Yeosu Dongchon

Peeled cockles are lightly blanched in boiling broth. The cockle meat, resembling a bird's beak, is soft yet chewy with a subtle sweetness. Served with vegetables and broth.

Blanched ark shell cockles mixed with various vegetables like perilla leaves and onions in a spicy and sour sauce. The crunchy vegetables and the savory flavor of the ark shell cockles stimulate the appetite.

A shabu-shabu dish featuring longtooth croaker (Hamo), famous as a summer tonic, blanched in broth. The small bones are meticulously removed, resulting in a soft and clean texture. It's even more delicious when served on top of onions with ssamjang.

Fresh longtooth croaker, thinly sliced bones and all, or served as a fillet. It becomes more savory and sweet with chewing, offering a firm texture. Enjoy wrapped in lettuce.

Boiled Baelgyo clams, plump with meat. They have a chewy texture and are full of salty sea flavor. Enjoy them plain or with seasoning.

A dish where gizzard shad, a representative autumn fish, is served as raw sashimi or mixed in a spicy sauce. It's rich in fat, offering a superb savory flavor and a satisfyingly crunchy texture.

A dish where spring webfoot octopus, full of roe, is lightly blanched in broth. It features a tender, soft texture and a clean taste. The savory ink from the head is also a delicacy.

A dish featuring thick-fleshed bluefin cuttlefish, enjoyed as sashimi or salad. It's much softer and sweeter than regular squid, with a chewy texture.

Live blue crabs, prepared as a spicy soup or a clean-tasting steamed dish. Enjoy the sweet flavor of the full crab meat and the refreshing soup.

A dish featuring octopus, known to revive even a fallen ox, served as live octopus, spicy stir-fry, or finely chopped 'tangtangi'. It's characterized by its chewy texture and invigorating taste.

A spicy and sour salad made with skate, a specialty of Yeosu, mixed with a sauce containing makgeolli vinegar. The soft skate flesh and crunchy vegetables blend well, making it great for mixing with rice.

A dish where skate, which is clean-tasting and has little fishy odor, is prepared in various ways such as steamed, grilled, or in soup. Its soft flesh makes it enjoyable for everyone.

Thick cutlassfish grilled until golden brown or braised in a spicy sauce. The soft and savory cutlassfish is so delicious it's called a 'rice thief'.

A clear or spicy soup made with fresh cod. It has a refreshing and clean taste, and is also popular as a hangover cure. The cod flesh is very soft.

A lunch menu featuring grilled eel served with rice, soup, and various side dishes. You can enjoy the savory flavor and nutrition of eel.

A nourishing soup dish made by simmering eel broth with soybean paste and aged cabbage. It features a rich and savory broth.

Fresh makgeolli from the Yulchon region of Yeosu. It has a refreshing quality due to live yeast and a smooth finish. It pairs well with seafood dishes.