Korea's 10 Best Seafood Restaurants in Seongsu

Locals and travelers alike come for clean, luminous cuts that glide across vinegared rice, each piece lightly perfumed with wasabi and the ocean’s sweetness. The counter rhythm is calm, the seasonality clear, and the chef’s gentle guidance makes even first-timers feel at ease.

Housed on the fourth floor with limited parking, this is an intimate stop for anniversaries and quiet conversations; punctuality matters due to fixed seatings.

• Order this: Dinner omakase for the fullest arc of seasonal fish; ask about any new lunch updates the chef is excited about.

A breezy Spanish hideout where parsley brightens everything from shellfish to saffroned rice, and the kitchen’s timing keeps seafood tender, not tense. It’s the kind of place where the paella aroma makes you instinctively lean in, and the first spoonful hits with stocky depth.

Casual and stylish, this is a flexible table for dates or small groups; bar seating may be assigned for same-day bookings.

• Order this: Seafood paella or paella pasta with a bright, punchy salad to start.

Loved by locals and visitors alike for warm bowls and tidy sashimi over rice, where the soy and sea meet in savory harmony. Unagi arrives lacquered and smoky, while the raw seafood bowls feel crisp and ocean-bright.

Casual counter seats and quick pacing make it ideal before a show; corkage policies are friendly, and the ochazuke finish is a small ceremony worth lingering for.

• Order this: Unagi don or mixed kaisendon; finish with ochazuke poured over the last bites.

This open-kitchen bar treats fish like fine cheese, drying and aging to coax depth and velvety texture. Thick, confident cuts carry a concentrated umami that lingers without heaviness, paired with seasonal small plates and polished sake.

Understated, achromatic interiors keep the focus on the plate; it’s relaxed rather than stiff, with the chef explaining each course up close.

• Order this: Dry‑aged sashimi set and saba bozushi for the sesame‑dusted, vinegary bite.

A modern Korean table where tender monkfish swims in a spicy, clean sauce and crispy beef tripe adds crunch and savor. It is seafood‑anchored comfort with a designer’s eye for plating that makes group meals feel celebratory.

Remodeled old‑house charm with private rooms and an open terrace; ideal for date nights and gatherings that want both substance and style.

• Order this: Seared Beef Tripe Agu‑jjim over monkfish, plus seaweed–octopus rice balls to mop the sauce.

If you live for crustaceans, this is theatre. The room moves as one, a live course unfolding in sync so every bite lands at peak temperature and texture. Stocks are glossy, seasonality is the script, and the shellfish sweetness is crystalline.

Arrive on time; the curtain rises for everyone together. Private buyouts are possible for small groups wanting the room to themselves.

• Order this: Just say “course” and let the chef drive; note that shellfish allergies are not well accommodated.

A friendly counter where fish is handled with care and the rice melts softly, giving you classic omakase balance without the stiff price tag. The chef reads the room well, tailoring garnishes or citrus lifts to your taste.

Great for first-time omakase guests and relaxed celebrations; the team can prep small birthday surprises when you note it on CATCHTABLE.

• Order this: Lunch or dinner omakase; ask for a yuzu accent if you love citrus brightness.

Run by a team with fine‑dining chops, this casual room plates with care and pours with warmth. While not a pure seafood house, it’s a smart, friendly stop for groups with mixed preferences before or after your sushi or crab reservation.

Solo‑friendly, group‑friendly, and always hospitable; expect a short wait at peak hours but the service makes it feel worth it.

• Order this: Rotate through seasonal specials and comforting share plates; ask staff for seafood‑leaning options that day.

A compact counter led by a veteran Japanese chef, serving seasonal nigiri at a thoughtful tempo so every guest—newcomer or devotee—can savor the flow. The mood is calm, the explanations warm, and the value strong for the quality.

Seats are limited to keep the room unhurried; punctual arrivals are essential due to the omakase format and lack of a waiting room.

• Order this: Standard omakase; in the evening, plan on pairing with an alcoholic beverage or the prepared alternatives.

A crab specialist where soy and gochujang marinades are treated like fashion—tailored, sensuous, and faithful to Korean jang tradition. The meat is sweet, the roe silky, and the seasoning tuned so rice becomes irresistible.

Basement level but bright and polished, this is where you bring family or out‑of‑towners for that “only in Korea” crab ritual with a modern twist.

• Order this: Soy‑marinated crab for classic sweetness; try the spicy version if you enjoy a little heat.