Sashimi restaurant in Jonggak: aged fish dipped in soy crab, Daenamu

Have you ever dipped sashimi in ganjang gejang (soy-marinated crab)? It goes together better than you'd think, and it's so good. >.< Neither flavor overpowers the other; they boost each other's savoriness, which is a fun and delicious surprise. And then there's dipping it in gonowata (salted sea cucumber innards), the old classic. Hehe. I visited Daenamu Sukseong Hoegwan Jonggak (대나무숙성회관 종각점) near Jonggak Station, a great aged sashimi spot where top-notch aged fish comes with soy-marinated crab and gonowata.

What kind of place is Daenamu Sukseong Hoegwan Jonggak?

Daenamu Sukseong Hoegwan Jonggak is an aged sashimi restaurant at 52 Samil-daero 17-gil, Jongno-gu, Seoul (1st floor). Near Jonggak Station, you can enjoy aged sashimi with sides like soy-marinated crab and gonowata.

Today's menu

What does the basic table setting look like, and how is the sashimi soy sauce served?

Even the sashimi soy sauce was done properly here. Depending on your taste, they let you choose between Kikkoman and Kobachi: Kikkoman is a bit saltier, Kobachi has a sweeter feel. You pick whichever you like. >.<

How big is the small female crab sashimi, and what comes in it?

Even though it was the small size, the female crab sashimi was quite generous! They served a huge, plump female soy-marinated crab with all the meat picked out.

The yellow roe is so tempting... all orange-y. Doesn't it look delicious?! T.T If you look below, they even give you the legs. >.< It's a dish where you get to enjoy a whole precious female soy-marinated crab.

It's not just the sashimi soy sauce: they even bring both a milder and a spicier wasabi so you can taste it your way. Top-notch thoughtfulness. >.<

Can you order gonowata separately?

Daenamu Sukseong Hoegwan Jonggak sells gonowata separately too. Personally I love eating gonowata on its own, but I especially love it alongside white fish sashimi... so I was really happy they sell it. It came prettily plated with plenty of ingredients that pair well with gonowata, which I loved.

What's it like dipping the aged sashimi in soy-marinated crab and gonowata?

Is there any way to enjoy aged sashimi that's tastier and richer than this?! Haha. It's aged sashimi dipped in domestic female soy-marinated crab and gonowata! >.< This is basically omakase, nothing less...!!!

Thick-cut olive flounder

First, the incredibly thick-cut olive flounder (gwangeo). The aging must be spot on... it's savory even on its own... so good...!!! I like the milder wasabi with the saltier Kikkoman soy sauce, so I ate it that way. T.T Properly aged sashimi... so precious.

Next, flounder dipped in gonowata. Flounder with the deep, rich treasure of the sea that is gonowata is... truly invincible. Haha. There's even a common dish called hirame (flounder) gonowata. Haha. Rich gonowata plus clean, savory flounder is the best combo!

The female soy-marinated crab on its own

I tried Daenamu's female crab on its own too. Wow, this is a really distinctive and tasty ganjang gejang. There's a slight hint of cinnamon, it's sweet and full of savory depth. Female crabs have roe and innards, right?! It brings out that richness while getting rid of the fishy smell completely... a soy-marinated crab place for sure. It was so good that I badly wanted a drink...

I'm ill right now and can't drink for a while... so I ordered a Cass Zero. Cass Zero is my joy in life these days... so good...

Look at that plump crab meat!

Dipping white fish sashimi in soy-marinated crab

When you dip white fish in the soy-marinated crab... this is also seriously rich and delicious. The crab's innards season the sashimi while adding savoriness and creaminess... the clean, nutty, creamy beautiful flavors of the sea spread out in harmony!

Masukawa sea bream goes well with gonowata, and the cuttlefish goes well with the soy-marinated crab too!!!

The salmon came as belly cuts too, so it was super creamy, nutty and rich.

If gonowata feels like too much, mix it with egg yolk

Break an egg yolk and mix it with scallions and gonowata. If eating gonowata on its own feels like a lot, I recommend making it milder like this! It's nuttier and tones down the sea smell, so you won't mind it.

Clean-tasting seared tuna topped with plenty of soy-marinated crab. >.< This works well too! Trying different combinations is half the fun.

I tried cuttlefish sashimi on top of ankimo too. Haha. A feast of chewy, nutty, soft textures.

Overall verdict on Daenamu Sukseong Hoegwan Jonggak?

First of all, I loved how high the quality of the aged sashimi was. The luxurious sides, like gonowata, female soy-marinated crab and ankimo, were all delicious, which made me really satisfied. On top of that, even the soy sauce and wasabi are fully prepared so you can enjoy aged sashimi properly... it was such a happy time for a sashimi nerd like me. Haha.