Suishaya

The ok dol bibimbop still has our mouths watering: a bed of rice, crispy at the bottom where it meets the hot stone serving pot; heaps of beef and vegetables; a golden egg yolk that works its way onto everything our chopsticks touch. Nothing could be better—except perhaps the seafood udon, which tastes like that morning's catch. The modest storefront may not boast of the riches inside, but there's no better Korean around.