만원수산

The most popular white fish sashimi in Korea. It has a firm and chewy texture with a mild umami. It's good dipped in soy sauce or chojang, or enjoyed with ssam vegetables.

A representative sashimi fish in Korea along with flounder. It has a chewy texture and a savory taste that intensifies with chewing. It's good to enjoy as fresh sashimi.

A fish sashimi with a soft texture and orange hue. It's rich in fat, giving it a savory and creamy taste. It pairs well with wasabi soy sauce or horseradish sauce.

A white fish with a firm and chewy texture. It has little fishy smell and is mild, making it easy for those new to sashimi to enjoy.

A white fish belonging to a premium category, its skin is sometimes lightly cooked to enhance the texture. Its elastic flesh and deep umami are exquisite.

A whole sea bream is filleted and served as sashimi. The generous portion allows you to fully enjoy the sea bream's unique chewy texture and savoriness.

A white fish also known as a summer tonic. Its flesh is transparent and elastic, with a clean and mild taste.

A whole sea bass is served, allowing for a generous meal. The chewy texture and mild taste of fresh sea bass are great for sharing among many.

A fish that is in season in spring, similar to flounder but with a chewier and more fragrant taste. It's popular for its satisfying chewiness.

A sashimi made by dicing dodotari with its bones. You can simultaneously experience the savory crunch of the bones and the umami of the flesh.

A sashimi made from finely chopped sea eel bones and flesh, with excess water removed. It's crumbly and mild, with a savory taste that intensifies with chewing. It pairs well with chojang.

A seafood with a unique sea aroma and slightly bitter taste. Its soft and refreshing texture makes it a good appetizer to stimulate the appetite.

A type of shellfish called a 'summer tonic of the sea', characterized by its crunchy texture. As you chew, you can taste a subtle sweetness and the flavor of the sea.

A dish of live octopus, dipped in sesame oil. It's a unique Korean delicacy with a chewy texture and savory taste.

A dish where fresh scallop adductor muscles are enjoyed as sashimi. It has a soft and sweet taste with little fishy smell, loved by everyone.

A seafood with a unique appearance but a sweet taste the more you chew it. Its chewy texture is attractive, and it's delicious dipped in sesame oil.

A dish of steamed whelk in its shell, preserving its chewy and mild taste. It's fun to extract the meat and pairs well with chojang (spicy vinegar sauce).

Called the ginseng of the sea, it has a firm and crunchy texture that is excellent. It's great for enjoying the chewy texture and refreshing sea aroma.

A menu with various seasonal seafood served on one plate. You can enjoy the diverse textures and flavors of different seafood at once.

A dish of squid coated in crispy batter and deep-fried. The combination of chewy squid and savory batter is excellent as a beer snack.

A menu offering large fried shrimp and french fries together. Crispy and savory, it's a snack or appetizer loved by all ages.

Japanese-style boneless fried chicken. It's seasoned with a savory soy sauce-based marinade, making it delicious without any additional sauce.

A spicy fish soup made with the bones and head of the fish after filleting. The broth is refreshing and spicy, making it a good finishing dish or snack with drinks after eating sashimi.

A clear soup made with plenty of mussels. The broth is very refreshing and clean, making it popular as a drink accompaniment.

A soup combining the refreshing taste of clams and the softness of eggs. It's a non-stimulating soup that is easy on the stomach.

A spicy soup made with fish roe and gonads. The popping texture of the roe and the rich broth are exquisite.

A spicy soup made with blue crab, resulting in a sweet and savory broth. It's a spicy soup where you can enjoy peeling the crab full of meat.

A jjambbong-style soup made with squid and various seafood, cooked spicy. It has a smoky flavor and a rich, spicy broth.

A white-broth jjambbong tang (spicy seafood noodle soup) made with pork bone broth and seafood. It's not spicy but has a deep and rich flavor.

A dish with crispy nurungji (scorched rice) added to a thick seafood sauce. The savory nurungji and the texture of various seafood are harmonious.

A clear soup dish made with octopus and vegetables. Its non-stimulating and refreshing taste is good for recovery.

A soup made with a whole rockfish, resulting in a deep and rich broth. You can enjoy the generous fish meat and spicy broth together.

A dish of grilled salmon head. As the saying goes, the head is the most delicious part, with chewy and savory meat. It's rich in collagen and mild.

A dish where the head of sea bream is grilled and enjoyed as a delicacy. You can taste the chewy texture of special parts like the cheek meat and the umami.

A dish of whole, plump capelin grilled. Eating from head to tail allows you to enjoy the savory roe and crispy texture.

Mackerel, glistening with oil, is grilled to a golden brown. Crispy on the outside, moist on the inside, and salty and savory, it's a rice thief.

A fish whose skin is particularly delicious, with soft flesh and little fishy smell. It's a grilled fish that is mild and savory, loved by everyone.

Plump shrimp grilled to bring out their natural sweetness and umami. It's fun to peel and enjoy the firm, springy texture.

