# Rice-straw smoked mackerel lunch omakase in Gongdeok: Jeulgeoun - By Lina (https://superchart.com/en/@seoul-daily-placemat/) - Written Sep 7, 2026 - Local places › Restaurants › Mapo, Seoul - Sponsored: This post was written after the restaurant supported the visit. - English edition: https://superchart.com/en/@seoul-daily-placemat/gongdeok-omakase-anniversary-lunch-straw-smoked/ - Also in: [한국어](https://superchart.com/ko/@seoul-daily-placemat/gongdeok-omakase-anniversary-lunch-straw-smoked/index.md) ## In short Jeulgeoun Maeumeuro is a mid-range sushi and sashimi omakase restaurant tucked behind Gongdeok Station in Mapo, Seoul. For an anniversary lunch, the writer and her partner worked through a 19-course sushi omakase, from zucchini kongguksu and halibut topped with monkfish liver to rice-straw smoked mackerel and kinmedai with barivari gim. The same fish kept reappearing smoked, seared, or cured in different ways, making for a fun, never-heavy meal. ## Good to know - **Seating**: 10 counter seats (sushi omakase), 3 private rooms (sashimi course, up to 15 people) - **Price range**: Low ₩100,000s to mid-to-high ₩200,000s - **Parking**: 3 hours free at nearby parking lots, per the restaurant - **Corkage**: Corkage-free - **Companions**: Kids' menu available, pets allowed - **Other menu**: Non-alcoholic drinks, whisky, draft beer, highballs, Korean traditional liquor, and a finishing ramyeon *as written by the visitor on Sep 7, 2026* ## An anniversary lunch omakase near Gongdeok Station, at Jeulgeoun Maeumeuro ![Entrance of Jeulgeoun Maeumeuro omakase near Gongdeok Station](https://img.superchart.com/images/gongdeok-omakase-anniversary-lunch-straw-smoked/gongdeok-omakase-anniversary-lunch-straw-smoked-01-69llp-900.webp) My partner and I were trying to figure out where to go for our anniversary, and since neither of us had ever really had a proper omakase in Korea, we decided to check out Jeulgeoun Maeumeuro, a well-known Seoul omakase spot behind Gongdeok Station hahaha. 🅿️ They say you get 3 hours of free parking at the nearby lots 🅿️ The owner apparently is a dad raising two kids in Gongdeok. He loves omakase himself, but was frustrated that there weren't many places he could take his kids, so he made an effort to create an omakase restaurant that families could visit together. I thought that was such a nice touch. Pets are also allowed inside! ![Lockers for storing belongings at the back of the restaurant](https://img.superchart.com/images/gongdeok-omakase-anniversary-lunch-straw-smoked/gongdeok-omakase-anniversary-lunch-straw-smoked-02-8ie9n-900.webp) We stashed our stuff in these lockers at the back. There were a lot of lockers, so you should have plenty of room. ![Counter seating under warm wood-toned lighting](https://img.superchart.com/images/gongdeok-omakase-anniversary-lunch-straw-smoked/gongdeok-omakase-anniversary-lunch-straw-smoked-03-1ba95-900.webp) ### 10 counter seats and 3 private rooms The 10-seat counter is where you enjoy the sushi omakase, while the 3 private rooms are for the sashimi course. The rooms hold up to 15 people, so it could work for a group dinner too! This was our seat! Dimmed lighting and wood tones made it a great fit for an anniversary visit 👍 First, we got a cool cup of ocha (green tea). There's something about sipping tea before the omakase starts that gets you a little excited haha. ## Menu, prices, and corkage-free policy Being corkage-free felt like a huge perk for anyone who drinks! ![Menu for the sashimi and sushi omakase courses](https://img.superchart.com/images/gongdeok-omakase-anniversary-lunch-straw-smoked/gongdeok-omakase-anniversary-lunch-straw-smoked-04-1pfwr-900.webp) True to a mid-range Seoul omakase spot, they offer both a sashimi omakase and a sushi omakase. Overall prices ranged from the low ₩100,000s to the mid-to-high ₩200,000s. ### Drinks, non-alcoholic options, and the kids' menu ![First page of the drinks menu](https://img.superchart.com/images/gongdeok-omakase-anniversary-lunch-straw-smoked/gongdeok-omakase-anniversary-lunch-straw-smoked-05-8vsgx-900.webp) ![Drinks menu listing whisky options](https://img.superchart.com/images/gongdeok-omakase-anniversary-lunch-straw-smoked/gongdeok-omakase-anniversary-lunch-straw-smoked-06-4lebm-900.webp) ![Menu