태평양 산오징어

Extra-large halibut sashimi. The larger size offers a firmer texture and richer, cleaner flavor compared to regular halibut. Served with dipping sauces.

Extra-large rockfish sashimi. Known for its distinctively chewy texture and subtle sweetness. Served raw with various condiments.

Extra-large sea bream sashimi. The skin may be scalded (matsukawa style) to enhance texture. Rich in umami and highly prized.

Assorted live fish sashimi platter. Contains a variety of seasonal fish such as flounder, rockfish, and sea bream. A great way to taste different textures and flavors.

Large yellowtail sashimi, a seasonal winter delicacy. It has a rich, fatty taste similar to tuna belly but with a firmer texture. Often eaten with gim (laver), oil sauce, and kimchi.

Flounder (Halibut) sashimi, the most popular sashimi in Korea. It has a clean, mild flavor and chewy texture. Dip in soy sauce or chojang (spicy vinegar pepper paste).

Rockfish sashimi, prized for its firm and chewy texture. The flavor is mild and sweet. Best enjoyed with spicy dipping sauce or wrapped in lettuce.

Sea Bream sashimi, considered a high-quality fish in Korea. It has a delicate flavor and a tender yet firm texture. Often served with the skin slightly scalded.

Sea Bass sashimi, a popular summer fish. It has a light, clean taste and soft texture. Very refreshing when eaten with vinegar-based sauces.

Striped Beakfish and Black Porgy. These are premium fish varieties known for their exceptional texture and rich, sweet flavor. A delicacy for sashimi connoisseurs.

Starry Flounder sashimi. It has a firm texture and savory taste. Sometimes served as 'sekkoshi' (sliced with soft bones) for extra crunch.

Mullet sashimi, known for its crunchy texture and nutty flavor, especially in winter. A very affordable yet tasty fish choice.

Yellowtail sashimi. Less fatty than the large yellowtail but still flavorful with a soft texture. Best in colder months.

Fresh salmon sashimi. Rich, creamy, and soft. Served with onion slices and a creamy white sauce.

A half-and-half platter of Flounder and Rockfish. The classic Korean sashimi combination offering both chewy and soft textures.

A combination platter of Mullet and Flounder sashimi. Enjoy the crunchy texture of mullet alongside the soft, clean taste of flounder.

A combination platter of Yellowtail and Flounder. A mix of seasonal fatty fish and standard white fish.

A combination platter of Salmon and Flounder. Popular for the contrast between the rich, creamy salmon and the clean, chewy flounder.

Conger Eel (Sea Eel). Served as 'Sekkoshi' (finely chopped with soft bones) for a crunchy texture or as regular sashimi. Savory and nutty.

Abalone, a prized shellfish. Served raw for a hard, crunchy texture, or steamed for a soft, tender bite. Known as the 'ginseng of the sea'.

Fresh scallop sashimi. Soft, sweet, and melting texture. Served raw to enjoy its natural sweetness.

Live octopus chopped into small pieces. It is still moving when served. Chewy texture, served with sesame oil and salt.

Live squid sashimi. Transparent slices with a firm, bouncy texture and sweet aftertaste. Seasonal delicacy.

Sea Squirt (Sea Pineapple). Has a very unique strong ocean scent and slightly bitter yet sweet taste. Soft, jelly-like orange flesh.

Urechis unicinctus (spoon worm). Though it looks unusual, it has a surprisingly sweet taste and crisp, crunchy texture.