Anyang aged sashimi omakase set: Namhae Mulgogi

I visited Namhae Mulgogi (남해물고기) in Beomgye for a kelp-aged sashimi set. My younger sibling and I ordered the two-person set, and by the end, the meal had gone from sashimi and sushi to warm dishes, leaving us quite full.

How do you get there from Beomgye Station, and is parking available?

It is about a three-minute walk from Exit 2 of Beomgye Station. I passed the central fountain and went up to the fourth floor of the building with a PC bang sign. The address is 42 Pyeongchon-daero 223beon-gil, 4F, Suite 404, Dongan-gu, Anyang, Gyeonggi-do, South Korea.

There is a mechanical parking lot behind the building, and the listing said that parking is supported free of charge for two hours. The hours given in the original post were Tuesday through Sunday, 11:30–22:50, with a regular closing day every Monday. You can also make an advance reservation through Catch Table.

What was the seating atmosphere like for a group meal?

A fish illustration welcomes you when you reach the fourth floor. The interior has warm lighting and wood tones, and each table has a partition, making it comfortable to dine with your group. We reserved in advance and were shown to a window seat.

The atmosphere was calm overall, and the staff were friendly. After eating there, I thought it would also work well for a group meal or a business gathering.

How much is the aged sashimi set, and how many people can order it?

The set meal can be ordered for two to five people. We ordered the kelp-aged sashimi set for two at ₩39,000 per person. There were also à la carte dishes, a lunch special, and simple meals, while the alcohol selection included several types of sake and whiskey.

Instead of bottled water, the table was given 헛개차 (goblin tree tea).

How did the pre-meal dishes and aged sashimi taste?

First came a pre-meal porridge and refreshing mulhoe (chilled raw fish soup). The porridge was nutty and smooth, while the mulhoe was tangy and spicy. It contained a generous amount of sashimi, which went well with the vegetables and made for a good start to the meal.

The aged sashimi set followed, neatly arranged. I recorded amberjack, hairtail, red sea bream, herring, flounder, salmon, greater amberjack, and sea bream, although it was difficult to distinguish every variety even after listening to the staff’s explanation. The types of fish may change depending on the season’s catch.

This was my first time trying hairtail sashimi, and I liked its firm, slightly chewy texture. The salmon with tartare was refreshing, and the flounder fin was savory. The wasabi and soy sauce were good, but eating the sashimi with shiitake mushroom paste added umami and gave it a different character.

How were the sushi and futomaki?

Sushi and futomaki (thick sushi rolls) came after the sashimi. I did not know what type of fish was on the sushi, but its texture was soft. The futomaki was large enough to be difficult to fit in one bite, and it contained pickled ginger.

The cold dishes were served first, followed by the warm dishes around the middle of the meal. This kept the meal flowing and let us eat at a relaxed pace.

What warm dishes came after the sashimi?

The yuringi (crispy chicken with sweet-and-sour sauce) had a thin, crunchy coating. Even though it was coated in the tangy-sweet sauce, it stayed crisp as we ate, and my younger sibling enjoyed it too.

The clams steamed in alcohol also contained pasta, so the portion was generous. The clams were not fishy, and the dish was good to eat with the broth.

The grilled Spanish mackerel was served while still hot. The outside was crisp and the inside moist, and the thick flesh seemed like it would also pair well with steamed rice.

Is the portion enough if you eat through the final shabu-shabu?

At the end, shabu-shabu arrived with meat, vegetables, and fish cake skewers. We had already eaten several dishes, but the shabu-shabu portion was generous too.

After boiling it, the broth was rich yet clean, somewhat like pho broth. The meat was not tough, and large pieces of green onion added depth to the broth. I was full, so I gave the fish cake skewer to my younger sibling.

For ₩39,000 per person, I was satisfied with the progression from aged sashimi to warm dishes and shabu-shabu. The calm atmosphere and friendly service also stayed with me, so I recommended it as a group dining venue and would like to return with friends at the end of the year.