RESTAURANT OF THE WEEK No bad luck at SOL Taphouse
A beer rests on a railing at SOL Taphouse overlooking Busan's Gwangalli Beach, Aug. 9, 2025. Courtesy of Kevin Grabb
There are fewer pleasures in life than going to Busan. The city offers up the delights of sunshine, beaches, urbanity and local cuisine such as "dwaeji-gukbap" (pork rice soup) or the myriad of "eomuk" (fish cake) producers. I’m going to hazard a guess that most people wouldn’t associate Korea’s coastal “second city” with great pizza.
But they should.
Enter SOL (which stands for "Slice of Life," not the other thing) Taphouse. Located on the fourth floor of a building across from Gwangalli Beach, it offers stunning views of the beach, Gwangan Bridge and the revelries that occur at street level below. The atmosphere inside is a cross between cozy, Victorian factory and neo-industrial chic, and somehow it works. This is a great date spot for these reasons alone, but let's get into the main attraction shall we?
I’ve had a lot of great pizza in Korea and I even sang the praises of “Best Pizza on the Peninsula” at Spill Out in Seoul's Yeonnam-dong a few years back. SOL Taphouse is just as good. I couldn’t believe it when I’d uttered these words out loud to myself, sitting on that stool in Busan. This is quintessential New York pizza. Thin crust, big slices with a foldable edge and chewy enough to satisfy upon finishing every slice. In true New York fashion, you can also get individual slices to order here. This simply isn’t common in Korea and I was blown away. I was getting to choose my own slices and mix and match here in Busan.
Kim Chan-woo throws a pizza into the oven at SOL Taphouse in Busan's Gwangalli Beach area, Aug. 9, 2025. Courtesy of Kevin Grabb
I decided to go for the Spicy Garlic and The Bronx. The Spicy Garlic has Italian sausage on it and, for me, is a must-order every time. It also has roasted garlic and jalapenos and it was tremendous. I will admit that as a Torontonian in Korea, I can’t speak to “true” New York pizza, but I’ve had a lot of NY-style pizzas in my life, I know what they’re aiming for when they’re made and I know this is a great example of that style. Savory, melty garlic cloves give way to the acidity and burn of the jalapeno, proceeded with the bounce and the seasonings of an amazing Italian sausage. All riding a bed of thin crust and a perfect sauce. Little sweetness, moderate zest and a perfect, slow-bubbling cauldron of Mama’s tomato.
Two slices of pizza, the Spicy Garlic and The Bronx at SOL Taphouse in Busan's Gwangalli Beach area, Aug. 9, 2025 / Courtesy of Kevin Grabb
The next slice I had, The Bronx, was topped with pepperoni, bacon, mushroom, red onion, green pepper and olive. With pepperoni, bacon and cheese, grease can become a real problem, but there was none in sight, nor taste. A truly awesome slice of pizza.
I asked the owner Kim Chan-woo about his dough and methods and he said that he uses a 100-year-old sourdough starter and a yeast derived from raisin-water to proof it. This gives it a “light, openness and a depth of flavor.” Very cool stuff.
Being named a “Taphouse,” means they also have 15 beer taps on display and offer many beers from Busan favorites Galmegi and Gorilla. Beaches, bikinis, beers, bridges and a Bronx slice. Life rarely gets better than this. Like the ol' city hall adage goes, Busan truly is good.
SOL Taphouse is open from noon to midnight every day, except Thursday when opening is at 5 p.m. On Monday to Wednesday, there is a break from 2 p.m. to 5 p.m. Follow @soltaphouse on Instagram for more information.
Kevin Grabb is a Canadian homebrewer and YouTuber. His channel Korea Brewing Adventure covers Korean alcohol from production to consumption.