Gilpost · Haeundae-gu, U-dong

AMISAN

아미산 Amisan A thirty-year-old Chinese restaurant on the eighth floor above Marine City in Haeundae, Busan, built around private rooms and set courses, and known for a Peking duck that must be ordered two days ahead.

Chinese · Haeundae-gu, U-dong

Data as of 2026-09-27 · Published 2026-09-30 · Compiled by Gilpost

Amisan is a Chinese restaurant on the eighth floor of the Marina Dongwon building at the entrance to Marine City, Haeundae, Busan. The sign carries the name in Chinese characters and in Latin letters, and one writer notes it is taken from a Buddhist mountain in Sichuan. Four posts say it opened in 1996 and has held the same spot for thirty years; six call it twenty-eight years old — a discrepancy that follows the dates the posts were written. People come here for the courses and the private rooms. Fifteen posts mention the rooms, and fourteen give a family gathering, a meeting of in-laws, a business dinner or an office party as the reason. The order that turns up most is the weekday set lunch (₩50,000 a head for three or more, ₩60,000 for two), and six posts give the same sequence of dishes. Open 11:30 to 21:00, closed between 15:00 and 17:30. There is no weekly closing day; four posts say it shuts only on Lunar New Year's Day and Chuseok itself. It is on the eighth floor, reached by lift (two posts). Five describe the view from the window seats across the bay. What we read is seventeen posts across nine months, 30 December 2025 to 27 September 2026.

The basics

2 posts say it is walkable from the station.

When it opens

Of 12 posts: 10 wrote Daily 11:30–21:00.

The values differ, but the periods they were written in do not overlap. This looks like a change over time rather than a disagreement, and the top row is the most recently reported. We did not confirm it with the restaurant.

What people order

The most ordered dish is ansim tangsuyuk (안심탕수육 (광동식)) — 11 of 17 posts.

The prices here are what bloggers wrote down in their posts, and they may have changed since. Check Naver Place for the current menu and prices. This list is not a menu board — it counts what bloggers actually ordered and ate. Check on Naver Place

What to order

• 점심특선 코스요리8 ate it
  jeomsim teukseon course₩50,000 · ₩60,000

  **The order that turns up most, and eight posts ate it.** The sequence is remarkably fixed — **braised seafood and vegetables, prawns in kkanpung sauce, pork-tenderloin sweet-and-sour, braised aubergine, a rice or noodle dish of your choice, and fruit.** Six posts between June and September 2026 give **the same order.** **The courses come one at a time** — three posts — and, as one writer puts it, the staff watch the table and bring the next dish at the right moment, so you only have to eat.

  **The price depends on how many of you there are — which is the thing to know here.** **₩50,000 a head for three or more; ₩60,000 for two** (four posts). A September 2026 writer explains it plainly: the course is priced for three, so a pair pays a supplement — ₩120,000 for her and her mother. A July 2026 post gives ₩130,000 for two at ₩60,000 each, and **we cannot reconcile the two figures.** **Two posts say it is weekday lunchtimes only.** **What recurs is that it looks small and then defeats you** — the portions seem modest early on, and by the final course you are finished. **On one dish they part.** A September 2026 writer found **the sweet-and-sour ordinary beside the dishes that preceded it**; a June 2026 writer called it good enough to wipe out every sweet-and-sour he had eaten lately — and wished they would **cut one of the other dishes and give him more of it.**

• 아미산 삼선짬뽕8 ate it
  samseon jjamppong₩19,000

  **One of the three ways to finish the set, and ₩19,000 on its own.** The board also lists an oyster version at ₩19,000, one with pine mushroom at ₩28,000, and a spring-only one at ₩22,000 (the shop's prices).

  **What recurs is that it looks fierce and is not — five posts.** Red but gentler than it looks; the heat judged rather than piled on; and, from one writer, the admission that he had grown used to harsher versions elsewhere. **Five note the seafood is generous.** **You can ask for rice instead of noodles**: a November 2025 writer did, and adds that **glass noodles had been put in** — **the only post that mentions them.** **Two describe the smoke of the wok.** Four call the broth clean and deep; two say they will think of it when they need reviving.

• 아미산 진미 삼선짜장면6 ate it
  samseon jjajangmyeon₩15,000

  One of the ways to finish the set, and ₩15,000 alone. One writer — the only one who ordered it à la carte — notes that the sauce comes separately from the noodles.

