Wondam Sikdang 원담식당

Mackerel is netted from the tank by the door and sliced to order. On a sheet of laver goes a small rice ball seasoned with sesame oil and salt, a few strands of onion, then a slice of mackerel dunked well in the soy-based house sauce, all wrapped together. Plates come mackerel-only or half mackerel, half mixed fish, though mackerel lovers say the half portion leaves them wanting more. A clear mackerel broth, godeungeo jiri-tang, follows the sashimi, and yellowtail joins the lineup from about November to February.