Jaridom Hoejip 자리돔횟집

Thick-cut mackerel sashimi, godeungeo hoe, tastes rich and nutty, with little fishiness but a few fine bones. The house wrap stacks perilla leaf, laver, aged kimchi and sesame-oil rice, then mackerel soaked in onion soy sauce, and staff show first-timers how to build it. Jaridom saekkosi, damselfish sliced bone-in, is the Jeju specialty to add alongside.