{ "id": 3787, "date": "2026-06-03T16:18:03", "date_gmt": "2026-06-03T07:18:03", "guid": { "rendered": "https:\/\/drunkencapybara.com\/?p=3787" }, "modified": "2026-06-05T00:36:51", "modified_gmt": "2026-06-04T15:36:51", "slug": "gyodae-seondo", "status": "publish", "type": "post", "link": "https:\/\/www.drunkencapybara.com\/en\/gyodae-seondo\/", "title": { "rendered": "[\uc11c\uc6b8\/\uad50\ub300] \uc120\ub3c4 – \uad50\ub300\uc5ed \ucee4\ub2e4\ub780 S\uae09 \uc6d0\ubb3c \uc219\uc131\ud68c \ub9db\uc9d1" }, "content": { "rendered": "
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leadership<\/strong>
A 3-minute walk from Gyodae Station, a specialty aged sashimi restaurant with incredible ingredients<\/em><\/p>\n

Address: 1F, 81 Banpo-daero 22-gil, Seocho-gu, Seoul<\/p>\n

Opening Hours: Mon\u2013Sat 14:00 \u2013 24:00 (Last order 23:00)
Sun 14:00 \u2013 22:00 (Last order 21:00)<\/p>\n

Phone number: 0507-1355-9958<\/p>\n

Reservation \/ Wireless Internet<\/p>\n<\/div>\n\n\n

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\n EP. Leading<\/span>\n Shimaaji Assorted Aged Sashimi<\/span>\n 2025. 05. 22<\/span>\n <\/h2><\/summary>\n

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5 minutes from Gyodae Station Exit 14.
There is a sign with Chinese characters attached inside an alley on Banpo-daero.
leadership<\/span>,The two Chinese characters representing freshness seem to show the store's identity.<\/p>\n\n\n\n

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Live fish tanks are placed on both sides of the entrance.
There are various fish species in the tank, such as halibut, sea bream, and striped jack.
Its size is so enormous that it cannot be fully captured in a photo.<\/p>\n\n\n\n

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The inside of the hall was neat.
A huge piece of sashimi that is being aged catches the eye.
Since there were 7 of us, we were guided to a group table.<\/p>\n\n\n\n

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Beyond the glass of the aging room, striped horse mackerel, halibut, sea bream, and spotted flounder are hanging in order as they are currently in season.
I felt it even in the tank outside, but the size is really good and the condition of the raw material is superb.<\/p>\n\n\n\n

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The group seating area consists of long tables covered with blue vinyl tablecloths.
On one wall, there is a notice about a review event and a wall menu, and,
Liquor cases are stacked on the opposite side.
It feels like a warehouse with a structure that connects to the outside when you remove one partition.
It seems to have its own unique atmosphere.<\/p>\n\n\n\n

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If you order sashimi, braised dried pollack is served as a complimentary dish.
We ordered the Shimaaji assortment for 4-5 people first.<\/p>\n\n\n\n

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I placed the dried pollack on top of the bean sprouts and added plenty of seasoning.
It was good for cleansing the palate before the sashimi came out.
Corn salad, gochujang, wasabi, accompanying vegetables, and pickles were served as basic side dishes.
Seaweed soup is also served, and it is very delicious.<\/p>\n\n\n\n

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Shimaaji Assortment Set for 4-5 People (110,000 won).
\nIt consists of halibut, sea bream, turbot, and striped jack (shimaaji).<\/p>\n\n\n\n

It is aged and served sliced thickly.
True to aged sashimi, the thick piece is quite substantial.
The more you chew, the sweeter it becomes and the richer the umami flavor, so it is delicious even just dipped in salt.<\/p>\n\n\n\n

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[Image: Sea urchin, sweet shrimp, and sea tangle plate]<\/p>\n\n\n\n

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If you order sea urchin, sweet shrimp, and sea tangle separately, they are served on a three-compartment plate.
Gamtae is a green seaweed that resembles maesaengi, and it has a finer texture than green laver and is attractive for its subtle aroma.
It seems safe to say that wrapping a piece of raw fish with a sheet of sea tangle and some sea urchin is now the unwritten rule.<\/p>\n\n\n\n

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Ahhhhhhh Yummy<\/p>\n\n\n\n

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Striped Mackerel for 2 people (75,000 won).<\/p>\n\n\n\n

