{"id":1643,"date":"2026-01-31T14:26:22","date_gmt":"2026-01-31T05:26:22","guid":{"rendered":"https:\/\/drunkencapybara.com\/?p=1643"},"modified":"2026-02-05T20:31:46","modified_gmt":"2026-02-05T11:31:46","slug":"bongcheon-tsukinoya","status":"publish","type":"post","link":"https:\/\/drunkencapybara.com\/en\/bongcheon-tsukinoya\/","title":{"rendered":"[\uc11c\uc6b8\/\ubd09\ucc9c] \ud604\ub300\uc2dc\uc7a5 \uc18d \uc228\uc740 \ub9db\uc9d1 ‘\uce20\ud0a4\ub178\uc57c’"},"content":{"rendered":"
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Tsukinoya<\/strong>
Izakaya in an alley in Bongcheon-dong
Recommended restaurants for aged flounder sashimi<\/em><\/p>\n

Address: 1F, 1 Euncheon-ro 24-gil, Gwanak-gu, Seoul<\/p>\n

Opening Hours: Mon\u2013Thu 18:00 \u2013 01:00 (Last order 23:30)
Fri\u2013Sat 18:00 \u2013 02:00 (Last order 00:30)<\/p>\n

Phone number: 0507-1333-8566<\/p>\n

No parking available | Reservations available<\/p>\n<\/div>\n\n\n

\"\ubd09\ucc9c<\/figure>\n\n\n\n

The alley above Hyundai Market at Bongcheon Station.
There is a stylish izakaya hidden away in this neighborhood that isn't very crowded.<\/p>\n\n\n\n

\"\uce20\ud0a4\ub178\uc57c<\/figure>\n\n\n\n

The inside of the shop consists of just three or four tables and five or six counter seats.
A fish tank is visible behind the bar under blue lighting.
A small but tidy space.<\/p>\n\n\n\n

<\/p>\n\n\n\n

\"\uce20\ud0a4\ub178\uc57c<\/figure>\n\n\n\n

Today's recommended dishes are written on the first page of the menu.
Winter Limited Yellowtail Sashimi, 3-Type Sashimi, Handmade Mochiri Tofu.
It seems that seasonal fish are coming up at the right time.<\/p>\n\n\n\n

<\/p>\n\n\n\n

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Various dishes are available, including straw tataki.
There is also plenty of shochu and sake available, and you can enjoy them by the glass.
I was tempted by the yellowtail, but it was hard to resist today's recommended 3-piece fish sashimi.<\/p>\n\n\n\n

<\/p>\n\n\n\n

\"\uce20\ud0a4\ub178\uc57c<\/figure>\n\n\n\n

Tuna mayo salad and crackers were served as complimentary appetizers.
It is soft and savory.
I thought the alcohol would go down well with just this, so I ordered it right away.<\/p>\n\n\n\n

<\/p>\n\n\n\n

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He makes dry highballs instead of sweet tonic highballs.
With a joyful heart Gakubin<\/a> I ordered a highball.
Canada Dry Club Soda is used instead of tonic, and since it is plain sparkling water Whiskey<\/a> It is good because it does not interfere with the scent.<\/p>\n\n\n\n

\"\ubc18\uc288\uc787\ucf58<\/figure>\n\n\n\n

I also ordered a glass of sake.
\u64ad\u5dde\u4e00\u732e<\/span>(Banshuikkon) Junmai \u8d85\u8f9b\u53e3<\/span>(Chokaraguchi).
True to its name, the tongue-tingling dry taste paired well with the sashimi.<\/p>\n\n\n\n

<\/p>\n\n\n\n

\"\uc170\ud504\uac00<\/figure>\n\n\n\n

I waited at the bar, watching them prepare the sashimi.<\/p>\n\n\n\n

<\/p>\n\n\n\n

\"3\uc885
3-Type Sashimi (32,000)<\/figcaption><\/figure>\n\n\n\n


Three types of sashimi were served.
Composed of halibut, mackerel, and squid.
Ankimo, green onions, ginger, and Shuto (fermented tuna offal) were served as side dishes.
They recommended eating them on top of flounder, mackerel, and squid, respectively.<\/p>\n\n\n\n

<\/p>\n\n\n\n

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\"count(title)%,\"<\/figure>\n<\/figure>\n\n\n\n

The first point is a squid.
Yuzu peel is sprinkled on top.
I like the clean yet chewy and rich flavor characteristic of aged cephalopod sashimi.

