Hanpan Seungbu (한판승부)
Japanese cuisine Seoul Eunpyeong-gu
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Hoesarang’s reviewRecommended
“The dotom back and belly have a subtle flavor reminiscent of aged beef tartare”
- Deungsal and baetsal (back and belly sashimi)BestSubtly sweet with a hint of acidity
- Naejang suyuk (boiled fish offal)Chewy and crunchy, like pork or beef offal
- Dolsal (firm fish muscle cut)Its crisp bite is especially appealing
- ₩90,000 per person
- Tips
- The course is no longer available, but dotom is still sold à la carte
Hoesarang’s reviewRecommended
“The generous 12-variety aged sashimi platter offers good value”
- Oneurui modeum hoe (today's assorted sashimi)BestAn assortment of 12 varieties with diverse aged textures
- Haejang Villain al-goni-tang (fish roe and milt soup)Rich yet clean-tasting broth
- Chinese-style chili shrimp, half portionSpringy shrimp with house-made sauce
- Today's assorted sashimi ₩58,000
- Three people were waiting 15 minutes before opening
- Opens at 17:00 on weekdays; 15:00 on Fridays and Saturdays
- Solo diners can order a single serving for half the price
- Atmosphere
- Mostly counter seating, plus two tables for two
- Good for
- Solo drinks or a drink with seasonal dishes
- Value
- Good value for the assortment
- Tips
- The menu changes every 2–3 days
- Top the yellowtail belly cut with tohajang, a fermented freshwater shrimp condiment
- Dip the blackthroat seaperch in chomiso, a vinegared miso sauce
