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Enjoy Trickeye Museum Busan by default, the guests' piece of advice is to come to this restaurant as well. The key aspect of 이자카야키 is the Japanese cuisine. The atmosphere of hospitality of this place highly depends on the staff, that is professional here. Service at this spot is something one can name cool. The pleasant atmosphere is to be found here. This restaurant has got Google 4.3 according to the visitors' opinions.
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Visitors' reviews on 이자카야키
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Keith Ng
6 months ago on 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
왕
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왕망두
a year ago on 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
뱀
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뱀개
a year ago on 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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Japanese
$$$$
Price range per person
KRW 20,000 - KRW 70,000
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Address
Jagalchi
Gwangbok-ro 6beon-gil, 14-1 2층, Busan, South Korea
Features
Сredit cards accepted
Delivery
Takeaway
Booking
Not wheelchair accessible
Opening hours
| SundaySun | Closed |
| MondayMon | 5PM-12AM |
| TuesdayTue | 5PM-12AM |
| WednesdayWed | 5PM-12AM |
| ThursdayThu | 5PM-12AM |
| FridayFri | 5PM-1AM |
| SaturdaySat | 5PM-1AM |
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