Dangsan Station izakaya for monkfish liver and cheongha: Kaken

A place to reach for when you want a light drink on the way home from work, or to sit and chat with people you love over good food! Today I'm sharing an honest review of Kaken, an izakaya near Dangsan Station that's been getting buzz for its upscale vibe and seriously good side dishes 😊

• 📍 Address: 1F 101, 237 Dangsan-ro, Yeongdeungpo-gu, Seoul, South Korea
• ⏰ Hours: 17:00-02:00 / last order 01:00
• 🚙 Parking: Not available
• ✔️ Note: Corkage fee applies (₩20,000 per bottle)

Where Kaken is near Dangsan Station, and what the mood is like for a second round

Kaken is a Japanese izakaya located in an alley off Dangsan-ro, close to the main exits of Dangsan Station. After a light dinner, I wasn't quite ready to call it a night, so I wandered around Dangsan Station looking for a spot for round two — and that's how I found Kaken.

Heavy yet warm wood-tone furniture paired with sleek floor-to-ceiling windows gives you that refined, upscale izakaya feel right from the entrance. Even from outside, you can catch a glimpse of the warm, calm glow inside, which naturally stops passersby in their tracks. It's close to the main exits of Dangsan Station and easy to spot right away in the alley, making it convenient whether you're meeting friends here or visiting for the first time.

Step through the door and the first thing that catches your eye is the warm, calm wood-tone interior and moody lighting. There's a 2-seat counter, tables for 2-4 people, and terrace seats where you can enjoy the cool night air — the space stays sophisticated without getting too loud, making it perfect for an intimate date or a gathering with friends. The tables are spaced comfortably too, so it felt great for spending some relaxed time together.

Kaken's menu and prices

True to a proper Japanese pub, Kaken's menu is neatly divided into sashimi, charcoal-grilled dishes, fried items, hot pots, and various cooked dishes. The main lineup centers on the signature assorted sashimi (small ₩36,000 / large ₩52,000), the signature whole-fish grill made from fish handpicked at Noryangjin every dawn and charcoal-grilled to a crisp-outside, tender-inside finish, grilled fish (rockfish, mackerel, jack mackerel, mero, etc.), and the 10-skewer assortment (₩28,000).

The skewers in particular come in a wide range of single orders — negima, heart, chicken tenderloin, tsukune — in the ₩3,000-6,000 range, so it's fun to pick and choose whatever you're craving. From hot pots for when you want warm broth, to upscale dishes like futomaki (₩28,000), abalone guts pasta, and uni cream pasta (₩23,000), to crispy fried items like fried chicken tenderloin (sasami) and soft-shell crab — there's plenty here to enjoy as either a meal or a proper drinking snack!

The complimentary starter: quail eggs, konjac and simmered kelp

Kaken starts you off with a complimentary side dish of quail eggs, konjac, and simmered kelp — and this is genuinely good. Just this alone keeps the drinks flowing... it's just the right amount of salty and I kept reaching for more! The texture of the konjac was really nice too.

Small assorted sashimi, 36,000 won, with ankimo (monkfish liver)

The first thing to arrive, Kaken's small assorted sashimi platter, was clearly fresh and properly aged just from looking at it. Unlike typical live-fish sashimi, it's aged at the right temperature, giving it that distinctive chewy, clingy texture that was outstanding. There was zero fishiness — just the rich, nutty fat flavor and subtle sweetness of the fish itself, which got deeper the more you chewed.

With a bit of wasabi and a dip in soy sauce, it's about as perfect a drinking snack as it gets.

The standout, though, was the rich anago (monkfish liver) that comes as part of the standard set. It melted like cream, filling my mouth with a nutty, heavy flavor that was just so good 🤤

I ordered cheongha the second I took a bite 🤣 It's the drink that pairs perfectly with aged sashimi, so it just clicked immediately! Whether you eat the aged sashimi with a touch of wasabi and anago on the side, or dip it lightly in soy sauce with a glass of cheongha, it's the perfect combination that makes it instantly clear why this place's aged sashimi is so well known 👍🏻

Three skewers at Kaken: negima, chicken tenderloin, chicken cartilage

For skewers, I tried three types of chicken skewers.

Negima (chicken thigh and scallion skewer)

I liked that it was grilled fresh right after ordering. The crispy-outside, juicy-inside chicken thigh combined beautifully with the nicely charred scallion. The sweetness of the scallion mingled with the chicken juices for a mouth-filling savory flavor! I sprinkled on some shichimi that was sitting on the table.

Chicken tenderloin skewer

Even though this cut can easily turn dry, the heat control was spot on, giving it a light, tender texture! With mayo and shichimi sprinkled on top, it had an even more savory flavor. A cut I'd highly recommend to anyone who prefers clean, light snacks 👍🏻

Chicken cartilage skewer

This one has that distinctive fun crunch, paired well with the nutty bits of meat still attached! The satisfying chew made it an addictive treat I kept reaching for throughout the meal.

Why Kaken is the izakaya to pick near Dangsan Station

If you're looking for a place near Dangsan Station with an upscale Japanese vibe and real quality side dishes, I'd recommend the izakaya Kaken without hesitation 〰️ With fresh ingredients handpicked at Noryangjin every dawn, their signature crisp-outside whole-fish grill, and carefully aged sashimi, it's the perfect space for a meal paired with a good-atmosphere drinking session. If you're looking for a special evening you won't forget, at a mood-filled izakaya perfect for intimate conversation, I highly recommend stopping by 😆💖