Source: https://heyseorak.com/spots/sinhaeburi-raw-fish Last-Updated: 2026-04-26 --- # Sinhaeburi Raw Fish (신해불이횟집) > Say the romanized name when ordering. Staff will understand even if your pronunciation isn't perfect. Category: seafood | Type: eat | Area: daepo | Price range: moderate Address: 37 Daepohang-gil, Sokcho, Gangwon Phone: 0507-1367-2776 Hours: Mon–Sun 10:00–22:00 (LO 21:00) (Open every day, year-round. Last order at 9 PM.) English menu available: Yes ## Trust and freshness - Verification: interview / 2026-04-03 - Menu freshness: updated 2026-04-03T11:57:08.817+00:00 An 80-seat raw fish house on Daepo Port, where a family has been serving live-catch sashimi since 2012. Every fish is killed to order — no pre-sliced trays, no shortcuts. The owner's mother started it, her son now runs the floor, and the kitchen still follows the same rule: if it's not swimming when you sit down, it doesn't go on your plate. The snow crab and sashimi sets draw families who want to eat seriously without the tourist-trap anxiety that haunts the rest of the port. Pro tip: The modumhoe (assorted sashimi platter) always includes whatever's in season — ask what came in that morning. If you're with family, the Crab + Sashimi sets are the best value: snow crab, sashimi, spicy fish stew, and sukiyaki in one spread. Crab fried rice is ₩2,000 extra and worth every won. Walk-ins welcome, no reservation needed. ## Story ### How it started The family started in Naksan, Yangyang — a seaside town where tour buses rolled in and the tables filled themselves. Then the land got rezoned, rents spiked, and tenants like them were pushed out. Five years ago they packed up and moved to a vacant storefront on Daepo Port. The son had been studying in college when his mother asked him to help. He never went back. What started as a bus-tour fish house reinvented itself as a walk-in destination for families and repeat visitors who drive down from Seoul. ### Philosophy 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. ### 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. ### Finding the place Sinhaeburi sits right on Daepo Port's main drag — Daepohang-gil — facing the harbor. Daepo Port is about 10 minutes south of downtown Sokcho by car or bus. Take bus 9 or 9-1 to the Daepo Port stop. Parking is easy along the port road. If you're hiking Seoraksan, Daepo is on the way back — a natural post-hike seafood stop. ### Seasonal notes Snow crab peaks in winter and spring — that's when the crab sets shine. In summer, seasonal catches like squid and sea bream rotate into the sashimi platter. The menu frame stays the same year-round, but the fish inside the modumhoe changes with what the boats bring in. ### For international visitors The language barrier is real — the owner admits most tourists who don't speak Korean glance at the menu and walk out. But when someone stays, it works: one Western couple used Papago to order live sashimi, spicy stew, and chojang dipping sauce, ate everything with chopsticks, and cleaned every plate. The owner says foreigners who commit to the experience tend to love the maeuntang (spicy fish stew) more than expected — and the fried dishes are a safe hit for everyone. > 활어 — 살아있는 생선만 씁니다. 죽은 생선은 절대 안 나갑니다. 'Live fish only. Dead fish never leaves this kitchen.' ## Dietary Summary - Total menu items: 45 - Common allergens: shellfish, gluten, sesame ## Menu ### Live Sashimi (활어회) - **Go-geup Hwal-eo (So)** (고급활어 (소)) — ₩150,000 Premium live fish sashimi for 1–2 people. Fish is killed to order — seasonal selection from the morning catch. Ingredients: seasonal live fish | Allergens: shellfish | Serving: Serves 1–2. - **Go-geup Hwal-eo (Jung)** (고급활어 (중)) — ₩200,000 Premium live fish sashimi for 2–3 people. Ingredients: seasonal live fish | Allergens: shellfish | Serving: Serves 2–3. - **Go-geup Hwal-eo (Dae)** (고급활어 (대)) — ₩250,000 Premium live fish sashimi for 3–4 people. Ingredients: