Wild assorted sashimi, mediumOrdered on video
Soft Spanish mackerel, thick filefish texture, and the sweetness and weight of stone bream are noted.
WhyIt is the main way to experience the day’s mixed wild catch.
NEARBY PLACE · Sashimi restaurant
Sarangitne
Jonmat서울특별시 용산구 한강대로84길 11-8 1층
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About this place
A wild assorted sashimi restaurant in Namyeong-dong, Yongsan, Seoul.
Taste notes from the video
A concise guide based on what was ordered and described in the feature.
The wild sashimi is described as having aged aroma, softness, thick texture, and sweetness. The agujjim is mild with a gentle seasoning, and the surdeori-tang has a spicy, rich broth.
Recommended dishes
Agujjim, halfOrdered on video
It has relatively little bean sprouts, with large pieces of flesh and roe, and a mild savory taste.
WhyIt is presented as a filling dish that pairs well with the sashimi.Surdeori-tang, smallOrdered on video
Spicy with a deep broth flavor.
WhyIt is a low-cost finishing dish after sashimi.AROUND HERE
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Visits and features
See what each feature ordered, described, and highlighted about the visit.
A random wild-sashimi spot where red-barred hogfish, black porgy, and stone wrasse can show up
At Sainine in Yongsan, Seoul, the video introduces wild assorted sashimi along with agujjim and fish-bone soup.
A wild assorted sashimi restaurant in Namyeong-dong, Yongsan, Seoul.
Taste notes from the video
The wild sashimi is described as having aged aroma, softness, thick texture, and sweetness. The agujjim is mild with a gentle seasoning, and the surdeori-tang has a spicy, rich broth.
Key visit points
- The restaurant is Sainine in Namyeong-dong, Yongsan, Seoul.
- It features wild assorted sashimi, half agujjim, and surdeori-tang.
- Fish shown include Spanish mackerel, herring, filefish, stone bream, rockfish, black porgy, and north barracuda.
- The agujjim uses relatively little bean sprouts and has large pieces of baby fish flesh and roe.
- The surdeori-tang is described as spicy and rich in broth.