The story
The owner spent over ten years working in raw fish restaurants, mastering everything from fish species to business operations. Three years ago, they chose this specific spot in Daepo Port because they were intimately familiar with the building's system and atmosphere. They decided to open here rather than a beachside location, prioritizing a space where they could control the quality and service environment.
“손님이 웃으면서 배 두드리며 기분 좋게 나갈 수 있도록 최선 노력 — 'I do my best so that every guest leaves with a smile, patting their full stomach.'”
Owner, Daepo Fishing Village Center
What they stand for
They strictly follow an 'order-to-cook' policy, refusing to pre-make fried dishes or prepare sashimi in advance. They personally hand-select crabs, ensuring at least 80% are A-grade, and craft their own signature ssamjang with whelk, which is so popular guests use it for their sashimi wraps.
Behind the signature
The crab sets are the main draw, specifically the Snow Crab and King Crab courses. They source their ingredients from Goseong ports like Gajin and Daejin to ensure freshness. The scarcity of the crab is managed by their strict quality control—if a crab doesn't meet their 80% meat-fill standard, it is immediately swapped out.
Local tip
If you are staying nearby, call ahead and they will pick you up for free. After the meal, the owner often drives guests back—a rare personal touch at Daepo Port.
Seasonal note
Red crab (Hongge) is unavailable during the July-August closed season, during which time they serve Snow Crab instead.
For travelers
With over a decade of experience, the owner communicates using simple English terms like 'Sashimi' and 'Set menu.' They fondly remember a Singaporean family who visited last year and returned this year with their extended family, promising to come back again next year.
