# Sadang bar with open-door night vibes and aged flounder: Susan Sadang - By Hyunwoo Jang (https://superchart.com/en/@eulji-late-tumbler-2/) - Written Sep 17, 2026 - Local places › Bars › Dongjak, Seoul - Sponsored: This post was written after a visit sponsored by the business. - English edition: https://superchart.com/en/@eulji-late-tumbler-2/sadang-izakaya-aged-sashimi-suusan/ - Also in: [한국어](https://superchart.com/ko/@eulji-late-tumbler-2/sadang-izakaya-aged-sashimi-suusan/index.md) ## In short Susan Sadang Main Branch is an izakaya in Dongjak, Seoul, a 4-minute walk from Sadang Station Exit 7, serving sashimi alongside yukhoe (beef tartare), oden and buckwheat noodles. The gwangban-yeonban platter, 48,000 won for half flounder and half salmon, came aged and chewy, best wrapped in seaweed with ginger and wasabi, and the fin had the richest flavor of all. With the door left open for an outdoor-night feel and dim lighting inside, Susan Sadang Main Branch makes an easy date spot. ## Good to know - **Location**: 17 Nambusunhwan-ro 271ga-gil, Dongjak-gu, Seoul (basement level 1 and 1st floor), about a 4-minute walk from Sadang Station Exit 7 - **Hours**: Mon–Thu 16:00–01:00 / Fri–Sat 15:00–02:00 / Sun 15:00–23:00 - **Last order**: 40 minutes before closing - **Reservations**: Available through Naver Reservation - **Entry policy**: No-kids zone - **What we ordered**: Gwangban-yeonban 48,000 won (half flounder, half salmon) - **Signature menu**: Gwangban-yuksa 48,000 won / Yeonban-yukhoe 48,000 won / Yeonban-yukban 46,000 won / Miso oden 40,000 won / Beef tendon oden 30,000 won - **Price reference**: ₩48,000 ≈ $34.5 (2026-09-19) *as written by the visitor on Sep 17, 2026* ![Sadang Station izakaya Susan Sadang Main Branch main photo](https://img.superchart.com/images/sadang-izakaya-aged-sashimi-suusan/sadang-izakaya-aged-sashimi-suusan-01-199ms-1200.webp) Bringing you today's review of Susan Sadang Main Branch, near Sadang Station! The name has 'susan' (seafood) in it, but it's not just a sashimi place — it's an izakaya with everything from yukhoe (beef tartare) to oden to buckwheat noodles. Here's the full rundown from the store info to what I ordered, let's go. - 🚉 About a 4-minute walk from Sadang Station Exit 7 - 🍶 Wide range of anju (drinking snacks), from sashimi to yukhoe to warm soups - 📅 Reservations available via Naver > Susan Sadang Main Branch 📍 17 Nambusunhwan-ro271ga-gil, Dongjak-gu, Seoul, South Korea, basement level and 1st floor ⏰ Mon–Thu 16:00–01:00 next day / Fri–Sat 15:00–02:00 next day / Sun 15:00–23:00 ※ Last order 40 minutes before closing ※ About a 4-minute walk from Sadang Station Exit 7 ※ Naver Reservations available / No-kids zone ## How to get to Susan Sadang Main Branch: 4 minutes from Sadang Station Exit 7 Susan Sadang Main Branch is about a 4-minute walk from Sadang Station Exit 7. Sadang Station is served by both Line 2 and Line 4, so it's a convenient meeting spot even if you and your friends are coming from different directions. You don't have to walk far from the station, so it's easy to work into your route if you're planning a dinner in Sadang. Hours differ by day, so if you're planning a late visit, definitely check the schedule before heading out! ## Inside Susan Sadang Main Branch: the '水山' sign, 1st floor and basement seating The exterior of Susan Sadang Main Branch has an izakaya-style look with a wooden frame and orange signage. The sign reads '水山' (Susan) in big letters, so look for that. The name alone might make you think of a fish market, haha, but the exterior is definitely on the warm-lit-bar side. Seating is split between the 1st floor and the basement, and you can reserve via Naver. If you're going with a group, it's worth booking ahead and checking they have a table that fits your party size. ## Susan Sadang Main Branch menu: sashimi, oden and buckwheat noodles ![Susan Sadang Main Branch menu board](https://img.superchart.com/images/sadang-izakaya-aged-sashimi-suusan/sadang-izakaya-aged-sashimi-suusan-02-1hsy3-900.webp) Susan Sadang Main Branch actually has a surprisingly varied menu. It's not just sashimi — there's yukhoe (beef tartare), yuksashimi (beef sashimi), warm soup dishes like oden, buckwheat noodles, and even chicken nanban. The signature menu board listed: - 💕 Gwangban-yuksa ₩48,000 - 💕 Yeonban-yukhoe ₩48,000 - 💕 Yeonban-yukban ₩46,000 - 💕 Miso oden ₩40,000 - 💕 Suji oden ₩30,000 That's what was on offer — so if you're craving warm broth after some sashimi, the oden section has you covered, and if you don't feel like sashimi at all, there's still plenty to choose from. And here's what I ordered! 