  **What recurs is that it is not sweet** — not the sugary version you expect, but a plainer, saltier one; closer to the classic than to any current fashion. **The one writer who ordered it on its own compares it with the jjamppong**: milder by contrast, but soundly made. Two note the seafood pieces are large. **Those who chose it inside the course read it as proof of the kitchen** — if even the plainest thing on the menu is good, one writes, the reputation is earned.

• 중국식 냉면4 ate it
  jungguksik naengmyeon₩23,000

  **A summer dish.** Four people ate it, and two note **the noodles are green, made with spinach.** Two describe mustard and peanut sauces alongside. The board lists a seasonal item at ₩23,000.

  **All four call it a good way to finish** — cold and clean after a run of hot dishes, and manageable however full you are. Four describe the noodles as springy. **Two mention a peanut sauce and describe it differently**: one has it in the broth, giving a quiet nuttiness; the other has it served alongside with mustard. **Which is right, we cannot tell.** **Three had never eaten a Chinese cold noodle before**, and all three liked it.

• 삼선볶음밥3 ate it
  samseon bokkeumbap₩15,000 · ₩17,000

  The third way to finish the set. Two posts note that an egg soup comes with it, and two that a little jjajang sauce does. The board lists a seafood version at ₩15,000 and a prawn one at ₩17,000.

  **All three say the grains are dry and separate.** And **two arrive at the same trick — mixing it into either the jjajang sauce or the sauce left from the aubergine.** One notes the quantity is easy rather than daunting, coming as it does with a mild egg soup.

• 황제의 베이징덕 (북경오리)1 ate it
  hwangje-ui beijing duck₩130,000 · ₩180,000

  **The dish that made this place, named in thirteen posts and eaten by one person.** Four posts report that the chef appeared on a television programme as a master of Peking duck. Four say it must be ordered ahead and takes two days to make — all four repeating what the shop told them.

  **The one person who ate it wrote the most valuable paragraph here.** In June 2026 six of them had it in a private room — **the two-person set at ₩180,000 plus ₩30,000 a head for the extra four.** Staff brought the whole duck to show them, took it away, and returned it carved. The pancakes come individually wrapped, and she found that **halving one and filling it with cucumber, spring onion and sauce came out right.** **What she says next matters**: **the first mouthful was excellent, but after five she found the duck's own smell and flavour rising, and stopped reaching for it — whereas the skin, dipped in salt, she could not stop eating.** That is the whole of what anyone who ate this dish has told us about it. **The other twelve did not eat it.** Five say they will next time — next visit, with their parents, on another occasion. **Five put 'Peking duck' in their title without eating any.** **The single dish is listed at ₩130,000** (the shop's own price), and both posts that give that figure did not order it. Two say the bird is a particular breed — both repeating what they were told.

• 복 코스 (전가복 코스)1 ate it
  bok course₩80,000 · ₩95,000

  **The tier above the set lunch.** The board runs from ₩70,000 to ₩200,000 per head for three or more, rising for a pair; the Buddha-jumps-over-the-wall set is ₩240,000 (the shop's prices). **One post records eating one** — the ₩80,000 tier, for a father's birthday in June 2026 — and it is detailed.

  **That post gives the sequence**: six cold dishes (abalone, duck, five-spice beef among them), crab-meat soup, the seafood medley, beef in black pepper, chilli prawns, a whole abalone in a hot sauce, a noodle dish, and fruit. **Of the medley he had been looking forward to**, he writes that the abalone kept both softness and bite, that the savour was deep enough to stay with him, and that pine mushroom was in it. **The hot whole abalone** he found pleasantly numbing and, more to the point, different in direction from what came before, which kept the course from flattening out. **One complaint**: **the chilli prawns were a shade sweet for him, though his father was content.** **And he records a change in the serving**: **from the main courses on, a member of staff plates each dish for you — no more spinning the table, which he rather missed.** Other posts describe both a turning table (September 2026) and helping yourself onto a small plate (June 2026), so **it seems to vary by course or by room.** The medley alone is ₩75,000 (the shop's price).

Sides, and what comes with it

• 안심탕수육 (광동식)11 ate it
  ansim tangsuyuk₩49,000 · ₩65,000

  **Five posts note the pork is domestic tenderloin.** It arrives with the sauce already poured over (three posts). On the à la carte menu it is listed as Cantonese-style, and a November 2025 party paid **₩65,000** for the four-to-five-person size.

