写真を追加
62 枚の写真
Trickeye Museum Busanの近くにいる場合は、このレストランを訪れることができます。ここでは日本料理料理を注文することができます。美味しい料理と陽気な スタッフの組み合わせを想像してみてください。これこそが、이자카야키が提供するものです。来客の 観点からは、 サービス は申し分ないです。異国情緒のある 雰囲気がここにあります。ここは、ゲストによってGoogleで4.3の評価を受けています。
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이자카야키 に関する訪問者のレビュー
/ 48
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Keith Ng
6 ヵ月前 Google に
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
１年前 Google に
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
１年前 Google に
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
すべてのレビュー
日本料理
$$$$
一人当たりの価格範囲
KRW 20,000 - KRW 70,000
© OpenStreetMaps
contributors
住所
チャガルチ駅
Gwangbok-ro 6beon-gil, 14-1 2층, プサン広域市, 釜山広域市, 大韓民国
特長
クレジットカード利用可
配達可
取り除く
予約可
車椅子でのアクセス不可
営業時間
| 日曜日日曜 | 定休日 |
| 月曜日月曜 | 17:00-00:00 |
| 火曜日火曜 | 17:00-00:00 |
| 水曜日水曜 | 17:00-00:00 |
| 木曜日木曜 | 17:00-00:00 |
| 金曜日金曜 | 17:00-01:00 |
| 土曜日土曜 | 17:00-01:00 |
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