💕 Gwangban-yeonban ₩48,000 — half flounder, half salmon~~ ## Gwangban-yeonban, 48,000 won: aged flounder and salmon, half and half ![Half flounder half salmon gwangban-yeonban platter](https://img.superchart.com/images/sadang-izakaya-aged-sashimi-suusan/sadang-izakaya-aged-sashimi-suusan-03-hxpdf-900.webp) 💕 Gwangban-yeonban ₩48,000 — as the name says, half flounder half salmon lol. The sashimi here is genuinely delicious?! I had the beef sashimi and flounder last time too, and I really think sashimi is this place's strong suit. So I'd recommend the sashimi menu the most! Also, the sashimi orders take a bit longer to come out lol — probably because they put more... care into it? Just a thought. ![Glasses and basic table setting](https://img.superchart.com/images/sadang-izakaya-aged-sashimi-suusan/sadang-izakaya-aged-sashimi-suusan-04-5kp10-900.webp) ![Soy sauce, pepper and other tableside items](https://img.superchart.com/images/sadang-izakaya-aged-sashimi-suusan/sadang-izakaya-aged-sashimi-suusan-05-18m93-900.webp) The glasses are pretty too haha. Every table had soy sauce, pepper, wet wipes, all set up already! Really convenient~~ ![Gwangban-yeonban sashimi plate packed full](https://img.superchart.com/images/sadang-izakaya-aged-sashimi-suusan/sadang-izakaya-aged-sashimi-suusan-06-189q8-900.webp) The portion of sashimi is genuinely huge. Sure, it's pricey, but it really comes packed to the brim — two people eating this will get full.. Each piece is big-sized too, so if you don't eat much you might want to split it. ![Pickled peppers, rakkyo and other side dishes](https://img.superchart.com/images/sadang-izakaya-aged-sashimi-suusan/sadang-izakaya-aged-sashimi-suusan-07-aep5v-900.webp) ![Pickled ginger, sauce and seaweed sheets](https://img.superchart.com/images/sadang-izakaya-aged-sashimi-suusan/sadang-izakaya-aged-sashimi-suusan-08-73gt9-900.webp) Comes with pickled peppers, rakkyo sauce, pickled ginger and more~~ Seaweed sheets too! ![Dimly lit izakaya interior atmosphere](https://img.superchart.com/images/sadang-izakaya-aged-sashimi-suusan/sadang-izakaya-aged-sashimi-suusan-09-1vne2-900.webp) ![Open-door pocha-like view of the storefront](https://img.superchart.com/images/sadang-izakaya-aged-sashimi-suusan/sadang-izakaya-aged-sashimi-suusan-10-1witn-900.webp) ## Why the open-door night vibe makes Susan Sadang a good date bar The sashimi at Susan Sadang Main Branch really is delicious, but the vibe here is genuinely GOAT. With the door left open, it's got a bit of that open-air pocha (street tent bar) feel, but inside it's a dim, upscale izakaya-style mood. So, so good for a date~! The kind of place I'd want to bring a boyfriend to the moment I get one, if that makes sense? ![Thick slices of aged flounder sashimi](https://img.superchart.com/images/sadang-izakaya-aged-sashimi-suusan/sadang-izakaya-aged-sashimi-suusan-11-1xf01-900.webp) ### Aged flounder and the fin: where the chewy texture pays off The flounder is seriously amazing — so, so chewy and delicious, a proper aged-sashimi spot done right with freshness plus good aging. ![Flounder fin dipped in soy sauce](https://img.superchart.com/images/sadang-izakaya-aged-sashimi-suusan/sadang-izakaya-aged-sashimi-suusan-12-z6jrz-900.webp) The fin is truly GOAT, so pleasantly springy and chewy, and dipped lightly in soy sauce the umami is off the charts. ![A piece of sashimi topped with ginger](https://img.superchart.com/images/sadang-izakaya-aged-sashimi-suusan/sadang-izakaya-aged-sashimi-suusan-13-1ni7c-900.webp) ![Sashimi topped with wasabi and side dishes](https://img.superchart.com/images/sadang-izakaya-aged-sashimi-suusan/sadang-izakaya-aged-sashimi-suusan-14-7gs8i-900.webp) ### The best bite: flounder wrapped in seaweed with ginger and wasabi Eating it with ginger makes the flavor even richer, so good lol. Try piling on wasabi and a bit of kimchi on top, seriously. ![Flounder sashimi wrapped in seaweed](https://img.superchart.com/images/sadang-izakaya-aged-sashimi-suusan/sadang-izakaya-aged-sashimi-suusan-15-1scpr-900.webp) ![Salmon sashimi wrapped in seaweed](https://img.superchart.com/images/sadang-izakaya-aged-sashimi-suusan/sadang-izakaya-aged-sashimi-suusan-16-15915-900.webp) Flounder wrapped in seaweed, chomp chomp, salmon too, chomp chomp haha. So delicious!!! A spot where you get drunk on the atmosphere and drunk on how good the sashimi is~ ## Where it is - Susan Sadang Main Branch (수산 사당본점) - 17 Nambusunhwan-ro271ga-gil, Dongjak-gu, Seoul, South Korea, basement level and 1st floor - 서울특별시 동작구 남부순환로271가길 17 지하1층, 1층 - 37.4778717, 126.9790119 - Google Maps: https://www.google.com/maps/search/%EC%88%98%EC%82%B0%20%EC%82%AC%EB%8B%B9%EB%B3%B8%EC%A0%90/@37.4778717,126.9790119,17z --- Superchart · https://superchart.com/en/@eulji-late-tumbler-2/sadang-izakaya-aged-sashimi-suusan/ · https://superchart.com/llms.txt