Sokcho sashimi restaurant for thick seasonal fish takeaway: Hoega

Want to eat sashimi comfortably at your accommodation, but where is actually good? How much does sashimi takeaway usually cost? Will it still be fresh after being packed up? If those are your questions, I’ll give you the answer first: Hoega in Sokcho.

The small assorted sashimi platter (₩43,000) came with thick slices of flounder, rockfish, fluke, and marmi—wild yellowtail.

While traveling in Sokcho, I wanted something we could eat comfortably at our accommodation, and a local friend recommended taking food from here. When I looked it up, the reviews were great and it was already a well-known local favorite. No need to deliberate—we chose it right away!

When you’ve come all the way to Gangwon-do, there’s nothing more disappointing than having a bad mealㅠㅠ If you want to eat comfortably with children at your accommodation, or you want sashimi but can’t decide where to go, read to the end and use this as a reference.

Hoega’s location and why we chose it

We stayed at Home Marina, and Hoega was about 10 minutes away by car. There were lots of sashimi restaurants nearby, but this one had great reviews and let us have assorted sashimi and mulhoe (cold raw-fish soup) together at an amazing value, so we chose it.

I found out later that the couple who run this place have 30 years of experience. Apparently, they do not cut corners just because their prices are low; they run it with the idea of keeping the profit small and selling lots of delicious food..! I heard they consider it a joy to send customers away full. Knowing that somehow made it taste even better.

Hoega menu and takeaway order prices

The menu was varied, with assorted sashimi, mulhoe, hoe-deopbap (rice topped with raw fish), sashimi noodles, and more. The signature seems to be the assorted sashimi plus mulhoe combination? For takeaway, you can order the takeaway-only small assorted sashimi platter and mulhoe.

We ordered the small assorted sashimi platter for ₩43,000 and one serving of mulhoe for ₩17,000. Maybe because it was takeaway, but the value was honestly amazing.

What is Hoega like inside?

The interior was actually a little small. About five tables? But it was packed with people!! I thought, well, it must be because it has such a reputation as a good restaurant. It had that warm, familiar feeling of walking into a country home for a meal.

Assorted sashimi and mulhoe at our accommodation

It was already full when we arrived. You can eat at a table, but we ordered takeaway.

The assorted sashimi included flounder, rockfish, and yellowtail, and the slices were satisfyingly thick, so it passed my first test. I learned that the selection changes with the season because they use fish caught in the East Sea off the coast. It sounds fun to look forward to seeing what comes out that day, too.

Even though the assorted mulhoe was only one serving, it was quite generous. They say the fish for the mulhoe is prepared live as soon as you order, so freshness did not seem like something to worry about.

I’m not usually someone who loves mulhoe, but lately I’ve been thinking: was I just eating bad mulhoe all this time, or are there really this many places with delicious mulhoe in the world? Haha.

Hoega’s mulhoe tasted natural rather than being overwhelmed by cho-gochujang, a sweet-and-tangy chili vinegar sauce. It was not too salty, so it was easy to slurp down, and the seasoning was perfect when eaten like noodles with the noodles included. If I’d had some, I would have wanted to add rice, too.

The assorted sashimi got approval from my Busan-born husband. Whenever we eat sashimi, he usually says the stuff around the Seoul metro area tastes bland or isn’t good, but he immediately admitted this one was rich and delicious. I mean, Gangwon-do is obviously by the sea too, so of course the sashimi is good,,,, Anyway, thanks to Hoega, it felt like I finally got him to admit that good sashimi is not only found in Busan? Haha.

I heard they do not make banchan (Korean side dishes) just to fill out the spread. Instead, they give you plenty of sashimi and prepare side dishes that are nice to eat themselves. I definitely remember every side dish feeling thoughtfully made.

They also use ingredients such as rice, radishes, and green onions that the owners’ parents grow themselves in Hongcheon, and the aged kimchi was made by their mother. It seemed like more than just a great sashimi place—it was a place with real homemade flavor.

If you have young children, want a comfortable meal at your accommodation, and still feel it would be a shame to come to Gangwon-do without having sashimi, definitely save Hoega. There really seems to be a reason locals recommend it.