Myeongji izakaya in Busan: 8-piece aged sashimi platter at Genji

If you're looking for a good izakaya in Busan, check out this new spot in Myeongji I'm about to tell you about :) I visited Izakaya Genji, which newly opened in Myeongji International City on September 14th. From the cozy interior to the open kitchen and the carefully prepared aged assorted sashimi, I had a really satisfying time. What stood out most was the aged sashimi — a different charm from the live-fish sashimi I usually eat — and the vinegared gizzard shad (jeoneo chojeoljim), which I tried for the first time. Here's what my husband and I ordered and what the vibe was like.

Where is Izakaya Genji in Myeongji, and what are its hours?

• 📍 Address: 47 Myeongjigukje5-ro148beon-gil, 1st floor, Gangseo-gu, Busan, South Korea
• ⏰ Hours: Mon–Thu 18:00–24:00 / Fri–Sat 18:00–01:00 (next day)
• Closed every Sunday
• 🚗 Parking: nearby empty lots or roadside parking
• 🍷 Corkage available
• 📌 Opening date: September 14, 2026
• 🗓 Visit date: September 19, 2026

Izakaya Genji serves a different menu at lunch and dinner

Izakaya Genji has different menus for lunch and dinner. At lunch they serve tenderloin katsu and cold soba, and in the evening you can enjoy a variety of izakaya dishes including the aged assorted sashimi.

There was also a wide range of drinks available. From sake to highballs, Asahi draft beer, and lemon sawa — plenty of options to suit your taste.

We visited in the evening and ordered the aged assorted sashimi, grilled cuttlefish, and lemon sawa. If you're looking for a casual drink spot in Myeongji or a good-vibes izakaya in Busan, I think this place is worth checking out.

Soft lighting, a leafy window view and an open kitchen

Walking in, the first things that caught my eye were the soft lighting and the greenery visible through the windows. Overall it felt cozy and comfortable.

It wasn't too dark or heavy an atmosphere, so it felt like a good place to have dinner with a drink. Another charm of Izakaya Genji was the open kitchen.

The kitchen was open, so we could watch the food being prepared right in front of us. Seeing the cooking process built anticipation even before the food arrived. If you like watching food being made like we do, you'll probably enjoy this kind of space too.

Starting the night with a tangy lemon sour

The first thing we ordered after sitting down was lemon sawa. We got two glasses. It had a refreshing lemon scent, so it was nice to enjoy lightly before the meal.

Usually when you go to an izakaya, you see a lot of highballs, but places that serve sawa aren't that common, so it was a nice surprise. Thanks to its refreshing, clean flavor, the lemon sawa also paired well with the food.

The complimentary starter: cabbage with barley doenjang

And along with the drinks came the starter snack! Cabbage and barley doenjang (fermented soybean paste). At first I thought it was just a basic side, but the barley doenjang was surprisingly tasty.

It had a savory, salty flavor, so once I started putting it on the cabbage, I kept going back for more. It was a great simple bite before the main dishes arrived, and it paired well with the lemon sawa too. Even the starter snack left an impression at this izakaya in Myeongji, Busan.

Chewy grilled cuttlefish with house-made romesco sauce

While we were chatting over lemon sawa, our grilled cuttlefish arrived. We could see it being cooked in the open kitchen too. The look of it already promised a chewy texture before we even took a bite.

The sauce that came with it was also a bit different from the usual chojang (vinegared gochujang) or soy sauce. It was a romesco sauce made in-house by the owner, along with a carrot puree.

The romesco sauce in particular was memorable. The first bite had that distinct spice flavor that felt a little unusual to me at first. But after a few more bites, I kept reaching for it.

I dipped the cuttlefish in the sauce, but by the end I caught myself just tasting the sauce on its own. What felt unfamiliar at first gradually became something I genuinely enjoyed.

With the chewy texture of the cuttlefish, the homemade sauce, and a bit of scallion on top, it had a completely different charm from the grilled squid I usually eat. The sauce added another layer of flavor, and it was a fun, unusual combination. If you want to try grilled squid with a twist, or enjoy dishes served with a distinctive sauce, I'd recommend this one.

What comes in Izakaya Genji's 8-piece aged sashimi platter?

While we were still enjoying the grilled cuttlefish, the main dish — the aged assorted sashimi — finally arrived. The sashimi, neatly arranged on the plate, was beautiful just to look at.

Every single piece looked carefully prepared, and the plating was clean, so I was already excited before I even took a bite. The aged assorted sashimi we ordered that day came in an 8-piece-per-person set. It included flounder, sea bream, and sea bass belly, vinegared gizzard shad, tuna, and horse mackerel gimmari (seaweed roll).

It was a set where you could compare several different flavors on a single plate. If you're a fan of aged sashimi, this menu is worth looking into.

How aged sashimi differs from live-fish sashimi

I started with the white fish. The live-fish sashimi I usually eat is known for its chewy, springy texture, but the aged sashimi here was a completely different experience. What stood out was how softly it melted in my mouth.

From the first bite, I thought, 'ah, so this is what aged sashimi is like.' It had a softness that was different from the chewy live-fish sashimi, and it was the kind of thing you wanted to savor slowly.

The aged assorted sashimi also included tuna, which was similarly soft and delicious.

Vinegared gizzard shad (jeoneo chojeolim): the dish to order

One of the dishes I was most curious about that day was the vinegared gizzard shad (jeoneo chojeoljim). I had eaten regular gizzard shad sashimi (jeoneo-hoe) the day before, but this was my first time trying the aged, vinegared version, so I was even more excited.

One bite in, it had a different flavor from the regular gizzard shad sashimi I usually eat. The savory flavor stood out, and as I kept eating, it reminded me a bit of tuna, and a bit of mackerel too.

Of course, every fish has its own distinct flavor, but it was surprising to see gizzard shad enjoyed in such a different way. The vinegar's characteristic tang combined with the fish's savoriness made it memorable. Of everything I ate that day, the vinegared gizzard shad is the one dish I'd really recommend trying. If you like regular gizzard shad sashimi, or want to try a new take on aged sashimi, this one's for you.

Finishing with horse mackerel wrapped in gim

The last dish we tried was horse mackerel gimmari. The combination of horse mackerel with seaweed added another kind of enjoyment. Having a dish you could eat a different way, instead of just sashimi the whole time, was a nice touch. With so many different fish and combinations on one plate, my husband and I could chat and take our time enjoying it all.

The wasabi at Izakaya Genji is surprisingly mild

There was one more thing that caught my eye while eating the sashimi. It was the wasabi.

The moment I scooped some up, the texture felt notably creamy. Looking closer, it seemed to be mixed with scallion. It had a different texture from the wasabi I'm used to, and putting it on the sashimi paired really well with the soft, aged fish.

I liked being able to enjoy the wasabi's characteristic sharp kick alongside the sashimi. If you order the aged assorted sashimi, be sure to try it with the wasabi too.

Looking for an izakaya with atmosphere in Myeongji, Busan?

Izakaya Genji is a new spot that opened on September 14th, and even when we visited, there were already a lot of customers. Seeing the place busy so soon after opening made me think it could become an even more popular spot going forward. The cozy atmosphere, open kitchen, wide drink selection, and the aged assorted sashimi — I loved everything about this izakaya in Myeongji, Busan! Keep in mind that they serve tenderloin katsu and cold soba at lunch, and aged assorted sashimi plus a range of izakaya dishes at dinner, so the menu changes depending on the time of day. If you're looking for a good izakaya in Myeongji, Busan, definitely try the aged assorted sashimi and grilled cuttlefish at Izakaya Genji. We're planning to go back to try more of the menu next time.