  **What recurs is that it is not tough** — six posts put the tenderloin and the tenderness in the same breath. Two of them use **almost the same sentence** (10 and 24 September 2026, within one run of sponsored posts). **On the sauce, the word is 'old-fashioned'** — not today's style, one writer says, but the sweet-sour sauce you remember from childhood Chinese restaurants. Five note that neither the sweetness nor the sourness is overdone. **The one writer who ordered it à la carte is the most precise** (November 2025): the batter thin and glossy rather than thick; the sauce poured but not gluey; the coating doing nothing but protecting the meat, so there is no grease in the bite; the crispness holding to the last piece — enough, she says, to satisfy someone who prefers the sauce on the side. **One post is lukewarm**: beside the dishes before it, the sweet-and-sour seemed ordinary.

• 홍소가지10 ate it
  hongso gaji₩42,000

  **The last savoury course of the set lunch, and the most consistently praised dish here** — ten people ate it and none complained. Fried aubergine with minced pork and a dark sauce.

  **What recurs is that people who do not eat aubergine ate this — five posts.** One writer, who dislikes it, says you would not know what it was with your eyes shut; another, who almost never eats it, went home and grilled some a few days later; a third says it removes whatever it is that divides people about aubergine. **The second thing that recurs is the sauce** — three writers want to mix it into rice, and **one of them actually did**, with the fried rice from the same course. **Three name it the best thing they ate.** The single dish is ₩42,000 (the shop's price).

• 깐풍중하새우9 ate it
  kkanpung junghwa saeu₩55,000

  The second course of the set lunch. Four writers remark on the size of the prawns. Ordered separately, the chilli version for two or three is **₩55,000** (a November 2025 receipt).

  **On the heat they differ.** Two find the sauce hot and sweet at once; a June 2026 writer says the opposite — most places make this dish on its chilli heat, and here the heat is gentle instead. **Three praise the sauce**, one of them planning to order it à la carte next time. **On that à la carte price there is one complaint**: the writer who paid ₩55,000 for the chilli version in November 2025 says twice that **the plate was thin for the money**, good as the prawns were.

• 류산슬8 ate it
  ryusanseul₩55,000

  The first course of the set lunch: seafood, mushroom and vegetables in a light sauce. **Eight ate it.** The single dish is ₩55,000 (the shop's price).

  **Six posts attach the words 'mild' and 'not assertive' to it.** And **one writer offers that as a complaint**: the first taste, he says, was on the plain side — plain enough that others might call it underseasoned — though holding it in the mouth and taking it slowly brought the cooking forward. **It is the only place in these posts where anyone calls this kitchen underseasoned.** **One writer singles out the sea cucumber** as good enough to explain the restaurant's reputation in a mouthful. Another notes it is a dish she disliked as a child and has come to like. **The posts spell its name two ways** — they mean the same dish.

• 기본찬7 ate it
  gibon chan

  **Three things: peanuts, zhacai and pickled cabbage.** Seven posts list them and **the lists nearly match.** Two call the third item pickled radish — and one of those corrects herself: **it is not radish at all, but cabbage cured the same way, which she found unusual.**

  **Three writers single out the cabbage** — sharp and sweet, and cleaner still for the cherry tomatoes on it (the only post that mentions those); crisp and bright. Two say the zhacai is salty enough to keep returning to. **Only one post says whether it is refilled**: a writer in a private room notes that **the dishes sit on the turning table and can be topped up at any time.** **Nobody says how it works in the main room.** One post (August 2026) describes hot tea brought in a pot; one (November 2025) calls it barley tea.

• 팔보채2 ate it
  palbochae₩59,000

  Sea cucumber, prawn, squid and abalone with bamboo shoot, pak choi and mushroom. ₩59,000 alone (the shop's price), and one post notes it comes with the Buddha-jumps set.

  **Both who ate it say the sauce is restrained** — well judged, the seasoning exact, and the seafood left to taste of itself. One notes each ingredient is cooked to the right point. **One post records the Buddha-jumps-over-the-wall soup** (September 2026): slow-cooked in a small sealed jar, deep enough to feel restorative, and remarkable in its smell before the first spoonful. **Nobody gives a price for it** — the set is listed at ₩240,000.

• 유린기·멘보샤·만두 (단품 튀김)1 ate it
  yuringi · menbosha · mandu₩25,000 · ₩47,000 · ₩59,000

  The à la carte fried dishes. **The chicken with spring onion, ₩59,000 for two or three, must be ordered ahead**; the prawn toast is ₩47,000 for eight, and the dumplings ₩25,000 for eight, steamed or fried (the shop's prices).

