Best Matcha Chestnut Tiramisu in Bristol

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Bokman
Bokman
91/100 (521 ratings)
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Asian
Korean
Asian
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Seasonal House Pickles
Ramen
Gochu Stuffed Chilli Tempura
Fried rice
Chardonnay
Pork and Beef Dumplings
Rotisserie Chicken
Asparagus
Jeju Pale Ale
Beer
PA-Kimchi
Cider
Gamja-Tang
Kimchi
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Ramen
Mushroom Bibimbap
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Matcha Chestnut Tiramisu
Tongdak Chicken
Ramyun
Kimchi Fried Rice with Pork
Dumplings
Galti Stew Beef Ribs in Sweet Soy Sauce
Ribs
Banchan and Gochu
Asian
Korean
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Mid-range
"Bokman is genuine, very authentic with some really knowledgeable and sweet staff. Everyone was really nice and explained the dishes very well. I real..."
Alba Aponte Muñoz
"Was recommended this place and it didn't disappoint. Missed out on a few dishes with our late booking but still thinking about the amazing dumplings..."
Charlotte Kimber
"Excellent meal. Bit of a limited menu, but everything sounded yummy, and we still struggled to pick. We opted for 1 main to share, the Monkfish, huge..."
Tim woods
"Fantastic food and very friendly and helpful. The starter of mixed snacks was amazing, especially the deep fried seaweed. Roasted whole chicken..."
Tristam Lithgow
"Beautifully crafted authentic Korea food from best quality ingredients! Specially love the pickles, mushrooms stone bowl and beef..."
zhenzhu wang
"Food was ok nothing special. Overpriced, the quantity of the food doesn’t even enough for 1 person. The waitress told us the food was the sharing..."
Prapawadee Puramas
"Great Korean restaurant located bit out from the centre in a slightly alternative side of Bristol. They managed to fit us in on a Saturday night...."
Graham Cave
"Amazing restaurant, small but well-honed menu with some amazing flavours. Instantly one of our favourites. Pardon the lack of pictures, it was all..."
David Hansen
"This was our first visit here and we loved it. Great Korean food, good service and a nice atmosphere in this wee place. We’ll defo be..."
Alan Corrigan
"At first glance this small Korean restaurant seemed like an amazing combination of Korean food and modern dining. The chefs would come out to..."
Anthony Keung