Bada Hoejip 바다횟집

Live fish from the southern coastal waters go onto the platters at this Soho-dong restaurant, in a district between central Yeosu and the road toward Dolsando island. Species on the assorted sashimi platter shift through the year with the season. It works as a mixed plate of whatever is in season rather than a single fish ordered by name. After the raw fish, the bones and heads go into maeuntang, a spicy fish stew that closes the meal.