Abalone is grilled in butter for a savory flavor. It's a luxurious appetizer combining the chewiness of abalone and the fragrance of butter.

A dish of scallops grilled with cheese on top. The umami of the scallops and the savory cheese create a fantastic taste.

Large scallop adductor muscles grilled with cheese. The chewy adductor muscles and the stretchy cheese create an exquisite combination.

A whole rockfish is grilled, providing plenty of meat. You can enjoy the mild yet elastic taste of rockfish meat.

A summer delicacy made by adding flounder sashimi and vegetables to a spicy and sour icy broth. It is characterized by its cool and refreshing taste.

A mulhoe (cold raw fish soup) with plenty of crunchy abalone. The texture of the abalone and the refreshing broth combine to offer both health and taste.

A mulhoe with chewy rockfish sashimi. Enjoy the chewy rockfish and crisp vegetables with the refreshing broth.

A premium mulhoe using the high-quality fish, sea bream. The chewy texture and umami of the sea bream harmonize well with the broth.

A mulhoe with sea bass, known as a summer tonic. The mild sea bass flesh and refreshing broth will revive your appetite tired from the heat.

A mulhoe with various seafood added, allowing you to fully enjoy the flavors of the sea. It's a generous portion suitable for sharing.

A special mulhoe generously filled with seasonal sashimi and various premium seafood. It's a large portion suitable for sharing among many.

A mulhoe with thinly sliced fresh squid. The chewy and sweet squid sashimi and the refreshing broth are a perfect match.

Somen noodles that are good to mix with mulhoe broth. It makes for a hearty meal.

White rice.

Seasoned rice for making your own sushi. Top it with your ordered sashimi to enjoy your own sushi.

A ramen with a refreshing and spicy broth made with seafood.

A bibimbap served in a hot stone pot with flying fish roe, kimchi, and pickled radish. The popping roe and the savory nurungji are delicious.

A meal menu consisting of cubed sashimi and fresh vegetables served over rice, mixed with spicy red pepper paste.

A rice bowl topped with crispy shrimp tempura.

A rice bowl topped with Japanese-style fried chicken.

A bibimbap full of the aroma of the sea, with plenty of fragrant sea squirts. It's a great delicacy when you have a poor appetite.

A warm noodle dish with plump udon noodles and refreshing seafood broth.

A moderately sized roe soup, suitable as a side dish.

A moderately sized blue crab soup, suitable as a side dish.

Korea's representative distilled spirit. Its clean and crisp taste pairs best with seafood dishes.

A beer characterized by its crisp carbonation and refreshing quality.

A traditional Korean rice wine made from rice. It is smooth, savory, and sweet.

Soju produced in Jeju Island. It has a high alcohol content but a clean aftertaste.

A drink made by mixing Hallasan soju with tonic water like a cocktail.

A clear and clean cheongju (rice wine). It doesn't overpower the natural flavors of sashimi or seafood and pairs well.

A sweet drink with a subtle plum flavor.

A fruit wine made from bokbunja (black raspberry) berries. It has a rich and sweet taste and is also known as a health drink.

A premium distilled soju. It has a deep flavor unique to rice and a smooth finish.

A premium soju aged in oak barrels. It boasts a deep aroma and a clean taste.

A fizzy carbonated drink.

Zero sugar cola with no calorie burden.

A clear carbonated drink with lemon-lime flavor.

A pineapple-flavored carbonated drink.

A carbonated drink with a rich grape flavor.

A refreshing drink with a pear flavor.

A sparkling water that is good for mixing with alcohol or drinks.

Sweet chocolate milk.

A menu where seasonal squid is prepared in various ways. You can choose from sashimi, mulhoe, boiled, or steamed.

Gizzard shad, the herald of autumn. It has a savory taste and can be enjoyed as sashimi, muchim, or grilled.

Fresh seasonal shrimp. Enjoy as sashimi or salt-grilled.

A representative winter sashimi fish, characterized by its rich fat, making it savory and soft.

A fish with a chewy texture and mild taste.

A dish where fresh oysters are enjoyed in their shells. Called the milk of the sea, it is highly nutritious.

A dish of boiled chewy cockles.

A Japanese-style filled pastry with octopus. It's flavorful with bonito flakes and sauce.

A spicy soup made with savory silkworm pupae. It's a representative Korean pub snack.

A warm soup dish with various types of fish cakes.

A spicy and sweet tteokbokki with a seafood broth. It's good as a side dish with drinks.

A spicy stew made with soft tofu and seafood.

A Japanese sake with a clean and balanced taste.

A popular pack sake that is smooth and easy to drink.

Ramen noodles to add to soup dishes.

Chewy sujebi (hand-pulled dough flakes) to add to soup dishes.

Plump udon noodles to add to soup dishes.

Thin noodles to be eaten with muchim or mulhoe.

Nurungji (scorched rice) to be enjoyed savory in soup.

A slice of lemon to add a refreshing touch to drinks or alcohol.