page with highballs and draft beer](https://img.superchart.com/images/gongdeok-omakase-anniversary-lunch-straw-smoked/gongdeok-omakase-anniversary-lunch-straw-smoked-07-13291-900.webp) ![Menu page featuring Korean traditional liquor](https://img.superchart.com/images/gongdeok-omakase-anniversary-lunch-straw-smoked/gongdeok-omakase-anniversary-lunch-straw-smoked-08-zqg8p-900.webp) ![Non-alcoholic drink menu](https://img.superchart.com/images/gongdeok-omakase-anniversary-lunch-straw-smoked/gongdeok-omakase-anniversary-lunch-straw-smoked-09-1pnwr-900.webp) ![Menu page including the kids' menu](https://img.superchart.com/images/gongdeok-omakase-anniversary-lunch-straw-smoked/gongdeok-omakase-anniversary-lunch-straw-smoked-10-123j3-900.webp) There were non-alcoholic options for people who can't drink but still want the mood, plus whisky, draft beer, highballs, and Korean traditional liquor. And actually, the table right next to us had a family with a baby, and they ordered off the kids' menu! Seemed like a great omakase for eating out with family haha. ![Menu listing the finishing ramyeon option](https://img.superchart.com/images/gongdeok-omakase-anniversary-lunch-straw-smoked/gongdeok-omakase-anniversary-lunch-straw-smoked-11-49x34-900.webp) After finishing everything, there was even an option to satisfy your Korean craving for spice. An omakase that serves ramyeon at the end! Pretty surprising haha. ## The lunch sushi omakase course, dish by dish ![Table setting with wasabi, braised burdock root, pickled ginger, and soy sauce](https://img.superchart.com/images/gongdeok-omakase-anniversary-lunch-straw-smoked/gongdeok-omakase-anniversary-lunch-straw-smoked-12-1ukq2-900.webp) Wasabi, braised burdock root, pickled ginger, and soy sauce were set out. The staff explained each dish in detail, and there were more fun details in the ingredients and techniques than I expected, so it was genuinely enjoyable the whole way through. ### 1. Kongguksu (cold soybean noodle soup) made with zucchini ![Kongguksu appetizer made from zucchini](https://img.superchart.com/images/gongdeok-omakase-anniversary-lunch-straw-smoked/gongdeok-omakase-anniversary-lunch-straw-smoked-13-i6ny1-900.webp) ![Close-up of zucchini sliced noodle-thin for kongguksu](https://img.superchart.com/images/gongdeok-omakase-anniversary-lunch-straw-smoked/gongdeok-omakase-anniversary-lunch-straw-smoked-14-7s7xr-900.webp) A fun dish right off the bat. It looked like kongguksu, but instead of noodles, it was made with zucchini! The zucchini was cut noodle-thin and served like kongguksu, and it felt much lighter and fresher than the usual version. A perfect starter 👋 ### 2. Halibut sashimi with ankimo (monkfish liver) ![Halibut sashimi with ankimo tucked inside](https://img.superchart.com/images/gongdeok-omakase-anniversary-lunch-straw-smoked/gongdeok-omakase-anniversary-lunch-straw-smoked-15-1ubjj-900.webp) The first sashimi was halibut. But not plain halibut — it had ankimo, monkfish liver, tucked inside. They explained that the monkfish liver is boiled, seasoned, and pushed through a sieve, which probably explains why the texture was so unbelievably smooth. And the flavor... so nutty!!! It genuinely tasted like it had been brushed with sesame oil, that rich nutty hit haha. The clean taste of the halibut combined with the nutty, silky monkfish liver worked better together than I expected. ### 3. Rice-straw smoked mackerel ![Rice-straw smoked mackerel topped with yellow mustard sauce](https://img.superchart.com/images/gongdeok-omakase-anniversary-lunch-straw-smoked/gongdeok-omakase-anniversary-lunch-straw-smoked-16-18mdf-900.webp) Topped with a yellow mustard sauce, this was mackerel cured in soy sauce. The smoky aroma hit as soon as the plate arrived, and it was even more surprising to actually eat. Somehow this fish had this smoky quality that briefly made me think of sausage haha — getting a meaty feeling from fish was such a fresh experience! Because of the rice-straw smoking, the smoky aroma was really strong, completely different from any mackerel I'd normally eat. First time having fish with such a vivid smoked aroma like this, so