Juju Chonghoe 주주총회

Sashimi here can be cut to one of three thicknesses: thin slices melt softly, thick ones give more chew. Matured-sashimi sets in this Heukseok-dong spot are sized to the group and combine flatfish, salmon and seasonal fish; aging trades the tautness of just-caught fish for a softer savoriness. Rice comes in through mulhoe (raw fish in a cold, tangy, spicy broth), matured-fish sushi and hoedeopbap, a raw-fish rice bowl. Drinking plates include soy-marinated abalone, braised salmon head, fried king prawns and tako wasabi. A minari and pear salad resets the palate between rich dishes, and the meal ends with spicy maeuntang or clear jiri soup.