Dorimhang YeongdeungpoAn Aged Sashimi Platter with Sea Urchin, If You Get a Table

A place for tasting widely

That is the character of the restaurant. It does not focus on one fish; it lays out many.

Like an omakase, a spread of sashimi arrives, together with things you rarely get to eat — sea urchin and assorted shellfish. The orange lobe in the middle of the photo is sea urchin roe.

Count what arrives on one table: tuna, amberjack, salmon, mackerel, flounder, scallop, prawn, whelk, abalone, octopus, sea urchin, flying-fish roe. The fish itself is good, too.

This is not a place you go for one particular thing. It is a place to taste widely across seafood.

Move quickly in the evening

In the evening, unless you move quickly you will not get a table before the first sitting fills.

On weekends it fills up quickly even near opening time, and on a Friday evening you can wait quite a while even with remote queueing.

Book through CatchTable, or put your name into Tabling for remote queueing and wait nearby.

What it looks like

A bamboo basket lined with ice is heaped with raw fish and seafood. Red tuna, white-fleshed fish, salmon, shrimp, sea urchin, grilled scallops, and shellfish are layered together, with lemon wedges and sprouts. In front, small dishes hold pickled ginger, flying fish roe, wasabi and pickles, and above are white rice, chili-vinegar sauce, soy sauce, a tofu dish and nori.

Menu words

• Modum-hoe is an assortment of several kinds of raw fish gathered on one plate
• Eating it sushi-style means laying fish and wasabi on rice and wrapping it yourself
• Chogochujang is a tangy, spicy sauce of gochujang mixed with vinegar, used for dipping raw fish

You can build your own sushi too

The photo shows the full table. Rice and dried seaweed come with it.

So you can lay rice and a slice of fish on the seaweed and eat it like sushi. When plain sashimi starts to feel repetitive, you can switch method — one table, two ways of eating.

There is a separate main branch

This post is the Yeongdeungpo branch. The main branch is at 8 Jowon-ro 4-gil, Gwanak-gu, near Guro Digital Complex.

The main branch draws far bigger crowds. Check which one you are navigating to.

If this is your first visit

Suk-seong-hoe is sashimi aged for a period after the catch. It gains savoury depth and a softer texture compared with fish served immediately.

• Not spicy at all. Dip it in soy sauce with wasabi
• Sea urchin roe is the orange lobe in the middle of the photo. Creamy with a strong sea flavour. Opinions divide sharply — try a little first if it is new to you
• Rice and seaweed come with the meal. Wrapping rice and fish in seaweed is how this place is meant to be eaten
• The smallest platter is 39,000 KRW. This is not a cheap restaurant
• It opens at 5:00 PM. No lunch service
• Evenings run long queues. Booking through CatchTable is advised
• This is raw fish. Not suitable if you do not eat sashimi
• Closed on Sundays. Plan around it

This suits you well if

• ✅ You want variety rather than one thing
• ✅ You want to try something you rarely get, like sea urchin
• ✅ You want sashimi and sushi in one sitting
• ✅ You cannot eat spicy food — sashimi is not spicy
• ✅ You have an evening in Yeongdeungpo
• ✅ If the queue gets too long, God Eat Mullae is a fallback in the same Yeongdeungpo area
• ⚠️ Move quickly in the evening. Booking is advised
• ⚠️ Opens at 5:00 PM — no lunch
• ⚠️ Not a cheap restaurant (smallest platter 39,000 KRW)
• ⚠️ Closed every Sunday
• ⚠️ Different from the main branch. Check the address