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Saryangdo Jayeonsan Hoetjip (Wild-caught Sashimi House)
A bustling Ulsan sashimi spot prized for winter daebangeo (large yellowtail), serving chewy, wild-caught fish and lively side dishes.
UlsanKorean Food > Hoe (Raw Fish) / Sashimi / Tuna
4.3
(3 reviews)A busy sashimi restaurant in Daldong, Ulsan, best known for its winter daebangeo (large yellowtail) sashimi. They specialize in firm, chewy wild-caught yellowtail and offer a variety of banchan and side dishes; locals frequent it year-round.
Local Tips
- •Signature winter daebangeo (large yellowtail) sashimi — firm texture and full flavor
- •Casual, always-busy atmosphere; reservations recommended and there is on-site parking
- •Try mulhoe in warmer months or finish with maeuntang (spicy fish stew) made from the same fish
Menu
Gui (구이) — Grilled (Large)50,000 KRW
Gui (구이) — Grilled (Medium)40,000 KRW
Nong-eo (농어) — Sea bass
Maeuntang (매운탕) — Spicy fish stew (Large)50,000 KRW
Maeuntang (매운탕) — Spicy fish stew (Small)30,000 KRW
Maeuntang (매운탕) — Spicy fish stew (Medium)40,000 KRW
Mulhoe (물회) — Cold spicy raw fish soup/salad15,000 KRW
Ishigari (이시가리) — Striped beakfish (seasonal)
Regular Assorted Sashimi (일반모듬회) — Large100,000 KRW
Regular Assorted Sashimi (일반모듬회) — Special130,000 KRW
Regular Assorted Sashimi (일반모듬회) — Special (Premium)150,000 KRW
Jayeonsan Hoe (자연산 회) — Wild-caught Sashimi (Small)60,000 KRW
Jayeonsan Hoe (자연산 회) — Wild-caught Sashimi (Medium)80,000 KRW
Jayeonsan Hoe (자연산회) — Wild-caught Sashimi (Large)100,000 KRW
Chamdom (참돔) — Red sea bream
Seafood Platter (해물) — Large50,000 KRW
Seafood Platter (해물) — Small30,000 KRW
Seafood Platter (해물) — Medium40,000 KRW
Hoebap (횟밥) — Raw fish mixed with rice15,000 KRW
Practical Information
- Category
- Korean Food > Hoe (Raw Fish) / Sashimi / Tuna
- Address
- 33 Samsan-ro 181beon-gil, Nam District, Ulsan
- Operating Hours
- Daily 11:30 ~ 22:00
- Phone
- 052-266-4672
- Facilities
- Reservations accepted,Parking available
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Glossary
- Hoetbap (횟밥)
- A casual way to finish sashimi: sliced raw fish mixed with rice and sauce (often using the leftover juices)
- Jayeonsan (자연산)
- Literally 'natural/ wild-caught' — indicates fish caught in the sea rather than farmed
- Maeuntang (매운탕)
- A spicy, hearty fish stew made from the bones and scraps left after sashimi — often shared at the end of a meal
- Mulhoe (물회)
- Cold, thinly sliced raw fish served in a chilled, spicy-sour broth — refreshing in warm months
