As the name indicates (“Tamra” is an old name for Jeju), Tamra specializes in traditional Jeju cuisine. Hailing from the island himself, the chef uses ingredients delivered straight from Jeju. Our contributing editor from the States described the place as: “somewhere she doesn’t wanna let anybody else know, cause it’s so good” (although, to her chagrin, it’s popular enough now). Weathered seashells and an artificial palm tree brighten the interior, bringing the Jeju-esque atmosphere all the way to Seoul. Some of the signature dishes are meat noodles in a ric pig leg bone broth; gulfweed soup simmered with meat; and Jeju-style sundae (Korean sausage) made with buckwheat powder, ox blood and sticky rice. Boiled pork belly slices are one of the most popular menu-items.