Chungmu Hwetjip Review

There is a Cantonese way of eating sashimi. The sashimi is indeed fresh, but many people are not used to it. The fish meat is a little harder than salmon. The Korean dried radish is very spicy, but it is delicious.

It is the largest seafood market in Busan. The first floor sells seafood, and the second floor is for processing. However, you can also eat sashimi directly on the first floor. There are so many seafoods, and I don’t know what to choose.

It's a very popular restaurant. The seafood hotpot looks good, but Korean hotpot is different from the ones in China. It looks rich on the top, but the bottom is actually very thin. What you see is all there is, and there's not much underneath. The taste is just okay.

You must eat sashimi when you come to Lushan! In the city surrounded by the sea on three sides, the sashimi was salvaged from the fishing boat and sent to the small shop next to it. It was definitely fresh and delicious. The sashimi was very fresh. The grilled fish was burnt and tender. I ordered the roasted wine on the side of Lushan that I had not drunk. It was so uncomfortable.

Of course, I have to eat seafood when I come to Lushan. The fresh flounder is a great choice. The sashimi is super delicious for sushi, the fish bone is spicy fish soup, and the white rice is simply awesome! highly recommended!

Good quality and cheap, there will be more shops eating sashimi and paella in Busan, in fact, each is quite good, this sashimi is very fresh, it is difficult to eat such authentic sashimi outside Japan.

This sashimi shop is really great, there is a lot of seafood inside and it is very fresh. After entering, my favorite is that its seafood pot is cooked with big octopus, crab, sea rainbow, clams and vegetables. The fresh fragrance is overflowing. Sometimes the store will also bring a variety of pre-dinner side dishes, which are a lot of dishes and the ingredients are fresh. It's really worth coming in and tasting.

I think eating sashimi and seafood here is about half cheaper than in Japan. Although the level of refinement they do is not as meticulous as the Japanese master does, the quality is not bad at all, and it is very fresh.