Hayeong Hoetjip 하영횟집

Before the main sashimi arrives, the table fills with sea squirt, abalone, sea cucumber, conch, small octopus and octopus, plus mackerel and salmon sashimi. Grilled mackerel and fried crab come out warm alongside, so raw and cooked plates alternate, and anyone who skips raw fish still has a meal. The main platter centers on dageumbari, a prized Jeju grouper, and yellow sea bream, eaten with wasabi soy sauce or with garlic and ssamjang, a fermented bean paste. The restaurant is on Ieodo-ro in Seogwipo and is wheelchair accessible.