Top Korean fried chicken(치킨) Restaurants in Busan

Begin your crispy crawl high on Dalmaji, where Kyuno’s cozy counter hums with low light, glass clinks, and the savory perfume of hot plates meant to be shared. It’s the kind of small izakaya locals keep to themselves—calm service, thoughtful plates, and a bar that makes lingering effortless. Note the curated drink rule and a single domestic soju offering, which keeps the mood focused and measured.

• Order this: Ask the bar for their seasonal small plates and enjoy with a neat pour or highball; one drink per guest is required.

A few breezy blocks from the sand, Kisetsu lives up to its name—“seasonal izakaya”—with plates that chase freshness and rhythm. The room is relaxed, the plating clean, and the drinking easy, perfect when you want crisp bites and ocean air without fuss. Regulars praise the balance: honest flavors, tidy pacing, and a mood made for second rounds.

• Order this: The seasonal sashimi platter; reservation guests receive an abalone (with crab roe sauce) supplement as a thank-you.

Glide up the coast to Osiria for a daytime reset: sunlight on wood, the aroma of house-smoked bacon, and plates that feel both hearty and neat. It’s the calm brunch interlude your night crawl didn’t know it needed—clean space, kind staff, and food that balances richness with ease.

• Order this: Any brunch featuring their house-smoked bacon; ask staff for the day’s freshest combos.

If your night skews cozy, Kichimaru is the move—handcrafted sauces, carefully aged broths, and an open kitchen that broadcasts confidence. Hiroshima-style sukiyaki and bonito-forward shabu-shabu showcase top-quality beef and vegetables, turning a simple simmer into something you remember.

• Order this: The signature sukiyaki set; dip the beef in egg yolk for melt-in-mouth richness. Don’t miss the eggplant-shrimp menbosha.

Slide back toward Dalmaji for a mood-lit dining bar that’s equal parts comfort and polish. Italian cues lead the way—think soulful pastas, antipasti, and easy-to-like mains—making it a smart stop for anniversaries or a slow second bottle after a crunchy bite run.

• Order this: Chef’s daily pasta and antipasti selection; ask for pairings by the glass.

When you crave bold spice with your crisp, Haeridang-gil’s Thai Backstreet answers with saucy, aromatic plates and a clean, bright room. The Pad Pong Curry is the calling card—lush and punchy enough to satisfy a serious flavor mood after a day at the beach.

• Order this: Pad Pong Curry; add a cooling drink to balance the spice.

Head downtown for old-school fire and new-boat freshness: the team sources from Jagalchi each morning and grills over open flames with a showman’s touch. The result is smoky, glassy edges and sweet, ocean-clear centers—best with a crisp highball in hand.

• Order this: Scallops on the robata with a highball, plus Sapporo or Yebisu on tap.

Back by the bridge lights, TINTAGEL shifts gracefully from a bright brunch club to an evening Mediterranean table with wine and whisky. It’s the kind of room where food has personality—silky hummus, satisfying pastas—and service ties the whole night together.

• Order this: Hummus to start and a pasta to share; ask for a pairing from the broad spirits list.

For a soft landing with a view, Pajama leans into comfort—dim lamps, bridge lights in the window, and drinks that make conversation stretch. The menu’s shareables keep the table lively, while the bar’s bottle list feels generous without being fussy.

• Order this: Shrimp oil pasta and a fruit platter with sweet cream cheese; watch for occasional beer promos.

Round out your Busan eating with something fresh and bright: premium salads, warm bowls, and clean pastas that reset the palate. Office crowds flock here for speedy takeout; the calorie transparency makes choosing easy whether you’re leaning light or hearty.

• Order this: Cube steak salad or shrimp rose pasta; ask for your favorite dressing on the side.