Fire, sea, the day's fish
Charcoal · seasonal fish · twelve seats · dinner only
We grill fish bought at Jagalchi market that morning over charcoal. The menu shifts a little every day, and if a fish isn't in, it isn't on. Twelve seats, one seating a night. Two cooks serve you face to face.
Three rules, nothing more
Fish from that morning
The chef goes to Jagalchi market at five every morning. He buys what's good that day, and if nothing's good, it comes off the menu. The freezer is small.
Charcoal, high heat, fast
No gas. We light the charcoal an hour ahead and grill the fish hot and fast. Crisp skin, moist inside.
Twelve seats, one seating
Everyone starts together at seven. The cooks can tell you about each plate because there are only twelve of you. No second seating.
Autumn — gizzard shad and large prawn
Mid-September to November. Shad goes on the grill; prawns are roasted on a bed of salt.
At the table
Opening hours
By reservation. Same-day openings are posted on Instagram.
Children are welcome from primary-school age.
Getting here
1F, Gwangan-haebyeon-ro, Suyeong-gu, Busan (sample address)Park at the waterside park's public lot. There's no parking in front of the restaurant.
Common questions
What if someone in our party doesn't eat fish?
Tell us when you book and we'll swap their plates for charcoal-grilled meat and vegetables. Same price.
Can we come without a reservation?
With twelve seats, almost never. Same-day openings go up on Instagram around three in the afternoon.
Can we bring our own drinks?
Wine, yes — corkage is ₩20,000 a bottle. For soju and beer, please order ours.
What's the cancellation deadline?
Free up to two days before. Because we buy the fish that morning, cancellations from the day before are charged half the course price.
Reserve
Naver Booking or by phone. Let us know your party size and anything you can't eat.