Top Busan Lunch

Experience Busan’s seafood scene like a local during a custom small-group dinner. Begin with a visit to a traditional fish market to observe an array of different sea creatures and select which you’d like to have for dinner. Then, go to your host’s home and watch them prepare the dish right before your eyes. Throughout the evening, you’ll also learn about Korean food and drinking culture.

Discover all that Busan has to offer, from the bustling streets of BIFF Square to the 14th-century Haedong Yonggungsa Temple, on a small-group shore excursion. Combining history, culture, nature, and cuisine, this all-day adventure is perfect for travelers who don’t want to miss anything important. Other itinerary highlights include the Nurimaru APAC House, Busan Tower, Busan Gamcheon Culture Village, and the iconic Jagalchi Fish Market.

Busan’s sights are widely dispersed, so discovering them all independently can be time-consuming and tricky transport-wise. Ensure you cover them in a day and learn about them from a guide during this small-group tour. Visit seaside Haedong Yonggung Temple and Busan Tower; admire the street art of Gamcheon Culture Village, and explore markets, all without worrying about transport or having to rush. Lunch at a local restaurant is included.

Specially designed for cruise ship passengers, this full-day, small-group tour of Busan covers the city’s highlights in a single day. Get an in-depth introduction in a group capped at only 15 travelers. Attraction-packed itineraries include stops at Haedong Yonggungsa Temple, Gamcheon Culture Village, and many more sights, plus a tasty restaurant lunch.

Discover the art of Korean pottery making on a small-group tour to Onggi Village. As you explore the charming town near Busan, gain insights into the pottery-making process and see Korean artifacts rarely found in cities. The excursion also includes a tour of a local market, followed by a filling Korean lunch. As a bonus, create your own piece of pottery, adding a personalized touch to your cultural experience.

We only harvest and use vegetables from March to October at the rooftop garden. This is because the weather is cold from November to February. We have a class while watching the chef's demonstration. We learn 2 dishes. We make tofu stew with soft tofu and Korean pancakes with vegetables. We also make dipping sauce. We eat after we make it.