Korea's 10 Must-Visit Seafood Restaurants in Deoksugung Palace

A few steps from the palace wall, Handam serves sashimi that tastes like low tide and moonlight—clean, steady, and beautifully matured—alongside softly steaming pot rice that perfumes the table. Loved by office regulars and travelers alike, it’s a calm corner for anniversaries or unrushed family meals; reserve evenings and avoid the mid-afternoon break.

• Order this: Aged sashimi set with seasonal garnishes; finish with the nutty, crusted pot rice.

If Handam is subtlety, Obok is a fanfare for tuna: ruby lean, buttery chu-toro, and luxe uni that blooms on the palate. A hit with locals on business lunches and visiting food lovers, it’s best booked for dinner courses; private rooms elevate client meals and celebratory dates.

• Order this: Tuna course plus kaisendon; ask for the day’s best cut progression.

A few blocks away, the city’s OG nakji shop still thrills: springy octopus tossed in a glossy, pepper-red sauce that tingles without overwhelming. It’s a magnet for both office workers and nostalgic regulars; portion per person is the rule, and spice balances beautifully with a cool makgeolli.

• Order this: Mugyo-dong style stir-fried octopus; add rice or noodles to catch the sauce.

Riding the elevator skyward brings a hush: clear knife work, temperate rice, and seafood that smells like the ocean after rain. It’s loved by both residents and visitors for the city view and value; be punctual—courses start on time and flow with intent.

• Order this: Sushi omakase; pair with a chilled sake handokuri on weekday dinners.

Cross the boulevard and slide into plush banquettes where seafood is treated with the “food as medicine” ethos—deep, clean flavors without heaviness. A favorite for business meals and visiting families, private rooms and a 30-seat banquet setup make it reservation-worthy at dinner.

• Order this: Seasonal seafood set; ask for a light, balanced course if you prefer delicate flavors.

With Sungnyemun and City Hall out the window, Gotham is where a seafood snack and a cold noodle bowl reset the day. It’s lively at night, relaxed by day—ideal if you like a buzz; note the break in service and lean seafood-forward when you order.

• Order this: Cooling udon or soba with a spread of fried or grilled seafood sides.

From mulhoe that chills the palate to seasonal fish with polished technique, this is a locals-first place that travelers quickly claim as their own. Book dinners early, especially for rooms; parking validations are a perk for midday or evening visits.

• Order this: Mulhoe to start, then the seasonal fish set—ask the team for today’s best catch.

In a 1940s building once home to Shin Film, the clink of glasses meets platters of cockles in spring, flatfish in summer, mackerel in autumn, and yellowtail in winter. Both locals and visitors settle in for grilled, fried, and braised plates that pair naturally with drinks—book evenings; late lunch is quieter.

• Order this: Seasonal sashimi with fried seafood selection; ask about the catch-of-the-day braise.

For a polished seafood table d’hôte—sashimi wrapped in crisp seaweed, soy crab that whispers of tidepools—ARIYEON delivers in quiet, private rooms. It’s a hit for group dinners and family milestones; online reservations cover lunch or dinner, and weekend specials often sweeten the deal.

• Order this: Dinner course with sashimi and crab; request a private room for toasts and photos.

End the night with brine and butter: platters of raw and grilled oysters, crisp whites, classic cocktails, and premium whisky in a moody lounge. It draws hotel guests and seafood fans in equal measure; prime items can sell out, so arrive on the early side for first pick.

• Order this: Grilled oysters (get two rounds) with a crisp Chardonnay or a highball.