Beomgye sashimi restaurant, kelp-aged course for two: Namhae Mulgogi

I heard there was a sashimi course whose menu changes every day, and I was so curious that I went straight over. I wanted good sashimi for a special day and had been searching for ages, and Namhae Mulgogi (남해물고기) near Beomgye Station was the one that caught my eye. The Pyeongchon branch felt cozy from the entrance, which put me in a great mood.

Getting to Namhae Mulgogi near Beomgye Station, plus parking and reservations

Namhae Mulgogi is on the 4th floor of the Jungang Plaza building, about 100–170 m from Beomgye Station Exit 2, toward the central fountain. You can use the mechanical parking lot behind the building free for 2 hours, and Naver reservations work too.

• Location: 42 Pyeongchon-daero 223beon-gil, Dongan-gu, Anyang, Gyeonggi, Suite 404, 4th floor
• Getting there: about 100–170 m from Beomgye Station Exit 2 (4th floor of the Jungang Plaza building, toward the central fountain)
• Hours: open daily (closes at 22:50)
• Parking: mechanical lot behind the building, free for 2 hours
• Reservations: Naver reservations available; some walk-in, first-come tables in the evening

The restaurant is really close to the station, so finding it was not hard at all. Head up to the 4th floor of the building with KT and Ora Piercing on the first floor, and you will find a tidy restaurant.

What is the atmosphere at Namhae Mulgogi like?

Inside, it is a cozy space with warm wood-tone interiors and neatly spaced tables. Stepping in, the wood tones put me at ease.

The tables are well spaced, so it was perfect for chatting comfortably over a meal. Along one wall, bottles of sake and other drinks were prettily displayed on a clean cabinet, which was fun to look at. I also loved that they bring nutty hovenia tea (heotgaecha) by default instead of plain water. Such a thoughtful touch.

Namhae Mulgogi menu and prices

The kelp-aged sashimi course costs ₩30,000–40,000 per person and runs from porridge through sushi and cooked dishes to a hotpot. The menu ranged from the signature sashimi omakase set to plenty of à la carte dishes.

We ordered the most popular kelp-aged sashimi course, one per person. For ₩30,000–40,000 each it starts with porridge and goes on to various sushi, cooked dishes and a hotpot, so my expectations were high. They say the fillings and dishes in the course change depending on the freshest seasonal ingredients that come in that day.

Starting the course with porridge, salad and clam pasta

The course opened with warm starter porridge and an appetizer salad, followed by clam pasta, tempura and grilled fish in turn.

First came warm, soft starter porridge along with a refreshing appetizer salad. It soothed the stomach and whetted the appetite, a perfect start.

The clam pasta that followed had a clean, cool, savory depth, and I ended up finishing every last drop of the broth. Tempura and crispy grilled fish came out one after another, and you could tell care went into every dish.

How does the kelp-aged sashimi at Namhae Mulgogi taste?

The seasonal mixed aged sashimi is cured with kelp and cheongju (refined rice wine) and came on one platter with fluke, salmon, tuna, blue-backed fish and more. The texture was chewy and soft, with no fishy taste at all.

Finally, today's main event arrived: a neatly set platter of seasonal mixed aged sashimi. Maybe because it is carefully aged with kelp and cheongju, the glossy, shimmering look alone was overwhelming. Fluke, salmon, tuna, blue-backed fish and more varieties came neatly arranged on each plate.

I picked up a piece, added a little wasabi and dipped it in soy sauce, and the texture was really chewy and soft. There was no fishiness at all, and the more I chewed, the more savory richness filled my mouth. I couldn't help smiling.

Futomaki and sushi that change daily

The futomaki (thick sushi roll) and sushi served alongside the sashimi were just as well made as at a specialist shop. They say the fillings and dishes at Namhae Mulgogi vary a little every day.

They were packed with fillings, and a big bite brought a mix of flavors that made me so happy. Since the lineup changes daily, I am already wondering what will be served next time. The seasoning is not too strong and lets the ingredients speak, so I never got tired of it.

A spicy, refreshing hotpot to finish

The course ends with a hotpot in a pot, served with a burner. Topped generously with mushrooms, green onion and bean sprouts, the broth was deep and spicy yet clean.

Just as we were finishing the sashimi and dishes, the pot hotpot arrived as the last course. Piled with fresh mushrooms, green onion and bean sprouts, it looked refreshing from the first glance. Once it was bubbling, I took a sip of the broth, and the deep, spicy-yet-clean flavor felt like it cleared my chest. Even though I was full, the broth was so refreshing that I kept reaching for more.

From start to finish I felt perfectly looked after, with nothing lacking, and it was such a happy time. Thanks to the tidy aged sashimi course and the warm atmosphere, I already want to come back soon with people who matter to me.