Misono Wok

Korean Restaurant
1095 Commonwealth Ave (at Malvern St), Boston, MA 02215, United States
Hours:
Likely open (See when people check in)

People tend to check in during these times:

  • Today
    • Noon–10:00 PM
  • Sun
    • Noon–10:00 PM
  • Mon
    • Noon–9:00 PM
  • Tue
    • Noon–3:00 PM
    • 5:00 PM–9:00 PM
  • Wed
    • Noon–1:00 PM
    • 4:00 PM–10:00 PM
  • Thu
    • Noon–1:00 PM
    • 5:00 PM–9:00 PM
  • Fri
    • Noon–10:00 PM
Price:
$ $ $ $
Reservations:
No
Menus:
Lunch, Dinner
Credit Cards:
Yes (incl. American Express)
7.0/10

Based on 16 votes

People like this place

Total Visitors
308
Total Visits
584
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12 tips. Filter by taste:

  • all tips
  • fried eggs
  • spicy pork
  • kimchi
  • bibimbap
  • fried rice
  • lunch
  • Crystal

    Kimchi yakki noodle OR kimchi fried rice with ham & you'll never go anywhere else

    Crystal · March 19, 2014
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  • Crystal

    Ramen Tukbokki is crave-worthy

    Crystal · October 8, 2013
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  • Levan M.

    Pork Katsu very good with fried egg!

    Levan Manoukian · July 18, 2013
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  • Katherine V.

    I go here all the time. Never had a problem. The newcashier girl sucks. She told me i was wrong when I told her she got my order wrong. Wtf.

    Katherine V · May 20, 2013
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  • Erich !.

    Misono Grill is in the back with the bulgoki an bibimbap. Misono Wok is in the front facing Comm Ave

    Erich ! · March 22, 2013
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  • Kris O.

    Jap che is fantastic

    Kris O'Brien · November 23, 2012
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  • Evelyn L.

    Get the bibimbap in the stone pot!

    Evelyn Ling · August 6, 2012
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  • Lou P.

    I recommend the spicy chicken.

    Lou Paniccia · July 7, 2012
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  • Chaeyoung L.

    Try their spicy tuna kimbop. Best that I've had in Boston

    Chaeyoung Lee · January 9, 2012
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  • Matthew B.

    Best bibimbap in the BU area. Best with a fried egg on top, even though it costs an extra $1

    Matthew Bae · October 31, 2011
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  • Mazy Y.

    Super delicious soondubu!

    Mazy Yap · July 31, 2011
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  • Gregory F.

    Get spicy pork okdoi bibimbab with extra sauce

    Gregory Fisher · April 23, 2011
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