This is one of the most famous sashimi places in Seoul. Their specialty is bangeo (yellowtail fish), which is in season during the winter and is caught in Jeju (especially near Moseulpo). During the winter, the bangeo is at its largest. The larger the fish is, the better it tastes and if it weighs more than 5kg, it’s considered to be big. Bangeo has a lot of fat and thicker slices are chewier with a thicker consistency. Like tuna, each part of the fish tastes different. The best way to eat it is to dip a slice of bangeo sashimi in sesame oil, wrap it in a piece of dried seaweed and add kimchi. It’s quite common in Jeju to have bangeo with kimchi and top it off with a shot of Hallasan soju. Beware, the line to get in is out the door by 5pm. They don’t take reservations so make sure you arrive there before 6pm.