Jindongdun Hoejip 진동둔횟집

Sekkoshi, fish such as flounder sliced thin with the small bones left in, crunches as you chew, while the flesh-only cuts on the same platter are soft. The mixed platter shifts with the season and the catch, from flounder and gizzard shad to red sea bream and filefish, and some pieces are lightly aged. The long-running Jamwon-dong restaurant has private rooms.