seasonal live fish | Allergens: shellfish | Serving: Serves 3–4. - **Mo-deum-hoe (So)** (모둠회 (소)) — ₩100,000 ⭐ Signature The owner's pride — an assorted platter of live-caught fish, always including flatfish and rockfish plus whatever's in season. Every fish killed to order. Ingredients: flatfish, rockfish, seasonal fish | Allergens: shellfish | Serving: Serves 1–2. Seasonal fish varies daily. - **Mo-deum-hoe (Jung)** (모둠회 (중)) — ₩120,000 ⭐ Signature Assorted live-catch sashimi for 2–3 people — flatfish, rockfish, and the day's seasonal selection. Ingredients: flatfish, rockfish, seasonal fish | Allergens: shellfish | Serving: Serves 2–3. - **Mo-deum-hoe (Dae)** (모둠회 (대)) — ₩150,000 ⭐ Signature Assorted live-catch sashimi for 3–4 people. Ingredients: flatfish, rockfish, seasonal fish | Allergens: shellfish | Serving: Serves 3–4. - **Mo-deum-hoe (Teuk)** (모둠회 (특)) — ₩200,000 The full spread — assorted live-catch sashimi for 4+ people. Ingredients: flatfish, rockfish, seasonal fish | Allergens: shellfish | Serving: Serves 4+. - **Gwang-eo (So)** (광어 (소)) — ₩100,000 Whole live flatfish (gwangeo), sliced to order. A Korean sashimi staple — clean, mild, and buttery. Ingredients: flatfish | Serving: Serves 1–2. - **Gwang-eo (Jung)** (광어 (중)) — ₩120,000 Whole live flatfish for 2–3 people. Ingredients: flatfish | Serving: Serves 2–3. - **Gwang-eo (Dae)** (광어 (대)) — ₩150,000 Whole live flatfish for 3–4 people. Ingredients: flatfish | Serving: Serves 3–4. - **U-reok (So)** (우럭 (소)) — ₩120,000 Whole live rockfish, sliced fresh — firmer and richer than flatfish, a local favorite. Ingredients: rockfish | Serving: Serves 1–2. - **U-reok (Jung)** (우럭 (중)) — ₩150,000 Whole live rockfish for 2–3 people. Ingredients: rockfish | Serving: Serves 2–3. - **U-reok (Dae)** (우럭 (대)) — ₩200,000 Whole live rockfish for 3–4 people. Ingredients: rockfish | Serving: Serves 3–4. - **Do-mi / Nong-eo / Do-da-ri (So)** (도미/농어/도다리 (소) [단품]) — ₩150,000 Seasonal single-species sashimi — sea bream, sea bass, or flounder depending on availability. Ingredients: seasonal fish | Serving: Serves 1–2. Species depends on the day's catch. - **Do-mi / Nong-eo / Do-da-ri (Jung)** (도미/농어/도다리 (중) [단품]) — ₩200,000 Seasonal sashimi for 2–3 people. Ingredients: seasonal fish | Serving: Serves 2–3. - **Do-mi / Nong-eo / Do-da-ri (Dae)** (도미/농어/도다리 (대) [단품]) — ₩250,000 Seasonal sashimi for 3–4 people. Ingredients: seasonal fish | Serving: Serves 3–4. ### Crab + Sashimi Sets (대게+회 세트) - **Set A (2-in)** (A세트 (2인추천)) — ₩150,000 ⭐ Signature 1 snow crab (small) + assorted sashimi + sukiyaki + spicy fish stew. The best-value set for couples. Ingredients: snow crab, assorted sashimi, sukiyaki, fish stew | Allergens: shellfish | Serving: Recommended for 2 people. Crab fried rice +₩2,000. - **Set B (3-in)** (B세트 (3인추천)) — ₩200,000 1 snow crab (large) + assorted sashimi + sukiyaki + spicy fish stew. Ingredients: snow crab, assorted sashimi, sukiyaki, fish stew | Allergens: shellfish | Serving: Recommended for 3 people. Crab fried rice +₩2,000. - **Set C (4-in)** (C세트 (4인추천)) — ₩250,000 2 snow crabs (small) + assorted sashimi + sukiyaki + spicy fish stew. Ingredients: snow crab, assorted sashimi, sukiyaki, fish stew | Allergens: shellfish | Serving: Recommended for 4 people. Crab fried rice +₩2,000. - **Set D (4-in)** (D세트 (4인추천)) — ₩300,000 2 snow crabs (large) + assorted sashimi + sukiyaki + spicy fish stew. The premium option. Ingredients: snow crab, assorted sashimi, sukiyaki, fish stew | Allergens: shellfish | Serving: Recommended for 4 people. Crab fried rice +₩2,000. - **Set E (5-in)** (E세트 (5인추천)) — ₩350,000 3 snow crabs (small) + assorted sashimi + sukiyaki + spicy fish stew. The family feast. Ingredients: snow crab, assorted sashimi, sukiyaki, fish stew | Allergens: shellfish | Serving: Recommended for 5 people. Crab fried rice +₩2,000. - **Ge Bokk-eum-bap** (게 볶음밥) — ₩2,000 Fried rice cooked in leftover crab shell — the classic add-on to any crab set. Ingredients: rice, crab | Allergens: shellfish | Serving: Add-on for crab sets. ### Seafood (해산물) - **Meong-ge** (멍게) — ₩30,000 Raw sea squirt — intensely briny, a taste-of-the-ocean delicacy. An acquired taste that locals swear by. Ingredients: sea squirt | Allergens: shellfish - **Hae-sam** (해삼) — ₩50,000 Fresh raw sea cucumber — chewy, mild, and prized for its clean ocean flavor. Ingredients: sea cucumber | Allergens: shellfish - **Jeon-bok** (전복) — ₩100,000 Live abalone — served raw or grilled. Rich, buttery, and luxurious. Ingredients: abalone | Allergens: shellfish - **Ga-ri-bi-jjim** (가리비찜) — ₩50,000 Steamed scallops — plump, sweet, and tender. Ingredients: scallops | Allergens: shellfish - **Mu-neo-suk-hoe** (문어숙회) Lightly blanched octopus — tender and served chilled with dipping sauce. Ingredients: octopus | Allergens: shellfish | Serving: Market price — ask staff. ### Meals & Sides (식사 메뉴) - **U-reok Mae-un-tang (So)** (우럭 매운탕 (소)) — ₩60,000 A bubbling pot of rockfish in fiery red broth — surprisingly popular with foreign visitors. The leftover fish bones go in here. Ingredients: rockfish, gochugaru, vegetables, tofu | Spicy: hot | Allergens: shellfish | Serving: Serves 2–3. - **U-reok Mae-un-tang (Jung)** (우럭 매운탕 (중)) — ₩80,000 Spicy rockfish stew for 3–4 people. Ingredients: rockfish, gochugaru, vegetables, tofu | Spicy: hot | Allergens: shellfish | Serving: Serves 3–4. - **U-reok Mae-un-tang (Dae)** (우럭 매운탕 (대)) — ₩100,000 Spicy rockfish stew for 4+ people. Ingredients: rockfish, gochugaru, vegetables, tofu | Spicy: hot | Allergens: shellfish | Serving: Serves 4+. - **U-reok Ji-ri-tang** (우럭 지리탕) A mild, clear rockfish broth — the gentle alternative to maeuntang. Light, clean, and comforting. Ingredients: rockfish, vegetables | Serving: Same size options as maeuntang — ask staff. - **Mul-hoe** (물회) — ₩25,000 Chilled raw fish in an icy, tangy broth — a refreshing way to eat sashimi, especially in summer. Ingredients: raw fish, icy broth, vegetables | Spicy: mild | Allergens: shellfish - **Hoe-deop-bap** (회덮밥) — ₩20,000 Sliced raw fish over rice with vegetables and spicy gochujang sauce — a one-bowl sashimi meal. Ingredients: raw fish, rice, vegetables, gochujang | Spicy: mild | Allergens: shellfish, sesame - **Hoe-deop-bap** (회 덮밥) — ₩15,000 Budget sashimi rice bowl. Ingredients: raw fish, rice, vegetables, gochujang | Spicy: mild | Allergens: shellfish, sesame - **Jeon-bok-juk** (전복 죽) — ₩15,000 Creamy rice porridge cooked with abalone — mild, nourishing, and a great option for kids or light eaters. Ingredients: abalone, rice | Allergens: shellfish - **O-jing-eo-bokk-eum** (오징어볶음) — ₩30,000 Squid stir-fried in a sweet-spicy gochujang sauce — a classic Korean drinking snack. Ingredients: squid, gochujang, vegetables | Spicy: medium | Allergens: shellfish - **O-jing-eo-sun-dae** (오징어순대) — ₩20,000 Squid stuffed with a rice and vegetable filling, then steamed and sliced — a Sokcho specialty. Ingredients: squid, rice, vegetables | Allergens: shellfish ### Drinks (주류) - **So-ju** (소주) — ₩5,000 Korean distilled spirit — the classic companion to raw fish. Ingredients: rice - **Maek-ju** (맥주) — ₩5,000 Korean beer. Ingredients: barley, hops | Allergens: gluten - **Mal-geun Gang-won** (맑은강원) — ₩5,000 A Gangwon province local soju — smoother and milder than national brands. Ingredients: rice - **Mak-geol-li** (막걸리) — ₩5,000 Traditional Korean rice wine — milky, slightly sweet, and fizzy. Ingredients: rice, nuruk | Allergens: gluten - **Cheong-ha** (청하) — ₩6,000 A clear, chilled rice wine — light and crisp, pairs well with sashimi. Ingredients: rice - **Mae-hwa-sun** (매화순) — ₩12,000 Korean plum wine — sweet, fragrant, and easy-drinking. Ingredients: plum - **Bok-bun-ja** (복분자) — ₩15,000 Korean black raspberry wine — deep, fruity, and slightly sweet. Ingredients: black raspberry - **Eum-ryo-su** (음료수) — ₩2,000 Assorted soft drinks.