I paired it with fermented tuna offal as you recommended.
The sweetness of cuttlefish and the salty umami of tuna innards
It was good to have a balance.<\/p>\n\n\n\n

<\/p>\n\n\n\n

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\"count(title)%,\"<\/figure>\n<\/figure>\n\n\n\n

Next is the halibut.
This aged flounder sashimi is unbelievable.
It still retains its elasticity while being overflowing with umami flavor.
I can't remember the last time I had aged sashimi this delicious.
This flounder alone made me think that I should come to this restaurant often.

Without the characteristic dryness of Ankimodo products
As expected, it was delicious.<\/p>\n\n\n\n

<\/p>\n\n\n\n

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\"\uace0\ub4f1\uc5b4<\/figure>\n<\/figure>\n\n\n\n

The last one is mackerel topped with sesame seeds.
It is lightly cured, so the natural flavor of the mackerel really comes through.
Those who don't like oily fish might find it difficult to eat on its own, but for me, it's definitely in the realm of liking.
Eating it with green onions and ginger makes the fishy smell much milder.<\/p>\n\n\n\n

<\/p>\n\n\n\n

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\"\uce20\ud0a4\ub178\uc57c<\/figure>\n<\/figure>\n\n\n\n

While I was deeply moved by how delicious the sashimi was
They gave us fatty belly as a complimentary dish.
The salty umami of the Shuto met the sweetness of the squid, and the combination was excellent.<\/p>\n\n\n\n

<\/p>\n\n\n\n

\"\uba58\uce58\uce74\uce20\uc640
Menchi Katsu (13,000)<\/figcaption><\/figure>\n\n\n\n

I liked the shop so much that I also ordered minced meat cutlet.
It is served with plenty of demi-glace sauce.
The deep flavor of the sauce was impressive.<\/p>\n\n\n\n

<\/p>\n\n\n\n

\"\uce74\ub2c8\ubbf8\uc18c
Kanimiso Pasta (19,000)<\/figcaption><\/figure>\n\n\n\n

Canimiso Pasta.
The rich crab offal sauce is topped with green onions and seaweed.
I like crab innards, but I don't particularly like kani miso.
I also tend to prefer pasta sauces with a slightly thicker consistency.
It wasn't bad, but it's not my taste.<\/p>\n\n\n\n

<\/p>\n\n\n\n

\"\ubaa8\ucc0c\ub9ac\ub3c4\ud6c4\"
Mochiri Tofu (9,000)<\/figcaption><\/figure>\n\n\n\n

The finishing touch is homemade mochiri tofu.
As expected, Mochiri Tofu suits my taste better.
It seems too sweet no matter where I eat it, but
It was nice to be able to feel the unique atmosphere of this shop that was made in-house.<\/p>\n\n\n\n

<\/p>\n\n\n\n

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I also enjoyed various kinds of shochu and sake.
Daiyame, Akabu, Kito, Dyna, and even Enma, who was given as a service.
It is nice to be able to taste various types by the glass.<\/p>\n\n\n\n

The sashimi was good, and the halibut sashimi was especially good.
The umami and firmness of the aged sashimi are fully preserved.
The other dishes were also decent.
It might be difficult given the small size of the shop, but
I wish there were more seasonal menu items.
I should come here often if I stop by the area.<\/p>","protected":false},"excerpt":{"rendered":"

Tsukinoya, an Izakaya in a Bongcheon-dong alley, recommended restaurant for aged flounder sashimi Address: Seoul\u2026<\/p>","protected":false},"author":1,"featured_media":1665,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[76],"tags":[79,100,101,102],"class_list":["post-1643","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-76","tag-79","tag-100","tag-101","tag-102"],"_links":{"self":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/1643","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/comments?post=1643"}],"version-history":[{"count":7,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/1643\/revisions"}],"predecessor-version":[{"id":1693,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/1643\/revisions\/1693"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/media\/1665"}],"wp:attachment":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/media?parent=1643"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/categories?post=1643"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/tags?post=1643"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}