Uijeongbu raw fish restaurant, 9-fish set for two: Suksung Robada-gil

Me, out here eating sashimi again... I feel like I've done nothing but eat raw fish all summer, but I love sashimi and seafood so much that I just can't walk past a new sashimi place when I find one.

When I pick a sashimi restaurant, I look closely at the taste of course, but also at value for money and the side dishes (sukidashi). This time I found a place that comes out generously as a full set, has great value, and — most importantly — the aged sashimi was genuinely delicious. This is Suksung Robada-gil (숙성로바다길), Uijeongbu branch.

Where is Suksung Robada-gil and what are its hours?

• 191-16 Uijeongbu-dong, Uijeongbu-si, Gyeonggi-do
• 4-minute walk from Exit 1, Uijeongbu Jungang Station
• 10-minute walk from Exit 4, Uijeongbu Station (Line 1)
• Hours: Sun–Thu 15:00–00:30 (last order 00:00)
• Fri–Sat 15:00–01:30 (last order 01:00)

Kiosk menu and the order to eat aged sashimi in

The kiosk had instructions on how to enjoy the aged sashimi even more. It wasn't just "eat it however" — it actually told you which pairing worked with which type of fish, and in what order to eat them. The moment I saw this I thought, "this owner really knows their stuff..." So I tried eating in the order it suggested, and I could taste something different from how I usually eat sashimi. Loved it!!!

They're currently running an event where writing a Naver review gets you a choice of 2 kimmaki rolls or 2 potato croquettes. If you're planning to leave a review, don't miss this~~~

They also have plenty of other menus besides aged sashimi — a live-fish sashimi set, a budget set, and more. I actually love flounder sashimi so I seriously considered ordering that, but since this place specializes in aged sashimi, I figured I should try their signature dish, so I went with the Suksung Robada-gil Set. It's ₩60,000 for two. It's not just sashimi — you get sashimi plus mini mulhoe, fish sweet and sour, fried food, and a stew all together, which made for a pretty filling meal for two.

And for those of you who love raw shrimp sashimi like me, there was good news too — live raw shrimp sashimi! The moment I saw it on the menu I nearly caved haha, but this was a day I really wanted proper sashimi, so I reluctantly saved it for next time. Next visit, I personally want to try the mulhoe set too.

Fried dishes and various seafood items are also sold à la carte, so this looked like a good spot not just for a proper sashimi craving but also for a casual second-round drinking snack.

Suksung Robada-gil's exterior, interior and seating

You can tell from far away that the exterior looks clean and neat. The sign in particular is a bit different from typical sashimi restaurant signs, so it really stands out!!

The interior was also nicely and cleanly decorated overall — there's counter seating as well as regular tables you can sit comfortably at, so you can choose whichever vibe you're in the mood for!! There's quite a lot of seating further inside too, so it's good for two people dining together, and also a solid option if you're looking for a group gathering or work dinner spot in Uijeongbu haha. Above all, instead of the usual chaotic feel of a sashimi restaurant, the whole place feels well-managed and tidy — more of an izakaya or Japanese restaurant vibe.

What comes in the 60,000 won set for two

The set starts with a pre-meal porridge! The porridge had a really savory, soft style that was great for warming up your stomach before eating sashimi. Not heavy at all, went down smoothly~~

The side dishes at Suksung Robada-gil

The basic side dishes included seaweed, salted squid, white kimchi, corn mayo, chawanmushi, jjokjjogi (radish pickle sticks), and green peas. Such an exciting lineup

Especially corn mayo, the sashimi restaurant classic — whenever corn mayo shows up at a sashimi place, I start eating it before the fish even arrives

It'd been a while since I had salted squid too, and it was quite chewy with that deep, salty flavor unique to jeotgal (fermented seafood). I thought it was just a basic side dish but somehow my hand kept reaching for it... The white kimchi had a pretty strong tangy flavor, but that turned out to be its charm haha. Especially dipping the sashimi lightly in sesame oil sauce and eating it with the white kimchi was really delicious. Sashimi + sesame oil sauce + white kimchi is a combination you just can't resist...

Sweet-and-sour fish: a first for us

And there was a menu item I was trying for the first time — fish sweet and sour! I'd genuinely never had fish sweet and sour before in my life, and I was surprised at how much better it was than I expected!! The fish is fried until crispy and then paired with a tangy sweet-and-sour sauce — as someone who loves sweet-and-sour pork, there was no way I wasn't going to love this too

The outside was fried nice and crispy, but the fish inside was moist and tender, so even as a fried dish the clean, light flavor of the fish really came through. Add the tangy-sweet sauce and it becomes a whole different treat from regular fried fish. Personally one of the most memorable items in the whole set!

