Red seabream and baby crab tempura at Gwangalli sashimi spot Gwanganda

Where is Gwanganda? A 6th-floor sashimi restaurant facing Millak Waterside Park

Gwanganda is a dachi han-sang sashimi restaurant on the 6th floor of the Sanbada Hoetown building in Gwangalli, Busan, right in front of Millak Waterside Park. There's a big parking lot right out front so parking's easy, and there's a bus stop nearby too haha.

Hi! I'm a Busan foodie always on the hunt for good eats. I had some free time recently between classes, so a friend and I finally went to a Gwangalli seafood restaurant I'd been wanting to try for a while. It's Gwanganda, right in front of Millak Waterside Park.

Turns out it's won the Consumer Industry Evaluation restaurant award three times in the Suyeong-gu, Busan sashimi category. Winning in Suyeong-gu, where there are so many sashimi restaurants, makes it feel like a Gwangalli seafood restaurant you can trust haha.

Gwanganda's seating: Gwangan Bridge through windows on both sides

Gwanganda is famous for its dachi han-sang course, but it's even more famous for the ocean view — the hall has views from both sides of windows, which really boosts the satisfaction. I'd known about this place for a while and wondered what it'd actually feel like in person, and it was even more refreshing than the photos suggested.

I tried my best to capture it in photos, but it's not as impressive as seeing it in real life, sob.

The ocean view isn't just on one side — both windows have the view, which makes for a really satisfying setup. The weather cooperated too, so we had a great meal while enjoying the scenery haha.

At Gwangalli seafood restaurant Gwanganda, with its pretty Gwangan Bridge view, the hall seating has the best view like this! Multiple tables of guests can enjoy the Gwangan Bridge view at the same time while eating.

Of course, there were also private rooms prepared for those who want more privacy. There were more rooms than I expected, so it seemed like a nice option for enjoying good food while having a private conversation too. But if it's a casual meal, I'd definitely recommend sitting in the hall — the view is amazing haha.

What arrives in round one of the 55,000-won dachi han-sang

Gwanganda's signature menu, the dachi han-sang, is ₩55,000 per person, and I ordered for two. I'd heard the portions were generous, but it was even more so than expected — so many different dishes that we left completely full. Let me introduce the dishes in the dachi han-sang and my thoughts on each!

First, a cute little sauce dish for dipping sashimi was set out. The Crayon Shin-chan bowl was so cute I kind of wanted to take it home haha.

And here's the first course~! This is just the beginning, but there's already so much haha.

There were grilled scallops topped with cheese mayo sauce, honey served with young ginseng sprouts, and a roll made with red yeast rice.

There was soy-marinated crab that wasn't too salty or too sweet — just right — plus a one-bite eel dish (plated nicely with perilla leaves, vegetables, and ginger for easy eating!), and even seasoned pufferfish skin.

Then came a sweet-and-tangy chogochujang-based sashimi salad, a salad topped with a nutty black-sesame-like sauce, and cockle salad that tasted like it wanted to be piled on top of freshly cooked white rice — all generously served! And we're not even halfway through, that's how packed the spread is haha.

The grilled scallops, topped with what seemed to be cheese mayo sauce, were great — the scallop's sweetness and the sauce filled your mouth in a really satisfying way.

Whenever I needed a refresh after tasting a bunch of things, I'd go for the tangy sashimi salad haha.

Round two, the hot dishes: cream shrimp, soy-braised abalone, seafood and chive pancake

While we were slowly working through the first round, the hot dishes for round two arrived! There was crispy, hearty cream shrimp, warm and chewy braised abalone, and

a crispy, fragrant seafood chive pancake with way more vegetables than flour. The seafood chive pancake was really tasty too, but the shrimp in the cream shrimp were genuinely huge and delicious haha.

Round three, the seafood: live octopus, abalone sashimi, raw shrimp

Here's the third round of seafood in Gwanganda's dachi han-sang course! There was live octopus so fresh it was hard to even lift off the plate, sliced abalone sashimi, and a generous serving of conch sashimi, sea squirt, and raw shrimp.

Honestly this raw shrimp... sweet, plump, and rich... it was really, really good, sob.

The live octopus came out genuinely fresh haha. Its suckers had such strong grip that my friend basically wrestled with the whole bowl haha. She loves live octopus so much she said she wanted to order more, and she even licked the bowl clean lol.

The abalone sashimi, of course, had that fun crunchy texture and salty flavor!

Even the side dishes were all above average, but what I loved most was how fresh the seafood clearly was.

What's on the mixed sashimi platter: flounder, sea bass, red seabream, marbled sole

After savoring Gwanganda's fresh seafood, the mixed sashimi platter soon arrived! On the day I went, it included flounder, sea bass, red seabream, and marbled sole. Come to think of it, it had been a while since I'd had red seabream, so I was genuinely glad to see it.

I took a photo with Gwanganda's ocean view in the background haha. The fish roe sushi below is meant to be eaten with whichever sashimi you like, sushi-style.

The sashimi has great color, doesn't it?! Given how fresh all the seafood before this was, I had high expectations for the sashimi at Gwangalli seafood restaurant Gwanganda too haha.

I dipped the flounder and sea bass in sashimi soy sauce and tried them — the flounder was nutty and chewy, exactly the flavor you'd expect! The sea bass, on the other hand, had a firmer texture and a subtle sweetness that was really appealing haha.

The red seabream had that distinct seabream flavor, sweetness, and chewiness all coming through nicely! The marbled sole was also served fresh, so it was fun comparing all the different flavors haha. My pick of the day was the red seabream!

The final round: baby crab tempura, spicy fish stew, braised fish, abalone porridge

Just as we were finishing up the sashimi and the meal was winding down, the last course of Gwanganda's dachi han-sang arrived~!

Crispy shrimp tempura and nutty baby crab tempura (the shrimp was crispy outside and juicy inside, but the baby crab was really, really tasty and nutty!!)

And even though it was daytime, this spicy fish stew made me crave a shot of soju (I had to hold back since it was still daylight... my friend and I nearly cracked one open right then).

A braised dish with a whole large fish served in one piece (the radish that came with it was tasty too!)

And finally, abalone porridge with an incredible nutty flavor from the abalone innards!

Gwanganda's dachi han-sang really delivered right up to the very end lol. Especially when the final dishes came out (the spicy fish stew, braised fish, abalone porridge, etc.), I genuinely thought I might burst!! Even though we were full, every single dish was such good quality that we kept eating just to enjoy one more bite — that's Gwangalli seafood restaurant for you haha.

Who is Gwanganda in Gwangalli best for?

If you've got friends or family visiting Busan and want to treat them to a proper full course, I'd recommend Gwangalli seafood restaurant Gwanganda~!