Millak-dong sashimi restaurant: water-aged amberjack, The Bangpaje

What kind of sashimi restaurant is The Bangpaje in Gwangalli?

The Bangpaje (방파제) is a sashimi and seafood restaurant that has held the same spot in Millak-dong, Gwangalli, since 1982. Its motto is roughly "hold the season, build up time, serve with care," and it sits right across from Millak The Market, so it's really easy to find.

I'd like to introduce it to anyone in Gwangalli, Busan looking for a proper sashimi restaurant for an important gathering, a company dinner or a meal with their parents. The Bangpaje is a Busan-designated local food restaurant and a Century Store certified by the Korea Institute of Startup & Entrepreneurship Development (small business promotion agency), and it has been listed in the Blue Ribbon Survey four years in a row, known for fresh ingredients and deep flavor.

The Bangpaje floor by floor: good for company dinners and in-law meetings?

The whole building is the restaurant, and each floor has a clear purpose. That's why it suits company dinners in Gwangalli and formal occasions like sanghyeonrye (the first meeting between two families before a wedding).

1st floor: tables

The 1st floor is a relaxed, casual space for single dishes like hoe bibimbap (raw fish rice bowl), mulhoe (cold raw fish soup) and assorted sashimi, as well as set courses.

2nd floor: private rooms

The 2nd floor has cozy rooms for small family gatherings or quiet course meals.

3rd floor: banquet hall

The 3rd floor has a spacious banquet space suited to large group gatherings and corporate events.

Overall the place is very glamorous and tidy, yet you can feel the long tradition and philosophy everywhere. I felt really well looked after from the moment I walked in, and my first thought was that I have to bring my parents next time.

The Bangpaje menu and drinks list

The menu is well organized, from meals to premium course dishes to anju (drinking snacks). Besides basics like soju and beer, there are Hwayo, Iljin Jinro and a range of red and white wines, so you can pair to your taste.

Small tip: at the time of writing, if you joined the receipt review event, they served 2 pieces of marinated shrimp or marinated salmon at random, so be sure to check when you visit!

What is The Bangpaje's water-aging method for sashimi?

A sign in the restaurant revealed their secret. They use a "water-aging aquarium premium aging method": fish are sealed and kept free of oxygen in 1-2°C cold water, which brings out the best juiciness and flavor.

They say they combine aged sashimi and live fish depending on the species and condition to get both texture and flavor, so my expectations were sky-high before I even ate.

Basic table setting and braised shiitake mushrooms

I'd reserved, and when I arrived the table was neatly set with white kimchi, minced pickles, fresh wasabi and 2 kinds of dipping sauce. On the table were also sancho (Korean pepper) powder, vinegar, soy sauce and chogochujang (sweet-and-sour chili sauce) to add as you like.

The braised shiitake among the basic side dishes is a real sneaky one! From the first bite you get the deep aroma of shiitake and a fresh, tangy sauce. It isn't the usual soy braise, so it felt very unique and was perfect for whetting the appetite.

Which fish come in The Bangpaje's seasonal sashimi set?

The sashimi set comes with flounder, greater amberjack, mullet, salmon, sea bream and marbled sole, 4 neat pieces each, with sea cucumber and sea squirt in the middle. Soon after, the jaw-dropping main spread was laid out.

Aged greater amberjack: the best of the day

Personally, the amberjack was the best of the day. It has a crisp yet sticky chew, and then a nutty richness that melts softly on the tongue as if you were holding fine butter in your mouth. The flavor is truly art.

Salmon

Maybe the fishy smell and greasiness were tamed, or maybe it's how they aged it, but even my partner, who normally doesn't like salmon, kept saying it had no fishiness at all and tasted clean, and kept eating with admiration.

White fish: flounder, red sea bream, marbled sole and mullet

The firm, chewy bite typical of live fish sashimi is still there, but aging has locked in the fish's subtle sweetness and savory depth, so the more you chew, the deeper the flavor gets.

Sea cucumber and sea squirt

The sea cucumber and sea squirt in the middle of the plate had a visibly fresh color. Dip the sea squirt in the sauce and a bittersweet sea aroma fills your mouth, and the sea cucumber was excellent, with a firm, fresh, crunchy chew.

The Bangpaje side dishes that rival a Korean full-course meal

The side dishes go beyond ordinary starters (sukkidashi); they could easily pass as standalone dishes.

Ankimo (monkfish liver) with gim bugak (crispy seaweed chips) 🌟

This is seriously crazy! A staff member gave a great tip: put a little ankimo on top of the white fish sashimi. The creamy, rich nuttiness of the ankimo added to the clean, chewy fish sets off fireworks in your mouth. Smoothly spread on a crispy gim bugak, the contrast of richness and crunch is perfect too, and I grabbed them all, haha.

Other side dishes

• Marinated shrimp (saeujang), salty yet still plump and springy
• Yangnyeom gejang (spicy marinated crab), with an addictive sweet-spicy seasoning
• Grilled fish, roasted until nutty
• Futomaki (thick sushi roll), packed with varied flavors
• Sweet potato tempura, freshly fried, fluffy and sweet

There wasn't a single side dish I didn't reach for.

What does The Bangpaje's spicy fish stew taste like?

The maeuntang (spicy fish stew) is set on a burner so you can enjoy it bubbling away. Looking into the pot, it wasn't just bare fish bones: thick, plump fish meat was clinging to them, which makes picking it off quite fun. The broth is really unique and charming.

It's not the heavy, harsh gochujang and chili powder flavor of an ordinary sashimi restaurant. Instead, a deep, cool broth that tastes slow-simmered carries a faint, pleasant tang (sourness). The longer it boils, the deeper it gets. It's refreshing and soothing without any heaviness, so I kept spooning it up to the last drop.

Verdict: who should eat at The Bangpaje in Gwangalli?

The Bangpaje made me feel with my whole body why it has been loved so long among Millak-dong sashimi restaurants in Busan and kept its "Century Store" title. Thanks to water-aging, the sashimi quality peaks, and the carefully made side dishes and the unusual spicy fish stew make you feel truly looked after.

The space is glamorous and dignified, so I highly recommend it for parents' birthdays, family gatherings, in-law meetings and important business dinners!