Kabodeu Busan Suyeong

Cabon presents a variety of Japanese dishes such as perilla leaf sashimi, karaage, and Nagasaki champon. In particular, the perilla leaf sashimi made with aged flounder is exceptionally savory, and the karaage is made using a recipe learned from a Japanese chef, boasting a crispy and moist texture. Additionally, the seafood cream udon is a perfect harmony of cream sauce and udon noodles.

The interior, remodeled from a house, creates a cozy and comfortable atmosphere. There are bar seats and tables available, making it enjoyable for both individuals and groups. There is also an outdoor terrace where you can enjoy meals when the weather is nice.