Yeongseong Hwetjip

A full course meal consisting of spicy fish soup, grilled fish, sashimi (the type of fish may vary), and side dishes.

This is gizzard shad sashimi that is at its best in the autumn season.

Seasonal sashimi and seafood platter for 4-5 people, along with abalone water dish, and finally includes spicy soup.

An assortment of various fish prepared, including spicy soup.

A dish made by grilling cleaned hamo until crispy, served with perilla leaves, onions, and a special sauce.

A dish made by preparing hamo caught in summer and blanching it in a broth made from hamo bones and medicinal herbs.

Sashimi made from finely chopped hamo (a type of eel caught only in summer, not anago) mixed with vegetables and sauce.

A menu featuring flatfish in spring along with various side dishes. Later, a spicy fish bone soup will be served.

This is an amount suitable for about 4 people, featuring seasonal gizzard shad sashimi with firm flesh.

Delicious gizzard shad sashimi with sizzling oil.

Serves 3-4 people, includes sashimi and spicy soup.

This is a portion for 2 to 3 people, including sashimi and spicy soup.

Serves 2, includes sashimi and spicy soup.