  **The one writer who ate the chicken** (November 2025) describes a thin batter that leaves the meat's texture intact, plenty of spring onion, and a sharp-salty sauce that resets the palate between the sweet-and-sour and the chilli prawns. Her verdict: the three fried dishes together could not fail. **Nobody records eating the prawn toast or the dumplings** — they appear only where the menu has been copied. One post describes the prawn toast, but that post reproduces the shop's own blurb and is out of the denominator.

To drink

• 술1 ate it
  sul₩7,000 · ₩8,000

  **Chinese spirits, wine and Korean drinks are on the board** (prices given only as 'variable'). Two posts describe Chinese bottles displayed by the window and behind the counter.

  **One writer records drinking**: a November 2025 office dinner ordered three Tsingtao at ₩8,000 and five soju at ₩7,000. Her remark is the sharpest complaint anyone makes about this place — **the Tsingtao came in a bottle the size of the soju's, and at that price she expected a full beer bottle; the value, she says, collapsed on sight.** The same post gives **the evening's total**: sweet-and-sour ₩65,000, chilli prawns ₩55,000, jjamppong with rice ₩19,000, jjajangmyeon ₩15,000, chicken ₩59,000, plus the drinks — **₩272,000.** **It is the only post here that records a bill.**

Parking

14 posts say you can park; 1 say you cannot. We leave the disagreement standing rather than picking a side.

The parking allowance differs between posts — though it leans heavily one way. · Three hours free for diners, in nine posts, spread evenly from January to September 2026. · Two hours, in one (July 2026). · No parking support at all, in one — the November 2025 office dinner that spent ₩272,000, which is the earliest post we have and the one that records the bill in most detail. Read by date, you might conclude there was no allowance in November 2025 and three hours by 2026 — except that the July 2026 post says two hours, which breaks the line. Worth asking before you go. On where you park they agree: the building's own car park. One calls it the open lot on the ground floor; one describes it as inside the wedding hall in the same building; and one (out of the denominator) describes a large basement garage. One writer notes you register for the free parking at the till after eating. Nobody records failing to park.

Who came, and with whom

Getting there

Naver Map has a full English mode — Settings → Language → English. In Korea it gives better walking and transit directions than Google Maps.

Getting inside

The floor is known; the stairs are not. This is the eighth floor of the Marina Dongwon building, and fourteen of the seventeen posts say so — that much is not silence. You go up by lift (two posts: in by the bank opposite and straight up; off the lift and the entrance is there). What is missing is everything after that. Between the lift, the lobby and the restaurant door, not one writer says whether there is anything to step up or down, or whether there is a level change inside. That holds even though several describe moving between the main room and the private rooms. Our checklist asks whether a place is on the ground floor, upstairs or in a basement, and this one is none of the three — the answer is the eighth floor, and that answer tells you nothing about getting in. That is as far as we can go.

Not one post mentions a threshold, a ramp or a wheelchair. None of the seventeen. That is not 'there is no problem'; it is that nobody looked. What we do know, collected: it is on the eighth floor and you go up by lift (two posts) — in by the bank opposite, up, and the entrance is there. Off the lift there is a lobby with a long counter, and then the restaurant door. The main room has round tables well spaced (eight posts), and one writer describes the room chairs as sofa-like. So the lift solves the floor, and nobody says anything about the threshold or the room doors. That holds even though six writers came with elderly relatives. Nor does any post mention a high chair. No writer brings a child (two mention Children's Day, and both are promotional lines in sponsored posts), and this is a course-led Chinese restaurant that shuts at nine and closes for three hours in the afternoon.

No post describes the lavatory. Whether it is inside the restaurant or out on the floor, whether it is divided by sex, where it lies from the tables — none of the seventeen says. The words 'separate men's and women's' appear in two posts. Both reproduce the same line — booking, takeaway, wifi, separate lavatories, group bookings, delivery, parking — which is the Naver facility list. Copying is not looking, so we did not count it. On the eighth floor of a building that also holds a wedding hall, whether the lavatory is inside the restaurant or out in the corridor is worth knowing — and nobody says.

No one mentioned: Second floor · In a basement · Ramp at the door · Step at the entrance · Step-free access · Toilet inside · Accessible toilet · Separate restrooms. That is not the same as there being none — it means we could not confirm it. Worth calling ahead, and do tell us: we will put it here.

