바다회직판장

Flounder raised in the wild, not farmed. Its texture is chewier and its flavor is deeper. Best enjoyed as sashimi.

Halibut, the most popular raw fish for Koreans. It has a mild and chewy texture, with little fishy smell, making it enjoyable for everyone.

Rockfish with a firm texture and satisfying chew. It becomes more savory the more you chew.

A half-and-half menu allowing you to enjoy the mild and chewy flounder and the soft, fatty salmon at the same time.

A platter offering the chewy texture of rockfish and the savory flavor of salmon.

A practical menu featuring the popular raw fish, flounder and rockfish, served together.

A assorted sashimi platter featuring a variety of the freshest raw fish of the day. Great for enjoying diverse textures.

A savory fish, especially famous for its taste in spring. It is chewy and mild.

A white fish known as a summer tonic. Its flesh is soft with a subtle sweetness.

A high-quality raw fish called the queen of the sea. The skin is sometimes lightly seared (masukawa) to enhance its chewy texture, and the taste is clean.

A premium fish species considered top-tier among sea bream varieties for its excellent taste and texture. Its flesh is firm and chewy.

Salmon sashimi with a distinct bright orange flesh. It has a melt-in-your-mouth soft texture and a rich, savory flavor from the fat.

Yellowtail, the representative raw fish of winter. It has red flesh like tuna and is rich in oil, making it savory and intense in flavor.

Large yellowtail, called 'daebangeo', refers to yellowtail above a certain size. It has a higher fat content than regular yellowtail, making it much more savory and allowing you to enjoy the flavors of various parts.

A fish with an appealing crunchy and chewy texture. It's popular for its mild and savory taste.

A refreshing summer delicacy where fresh sashimi and assorted vegetables are mixed in a spicy, sour, icy broth.

A spicy stew available as a meal after enjoying sashimi. The broth is refreshing, made by simmering fish bones.

Corn cheese baked on a hot plate, mixed with a sweet and savory mayonnaise sauce.

Golden-brown grilled saury. Its savory taste makes it a popular side dish at raw fish restaurants.

Squid sashimi with a clear and chewy texture. It becomes sweeter the more you chew.

Sea squirt, called the flower of the sea. Characterized by its unique refreshing aroma and a slightly bitter yet sweet aftertaste.

A seafood called the ginseng of the sea. Its firm, chewy texture is appealing.

Live octopus, chopped finely and served with sesame oil. Enjoy the wriggling texture and savory taste.

A seafood with a unique appearance but a sweet taste and chewy texture, making it very popular.

A sweet and tender clam. Enjoyed raw or steamed.

Fresh scallops topped generously with cheese and baked. The umami of the scallops and the savoriness of the cheese complement each other well.

Fresh oysters served in their shells. A winter delicacy, refreshing and full of the ocean's aroma.

Gizzard shad sashimi, the representative fish of autumn, sliced with bones. It's especially savory the more you chew.

Whole grilled gizzard shad, a seasonal fish. The aroma of grilling is very savory, and it's often eaten whole, from head to tail.

Gizzard shad sashimi, tossed with a spicy and sour sauce and various vegetables. It's a great appetite stimulant.

Plump shrimp fried to a crispy perfection. Enjoy the contrast of a crispy exterior and a moist interior.

Live shrimp served as sashimi immediately after being caught. The texture is firm and the sweetness is intense.

Salt-grilled shrimp, cooked on a salt plate. The warm, savory shrimp meat inside the shell is delicious.

A platter featuring a variety of seasonal seafood such as sea squirt, sea cucumber, and penis fish.

A meal and appetizer dish served with raw fish and vegetables in a sweet, sour, and refreshing broth.

A hearty meal of fresh sashimi and vegetables served over rice, mixed with spicy red chili paste sauce.

A spicy stew made with the bones and head (seodori) left after filleting fish. The broth is refreshing and spicy.

A stew generously filled with savory fish roe and milt. The popping texture of the roe and the spicy broth are excellent.

A spicy stew made with whole, fresh rockfish. The broth has a deep flavor and the fish meat is plentiful.

A set menu featuring flounder and rockfish sashimi as the main dishes, served with three kinds of fresh seafood.

The restaurant's signature special course, allowing you to enjoy various types of sashimi and abundant seafood all at once.