Sashimi restaurant in Sindang, Seoul: per-table course, Ido Hoetjip

Today I'm introducing a Yaksu Station restaurant that is seriously one of the best-value places I've been to recently. If you're looking for a sashimi restaurant in Sindang for a dinner get-together or a relaxed drink, I really want to recommend it: Ido Hoetjip (이도횟집)!!

Why is Ido Hoetjip considered such good value?

The Ido Hoetjip course for two costs ₩55,000 and runs from side dishes through sashimi, grilled fish, roe rice and spicy fish stew. I love sashimi and go often, but with prices rising these days, a sashimi place has felt like a real burden.

But Ido Hoetjip serves a table-bending course for just ₩55,000 for two, which is hard to believe, and I couldn't stop marveling the whole meal.

Ido Hoetjip hours, parking and corkage

• Hours: daily 11:30–23:00
• Corkage available
• Group seating available
• High chairs available
• Parking available (if the lot in front is full, 1 hour at the paid lot next door is covered)

What is the atmosphere at Ido Hoetjip like?

The restaurant has a clean, pleasant interior with generous spacing between tables. Stepping inside, the tidy, comfortable decor stood out.

With roomy tables and plenty of seats, it looked perfectly suited to gatherings with friends, a Sindang team dinner or a family meal out. The kitchen is open, so I could catch a glimpse of the cooking, and it seemed hygienically kept, which made me enjoy the food with even more peace of mind.

Is the Ido Hoetjip course priced per person or per table?

The course is priced per table, not per person: ₩55,000 for two, ₩65,000 for three and ₩75,000 for four. What we ordered today was Ido Hoetjip's signature course for two.

• 2 people: ₩55,000
• 3 people: ₩65,000
• 4 people: ₩75,000

I was really shocked that it's a per-table price, not per person (T_T)! In this day and age, getting sashimi, lots of side dishes and spicy stew for ₩55,000 for two, I was hugely excited before even eating.

What side dishes come with the Ido Hoetjip course?

A feast of side dishes that makes the table bend

Once you order, the table is quickly set with seaweed soup, steamed egg (gyeran-jjim) and neat banchan (small side dishes). First come the hot, rich seaweed soup and the steamed egg, soft as pudding.

The steamed egg was so moist and tender that it melted in my mouth the moment it went in. There was also silkworm pupae (beondegi) and green peas, which a sashimi place can't be without, plus rinsed aged kimchi (mugeunji), a perfect match for raw fish.

Then came the main-level side dishes! The corn butter sizzling on a hot plate with its savory smell never lets you down, and with crispy fried shrimp and light, fresh sushi too, I was already feeling full of joy before the main sashimi even arrived.

What is the main sashimi at Ido Hoetjip like?

The main sashimi, made up of flounder, rockfish, salmon and more, comes on a cold stone. And finally the long-awaited sashimi arrived! Thanks to the stone it sits on, the fish kept its chewy texture and freshness until the end of the meal.

Can you see the glossy shine on the fish? It's packed with popular and tasty cuts like flounder, rockfish and salmon.

I picked up a piece and dipped it in soy sauce, and the thick cuts were a work of art to chew. There was no fishy taste at all, and the more I chewed, the more the nutty, sweet flavor of the sashimi filled my mouth. Putting sashimi on aged kimchi with a dab of ssamjang (seasoned soybean paste) is an absolutely top combination.

Fresh sea squirt (meongge) is also served in generous amounts alongside, full of the scent of the sea, and it made me instantly want a glass of soju. I understood right away why Ido Hoetjip is so popular with people looking for a Sindang drinking spot.

After the sashimi: grilled mackerel and roe rice at Ido Hoetjip

Dishes that keep on coming: grilled mackerel and roe rice

In the Ido Hoetjip course, when the sashimi is about half gone, griddle-grilled mackerel arrives, followed by roe rice (albap) in a stone pot. The mackerel, golden-brown on a huge griddle, was crispy outside and moist inside, grilled really well.

The meat was plump, with plenty to pick off, and just salty enough to be good with rice and great as a drinking snack.

Then comes the roe rice, crackling away in its stone pot. It's generously loaded with flying fish roe, pickled radish, seasoned seaweed flakes and sweet-spicy kimchi, and when you mix it up and take a big bite, the roe pops in your mouth. It was nutty and filling, a perfect carb finish!!

How is the spicy fish stew that finishes the course?

Finishing with a rich, spicy stew (maeuntang)

The grand finale of the course is the spicy fish stew boiled on a burner. Yes, the closing dish was maeuntang! Topped with plenty of fragrant water dropwort (minari) and bean sprouts, it passed the looks test right away.

I took a spoonful of the broth, and the deep savory flavor from the fish bones and the kick of the seasoning blended into a taste that really soothed my stomach.

There was a surprising amount of fish meat clinging to the bones, so picking it off was fun, and the broth got richer the longer it boiled, so even though I was full I couldn't put my spoon down. I thought this stew alone could easily take down a bottle of soju.

Is the Sindang Ido Hoetjip course for two worth going back for?

Ido Hoetjip near Yaksu Station was a place where every part of the course, from side dishes to main sashimi, grilled fish, rice and stew, was of great quality, hard to believe for ₩55,000 for two. The food kept coming, so it was plentiful and delicious, and it was a satisfying restaurant that made the words "great value" come out on their own.

If you're looking for a Yaksu Station restaurant or a sashimi place in Sindang, or a Sindang drinking spot to relax over good snacks in the evening, don't hesitate and head to Ido Hoetjip! You definitely won't regret it. I'm planning to go back soon with friends 💛💛