Shimaaji (striped jack) is in season in the summer and is mainly farmed in Japan.
If there is winter yellowtail, you could say it is this side in summer.,
It has the savory oiliness of yellowtail while also having a crunchy texture.
Even those who found yellowtail too greasy often enjoyed this.
When you want to introduce someone to the charm of aged sashimi
It is also a fish species that I often recommend.
The size of the striped jack seems generally better than last year.
Due to heatwaves and red tide phenomena during the summers of last year and the year before last
The supply was not smooth due to mass mortality at striped horse mackerel farms, but
The ones I see this year seem to be quite a good size.<\/p>\n\n\n\n

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I applied after seeing the review event notice posted on the wall.
The taste was already very satisfying, and it was worth applying for the review event.
I was aiming for fried shrimp, but I ended up getting soju lol<\/p>\n\n\n\n

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Perhaps noticing my disappointment, the owner served us fried shrimp as a complimentary dish.<\/p>\n\n\n\n

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Finish off with spicy fish stew.
It seems like a spicy and refreshing stew with a slightly thick consistency.<\/p>\n\n\n\n

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It seems like the sashimi selection changes periodically with seasonal fish.
It is a shame that it is difficult to keep up with updates because there is no Instagram or separate social media channel.
It is not easy to find a sashimi restaurant of this caliber in Gyodae.
I think it will be a shop I can confidently recommend.
I enjoyed the meal \ud83d\ude42<\/p>", "protected": false }, "excerpt": { "rendered": "

3-minute walk from Seondo University of Education Station, a specialty aged sashimi restaurant with incredible ingredients Address: Seoul\u2026<\/p>", "protected": false }, "author": 1, "featured_media": 3798, "comment_status": "open", "ping_status": "0", "sticky": false, "template": "", "format": "standard", "meta": { "_kadence_starter_templates_imported_post": false, "_kad_post_transparent": "", "_kad_post_title": "", "_kad_post_layout": "", "_kad_post_sidebar_id": "", "_kad_post_content_style": "", "_kad_post_vertical_padding": "", "_kad_post_feature": "", "_kad_post_feature_position": "", "_kad_post_header": false, "_kad_post_footer": false, "_kad_post_classname": "", "footnotes": "" }, "categories": [ 76 ], "tags": [ 77, 214 ], "dc_series": [], "class_list": [ "post-3787", "post", "type-post", "status-publish", "format-standard", "has-post-thumbnail", "hentry", "category-gourmet", "tag-77", "tag-214" ], "_links": { "self": [ { "href": "https:\/\/www.drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/3787", "targetHints": { "allow": [ "GET" ] } } ], "collection": [ { "href": "https:\/\/www.drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts" } ], "about": [ { "href": "https:\/\/www.drunkencapybara.com\/en\/wp-json\/wp\/v2\/types\/post" } ], "author": [ { "embeddable": true, "href": "https:\/\/www.drunkencapybara.com\/en\/wp-json\/wp\/v2\/users\/1" } ], "replies": [ { "embeddable": true, "href": "https:\/\/www.drunkencapybara.com\/en\/wp-json\/wp\/v2\/comments?post=3787" } ], "version-history": [ { "count": 2, "href": "https:\/\/www.drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/3787\/revisions" } ], "predecessor-version": [ { "id": 3847, "href": "https:\/\/www.drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/3787\/revisions\/3847" } ], "wp:featuredmedia": [ { "embeddable": true, "href": "https:\/\/www.drunkencapybara.com\/en\/wp-json\/wp\/v2\/media\/3798" } ], "wp:attachment": [ { "href": "https:\/\/www.drunkencapybara.com\/en\/wp-json\/wp\/v2\/media?parent=3787" } ], "wp:term": [ { "taxonomy": "category", "embeddable": true, "href": "https:\/\/www.drunkencapybara.com\/en\/wp-json\/wp\/v2\/categories?post=3787" }, { "taxonomy": "post_tag", "embeddable": true, "href": "https:\/\/www.drunkencapybara.com\/en\/wp-json\/wp\/v2\/tags?post=3787" }, { "taxonomy": "dc_series", "embeddable": true, "href": "https:\/\/www.drunkencapybara.com\/en\/wp-json\/wp\/v2\/dc_series?post=3787" } ], "curies": [ { "name": "wp", "href": "https:\/\/api.w.org\/{rel}", "templated": true } ] } }