Sinhaeburi Raw Fish

What They Stand For

One rule: every fish dies to order. The owner watched too many places on the port cut corners — pre-sliced trays sitting in cases, dead fish dressed up as fresh. He wanted to break that reputation. So every platter starts with a live fish pulled from the tank, killed in front of the kitchen, and sliced within minutes. If a fish looks off — sluggish, discolored, anything — it gets thrown out, not served. The portions are bigger than most neighbors offer, because the family still cooks with the Gangwon-do generosity they learned in Naksan.

Behind the Signature

The assorted sashimi platter is the dish the owner stakes his name on. It always starts with flatfish and rockfish — the reliable base — then rotates in whatever the dawn auction at Daepo Port brought in that morning: sea bream, flounder, sea bass, depending on the season. No two platters are identical. The family buys farmed flatfish and rockfish from the southern coast for consistency, but everything wild comes from the Daepo morning bid. It's the one dish where you taste both the kitchen's standards and the sea's mood that day.