EMC Seafood

Restaurants , Seafood Koreatown
  • 4 out of 5 stars
(1 user review)
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 (Photograph: Jakob N. Layman)
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Photograph: Jakob N. Layman
Steamed lobster at EMC Seafood & Raw Bar
 (Photograph: Jakob N. Layman)
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Photograph: Jakob N. Layman
Oyster shooter at EMC Seafood & Raw Bar
 (Photograph: Jakob N. Layman)
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Photograph: Jakob N. Layman
Congee with uni at EMC Seafood & Raw Bar
 (Photograph: Jakob N. Layman)
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Photograph: Jakob N. Layman
EMC Seafood & Raw Bar
 (Photograph: Jakob N. Layman)
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Photograph: Jakob N. Layman
Uni pasta at EMC Seafood & Raw Bar
 (Photograph: Jakob N. Layman)
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Photograph: Jakob N. Layman
Fried catfish at EMC Seafood & Raw Bar
 (Photograph: Jakob N. Layman)
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Photograph: Jakob N. Layman
EMC Seafood & Raw Bar
 (Photograph: Jakob N. Layman)
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Photograph: Jakob N. Layman
Octopus carpaccio at EMC Seafood & Raw Bar
 (Photograph: Jakob N. Layman)
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Photograph: Jakob N. Layman
EMC Seafood & Raw Bar
 (Photograph: Jakob N. Layman)
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Photograph: Jakob N. Layman
EMC Seafood & Raw Bar
 (Photograph: Jakob N. Layman)
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Photograph: Jakob N. Layman
EMC Seafood & Raw Bar
 (Photograph: Jakob N. Layman)
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Photograph: Jakob N. Layman
EMC Seafood & Raw Bar
 (Photograph: Jakob N. Layman)
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Photograph: Jakob N. Layman
Clams in abalone broth at EMC Seafood & Raw Bar
 (Photograph: Jakob N. Layman)
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Photograph: Jakob N. Layman
Whiskey Flip at EMC Seafood & Raw Bar
 (Photograph: Jakob N. Layman)
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Photograph: Jakob N. Layman
EMC Seafood & Raw Bar

Stimulate your senses at one of LA’s most popular seafood restaurants—this time, we're in Koreatown—with a sensory-overload dinner theatre: The kitchen sautées in the firing wok, skilled hands furiously shuck bivalves, barmen shake up cocktails, speakers blare 'Top 40' indie rock and dual flat screens show the game of the moment. Groups happily dig into plates to share—try fried filets that have been lightly battered, fried and well-seasoned for a crispy bite that's slightly salty, tangy, spicy and completely addictive—and bivalves from the raw bar. There's also an Asian-inspired array of crudo from salmon carpaccio with ponzu sauce and fish roe to—gasp—ankimo, aka monkfish liver.

An obligatory lobster roll is served Connecticut-style (i.e. with drawn butter, served on the side here), with meat that is sometimes overly dressed with tarragon on a soggy toasted brioche bun. Steamed clams and congee display an unusual twist of Eastern inflection—a scan of the room with families and groups of friends confirmed we were in Koreatown, after all—taro noodles and abalone for the clams, and the option to flavor with uni, clam or abalone for the rice porridge. 

If you and your dining mates don't mind the occasional wait (it's no reservations for parties less than six), service served with a smile and a shout (yes, it's very loud) and a group-friendly option that's a change from the usual Koreatown spots (menu hits or misses aside) then take a seat and enjoy the show.

Venue name: EMC Seafood
Contact:
Address: 3500 W 6th St
Ste 101
Los Angeles
90020
Opening hours: Sun-Thu 4pm-midnight; Fri, Sat 4pm-2am
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Average User Rating

3 / 5

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LiveReviews|1
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Melissa R
Tastemaker

Guyzzzzz – be prepared to wait. And like for a long time. Esp if you’re coming for Happy Hour. It’s no joke. I think their happy hour is from about 4-7 so I’d recommend coming on the earlier part of that (if possible). They also have a later happy hour, but if I recall correctly the menu is much more limited and the prices on oysters aren’t exactly the same. The oysters are $1/pc during happy hour which is obviously why I ran over. Decent oysters for the price, but what had me drooling was the uni pasta. Oh man. Thing is made of dreams. I mean it’s also like $20 so it better be. Overall, if you’re looking for an oyster deal then you are scoring. If you’re here at 6:45p hoping to get in for HH – you’re not gonna be winning so much. Prices on the non-happy hour menu aren’t so friendly. Oyster prices vary, but if you average it out and try a mix of them all - you’ll be paying about $3.36 each. No thanks. Come for happy hour. Get oysters. GET UNI PASTA. Invite me. Thanks.