it was fascinating 💨 ### 4. Stone octopus braised in soy sauce ![A plate of stone octopus braised in soy sauce](https://img.superchart.com/images/gongdeok-omakase-anniversary-lunch-straw-smoked/gongdeok-omakase-anniversary-lunch-straw-smoked-17-1jby9-900.webp) It was already well-seasoned, so it was delicious without dipping into anything. And the octopus wasn't chewy at all, incredibly tender! I don't usually like octopus much, but I genuinely thought this was delicious. With that sweet soy seasoning added, it was basically a rice thief haha. My partner kept saying 'can I get a bowl of rice??' next to me, which was so funny. This was the kind of dish that would be amazing with rice. ### 5. Karasumi and clam soup That pretty yellow item on top was karasumi, dried mullet roe. It came with a sauce made from ankake katsuo, savory and briny with a lot of umami — the kind of thing that would go great as a drinking snack. Ingredients like this aren't easy to come across normally, which is part of the fun of eating omakase. There was also some starch texture on top, which made it even more unusual! Next came clam soup, and the broth was incredibly refreshing. ![Wet towel folded into a finger shape](https://img.superchart.com/images/gongdeok-omakase-anniversary-lunch-straw-smoked/gongdeok-omakase-anniversary-lunch-straw-smoked-18-1e9tl-900.webp) They handed out these wet towels folded into a thumb-and-index-finger shape 👌👌👌👌 to let us know the next items would be hand-eaten sushi. ### 6. Wild sea bream On top was chive, a Western herb, brushed with soy sauce so you could just eat it right away, as explained. The sea bream itself was clean-tasting, and the unusual chive aroma popping in throughout, plus that crunchy texture, made it really fun. ### 7. Japanese seabass Topped with umeboshi, pickled plum. At first the plum's tang hits refreshingly, but by the end there's a lingering hint of sweetness. The fish itself was clean, so the sweet-tart plum became the highlight. ### 8. Spear squid ![Spear squid sushi with tight scoring cuts](https://img.superchart.com/images/gongdeok-omakase-anniversary-lunch-straw-smoked/gongdeok-omakase-anniversary-lunch-straw-smoked-19-xzaap-900.webp) *Wow, look at that delicate scoring* They drizzled a little yuzu-like citrus juice on top, and the citrus scent hit right away when I took a bite. The squid had tight, close scoring cuts, so it wasn't chewy in a tough way but had a pleasant, springy bite. Citrus first, then that springy texture — a clean, easy dish. ### 9. Amberjack (jaebangeo) Amberjack, in season during summer. They explained it has less fat than the more common yellowtail (daebangeo) and a cleaner flavor. It definitely lacked that heavy richness typical of fatty fish, and felt more refreshing to eat. ### 10. Live shrimp Shrimp that had been alive that very morning, grilled medium-rare. The shrimp was incredibly springy. A totally different texture from fully cooked, bouncy shrimp, and with that lightly grilled aroma added, the shrimp's own flavor came through even stronger. ### 11. Akami zuke Akami zuke was pretty just from the red color alone. This is akami, the lean part of the tuna, cured in soy sauce (zuke). The tuna was incredibly tender, with a subtle sweet soy flavor coming through — overall a very clean, pure taste. My partner took a bite next to me and said— > It melts. —hahaha. ### 12. Tuna belly, otoro And finally, my favorite — tuna belly, otoro. This one is... so rich it makes your stomach happy. The fat melts across your mouth, and I thought, yeah, tuna really is all about the otoro haha. I already love tuna belly, so I really enjoyed this one too. ### 13. Horse mackerel (jeongaengi) Topped with a paste made of minced green onion and ginger. The ginger's aroma subtly cut through the distinctive taste of horse mackerel. The little green onions were so cute hahaha. ### 14. Striped jack Seared once over charcoal, then placed inside grated garlic, apparently. It had a different kind of chewiness from the squid — more elastic, with a smoky aroma. With the garlic aroma added too, it was quite unusual. My partner named this his favorite sushi of the day. That charcoal-and-garlic combo really isn't