Manbae Hoe Center 만배회센타

Only extra-large yellowtail (bangeo) is served here, sliced long and thin so each piece shows a stripe of red meat running into white fat. Ordering the regular cut and the belly side by side shows how much the two differ, and the tangy rinsed kimchi served alongside goes on top of a slice. Evening waits run long, and takeout, which takes about 25-30 minutes, is the alternative. The course moves from sashimi to grilled head, boiled innards (naejang suyuk) with a firm, nutty bite, and seaweed soup made with the fish. Winter tables also get large oysters and soy-marinated crab.