How to read these posts

• Posts disclosing payment5 / 175 of 17 posts
• Posts saying they paid themselves1 / 171 of 17 posts
• Posts saying nothing either way11 / 1711 of 17 posts

Posts that followed a TV spot

Of the 21 posts we gathered, 4 went up on a single day right after a TV spot and show no sign of a visit. They retell the broadcast, so we left them out of the counts.

We do not discard them. That a TV spot produced a burst of posts is itself something worth knowing about a place, and a star rating will not show it.

When the posts appeared

What we do not know

• Why seventeen and not thirty — the denominator here was cut twice. First, nine posts were not about this restaurant. 'Amisan' is both a shop name and a mountain name. · Seven review a noodle-and-cutlet shop near a hiking trail on a mountain of that name in Chungnam, two hundred kilometres away. Neither this street nor this district appears in any of them. Left in, the price of a bowl of udon would have been mixed into the price of a meal here. · One is about an observation deck on another mountain of the same name, in a different district of Busan — free to enter, open nine to ten. It misplaces the deck in this district, which is the writer's error. · One is a news brief on west-Busan tourism in which the name appears only as a mountain. Second, four of the remaining twenty-one are out of the denominator. · Two are sponsored posts with no record of eating. One describes the taste of the Peking duck without ever ordering it, and carries no prices and no photographs of food. The other is hearsay throughout — the jjamppong is said to be very good; the noodles are said to be marvellous; the sweet-and-sour is said to boast tender pork. · One is machine-written — 'frequently asked questions', 'checklist before you go', 'key summary' — and does not even know whether there is parking, advising the reader to check. · One is an information card carrying another restaurant's address, and never says what was eaten.
• One person ate the dish that made this restaurant's name. Thirteen posts name the Peking duck. Six put it in their title. One records eating it — in a private room, six of them, in June 2026. What the other twelve say matters. Five say they will have it next time — next visit, with their parents, on another occasion. One post titled 'Amisan, good for Peking duck' describes the set lunch and nothing else. So everything we know about the duck here comes from one writer: ₩180,000 for two plus ₩30,000 a head beyond that; the bird shown whole, taken away and returned carved; the pancakes individually wrapped; both legs included. And her verdict — the first mouthful excellent, but after five the duck's own smell rising until she stopped reaching for it, while the skin, dipped in salt, she could not stop eating. Four posts say it takes two days and must be ordered ahead, and two name the breed of bird — all six repeating what the shop told them. Nobody checked. The ₩130,000 single price is copied from the menu board.
• Sponsored posts cluster in the summer and autumn of 2026 — five of the seventeen declare payment, and the same sentences appear in posts that do not. Five declare it (January, July, July, September, September 2026). Four carry the identical line. The fifth puts it not in the body but in the caption of an embedded clip — 'sponsored, but a place I have been going to for years' — which you would miss reading the post itself. And four posts went up within eight days in September 2026 (the 20th, 23rd, 24th and 27th). They mostly ate the same four dishes, and certain sentences recur: that famous people eat here (five posts); that the seasoning is gentle enough to leave you comfortable afterwards (eight); that it is a twenty-eight-year-old Peking duck house (six); that the service is of the highest order (four). Two posts describe the sweet-and-sour in almost identical words — 10 and 24 September — and only one of the two declares sponsorship. We did not drop them all. A sponsored post that records what was eaten and how is counted: a July 2026 one describes the noodles and garnishes of the cold dish, and a September one lists all six items in the cold platter. What decides it is the record of eating, not the sponsorship tag. Only one of the undeclared posts states that the writer paid (July 2026, with a booking receipt attached). The other eleven say nothing either way.
• Nobody queued. Across seventeen posts, not one counts minutes at the door. What they do say about getting a table: one writer walked in without booking (June 2026, having telephoned only for the room); one found a Tuesday evening quiet (November 2025); one found a weekday lunch already busy; one, arriving with a booking for seven, found the tables well filled (September 2026); and one, on a Saturday evening, found most of the rooms taken (July 2026). Two mention the waiting area outside, and both infer a queue from it rather than joining one — one notes it is roomy enough to talk in before or after a booked meal; the other reasons that weekends must bring a wait, since the area is so well appointed. Nobody actually waited there. What binds here is not the queue but the booking — seven posts, four of them advising you to ring ahead for a room. Read that alongside the single post reporting a ₩80,000-a-head minimum for the rooms. Three note how many older diners there are: gatherings of elderly guests, families and parties around them, a full main room.
• The closing time differs — and there is more to say about the prices. On the hours, the 11:30 opening and the 15:00–17:30 break are the same in every post that gives them, but closing splits between 21:00 (ten posts) and 21:30 (two). Last orders split between 20:00 (five) and 20:30 (one). Four say there is no weekly closing day, only Lunar New Year's Day and Chuseok. On prices there are two threads. · The set lunch is ₩50,000 a head for three or more and ₩60,000 for two in four posts that agree. Yet the total for two comes out at ₩120,000 in September 2026 and ₩130,000 in July 2026, which do not reconcile. · One post calls it dear — the November 2025 office dinner: the prices run high, but the food and the room make sense of it. That post carries the only bill we have, ₩272,000 for five dishes and eight drinks among a group. Its two complaints are worth carrying over: the chilli prawns were good but thin on the plate for ₩55,000, and the Tsingtao came in a soju-sized bottle at ₩8,000, which she had to look at twice. Elsewhere there are only three complaints — that the first course was on the plain side (June 2026: others, he allows, might call it underseasoned); that the sweet-and-sour seemed ordinary beside what came before it (September 2026); and that the chilli prawns were a shade sweet (July 2026, though his father was content). Fourteen of the seventeen record no complaint at all — and all five of the declared sponsored posts are among the fourteen.

