Located on the roadside north of Jagalchi Market, Busan Myeongmul Hoejip has stood in the same spot for nearly 80 years, sharing in the history of the market. Former owner Kim Bok-deok opened the restaurant in 1946, and his daughter-in-law, Jeon Gwang-ja, took over in the 1980s, currently running it as the second generation. Head Chef Lee Su-yong, who has worked alongside Kim Bok-deok for over 40 years since her time, is now in his 70s and continues to reliably guard the kitchen. Due to its proximity to Jagalchi Market, the restaurant does not maintain a separate fish tank but sources its sashimi directly from the market. Busan Myeongmul Hoejip adheres to the principle of using only fish weighing at least 4kg; compared to smaller fish, these heavier fish are richer in fat and have a savory flavor, offering a superior texture. The restaurant's signature dish is Hoe-baekbap, a set meal that includes sashimi. It is the most popular lunch item, as it allows solo diners to enjoy not only a full meal but also thick, rusticly sliced sashimi. The fish bone soup served with the Hoebaekbap boasts a refreshing and deep flavor, made by simmering the fish heads and bones left over from filleting. The chewy texture of the sea bream and flounder skin, a delicacy only found at this famous Busan sashimi restaurant, is also a treat. Side dishes such as salted cutlassfish, seasoned kelp, and braised beans are also made in-house, and the uniquely savory chojang is a special sauce handcrafted in the kitchen. Seasoned grilled sea bream, mulhoe (cold raw fish soup), and embera (flounder fins) are popular menu items that consistently draw regulars back.

Korean food type

55 Jagalchihaean-ro, Jung-gu, Busan

Tel 0507-1338-7617

Opening Hours 10:30-21:30 (Break time 15:00-16:00)

Edit Areum Lee

Photograph Umi Shin