Raw shrimp and soju for two at a Busanjin sashimi bar: Rigo Susan

Weekends always feel too short, and with fall creeping in I figured I'd better get my raw shrimp fix in fast, so I headed to Rigo Susan Jeonpo Station Main Branch, an aged raw fish (hoe) bar and Jeonpo Station favorite!!

Rigo Susan specializes in aged raw fish platters, and since it's raw shrimp season right now, this is the place to catch them sweet and fresh. It's a Jeonpo Station favorite for seasonal aged sashimi ^_^

What Rigo Susan Jeonpo Station Main Branch looks like inside

The inside is spacious, so it's great for group gatherings. Rigo Susan gets fresh live fish from Busan every morning! We only had the raw shrimp this time, but we're definitely coming back for the mixed sashimi platter >,<

Restrooms at Rigo Susan

The restroom situation at a bar matters, and I'm the person who cares about this most! They even had little fragrance items set up out front. Owner's got great taste.

What comes in Rigo Susan's complimentary side-dish spread

Jeonpo Station favorite for aged sashimi, Rigo Susan... the banchan alone was enough to break the table legs ㅠ Banchan really matters at a hoe restaurant, and Rigo Susan gave us way more variety than the usual spread...! Tteokbokki (stir-fried rice cakes), sushi, tofu kimchi, okonomiyaki, corn cheese, cold buckwheat noodles, more tteokbokki, all kinds of fried food, even sundae (blood sausage). You could easily polish off a whole bottle of soju before the main dish even shows up.

I always drink water when I'm drinking, but plain water doesn't go with raw fish, right?!!! Rigo Susan's water was actually good too ~ Before the shrimp arrived we snacked on a piece of sushi and they tossed the salad in vinegar-gochujang sauce for us.

Cheers with soju ~!

Raw shrimp sashimi, 49,000 won: staff separate the live shrimp for you

Rigo Susan's raw shrimp sashimi is ₩49,000. It's taken over my algorithm but I'd never actually had it before... finally meeting it in person >_< Raw shrimp is also packed with protein, so it's basically a diet food.

They pulled it straight out of the tank, still alive...!!! Absolutely fresh ㅠ_ㅠ.. ♥ You eat the body raw and they fry the heads for you.

Frying the shrimp heads takes a bit of time, so we were going to ask for a plate and gloves to separate them ourselves the moment they arrived!!!!! But the staff separated everything for us ㅠ_ㅠ ..♡ All we had to do was eat. Staff MVP ^_^

They handed us a piece to try while separating the rest!!!! Now I get why raw shrimp went viral this summer ㅠㅠㅠㅠㅠㅠㅠㅠ So, so good. Sweet with a springy texture that really came through, which made it even better!!! Chewy yet tender, and the sweetness naturally builds the more you chew. The springy texture was perfect too.

With everything already separated, I could focus purely on eating >,< I thought it might be a bit fishy but not at all. Zero fishy taste, just clean and fresh, so my hands never stopped moving ㅋㅋㅋ

Fried shrimp heads with the raw shrimp order

The shrimp heads came out fried in no time! Fried crisp, they turned nutty and savory with the shrimp's umami really coming through ♥

Having fried food as part of the banchan spread balanced out the flavors perfectly. We only had soju, but apparently Rigo Susan Jeonpo has a wide drink menu that pairs well with raw fish.

Raw shrimp on sushi, and what extra side dishes cost

Please, please try this ㅠㅠ Take the sushi from the basic spread, dip the shrimp in vinegar-gochujang sauce, and pile it on top... ♡ I could eat ten more like this, no problem... the shrimp was that fresh.

You could also order extra banchan..! Most of it was ₩2,000, the soy-marinated crab taster was ₩4,000, and the mulhoe (cold raw fish soup) was ₩5,000. Since it was just the two of us we didn't add anything extra. My husband and I both eat a lot, and the portions were plenty.

Peeling shrimp heads is a hassle, but I'm fine, because I have my personal shrimp-peeler ~ shrimp-peeling husband ~ ㅋㅋㅋ

We chatted about this and that over soju that day ~! My drinking buddy husband ㅋㅅㅋ

Coming back to Rigo Susan for the aged live-fish sashimi platter

We cleanly finished three bottles of soju, wiped out every side dish, and headed home ~ round two was at home ^^ ... We only had raw shrimp this time, but we were so satisfied that we're definitely coming back for the aged sashimi platter next.

They said it's a Jeonpo Station favorite for aged raw fish, aging seasonal fish like salmon, flatfish, rockfish, and needlefish at the optimal temperature to bring out the deepest, richest natural flavor. The aging process apparently makes the texture even softer and doubles the umami, so you get even tastier hoe. Left completely satisfied with this trip to Rigo Susan Jeonpo Station Main Branch, our Jeonpo sashimi spot!