Sinsa Station monkfish suyuk pub for early-winter drinks: Negi Silbi
In short
Negi Silbi Sinsa (네기실비 신사점) is a seasonal seafood pub near Sinsa Station in Gangnam, Seoul. On an early-winter evening after work, the blogger and her husband started with a medium Jinju-style sea bream makhoe (rough-cut raw fish), then moved on to the seasonal Masan-style monkfish suyuk (boiled monkfish), whose tender flesh and crunchy bean sprouts went perfectly with drinks. Negi Silbi Sinsa is a great pick for a date or a year-end gathering over seasonal seafood and soju.
Good to know
- Getting there
- Sinsa Station Exit 8 · 7-min walk (store listing, Oct 6, 2026)
- Hours
- Mon–Sat 17:00–23:00 (last order 21:50)
- Closed
- Every Sunday
- Reservations
- Bookable on Naver; expect a wait at peak times
- Dishes ordered
- Jinju-style sea bream makhoe (medium), Masan-style monkfish suyuk
- Drinks
- Beer, soju, makgeolli, bokbunja (black raspberry wine), Ilpum Jinro, non-alcoholic options, champagne, wine, sake; Hibiki ₩250,000
- Corkage
- Wine/sake under 1L ₩30,000; whisky under 1L ₩50,000, 1L or more ₩80,000 (one bottle of whisky per table)
- Price reference
- ₩250,000 ≈ $189 · ₩30,000 ≈ $22.5 · ₩50,000 ≈ $37.5 (2026-10-28)
as written by the visitor on Oct 28, 2026
What are Negi Silbi Sinsa's hours and how do you book?
Negi Silbi Sinsa (네기실비 신사점) opens at 17:00 Monday to Saturday and stays open until 23:00, with last order at 21:50. It is closed every Sunday.
You can reserve through Naver. There may be a wait at peak times, so I recommend booking ahead.
Negi Silbi specializes in fresh seasonal seafood, and the lineup shifts a little with each season. If you want fresh seasonal seafood, come to Negi Silbi, the pub near Sinsa Station.
Negi Silbi's early-winter menu
With November coming up, late autumn and early winter, the season for Masan-style monkfish suyuk (boiled monkfish) and cool, spicy Daegu jiri (cod soup) has begun at Negi Silbi Sinsa. These are exactly the dishes you crave once the cold wind starts blowing.
Some items are always on the menu, but the main dishes change with the season. The assorted sashimi of 3 kinds changes fish every day, and the main dish is the Jinju-style sea bream makhoe. This was the lineup when I visited.
- Jinju-style sea bream makhoe
- Uljin assorted seafood sukhoe (blanched seafood) set
- Live octopus and brisket on a stone griddle
- Masan-style monkfish suyuk
- Seasonal raw shrimp with grilled shrimp heads
- Salt-grilled shrimp
- Instant beef belly tteokbokki
- Mokpo-style moist Daegu jeon (pan-fried cod)
- Stir-fried live abalone with peanut bean sprouts
- Instant flying fish roe rice balls
- Garlic butter grilled scallops
- Charcoal-grilled Iberico pork ribs
- Salt-grilled sea bream head
- Cool, spicy Daegu jiri (cod soup)
- Whelk and clam fish cake soup
- Spicy shrimp stew ramyeon (1 noodle portion only, no extra noodles)
- Fried Jeju white tilefish
- Giant fried squid
- Handmade giant fried chili pepper
- Gyeongsang-style fried filefish strips
Drinks and corkage fees at Negi Silbi Sinsa
Negi Silbi Sinsa has beer, soju, makgeolli, bokbunja wine, Iljum Jinro and, thoughtfully, non-alcoholic options too. There are also champagnes like Dom Pérignon and Veuve Clicquot, plus wine and sake, so there's plenty to pair with Korean seafood dishes. Hibiki is ₩250,000.
Corkage is ₩30,000 for wine or sake under 1 liter. For whisky it is ₩50,000 under 1 liter and ₩80,000 for 1 liter or more, with only one bottle of whisky allowed per table.
Atmosphere and side dishes at Negi Silbi Sinsa
I love that even the wet wipes at Negi are neat and thick. It's a dimly lit space you can only visit in the evening, and the spread of seasonal seafood Negi serves is the real charm.
The basic side dishes, the chogochujang (sweet-spicy vinegar chili sauce) and the special soy sauce are clean-tasting and keep you reaching for more. With just these, a bottle of soju disappears in no time.
The weather turned cold all of a sudden and it's already puffer-jacket season. Coming for a drink with my husband after work felt like a date, and it was really nice.
Why we ordered sea bream makhoe before the monkfish
That day I ordered the seasonal Masan-style monkfish suyuk, but before the main dish we started with a medium Jinju-style sea bream makhoe. Negi Silbi Sinsa recommended eating the sashimi first and the suyuk after, so that's what we did.
Soju with sea bream sashimi alongside my husband made the cold melt away.
It came with a barley ssamjang (seasoned dipping paste) with barley in it. Mix it well, then wrap it up with perilla leaf, lettuce and gim (seaweed) and it's so good.
How does the Masan-style monkfish suyuk taste?
Next came the sauce for the Masan-style monkfish suyuk, and the wasabi and soy sauce blend is excellent. Negi Silbi cooks only fresh seasonal seafood that arrives the same day from regions like Tongyeong, Mokpo and Jeju, so you can enjoy grilled, steamed and raw dishes alike.
There are plenty of dishes with chewy textures and clean, mild flavors, good as a meal and just as good as drinking food.
The Masan-style monkfish suyuk you shouldn't miss this season is boiled just right. Dip it generously in the sauce with minari (water dropwort), red chili and cheongyang chili, and it's truly delicious and mild.
And the monkfish flesh was so tender :)
Personally, the bean sprouts inside the monkfish suyuk were especially crunchy and perfect with a drink. The variety of seafood and vegetables went together beautifully, which made it even tastier.
Is Negi Silbi Sinsa good for dates and year-end gatherings?
The delicious dishes at Negi Silbi make it a gourmet spot for the best of Korean food, and a really good place for a date or a group gathering. I'd recommend it for your coming year-end get-together. With the cold wind blowing, how about seasonal seafood and soju at Negi Silbi, the pub near Sinsa Station?
Where it is
55 Nonhyeon-ro 151-gil, Gangnam-gu, Seoul, South Korea서울특별시 강남구 논현로151길 55 1층
Negi Silbi Sinsa: hours, menu and prices →
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