Sources (17)

Every number above was counted from the posts below.

1. 해운대 중식당 맛집 아미산 부산 베이징덕 추천 가족모임 추천 2026-09-27 · 놀고먹고공부하는 덕지 · via Daum
2. 해운대중식당 부산 베이징덕으로 유명한 아미산 회식 추천 2026-09-24 · 짱블리의 일상기록지 · via Daum
3. 부산 베이징덕 추천 마린시티 중식당 아미산 회식 접대 가족모임 2026-09-23 · Travel by 메시누나 · via Daum
4. 해운대 중식당 맛집 아미산/ 마린시티 중화요리 점심특선 코스요리 2026-09-20 · 하얀별의 달달한 일상 이야기 · via Daum
5. 해운대 중식 맛집 아미산｜30년 한자리, 오랜만에 찾은 마린시티 중식당 2026-09-15 · 낭만하마의 먹고 보고 즐기고 · via Daum
6. 해운대 중식당 맛집 가족모임 아미산 코스요리 2026-09-14 · 람쥐왕의 맛집 저장소 · via Daum
7. 해운대 중식당 추천 북경오리 먹기 좋은 아미산 점심식사 후기 2026-09-10 · 게으름뱅이의 바쁜 일상기록
8. 해운대중식당 인생중국집 엄지척 아미산 마린시티본점 2026-08-26 · 오늘도 나름 괜찮은 하루, 소소한 퍼니라이프
9. 부산 해운대 중식 맛집 ㅡ 아미산 생활의 달인 30년 중식당 코스요리 2026-08-22 · Bao's Travel Story
10. 마린시티 아미산 중식당, 아버지 생신 복 코스 전가복 후기 2026-07-23 · Strong's travelog · via Daum
11. 부산 중식당 맛집 가족모임, 상견례 장소로 좋은 룸 식당 아미산 2026-07-22 · 능로그
12. 마린시티 가족모임 중식당 북경오리 맛집 '아미산' 2026-06-23 · having life
13. 해운대 중식 아미산 생활의달인 맛집의 점심코스요리 맛보기 2026-06-19 · 4SS 낚시광 김부장 사계절기록
14. 부산 해운대 중식당 맛집 아미산 상견례 룸 완비된 코스요리 전문점 2026-06-17 · 미니모의 일상 : 맛집,뷰티,여행+a
15. 해운대 중식당 맛집, 아미산 마린시티본점 점심특선 코스 후기 2026-06-03 · 컬러풀
16. 부산 마린시티 중식당 맛집 회식하기 좋은 아미산 2026-01-15 · 지야 일상이야기*
17. [카페 탐방] 부산 해운대구 아미산 우동 | 광동식 안심 탕수육 & 유린.... 2025-12-30 · 아르도르(ardor)

Of 357 candidate posts we opened 61 and kept 17 as evidence. We stop once 30 are confirmed: beyond that the counts grow in proportion without changing the answer.

• Business licence — data.go.kr
• Naver blog search
• Daum blog search