Gwangalli sashimi restaurant with merou steak set for two: Geumrang

What kind of place is Geumrang Hoetjip Gwangalli Main Branch?

Geumrang Hoetjip Gwangalli Main Branch is a local sashimi restaurant on the 6th floor of Marine Rich in Gwangalli, Busan, where you eat live-fish sashimi looking straight out at Gwangan Bridge. It's been famous since 2022, picked for Busan's Best on Battle Trip and named a Blue Ribbon and Red Ribbon restaurant.

Hi everyone 😊 I went to Geumrang Hoetjip, the local Gwangalli favorite with a gorgeous Gwangan Bridge view, and it really lived up to its name.

This is a genuine Gwangalli local restaurant that plenty of celebrities have visited, and it's a must-do Busan stop for enjoying the ocean view with a drink.

They cut the fresh live fish to order, and the knife skill is so good the texture stays bouncy and firm.

If you're planning to visit Geumrang Hoetjip as part of a Busan trip, I'd recommend booking ahead.

Parking and seating at Geumrang Hoetjip

• 📌 You can park at the public lot in the waterside park across the street.
• 📌 There are private rooms and group seating, great for gatherings, get-togethers, and family meals.

What is the Gwangan Bridge view like from the 6th floor?

With its stunning Gwangan Bridge view, Geumrang is a must-visit Busan course famous for both its sashimi and its sides.

The sky was so clear it was great to enjoy the scenery while eating. Park at the public lot across the street and they'll cover it for free.

What comes in the 120,000 won Subyeon Hansang for two?

✔️ The recommended sets are Geumrang Hansang, Suybeon Hansang, Gwangan Hansang, and Bada Hansang, and the best of them is the Suybeon (Waterside) Hansang — that's what we ordered.

✔️ Suybeon Hansang for two — ₩120,000

"Suybeon Hansang: mixed sashimi, steamed abalone, merou steak, konowata, octopus tangtangi, marinated shrimp, mixed seafood, seaweed soup, seasonal dish, scallop butter grill, sushi, fried shrimp, hot plate dish, egg roe rice, spicy or clear fish stew (one free sashimi refill)"

🦐 Sukidashi starters 🦪

Round one came with abalone porridge and mulhoe, plus sea squirt, abalone, sea cucumber, marinated shrimp, corn cheese, octopus tangtangi and other basic sukiddasi (side dishes) — all fresh.

I'm not sure if the freshness of the seafood comes through in photos, but this place turns over fish fast, so the seafood and sashimi were noticeably fresh — a solid Busan travel stop.

Not many places let you eat with an ocean view like this, and being on the 6th floor made it even better. Apparently it's even more beautiful at night, so honestly, isn't this already enough for a date-worthy Busan trip?

How were the mixed sashimi and konowata?

🐟 Mixed sashimi 🍣

They say the taste changes depending on how the fish is cut. They served it in four plates, and the thick, dramatic slicing showed real skill.

The sea bream mascawa had a chewy texture, savory fat, and a soft yet bouncy flesh that was really appealing.

Unusually, Geumrang Hoetjip serves konowata alongside the sashimi — apparently, along with sea urchin roe and mullet roe, it's one of Japan's three great delicacies.

It has a sticky texture but a strong oceanic umami flavor, so it can be a bit polarizing.

It pairs well with white fish like flounder or sea bream, and apparently it's also good mixed into rice like a bowl dish.

Look at that slicing technique — incredible, right? I think this is the first time I've seen sashimi lightly scored in the middle and then cut thick.

Worth noting how to best eat the konowata too.

It went well with white kimchi too, and with a bit of rice and wasabi on seaweed, it was delicious dipped in either chojang (vinegar-chili sauce) or soy sauce.

Merou steak and the rice dishes

🍚 Rice dishes 🧈

Braised flounder, fried corn, egg roe rice, and merou steak came out next. We'd already eaten so much, but somehow there's always room for more, haha.

The bursting egg roe rice was nicely seasoned and delicious. The fried corn used sweet corn, and the corn's natural sweetness came through — crispy, sweet, and really appealing.

Wow, the merou steak had a great buttery aroma, and dipping the tender flesh generously into the butter made it soft and rich. I felt like they could sell just this dish on its own.

The braised flounder was sweet and savory too, and it went great spooned over the egg roe rice.

Finishing with spicy fish stew instead of clear stew

🍲 Spicy fish stew 🍲

At the end you can choose between spicy stew and clear stew — we went with the spicy one.

We were already stuffed, but the spicy stew was so punchy and delicious we couldn't stop — clean and satisfying. If you like spicy stew, I'd recommend ordering the spicy version instead of the clear one.

Is Geumrang Hoetjip Gwangalli worth it?

• 💡 With fresh seafood sukiddasi and about 20 varied side dishes, this is a good spot even if someone in your group doesn't eat raw fish.
• 💡 The Gwangan Bridge view from the 6th floor gives you blue sea and sunset by day, and a dazzling night view after dark — a great stop on a Busan trip.
• 💡 It's a place with real flavor and texture from thick-cut, in-season live fish, and features like konowata you won't find elsewhere.