영도다리횟집
Jagalchi summer hamo sashimi and hamo shabu course where phone reservation matters
A sashimi restaurant on Jagalchihaean-ro, between Jagalchi Market and Yeongdo Bridge. The area is easier by transit because parking around the market can be complicated, and hamo sashimi or hamo shabu is best handled as a phone-reservation meal.
The seasonal draw is hamo, or pike conger eel, especially in June, July, and August. Live fish in the first-floor tanks set the tone before the meal. First-time visitors should look at the hamo set because it lets the table try both raw hamo and shabu.
Raw hamo is eaten with separated raw onion layers, house sauce, and sometimes white kimchi or bean sprouts to soften the bite. The fine bones are part of the texture, but they should feel light rather than harsh when the fish is cut well.
For shabu, vegetables such as mung-bean sprouts, mushrooms, bok choy, and zucchini go into a lemon-scented broth before the hamo is dipped briefly. The fish curls and turns soft in the hot broth, then the final kalguksu noodles absorb the hamo stock. It works for summer Busan travel, parents, group meals, and a planned Jagalchi seafood route.