{"id":4944,"date":"2026-09-09T00:51:21","date_gmt":"2026-09-08T15:51:21","guid":{"rendered":"https:\/\/drunkencapybara.com\/?p=4944"},"modified":"2026-09-09T00:51:25","modified_gmt":"2026-09-08T15:51:25","slug":"hitori-the-sakana","status":"publish","type":"post","link":"https:\/\/drunkencapybara.com\/en\/hitori-the-sakana\/","title":{"rendered":"[\uc11c\uc6b8\/\uc2e0\ub9bc] \ud788\ud1a0\ub9ac \ub354 \uc0ac\uce74\ub098 – \uc624\ub298\uc758 \uc81c\ucca0 \uba54\ub274\uac00 \uc788\ub294 \uc774\uc790\uce74\uc57c \ub9db\uc9d1"},"content":{"rendered":"
\n

Hitori the Sakana<\/strong>
Seafood pub next to Dorimcheon Stream near Sinlim Station<\/em><\/p>\n

Address: 36 Gwancheon-ro, Gwanak-gu, Seoul<\/p>\n

Business Hours: Daily 18:00 \u2013 02:00 the next day<\/p>\n

Phone number: 02-888-7988<\/p>\n

wireless internet<\/p>\n<\/div>\n\n\n

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

\n

\n EP. Hitori the Sakana<\/span>\n Steamed Whole Bullet Squid \u00b7 Potato Mochi<\/span>\n 2026. 07. 25<\/span>\n <\/h2>\n <\/summary>\n

5-minute walk from Sillim Station Exit 4
Hitori the Sakana<\/span>\ub294
It is one of the izakayas in the neighborhood that I frequent.<\/p>\n\n\n\n

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It opens at six in the evening and closes at two in the morning.
It is a time when I can move around late after work.
It is a comfortable home.<\/p>\n\n\n\n

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The light box sign next to the entrance looks quite old.
The side that hasn't been replaced looks more like this house.<\/p>\n\n\n\n

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There are also seats outside, in addition to the inner hall.
If you are with a large group, this table is more comfortable.<\/p>\n\n\n\n

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The inside is woven with a single long bar.
The kitchen was left open.
You can drink while watching the snacks being prepared.
It is designed so that it doesn't feel awkward even when sitting alone.<\/p>\n\n\n\n

Having a daily menu that changes from time to time
This is the biggest advantage of this house,
I forgot and missed the photo.
Amateur blogger, sob sob...<\/p>\n\n\n\n

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

First, we start with Hanmaek draft beer.
Seasoned bean sprouts are served together in a small bowl.<\/p>\n\n\n\n

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

I chose the whole steamed baby squid from today's menu.
As soon as the order is placed, the fire in the burner inside the bar rises.<\/p>\n\n\n\n

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

The fully cooked squid is cut and served on the cutting board in front of the bar.<\/p>\n\n\n\n

Bullet squid are not a separate species.
It is a trade name referring to young Japanese flying squid, and,
The capture of animals with a mantle length of 15 cm or less is prohibited year-round.
Amidst the declining squid catch day by day
Bullet squid is always a hot topic.
I wonder how things like this are distributed, and whether there is a problem or not.
I can't quite make a judgment.<\/p>\n\n\n\n

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

Since it is squid in season, the body is substantial.
Rich internal organs ooze out through the cuts,
A layer of butter scent was applied on top.
With the added smoky flavor, it was absolutely great.
The butter fat coats the bitterness of the offal,
The scent of the burnt spot supports the back.<\/p>\n\n\n\n

The aromatic components of squid innards are mostly fat-soluble.
When it meets fats like butter, the aroma rises strongly.<\/p>\n\n\n\n

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

And potato mochi.
As the name suggests, it is mochi made from potatoes.
Boiled potatoes mashed, mixed with starch, and baked
It is known that the original form is Imomochi from Hokkaido.<\/p>\n\n\n\n

It was like a sweet mochi tofu, and it was perfect as a dessert.<\/p>\n\n\n\n

I had a light beer and got up.
The seafood dishes are all delicious, and,
Today's menu changes every time according to the season.
It is a place where it is fun to choose every time I go.
I really enjoyed the meal. \ud83d\ude42<\/p>\n<\/details>","protected":false},"excerpt":{"rendered":"

Hitori The Sakana, a seafood izakaya next to Dorimcheon Stream near Sinlim Station. Address: Seoul\u2026<\/p>","protected":false},"author":1,"featured_media":4953,"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":[119],"class_list":["post-4944","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gourmet","tag-119"],"_links":{"self":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4944","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=4944"}],"version-history":[{"count":1,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4944\/revisions"}],"predecessor-version":[{"id":4955,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4944\/revisions\/4955"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/media\/4953"}],"wp:attachment":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/media?parent=4944"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/categories?post=4944"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/tags?post=4944"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}