Korea's 10 Must-Try Seafood Restaurants in Jamsil

The first bite lands clean and cool, rice breathing softly under fish that smells like ocean wind rather than market. Loved by locals and visiting food lovers alike, Seiryu moves at a calm counter rhythm that lets the flavors bloom without rush. Veteran chef Lee Hyo yun’s 25 years in kaiseki and sushi meet balance and restraint in every course.

• Order this: Trust the full course at the counter and follow the chef’s pacing for peak temperature and texture.

The sauce smells toasty and sweet, the eel lacquer crackles then melts into warm grains that separate like silk. This is a favorite for both locals and travelers who crave classic hitsumabushi textures with modern polish. Tempura bowls are crisp and bright for those who want contrast.

• Order this: Unagi don with extra tare on the side, or go hitsumabushi style with broth for the last bowls.

Cold plates arrive gleaming, fatty pieces slipping into soy and wasabi then finishing with a clean ocean sweetness. It is a crowd pleaser for reunions and casual celebrations, loved by locals and visitors who want volume without losing quality.

• Order this: Tuna assortments with refill and a warm soup or fried course to break the richness.

The soy marinade is fragrant with kelp and citrus, roe rich and glossy, rice turning sunset orange as you mix. Tourists and locals both make pilgrimages here for the balance of sweet saline crab and a spicy stew that steams the table and wakes the appetite.

• Order this: Soy marinated crab with hot rice and nori, then share the spicy crab soup to finish.

A compact counter that smells faintly of hinoki and vinegar, where each slice lands with careful pressure and a quiet nod. It is the kind of place both locals and visitors rely on for birthdays and first dates, intimate yet friendly.

• Order this: Course with seasonal aji preparations and a chawanmushi to settle the palate.

Nigiri arrives in an unhurried cadence, rice warm and lively, cuts trimmed for symmetry and mouthfeel. Loved by neighborhood regulars and curious travelers, this counter is about comfort without complacency, delivering a course that is steady and satisfying.

• Order this: Standard course with a note about any allergies, then add a final hand roll to close.

A cozy room where the chef reads the mood and seasons, sending out seafood that feels tailored to you. The abalone castella pudding is a small wonder, soft and savory with a gentle marine perfume. Both locals and visitors leave smiling and full.

• Order this: Full dinner omakase and let the chef steer, then finish with the signature custard for a mellow finale.

Fresh pasta catches glossy seafood sauces that smell of dashi and the sea, then lands with a springy bite that carries flavor cleanly. Chef Zeno’s Italian technique and Japanese sensibility meet in a tiny, quiet room that both locals and travelers fall for.

• Order this: Full pasta omakase with wine pairing, and do not miss any ravioli course on the day.

Bright banchan and seafood focused plates change with the market, the room smelling of sesame, citrus, and clean broths. It suits families and business lunches, and draws both locals and visitors for its balance of freshness and price.

• Order this: Seasonal set and ask for the day’s fish or shellfish dishes to round the table.

A lively neighborhood bar where the sizzle of pans and the scent of grilled fish and soy butter drift through the room. This is where locals and curious visitors trade stories over small plates that are easy to share and fairly priced.

• Order this: Daily seafood specials, a fried item for crunch, and a simple rice or noodle to close.