Bundang sashimi restaurant with corn cheese and shrimp tempura

They personally select top-grade live fish and seasonal fresh seafood shipped directly from the source, aging it the same day and prioritizing sell-through — a genuinely generous omakase-style restaurant near Sunae Station.

Where is Haeseon, and what are its hours and parking?

Haeseon, a sashimi restaurant in Bundang

• 11 Sunae-ro 46beon-gil, 112-ho, Bundang-gu, Seongnam-si, Gyeonggi-do, South Korea
• 📍 251m from Sunae Station Exit 1
• ⏰️ Mon–Fri 16:00–23:00 / Sat 16:00–22:00 / closed Sundays
• 🚗 Parking — parking down to B3 (not mechanical), free 2 hours weekdays, 3 hours weekends

I don't think I've ever seen a fish tank in front of a sashimi restaurant this clean. I'd walked past this place many times before, and it really gives off a very fresh impression.

Two floors at Haeseon: four-person tables on the second floor

As guided, we went up to the second floor, where three four-person tables were set up — much cleaner and quieter.

Since it's a two-story layout, we went up to the second floor, and since the tables up there seat four, this could work like a private room for gatherings or work dinners when there are more people. Because it's two-story, you can look down at the floor below like this.

What comes with Haeseon's 40,000-won aged sashimi course?

No menu needed here — it's a single menu. The aged sashimi (sukseonghoe) course is ₩40,000 per person, made up of halibut, red seabream, and sea bass, plus seafood and various side dishes. The side dishes change a bit depending on the season, but the basics are:

• Beef vegetable porridge, broth
• Live octopus tartare (tangtangi)
• Grilled king oyster mushroom
• Grilled seabream head
• Assorted fried dishes
• Spicy fish bone stew in a stone pot

The course starts with beef and vegetable porridge

It starts with beef vegetable porridge and broth. The warm porridge first soothes an empty stomach a bit~

Free sea squirt sashimi, then live octopus tartare that moves on the plate

Next up was supposed to be the octopus tartare, but instead some very fresh sea squirt sashimi showed up — wait, is this replacing it? Then just like that, out came the octopus tartare, still moving. There was already a long way to go through the course, so I guess the sea squirt sashimi was a service item — oh~~~

Octopus tartare and beef tartare. The octopus, coating itself all over with fragrant sesame oil, was indescribably fresh haha. This alone had the quality and portion to be a main dish.

Halibut and red seabream: how aged sashimi differs from live fish

Next came the main sashimi — halibut and red seabream. Sliced thick, the aged sashimi was soft and tender, just as expected. It clearly has a different, softer texture and deeper flavor than live-fish sashimi. I don't know much about sashimi, but between the two, red seabream, which I usually eat less of than halibut, did seem noticeably tastier^^ They said the type of sashimi served changes depending on what's freshest at the time, since it can sell out early, so it varies a bit each time.

Grilled red seabream head at Haeseon

Grilled seabream head. There's actually quite a lot of meat on the head — fried crisp, it's really delicious.

Corn cheese served instead of king oyster mushroom

Corn cheese. Seems like it replaced the king oyster mushroom this time — even better^^ But the cheese in this corn cheese stretches like the cheese on pizza at a really good pizzeria, and it's so rich and savory. Every single ingredient here really is a cut above.

Shrimp tempura closer to fried-chicken-shop style than Japanese style

The sashimi was already so substantial and generous that I felt like I didn't need to eat any more, but since everything kept coming out one after another without a break, I had to at least try it. The tempura was a little unusual — not like Japanese-restaurant tempura, more like fried-chicken-shop tempura?^^ Plump shrimp fried extra crispy, plus French fries hahaha. If you were expecting pale, thin-battered Japanese-style tempura, you might be a little disappointed, but honestly I like this style of frying, so it wasn't bad at all either. And since we'd already been generously given such fresh sashimi, well... it didn't really matter much.

Finishing with spicy fish-bone stew in an earthenware pot

Hmm... even though I was already full, it felt like a waste not to try it, so I tasted the fish bone stew too. Refreshing and spicy-hot, it's the perfect way to finish. I really wanted to take the leftovers home... ㅡ.ㅡ

Eating slowly until closing in Haeseon's Japanese-restaurant mood

Eating our way through every single course item, we must have been oblivious to how slowly we were going. By the time closing was near, the other tables had already emptied out and everything was already tidied up.

Oh~~ so clean~ Seeing it empty of people, it really gives off a clean, sophisticated atmosphere very much like a Japanese restaurant.

The taste, quality, number of dishes, and price were all... such a satisfying meal. My husband, who loves Japanese food, especially loved it — we're definitely coming back!^^