo corner for over a decade.

An eel house serving grilled eel in three sizes.

An all-you-can-eat grill house on Yeongdo.

An Italian kitchen that grows its own basil for the pesto.

Old-style doenjang-jjigae (soybean paste stew) served as a full table setting with sides.

A specialist that builds its whole menu on hwangtae, dried pollack.

A snack house built on jjol-udon and spicy mixed dumplings.

A charcoal rib house where staff grill the domestic pork for you.

A dining pub built around Chinese dishes, open evenings only.

Clam grills and eel by the water at Cheongsapo.

A bossam house in its third generation.

A snack-food stalwart that has long kept its corner by the old Haeundae station.

A raw-fish house beside Songjeong beach.

A charcoal specialist grilling domestic sow pork.

A grill house selling hanwoo by the 100 grams.