{"id":4023,"date":"2026-06-17T16:36:05","date_gmt":"2026-06-17T07:36:05","guid":{"rendered":"https:\/\/drunkencapybara.com\/?p=4023"},"modified":"2026-06-17T16:36:10","modified_gmt":"2026-06-17T07:36:10","slug":"naebang-matoi","status":"publish","type":"post","link":"https:\/\/drunkencapybara.com\/en\/naebang-matoi\/","title":{"rendered":"[\uc11c\uc6b8\/\ub0b4\ubc29] \ub9c8\ud1a0\uc774 – \ubc29\ubc30 \ub0b4\ubc29 \ucc38\uce58 \uc219\uc131\ud68c \uc774\uc790\uce74\uc57c \ub9db\uc9d1"},"content":{"rendered":"
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Izakaya Matoi<\/strong>
A neighborhood izakaya near Naebang Station that has been around since 2007<\/em><\/p>\n

Address: 74, Seocho-daero 23-gil, Seocho-gu, Seoul (402m from Naebang Station Exit 5)<\/p>\n

Opening Hours: Daily 17:30 \u2013 23:00 (Last order 22:00 \/ 01:00 for reservation orders \/ Closes when ingredients run out)<\/p>\n

Phone number: 0507-1304-3906<\/p>\n

Reservations available \/ Wi-Fi available \/ No outside food allowed<\/p>\n<\/div>\n\n\n

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

\n

\n EP. Matoi<\/span>\n Omakase sashimi<\/span>\n 2026. 06. 17<\/span>\n <\/h2>\n <\/summary>\n

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

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I was walking from Bangbe to Naebang Station looking for today's dinner menu when I stopped at a shop that caught my eye.
A signboard with white Chinese characters embedded in bamboo exterior material is visible. Real earth<\/span>, it is Mato.<\/p>\n\n\n\n

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What stopped me in my tracks was beneath the sign.
It was a paper menu with today's fish written in handwriting.
It smelled like a shop that serves seasonal fish, such as uni, konowada, and oden nabe.<\/p>\n\n\n\n

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A chef character holding a fish and the number 2007.
I would guess that they have been running it for nearly 20 years.<\/p>\n\n\n\n

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

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The interior had warm-colored lights spaced out, creating a dim atmosphere.
Sake bottles were lined up on the right shelf, and menus and various notices were posted on the left wall in layers.
There aren't many tables. Since it operates as a one-person kitchen, reservations are recommended.<\/p>\n\n\n\n

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You can see today's recommended menu items on the whiteboard on the wall.
On the opposite wall, you can see origin signs, sake promotion guides, and menus pasted on top of each other.
<\/p>\n\n\n\n

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There was also a notice posted stating that cooking and waiting times might increase due to a lack of staff.
Due to the nature of a one-person kitchen, please make a reservation or allow ample time during peak hours.<\/p>\n\n\n\n

Omakase Sashimi (2-3 people, includes Uni) 65,000 won, Futari no Sashimi (2 people) 39,000 won,
Sea bream 38,000 won, uni (sea urchin, domestic) 35,000 won, halibut konowada 25,000 won.
Since there were two of us, we decided to go with the omakase sashimi.<\/p>\n\n\n\n

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Once you take a seat, the basic side dishes are served.
Shrimp crackers and vegetable salad, two kinds.
Although the composition was simple, it sufficiently served to cleanse the palate before the light sashimi.
The fried shrimp crackers are old and a bit soggy, but at least they give them as a complimentary snack.<\/p>\n\n\n\n

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The omakase sashimi was served.
Flounder, flounder fins, sea bream, abalone, tuna, and salmon are lined up on a black stone plate,
The sea urchin is served separately in a wooden box. Takowasabi is also served on the side.
A bowl of rice, seaweed, and a small dish of soy sauce are served.
<\/p>\n\n\n\n

The sea urchin was prepared so that it could be wrapped in rice and eaten.
When I ate the well-aged sashimi piece by piece, I could immediately taste the umami.<\/p>\n\n\n\n

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Asahi \u751f<\/span>A glass of beer, too~<\/p>\n\n\n\n

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Firm sea bream that isn't mushy, crunchy abalone, and tender salmon
There is no photo, but the flounder is also delicious without any flaws.<\/p>\n\n\n\n

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I like engawa, the fin part of the halibut,
I don't particularly like thick engawa from large halibut.
It's a matter of personal preference, but if it's too thick, it feels a bit chewy...
I prefer the fins of the slightly smaller size. The taste of the fat that bursts out when you chew is good.<\/p>\n\n\n\n

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Yakigyoza is a side dish. 8,000 won.
\nSingle item orders are not available; they can only be placed as additional orders.
\nThe skin was fried crispy, and the inside was moist.
\nIt was a composition that was good for a light meal without any stimulation.<\/p>\n\n\n\n

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While I was eating, they gave me a mini udon as a complimentary dish.
It was the perfect amount to cleanse the palate with broth while eating sashimi.<\/p>\n\n\n\n

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What was particularly impressive at Matoi was the tuna, and among them, the akami was impressive.
Akami, the lean meat of tuna, is characterized by its clean, light taste without any fat.
It is also the part that comes out most often from the tuna.
I don't particularly enjoy that part because it lacks any distinct umami flavor or characteristics.<\/p>\n\n\n\n

Akami was different on this day.
There was an umami and flavor that could not be explained solely by the quality of the raw material itself.
Since it is a place that also serves tuna rice bowls for lunch,
I get the feeling that there might be a secret method unique to Matoi in that process.<\/p>\n\n\n\n

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I originally like the middle belly the best because it has just the right amount of fatty flavor.
At least for today, Akami is more memorable.<\/p>\n\n\n\n

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We used seasonal sea urchin from Goseong, so the color was deep and the roe was plump.
It melts creamily in your mouth.
I liked the clean, sweet scent of the sea characteristic of domestic seasonal sea urchins.<\/p>\n\n\n\n

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Even placed on top of the halibut, yum!<\/p>\n\n\n\n

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

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Enjoy it as a maki roll topped with seaweed and vinegared rice.<\/p>\n\n\n\n

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Finally, belly fat
It is interesting to feel the texture of the fat while still being soft.<\/p>\n\n\n\n


The price isn't exactly cheap, but it is reasonable considering the layout and location.
The raw tuna was particularly impressive, so it is a place I would like to revisit.
I enjoyed the meal \ud83d\ude42<\/p>","protected":false},"excerpt":{"rendered":"

Izakaya Matoi, near Naebang Station, a neighborhood izakaya that has been around since 2007. Address: Seoul\u2026<\/p>","protected":false},"author":1,"featured_media":4037,"comment_status":"open","ping_status":"0","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":[],"class_list":["post-4023","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gourmet"],"_links":{"self":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4023","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=4023"}],"version-history":[{"count":9,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4023\/revisions"}],"predecessor-version":[{"id":4061,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4023\/revisions\/4061"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/media\/4037"}],"wp:attachment":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/media?parent=4023"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/categories?post=4023"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/tags?post=4023"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}