Dongbaekseom Hoetjib 동백섬횟집

The wild-caught sashimi course opens with boiled octopus, abalone and sea squirt, moves through steamed fish and fried dishes, and then reaches the raw fish. Jul-gajami, a flatfish, appears only in the higher course, sliced thin with firm flesh and a nutty edge near the skin. The second floor is divided into private rooms.