Millak-dong sashimi restaurant with flatfish perilla wraps: Gwanganda

Today I want to introduce a sashimi restaurant in Millak-dong, Gwangalli — Gwanganda Jjji.

Gwanganda Jjji

I visited this romantic sashimi restaurant with an ocean view of Gwangalli.

Where is Gwanganda Jjji, and where do you park?

Gwanganda Jjji is located right across from Millak-dong Waterside Park! It's on the 6th floor of Sanbada Hoetown, right in front of the park.

Free parking is available on the 1st floor of the building. The lot inside the building is a bit small, so if it's full, you can use a nearby public parking lot.

Right next to the building, you can use the Subyeon public parking lot and the Subyeon Children's public parking lot, and they support 2 hours of parking fees per table! The public lots have more and wider spaces, so I'd recommend those.

Take the elevator to the 6th floor and you'll find Gwanganda Jjji. Since it runs on a set course per person, I'd recommend reserving ahead.

Oceanview window seats and private rooms facing Gwangan Bridge

We were seated toward the back, at an ocean-view window seat facing Gwangan Bridge. The view was absolutely killer.

Room tables are also available, which is great for groups, family dinners, or company get-togethers who want more privacy.

Gwanganda Jjji menu and how ordering works

Here's the menu at Gwanganda Jjji. The main menu is the dachi han-sang (full course set) for one person, and abalone porridge is offered as a lunch special.

Order via the T-order tablet at the table and you're done — seafood à la carte items can also be added.

Dachi han-sang for two. Orders start from 2 people.

What comes with the dachi han-sang: pufferfish skin to fresh ginseng

After ordering, the side dishes (sukki) came out quickly. The spread of sukki was absolutely amazing — salad, sashimi salad, and even pufferfish skin, all kinds of variety.

Food served neatly as a full table spread. Wow.. I'd be full just eating this. My favorite butter-grilled scallops, soy-marinated crab, and even precious ginseng root ♥

A tabletop so full of sukki it didn't all fit in the photo. Lemon cream shrimp, grilled abalone, and pajeon (scallion pancake). The staff explained each dish kindly, so it was easy to enjoy.

A futomaki roll. Salmon inside, packed with cucumber and vegetables — great for cleansing the palate.

Seasoned cockles also came out, well-mixed with sauce and still had a nice bouncy texture. The seasoning wasn't overdone, just right.

My favorite — scallops make their appearance. Grilled scallops loaded with cheese. Cheese and scallop combo, need I say more.

Precious ginseng, good for the body — gotta eat this without question. It felt like it was cleansing my system, giving me that feeling of being able to eat even more, haha.

Seasonal seafood: plump live shrimp at the peak of shrimp season

Fresh seafood came out next. Live octopus, live shrimp, horn conch, sea squirt, abalone. They said the seafood changes with the season.

Since it's live shrimp season right now, they prepared shrimp for us — the shrimp were huge and plump, looking really delicious. Seeing them still alive made me feel a little bad though..

But there's no way I couldn't eat this fresh live shrimp. So bouncy and packed with flesh, it was incredibly delicious.

Conch and abalone too — a plateful of my favorite seafood! Such a variety of seafood coming out in a dachi han-sang, truly a generous spread.

Four kinds of sashimi: red seabream, sea bass, flatfish and flounder

While we were happily stuffing ourselves with seafood and sukki, the assorted sashimi arrived. Wow.. look at the color of that sashimi. Mouth-watering just to look at.

Four types of fresh live-fish sashimi came out — red seabream, sea bass, flatfish, and flounder. Each type was separated with a name tag, which made it easy to remember which was which.

The slices of sashimi were really thick and generous in portion. With aged kimchi and radish sprouts to pair with, I wanted to make a wrap right away ><

Chewy red seabream and flatfish. This was my first time trying flatfish, and it was nutty and had a great chewy texture. Exactly my style. It was so good I stole some from my husband's plate too.

Wrapping flatfish with perilla leaf, the prepared ssamjang (dipping sauce), and aged kimchi was pure heaven ♥ This dish opened my eyes to flatfish.

For this quality, at around ₩50,000 per person, it's quite a good deal. You can feel the care put into every dish, and the ingredients are fresh and well-prepared.

They also prepared sushi rice so we could make our own sushi. Eating it with the sea bass was absolute honey.

Mains and finishers: blue crab stew, braised rockfish, fried crab, abalone porridge

While we were about to burst, the meal-course dishes came out. For the stew, we got a spicy crab stew, and a braised rockfish.

The rockfish was plump and the sauce was seriously the kicker — the kind of sauce you'd want to mix with rice. It soaked deep into the fish flesh and was so delicious. The crab stew had whole crab boiled in it too, spicy and refreshing.

Fried food came out for dessert. Fried food lovers absolutely can't resist this. The shrimp was fried whole, plump and bouncy. Especially that fried crab — insane.. so crispy. A great final touch.

I was already so full, but had to finish with the abalone porridge. You know how it goes — carbs are basically digestive medicine, haha. It had a deep, rich innards flavor that I loved. And with that, the dachi han-sang course comes to an end!

Is Gwanganda Jjji worth it, and for which occasion?

• Recommended restaurant for a neat full-table spread with an ocean view of Gwangalli
• Great value course meal, good for anniversaries or special occasions
• All ingredients are fresh and managed cleanly, so you can eat with confidence
• You get to try a wide variety of seafood and sashimi
• Food kept coming endlessly, so you leave full and satisfied

The staff were so kind, and you could really feel the pride they take in their food. A dachi han-sang where you can taste the real flavor of Busan — if you're in Gwangalli, I highly recommend visiting. You definitely won't regret it!