Kanda Soba Busan Review 2026: Epic Pork Peel Abura Soba

If you've ever walked around the bustling Seomyeon area in Busan, you've probably noticed a long line snaking down the street near the station.

It's a scene you'll witness on weekdays and weekends alike. Curiosity finally got the better of me, so I decided to do an "open run"—arriving right before opening time—to secure the very first spot. The place is called Kanda Soba.

Kanda Soba Bujeon-dong Branch

105 Dongcheon-ro, Busanjingu, Busan

Hours:

Daily 11:30 AM ~ 9:30 PM

Break Time: 3:30 PM ~ 5:00 PM

Getting to Kanda Soba Bujeon-dong

Kanda Soba Bujeon-dong is incredibly easy to find. It’s just a quick 3-minute walk from Exit 8 of Seomyeon Station. If you are coming from Bujeon Station or Jeonpo Station, it’s a pleasant 10-minute stroll (about 0.5 miles). Parking in this area is notoriously difficult, and there aren't many public parking lots nearby. If you must drive, your best bet is to search for private or paid parking lots in the vicinity.

As it turns out, this isn't just a Seomyeon exclusive. Kanda Soba has branches across Korea, including Haeundae (the main branch), Dongseong-ro in Daegu, Bupyeong in Incheon, and near Gyeongbokgung Palace in Seoul. Since they maintain strict quality control, you can expect the same incredible flavor profile no matter which branch you visit.

I arrived at 11:20 AM and proudly took my place as the very first person in line. While waiting, I noticed they recently introduced a new menu item: Jirokei Ramen. Looking at the photo piled high with garlic and tender pork, the visual presentation was absolutely stunning—and highly tempting!

Their classic Tonkotsu Ramen also gets rave reviews, which made me hesitate for a moment. I had originally planned to try their famous Abura Soba topped with grilled pork peel, but the Jirokei Ramen looked so good that I spent a good few minutes debating my choice.

The Menu

Let’s take a look at the menu options. Kanda Soba keeps things focused with five main dishes: Jirokei Ramen, Tonkotsu Ramen, Mazesoba, Abura Soba, and the Pork Peel Abura Soba. To make it a complete meal, pairing your bowl with a small Gyoza set is highly recommended.

The Interior

As soon as the clock struck 11:30 AM, the doors opened. I placed my order at the self-service kiosk and took a seat. Unfortunately, the Jirokei Ramen was already sold out for the day, so my decision was made for me: I went with the Pork Peel Abura Soba.

The quiet restaurant filled up in a heartbeat. On weekdays, you might find a few open seats right after opening, but on weekends, a waitlist forms almost instantly.

Usually, when travelers come to Busan, they stick to local classics like Pork Soup (Dwaeji Gukbap) or Wheat Noodles (Milmyeon). This time, I wanted to step out of my comfort zone and try something completely different. I was a bit nervous because some ramen spots can be overly salty, which had kept me from seeking them out lately. Would this risk pay off?

While waiting, I read the signs explaining their meticulous process of making noodles, tare (sauce), and broth. It’s always fascinating to see the craft behind what you're about to eat.

I set up my water and pickled radish, waiting about 10 minutes. The seating features a face-to-face counter setup, but there is a wooden partition in the middle, allowing you to enjoy your meal in comfort and privacy, even if you're dining solo.

And here it is: the Pork Peel Abura Soba. Seeing an Abura Soba covered in a mountain of fresh green scallions was a first for me, and I wasn't entirely sure what to expect. The flavor profile was a complete mystery.

They serve the dish with a pair of large tongs and scissors. First, you cut the thick slab of grilled pork peel into bite-sized pieces, and then you give everything a thorough mix.

Since I ordered the set, it came with three perfectly fried gyoza dumplings. Instead of using a separate dipping dish, I drizzled the soy sauce directly over the hot gyozas.

First, let's talk about the pork peel. It is a culinary work of art. The texture is thick, incredibly chewy, and has that perfect smoky, charred flavor that everyone loves.

It reminded me of a famous BBQ joint in western Seoul renowned for its pork peel. The thickness and intense smoky aroma were almost identical.

One reason I sometimes avoid brothless soba is that the noodles can dry out as you eat. However, Kanda Soba leaves a generous amount of savory sauce at the bottom of the bowl. I was worried the massive pile of scallions would overwhelm the dish, but the flavors balanced beautifully. The chewy noodles, sweet sauce, and savory, smoky pork peel come together in perfect harmony.

Kanda Soba in Seomyeon, Busan, is a must-visit. While the classic Abura Soba is great, you absolutely have to order the version topped with pork peel. Since I visit Busan often, I’ll definitely be back to try the other menu items. This is easily one of the best Abura Soba bowls I have ever had.