Mulgogijari 물고기자리

The owner cooks everything alone, so plates come out one at a time, timed to how fast your table is eating. Order the assorted sashimi and the aged fish is followed by grilled mackerel, soy-marinated crab and fried fish in a sweet-and-sour glaze, ending with geubap, a Jeju abalone rice, and spicy fish stew. Seasoning stays light, so no plate bleeds into the next. With only about a dozen seats, even a weekday dinner is hard to get without a booking.