Handung

Set in a basement just off the main avenue in Tsukishima, Handung welcomes guests with Korean cooking rooted in painstaking preparation. The centerpiece for many diners is the whole-chicken hot pot, dakhanmari, capped at 1 birds a day and requiring advance reservation by the previous day (or two days prior for Sundays and public holidays). Simmered whole, fresh chickens yield a crystal-clear broth free of unwanted impurities alongside tender meat that pulls away with ease. As the pot gently reduces, deep savory notes build, leaving a concentrated stock ready to coat closing orders of rice porridge or ramen.

Small Plates and Wagyu Yakiniku

Beyond the hot pots, the menu features a diverse spread of dishes suited for sharing. Highlights include the mountain chijimi pancake mixed with minced Kuroge Wagyu beef and crisped on the grill, the seafood-rich ocean chijimi folded with shrimp and squid, and skin-on boiled pork bossam simmered with dozens of aromatic seasonings and served with wraps. Pairing homemade sides such as Napa cabbage kimchi, kkakdugi, oi-sobagi, and assorted namul with charcoal-grilled Wagyu makes for a satisfying spread. Beef options range from standard kalbi and loin cuts to prized zabuton, along with varied offal including tongue base and mino tripe, all available as single-slice assorted platters.

Relaxed Evening Dining

The restaurant provides an entirely smoke-free dining room with counter and table seating. The drinks list extends from makgeolli and classic Korean spirits to carefully chosen honkaku shochu, plum liqueurs, and wine. Open through late evening, Handung works comfortably whether you are gathering a group around a simmering hot pot or settling in for dinner after work.