Fried shrimp and mini mulhoe

Fried shrimp came out too! Crispy on the outside with a plump shrimp inside, and you could really feel the springy texture when you bit into it

And the mini mulhoe! Honestly, since it was just included in the set, I didn't have high expectations, but the composition was way more generous than I thought

It had sea squirt and abalone inside, plus tot (a type of seaweed), so the textures were super varied! Especially the crunchy pop of the tot was so good. Eating all the seafood and vegetables together in that tangy, cool mulhoe broth made my mouth feel instantly refreshed!! There was even ice floating in it, making it the perfect cool dish for a hot summer day

The nine-fish platter, from herring to ankimo

Finally the sashimi I'd been waiting for the whole time arrived!

The sashimi platter came with herring / sea bream / threadfin bream / salmon / mullet / mackerel / croaker / flounder / ankimo (anglerfish liver) — such a wide variety. I didn't expect herring to even show up, so I was surprised at how much more diverse the sashimi selection was than I expected. Above all, each piece was sliced pretty thick, so it looked appetizing just to look at...

Take a look at the herring first... It had a subtle pale pink tone with chives on top, making it quite pretty just visually!! The savory flavor unique to herring blended really nicely with the soft texture of aged sashimi — I ended up enjoying it way more than expected

Next I tried a piece of mackerel, and its distinctive clean, soft flavor was so appealing

I took this photo because I found it fascinating how each type of fish has a different color and grain — these are flounder, threadfin bream, and croaker respectively. Don't you feel a clear individuality in each? I thought they'd taste similar since they're all white fish, but that wasn't the case at all — each had a different taste and texture, which I really liked

And personally, the standout dish was ankimo! Ankimo's charm point is its rich, buttery, smooth flavor, right? Here they gave a generous portion of ankimo too, so I could try it in various combinations with the sashimi!!! It's rich and savory on its own, but eating it with white fish changes the flavor entirely

Ankimo, sesame oil dip, aged kimchi and flounder in one bite

Especially the ankimo + sesame oil sauce + aged kimchi + flounder combination! The clean flavor of the white fish gets layered with the rich, savory taste of ankimo, and the aged kimchi ties it together with a tangy, salty note in the middle — it worked together so well. This kind of combination is hard to find anywhere other than Suksung Robada-gil, ugh

Threadfin bream was also delicious with aged kimchi. But since the kimchi itself has some saltiness, I found it tastier to cut it small and add just a little at a time rather than piling it on!

Wrapping threadfin bream and aged kimchi together in seaweed makes for a salty yet savory combo that pairs really well as a drinking snack too! Eating this way, in different combinations, you never get tired of it — you could eat it forever

Ending the meal with altang (fish roe stew)

The last item on the set course is either spicy fish stew or roe stew — the day I visited, it was roe stew!

Doesn't it look generous even just visually? With minari (water dropwort) and chili on top, it looked spicy and hearty just from the visual...

Inside there was a generous amount of roe and gonni (fish milt), plus big chunky shrimp — and since it was the final dish, I actually found myself wondering if I could even manage more food, I was so full haha

The broth was spicy and clean-tasting, and the bean sprouts and minari mixed in made the broth feel even more refreshing and hearty

Is Suksung Robada-gil worth it for aged sashimi in Uijeongbu?

Suksung Robada-gil is a sashimi restaurant I'd recommend to anyone who wants to eat a generous variety of aged sashimi. Especially since ordering just one set gets you everything from aged sashimi to mini mulhoe, fish sweet and sour, fried shrimp, and stew, it makes for a really satisfying meal — everyone should try it once!

I also liked that the sashimi types included herring, sea bream, threadfin bream, salmon, mullet, mackerel, croaker, flounder and more — varieties that aren't usually easy to find all together at a typical sashimi restaurant. Above all, the sashimi was thick and fresh, with the soft texture and umami distinctive to aged sashimi coming through clearly, which fully satisfied us sashimi fanatics...

If you're like me — someone who loves sashimi so much you've been chasing it all summer — and you're looking for a solid sashimi restaurant in Uijeongbu, this is worth a visit! Next time I definitely need to come back and try the live raw shrimp sashimi or the mulhoe set!