Two-person aged sashimi omakase with yurinji, clam pasta in

A course that lets you enjoy properly aged sashimi almost like an omakase

I hadn't had a real, properly aged sashimi meal in a while after work, so I searched for a Jamsilsaenae sashimi restaurant and ended up at Namhae Fish Jamsilsaenae Branch. Here's my review!

Location and hours of Namhae Fish Jamsilsaenae Branch

• Address: 서울 송파구 백제고분로7길 27 2층 (27 Baekjegobun-ro 7-gil, Songpa-gu, Seoul, 2nd floor)
• Hours: 11:30 – 22:50
• Closed every Monday
• Parking: up to 2 cars behind the restaurant (public transit recommended)

The exterior with the fish-shaped sign

Thanks to the cute fish-shaped sign, I could spot it easily from far away. The exterior already had a clean, upscale feel, so I thought coming here was a good choice when I wanted to properly treat myself.

Interior and atmosphere, window seats and group seating

The inside was way bigger than I expected. There were window-side tables, group seating, and an indoor hall, all fully equipped. With low partition walls placed here and there, even though it wasn't a private room, it still felt separated from the neighboring seats, which was nice.

There were two of us, and we got seated at a window table with a nice mood — instant mood boost! It didn't feel like a typical live-fish sashimi restaurant but more like a Japanese-style pub where you get to enjoy a variety of dishes, so it seemed like a great spot for a gathering or a dinner appointment too.

Menu lineup

Namhae Fish's signature is the sashimi omakase set, and the menu ranges super wide — from lunch specials to à la carte sushi, spicy fish stew, sashimi, and more. I went with the sashimi omakase set.

The sashimi omakase set, served all at once

Shortly after ordering, the table filled up fast. Everything got served at once. The spread was massive — the name 'full table set' really fits, haha. The lineup was: porridge, mul-hoe, assorted sashimi, yurinji, sushi, futomaki, clam pasta, braised fish, and spicy fish stew — from appetizer to main dishes to the closing stew, nothing was missing. A truly packed spread.

Appetizers: porridge and mul-hoe

The appetizer course was porridge and mul-hoe (cold raw fish soup). The porridge was very mildly seasoned, which was a nice gentle warm-up. As soon as I had the mul-hoe, being already hungry, that tangy flavor totally woke up my appetite — proper appetite stimulation, haha. And the fish chunks inside were pretty generously sized too.

The aged sashimi omakase lineup

Finally, the assorted aged sashimi arrived, and honestly it was hard to believe this was meant for two people — the size was massive, and the lineup was full of things you don't usually see elsewhere. The fish lineup was: red drum, amberjack, hairtail, sea bream, flounder, mackerel, yellowtail, salmon, abalone, monkfish liver, and shiitake wasabi.

Then came the flashy side dishes — futomaki, soy-marinated shrimp sushi, and braised fish. Wait, have you ever seen futomaki included in a set like this?! It's an expensive dish on its own, so getting to try it here felt like an unexpected windfall haha. The sushi and futomaki also filled us up nicely while we ate through the sashimi!

Yurinji — too good to be called a 'side'

And once again, the yurinji, which seemed like a big portion for a 'side dish,' was seriously good quality — good enough to be a main dish on its own. The well-fried batter was moist with sauce yet still crispy and soft, and the meat inside was tender, totally crisp-outside-juicy-inside! It was great to have in between bites of sashimi to add some richness 👍

Clam pasta in a sashimi set?

And another surprising dish — clam pasta! Also the first time I've seen pasta included in a set like this haha. They used thick noodles instead of thin regular pasta, so the sauce soaked in well, making the savory flavor come through even more. It made me realize pasta can actually go really well with sashimi.

Amberjack, yellowtail, red sea bream

First, I tried the amberjack, which looked the shiniest! It looked super plump and fatty, right? Sure enough, I felt a good balance of moderate fattiness and firm texture, and the more I chewed, a savory flavor came up — a different charm from the milder white-fleshed fish.

The yellowtail had that rich, heavy savoriness that comes from its fat, and again the more I chewed the more savory it got. Topping it with shiitake wasabi instead of regular wasabi doubled the flavor!

Red sea bream, one of my all-time favorite fish! It even came with the nicely charred skin still attached, totally my style. The white flesh had that chewy texture typical of aged sashimi, followed by the chewy, savory texture of the skin, both coming through really well.

Hairtail sashimi and red drum

Then, something I never imagined finding here, since I'd only ever had it in Jeju — hairtail sashimi. That subtle sweetness and savoriness I hadn't tasted in a while was really nice. The red drum wasn't too fatty but had very firm flesh, so the chewing texture was spot on.

The amberjack, which felt like my first time trying it, had a mild flavor that was easy to eat cleanly, and the aged mackerel sashimi clearly showed that rich, savory character mackerel is known for. Even one bite has a strong presence, so it's great to eat in between the milder sashimi.

Abalone, monkfish liver, and flounder

The abalone wasn't just plain — it came with a sauce made using the abalone's innards, super creamy. And it didn't stop at sashimi — there was even monkfish liver included, such a thoughtful and varied composition, amazing.

Familiar but true to the basics — flounder! Its clean, chewy texture was excellent, great for resetting your palate between other kinds of sashimi. As you can see in the photos, all the sashimi was cut into generously large pieces overall, which was another point I really liked!

The finishing spicy fish stew

While we were eating everything else, the spicy fish stew was quietly simmering on the side. Simmered just enough and then left off the heat, it was at the perfect boiling point to eat right after finishing the sashimi!

The stew wasn't just there for show either — it was genuinely excellent. Fish flesh, roe, mushrooms, bean sprouts, crown daisy, and more were packed in generously, and the broth was the kind that makes you go 'aahh' out loud. A perfect refreshing finish after everything else.

Overall verdict

The sashimi omakase set at Namhae Fish Jamsilsaenae Branch suits anyone who wants to slowly enjoy a wide variety of aged sashimi and multiple dishes in one sitting. The assorted sashimi had great variety, and there was fun in tasting unusual combos like yurinji and pasta that you don't normally see in a regular sashimi set. Overall, the upscale interior and the clean, high-quality menu lineup made this a Jamsilsaenae sashimi restaurant that fits dates, company dinners, and gatherings well.

Tips for enjoying it even more

• Start with milder sashimi like red drum and flounder, then move to richer fish like hairtail and mackerel — this way you can appreciate each flavor more clearly
• Try shiitake wasabi instead of regular wasabi, and pair the milder fish with the rich monkfish liver
• If there's a review event running, you get a free draft beer or highball