Japanese izakaya in Okdong, Andong: aged sashimi and sake at Gappohi

For a special day, or a day when you need a mood reset, nothing heals quite like a neat, upscale Japanese course meal with a drink or two! 😋✨ This time I visited Gappohi (갓포히), an ultra-atmospheric izakaya (Japanese pub) in Okdong, Andong, where fresh seafood arrives daily, gets aged with special know-how, and is sold the same day.

I'm going to give you my honest review of the Nama course for 2 at Gappohi, which left me moved by how much care went into it!

Where is Gappohi in Andong, and what is the atmosphere like?

Gappohi is at 34 Bokju 2-gil, 1st floor, Okdong, Andong, near the Okdong Administrative Welfare Center and Oksangnok Park, so it's very easy to find.

The exterior already has a subtle, modern feel, and my expectations were rising right at the entrance! It's perfect for a date or a gathering where you're hosting someone special.

Step inside and you're greeted by a small, cozy space that is neatly and elegantly put together.

The table setup is clean, which makes it easy to forget daily life for a while and focus entirely on the food and conversation.

It's carefully decorated so you can enjoy good food and drinks comfortably under warm lighting.

It's been a while since I had omakase (chef's choice), so I'm so excited!

Which sake went with the Gappohi Nama course?

The sake I paired with the Nama course that day was Toyobijin Junmai Ginjo Jundo Ichizu (醇道一途)! 🍶

What does the Gappohi Nama course (for 2) include?

What I tried was the Gappohi Nama course for 2! They even serve the soy sauce with a nice touch.

Smoky pickled radish as a starter

The starter was danmuji (yellow pickled radish), and it's on another level from the usual kind. You get an elegant smoky aroma before the sharp sourness typical of danmuji, and the crunchy texture is very appealing. It was the perfect starter snack to have with sake.

Flounder sashimi topped with flounder liver

Soft, moist flounder sashimi is generously topped with rich liver, then you add a little sharp wasabi and dip it deep into soy sauce. Rather than a firm chew, the flounder melts softly in your mouth, and the deep, rich flavor of the liver blends in. If you enjoy the rich, slightly bitter, briny taste of seafood innards, you'll genuinely fall for this one!

How the Toyobijin Junmai Ginjo Jundo Ichizu tastes

From the first light sip, Toyobijin Jundo Ichizu fills your mouth with fruity fragrance and a soft, sweet savoriness, and the silky, smooth finish is honestly a work of art.

Paired with Gappohi's springy aged sashimi, the rich flounder liver, and the fatty, nutty mackerel bar sushi, it cut the heaviness and multiplied the flavor of the fish. A perfect pairing.

Yuja-scented mackerel pike

As soon as the mackerel pike dish hits the table, a gentle, fresh yuja (Korean citron) aroma spreads and pricks your nose in a lovely way. The combination of mild fish and bright yuja tidies up your palate, a delightful treat.

How does Gappohi's aged sashimi set taste?

The set of several kinds of sashimi, aged and sold the same day at Gappohi, was exceptionally thick and springy. The flavor is so deep that if you put on a slightly generous amount of wasabi, your nose tingles and the savory umami of aged fish just explodes!

Isn't the presentation gorgeous too?

It's the main dish, so I loved it :)

Put wasabi on top, take one big bite, nom nom nom, and it's so good 😭

How were the mackerel bar sushi, spicy fish stew and tempura?

Mackerel bar sushi

Gappohi's mackerel bar sushi (sushi pressed into a bar) topped with thick-cut mackerel sashimi wasn't fishy at all and was full of nutty richness. The fatty, nutty flavor that spreads as you chew works wonderfully with the rice, so I recommend you definitely try it.

Spicy fish stew about as hot as Shin Ramyun

The maeuntang (spicy fish stew) was packed with fish meat plus plenty of radish and perilla seed powder, so the broth was rich and full-bodied. The spice level was about like Shin Ramyun, a tangy kick that settled a stomach that might have felt heavy from the sashimi and oily dishes before. A perfect closing soup.

It was tangy and really delicious!

Freshly fried tempura

The tempura is freshly fried and very hot, so be careful when you eat it! Crispy outside, plump inside, with a faint bittersweet nuttiness, it was just right as a sake snack.

Is Gappohi in Okdong, Andong worth recommending?

Gappohi insists on fresh seafood every day and ages it with care, and my mouth was truly happy because of it. Every dish was well made, and enjoying it with smooth sake reminded me again that this is one of Andong's top atmospheric spots.

If you're looking for a good izakaya in Okdong, Andong, or want to experience a proper aged sashimi course, I strongly recommend Gappohi!

• Name: Gappohi
• Address: 34 Bokju 2-gil, Andong-si, Gyeongsangbuk-do, South Korea (1st floor, Okdong)
• Gappohi course (per person): ₩75,000
• Lobster course (medium): ₩175,000 / (large): ₩245,000