common, so it stuck with us. Definitely a great Seoul omakase spot 👏🏻👏🏻 ### 15. Threeline grunt (isaki) They explained the skin was matsukawa-style prepped, then grilled over charcoal and seared (aburi). Again, that smoky aroma rose up at the end as the highlight! It was similar to the smoked fish we'd had earlier, yet the fish's own flavor was different, which made it fun. If you like charcoal aroma, you'd probably really like this one. ### 16. Negitoro maki ![Negitoro maki topped with sea urchin roe](https://img.superchart.com/images/gongdeok-omakase-anniversary-lunch-straw-smoked/gongdeok-omakase-anniversary-lunch-straw-smoked-20-vz0s4-900.webp) Finally, a maki roll! Inside was tuna, topped with sea urchin roe. Tuna and sea urchin — a combo that can't possibly be bad. And it was seriously generous in size, taking two full bites to finish. By this point I was truly full... the portions are pretty big, hahah. ### 17. Kinmedai and barivari gim ![Grilled kinmedai served with warm rice](https://img.superchart.com/images/gongdeok-omakase-anniversary-lunch-straw-smoked/gongdeok-omakase-anniversary-lunch-straw-smoked-21-ydw1n-900.webp) ![Barivari gim served alongside the kinmedai](https://img.superchart.com/images/gongdeok-omakase-anniversary-lunch-straw-smoked/gongdeok-omakase-anniversary-lunch-straw-smoked-22-1m7bt-900.webp) This was personally one of the most memorable dishes of the day. They grilled the kinmedai and served it with warm rice — the fish had a nutty, clean flavor, and the warm rice was a nice touch. And what really stuck with me was... barivari gim (seaweed) ✨ This was genuinely delicious. I like gim fairly well, but this was the best gim I've had in my life. That my partner and I pulled up Coupang right there to look up barivari gim is a secret we're keeping from the chef, haha. Eating the kinmedai with warm rice and gim together was such a great combination. It's moments like this that make finding new flavors at a great omakase spot so exciting! ### 18. Conger eel We finished with anago, saltwater conger eel. I was so full there wasn't really room left, so I took one bite and told my partner to have the rest — but it was so good I ended up eating the whole thing myself. The sauce was perfect. No bones to worry about and so tender and chewy!! ### 19. Dessert ![Egg shrimp and melon bread dessert](https://img.superchart.com/images/gongdeok-omakase-anniversary-lunch-straw-smoked/gongdeok-omakase-anniversary-lunch-straw-smoked-23-lrum1-900.webp) Even dessert! They made egg shrimp and melon bread. It sounds like a strange combo just from the name, but they were cute-looking, so there was fun in eating dessert too. The chef recommended eating melon right after this, and doing so really did give the meal a clean, refreshing finish. ## Final thoughts — how was the sushi omakase near Gongdeok Station? ![Full spread of the lunch sushi omakase course](https://img.superchart.com/images/gongdeok-omakase-anniversary-lunch-straw-smoked/gongdeok-omakase-anniversary-lunch-straw-smoked-24-ujr14-1200.webp) Looking back at everything we ate at Jeulgeoun Maeumeuro, a well-known Seoul omakase spot, this wasn't just about serving good fish one after another — it was the way they showed off the same fish in different ways through smoking, searing, curing, and sauces that made it fun. In particular, I'll remember the nuttiness of the halibut with monkfish liver, the smoky flavor of the rice-straw smoked mackerel, the tenderness of the akami zuke, and the barivari gim served with the kinmedai, while my partner named the striped jack as his favorite haha. If you're looking for a sushi spot near Gongdeok Station and want to try a fun variety of fish and sushi without it feeling too heavy, this is a place worth visiting once. ## Where it is - Jeulgeoun Maeumeuro (즐거운 마음으로) - 21 Baekbeom-ro 24-gil, Mapo-gu, Seoul, South Korea - 서울특별시 마포구 백범로24길 21 1층 - 37.5461145, 126.9444621 - Google Maps: https://www.google.com/maps/search/%EC%A6%90%EA%B1%B0%EC%9A%B4%20%EB%A7%88%EC%9D%8C%EC%9C%BC%EB%A1%9C/@37.5461145,126.9444621,17z --- Superchart · https://superchart.com/en/@seoul-daily-placemat/gongdeok-omakase-anniversary-lunch-straw-smoked/ · https://superchart.com/llms.txt