Dong-Yang

Dong-Yang is a Japanese-style oden (fish cake) izakaya near Bangi Station in Ogeum-dong, run by the third-generation owner of Gunsan's 50-year-old Dongyang Fish Cake company. Seats wrap around the open kitchen, bar style. Alongside assorted oden with beef tendon (suji) and house-made fish cakes, there are fried fish cakes topped with monkfish liver paste and salmon roe, toriten (Oita-style fried chicken), salt-grilled yakisoba, sake and Ebisu draft beer. A Le Cordon Bleu-trained French chef cooks, booking is required, and prices are high.