Daegu tuna restaurant, abalone porridge to udon course: Hangil Tuna

I was craving rich, nutty tuna that fills your whole mouth, so I headed to Hangil Tuna Janggidong Food Alley Branch (한길참치), which boasts 15 years of history! It's close to Exit 4 of Yongsan Station and sits right in the middle of the Janggi-dong Food Alley, so it was really easy to find.

The moment we walked in, I fell for the huge spread that fills the table until it nearly breaks, so I came home with a ridiculous number of photos. Here's the scene of this overwhelming, top-grade tuna course!

Hangil Tuna Janggidong Food Alley Branch: location, hours and parking

Hangil Tuna Janggidong Food Alley Branch is at 266 Daemyeongcheon-ro, Dalseo-gu, Daegu, South Korea, inside the Janggi-dong Food Alley. It's 974m from Exit 4 of Yongsan Station, open daily, and last order is 00:00 the next day.

• Location: 266 Daemyeongcheon-ro, Dalseo-gu, Daegu (974m from Exit 4 of Yongsan Station, inside the Janggi-dong Food Alley)
• Hours: Open daily / last order 00:00 the next day
• Parking: The restaurant has no dedicated lot, but the nearby Janggi public parking lot (817-1 Janggi-dong, Dalseo-gu, Daegu, about 190m away) is convenient.

What is the seating like at Hangil Tuna in Janggi-dong?

Hangil Tuna Janggidong Food Alley Branch has a bar counter, individual tables, and a room-style floor-seating area at the back. Inside, a calm yet upscale interior greeted us. There's bar-style seating that's atmospheric for drinking solo or as a pair, plus individual tables that are nicely arranged so you're free from other people's eyes.

Go further in and there's a private floor-seating area. It's a fully separate room, so it would be just right for gatherings, company dinners, or a special day when you want a quiet, deep conversation. The lighting was soft and the spaces were perfectly separated, so it felt comfortable.

Ordering the Manager Special (58,000 won) and the table setting

The course we ordered at Hangil Tuna was the Manager Special, priced at ₩58,000. We looked over the menu and went for the Manager Special, Hangil Tuna's signature, where you can properly enjoy a variety of rare cuts and a generous run of skidashi (side dishes served alongside).

Everything from the basic table setting to the sesame-oil dip, soy sauce and cutlery came out neat and tidy, which gave me a lot of confidence on hygiene too.

Hangil Tuna says it uses only large bluefin tuna of 250kg or more, thawed at low temperature and then carefully aged for 12+ hours. Reading an intro with that kind of depth, from a Janggi-dong tuna restaurant that has held the same spot for 15 years, made me even more excited for the food.

Starter: abalone and conch porridge

The first thing out in the Manager Special course was the starter porridge, abalone and conch porridge. Nutty and soft, it was perfect for warming the stomach before the meal. The conch stayed chewy with every bite, which was great for whetting the appetite before the tuna.

First tuna plate: swordfish belly, kamadoro and roof-of-mouth cut

The first plate of the Hangil Tuna Manager Special came with swordfish belly (mekadoro), kamadoro (tuna jaw-collar belly), roof-of-mouth cut, and kamasal (collar meat). The first main tuna plate I'd been waiting for finally arrived, and the second I saw it, a "wow, this is crazy" slipped out on its own.

The swordfish belly (mekadoro), with its striking pale color, is pricier than most tuna, and you could see with your own eyes that its fat had been pushed to the max by the fattening method. And with kamadoro, the fattiest part of the tuna belly, plus the roof-of-mouth cut and kamasal that come out in only tiny amounts, all arranged in harmony, I couldn't help but marvel.

Side dishes: fried egg, clam soup, braised tuna and grilled mero

Neat side dishes kept arriving alongside the tuna, and the table filled out until it nearly broke under the spread.

I happily nom-nommed the piping hot fried egg that came midway, too.

One sip of the cool, spicy clam soup tidied up my whole mouth, and the drinks just kept going down smoothly.

I put a hefty piece of tuna on crispy seasoned seaweed, added sharp wasabi and radish sprouts, and took a big bite. The moment it hit my mouth, the nutty tuna oil spread out and the flavor just melted away with no chewing needed. Absolutely a work of art.

Next came the braised tuna and grilled mero (Patagonian toothfish). The braised tuna was so well soaked in sauce that it melted in my mouth and I almost felt like I was eating grilled eel. And this grilled mero was seriously insanely good! Crispy outside, moist inside, with the rich flavor of oily fish flesh, and you could feel how much care goes into every single skidashi.

Second and third tuna plates and tuna sushi

In the Hangil Tuna Manager Special, a second and a third plate of tuna followed the first. The second plate held kamadoro, the rear part of the belly, the rare cut ulttae (울대), and wild bluefin back meat.

Just as we were finishing the first plate, the manager brought us the second tuna! Just because it's a refill doesn't mean the quality drops at all: kamadoro, the rear belly, ulttae (울대, a head cut that yields only about 300g when you grill the fish), and wild bluefin back meat, all firm, fresh cuts packed in generously.

They also gave us plenty of tuna sushi, and I honestly felt like I'd burst! The fish on top of the sushi was thick, so the chew was just right. Dipping the sushi in salty soy-wasabi, the rice and fish blended softly together. The best.

The owner is so generous that they even brought a third round of tuna! I was really full, but every cut was so good that I couldn't put my chopsticks down. I have to admit this is a Janggi-dong tuna place that nails both value and quality.

Finishing the course: fried shrimp, udon and an Americano

The Hangil Tuna Manager Special finished with fried shrimp, udon, and a dessert Americano, in that order. The last skidashi was freshly fried, crunchy shrimp with a thin batter and a plump inside, and even the crunching sound was delicious.

For the closing meal, the udon came in a really generous portion. The broth was steaming hot and the noodles springy, and even though I felt ready to burst, I cleaned the bowl out to the end.

And for a last dessert, an Americano to rinse the mouth, cool and clean! From start to finish, the course was perfect.

Is Hangil Tuna in Janggi-dong good for dates and group dinners?

The writer recommends Hangil Tuna Janggidong Food Alley Branch for dates, company dinners and group gatherings. Everything was satisfying: the excellent aged tuna made with 15 years of deep know-how, the generous skidashi, and the private, calm atmosphere. If you're looking for a date with your partner on a special day, or a spot for a company dinner or gathering, I really recommend giving Hangil Tuna, the Janggi-dong tuna specialist, a visit!