Korea's 10 Must-Try Seafood Restaurants in Gwanghwamun

Beloved by nearby office regulars and curious travelers alike, this counter keeps the focus on clean cuts and gently warmed shari that lifts the fragrance of the rice. Bright, sea sweet fish meets neat plating and friendly pacing so you can enjoy a relaxed lunch or an unhurried evening. Seats go quickly around noon and early evening so booking on CATCHTABLE is a smart move.

• Order this: Lunch or dinner omakase and ask for seasonal highlights at the counter.

A favorite for both business lunches and casual dates, Obok serves fresh tuna in precise temperatures with bowls that balance sweetness and brine. Two types of private rooms make it a quiet choice when you need space, and the team advises calling if your ideal time or party size is not visible online. Check for holiday closures during big travel weeks.

• Order this: Tuna course or kaisendon with an add on of aged uni for silky depth.

If Sushi Sora is a gentle introduction, KOYAMA is the date night counterpart with slightly richer seasoning and a composed pace. Loved by locals and visiting couples, the staff is attentive without rush so conversation flows as easily as the courses. Requesting a corner table can create a more private feel for celebrations.

• Order this: Chef’s omakase progression and let the staff suggest a sashimi extra to fit the season.

Carrying the spirit of Chef Ahn Hyo sang’s school, Sushi Wa leans into soft, savory rice and pristine neta that lingers clean. It is a calm room that works for both travelers and regulars, and the second floor setting keeps the mood tucked away from street noise. Seating is limited so reservations are strongly encouraged.

• Order this: Omakase with a focus on white fish and shellfish to appreciate the rice and aging.

A sleek perch for celebrations where signatures like tuna pizza and a deeply savory seafood udon bring energy to the table. It draws hotel guests and locals in equal measure with a lively bar, polished service, and city views. Note the two hour dining window and private room minimums, and expect that seating requests depend on availability.

• Order this: Course with tuna pizza and seafood udon as add ons for a crowd pleasing arc.

Run by a chef from Tokyo Culinary and Confectionery Arts Academy, this snug counter excels at gentle seasoning and approachable pacing that is ideal for first omakase visits. It is friendly, talkative service that takes the edge off a quiet room and turns a simple meal into an easy memory. Book early for prime counter seats.

• Order this: Omakase with chef’s seasonal sashimi plate to start the appetite right.

A lively market hall setting where the raw bar, sautéed shellfish, and made to order fish anchor a global spread. Families love the variety and hotel level service while business diners appreciate the dependable pacing. Tickets are required for all guests including children and dining is limited to two hours to keep the flow smooth.

• Order this: Start at the seafood station, then finish with a hot dish and a fresh made dessert.

A few steps from the main boulevard, steam rises from hearty pots that smell of kelp and sweet shellfish rather than heavy seasoning. The fresh abalone is grilled to order for a springy bite, while the hot pot often lands with a whole octopus on top, and adding ramen brings a second wave of broth enriched with extra seafood.

• Order this: Seafood hot pot plus a grilled abalone from the tank and finish with ramen in the broth.

Fifty meters from Gwanghwamun Station, this seasonal seafood pocha brings in fish each morning from Noryangjin and coastal sources so the platters taste bright and lively well past midnight. Popular with hotel guests from the nearby Four Seasons as well as office crews, it is group friendly with guidance on nearby public parking and advance arrangements for larger tables.

• Order this: Assorted sashimi set and a hot seafood pot to share as the night stretches on.

A Seoul classic where woks crackle and the red sauce hugs springy octopus with a gentle heat that builds. Locals come for nostalgia and travelers come for a taste of history with makgeolli and side dishes that round out the table. Lunch peaks can be lively so plan ahead and arrive on time to keep your seat.

• Order this: Stir fried octopus set with rice and a cold makgeolli to balance the spice.