Korea's on the radar restaurants in Itaewon, Seoul (With CATCHTABLE GLOBAL Data)

A cozy, softly lit room where the aroma of simmered jang and warm rice greets you first. Loved by locals and visiting diners alike, Seonchae serves a small, thoughtful spread that lets seasonal banchan and soulful stews take the spotlight.

• Order this: A set with seasonal banchan and a jang-based stew, then a simple rice to catch every last flavor.

Fragrant steam rises with a green, nutty sweetness as matcha meets airy cream and tender crumb. OSULLOC 1979 blends Jeju’s tea fields with a calm, modern room that both locals and travelers gravitate toward for a gentle mid-day pause.

• Order this: 1979 Matcha Sandwich Set with a classic matcha latte or seasonal tea flight.

The glaze on the eel is smoky and caramel-slick, the rice warm and pearly, the sea lifted with clean, wasabi-bright air. It is the kind of bowl both neighborhood regulars and visitors duck in for, especially when it rains and the broth feels extra comforting.

• Order this: Unagi don or kaisendon, then finish with sea bream broth poured over for an ochazuke-style last bite.

Fat sizzles to a sweet gloss and the ribs give with a juicy snap while the smoke perfumes your sleeves. This is a locals’ haunt that travelers quickly adopt, especially for the raw ribs and a finish of icy-cold noodles that reset the palate.

• Order this: Raw ribs first, then marinated. Add the mackerel kimchi stew early and finish with cold noodles.

The room glows like a small tavern and the first sip blooms with rice, nuruk, and time. A pairing-only course led by a traditional liquor maker, it is a place locals whisper about and curious travelers seek out for an intimate lesson in Seoul’s drinking culture.

• Order this: Jumo’s Hansang with traditional liquor pairing to understand balance from first bite to last cup.

Herbs and flowers from a Namyangju garden meet quietly confident cooking that tastes like the season itself. This is where Seoulites and in-the-know travelers align for an elegant, nature-led course that feels restorative.

• Order this: The seasonal tasting, and let the team guide you through the produce narrative course by course.

The fish is cool and silky with a deepened umami from patient aging, and a faint ocean sweetness fans out across the tongue. A favorite for locals that also hooks travelers, especially those curious about pairing traditional liquors with Korean sashimi.

• Order this: Aged assorted sashimi with seasonal specials, paired with a traditional makgeolli or sool flight.

Wok breath, glossy sauces, and the hum of a basement bistro set the tone for a spirited evening. This first-of-its-kind locally run Shanghai spot is a neighborhood favorite that also draws night-owl travelers for a final round and a plate of something crisp and saucy.

• Order this: Hongshoyuk with fried eggplant, then a tangy suanlafen to wake the palate.

Low, golden light and the scent of buttered pasta set the scene for an easy date or a relaxed catch-up. A locals’ go-to that visitors love as well, thanks to comforting plates and a wine list that plays nicely with bold flavor.

• Order this: Pistachio pasta and the juicy cod steak with garlic purée and soy accents.

Bright acidity, gentle smoke, and the clean sweetness of sun-grown produce make each plate feel precise yet warm. A spot where locals and visitors meet in equal measure for a seasonal course that evolves with the calendar.

• Order this: The current seasonal menu; note that dishes shift to reflect the moment.