Maho
마호
About
Atmospheric wine bar steps from Euljiro 3-ga serving seafood-focused fusion dishes, seasonal sashimi, and comforting clay pot rice.
Perched just outside Exit 7 of Euljiro 3-ga Station, Maho is a refined dining wine bar that marries Western bistro sensibilities with Japanese seafood craft. Ascending the stairs to the third floor, visitors are greeted by modern, moodily lit interiors, framed by sweeping windows overlooking the downtown streetscape. Reserved tables often feature personalized menu cards welcoming guests by name—a small, thoughtful detail that sets the tone for celebrations, intimate dates, and lingering conversations. Seafood anchors the kitchen’s best offerings, designed specifically to accompany wine, which is required by the bottle for hall seating. To start, the ceviche functions as both visual centerpiece and palate cleanser, pairing finely diced seasonal white fish with kiwi, dragon fruit, sea grapes, and herb oil beneath delicate edible petals. The sashimi moriawase delivers plush, properly aged seasonal cuts alongside clean-tasting isobemaki, while meat-focused appetites can lean on the rich, finely textured beef tartare. Pastas receive meticulous attention, most notably the fish oil pasta, where tender flakes of fish coat noodles cooked with exact toothsomeness and an emulsion that clings neatly to every forkful. The bisque pasta provides deep, concentrated shellfish umami, while a dense, creamy carbonara balances the briny profile of the broader menu. For the main event, the tilefish pot rice (okdom sotbap) is essential: presented whole in the cast-iron vessel to show off the pale, flaky fish and seasoned grains before staff debone, toss, and portion it into individual bowls. Carnivores should look to the grilled pork jowl (hangjeongsal), roasted until crisp on the exterior while remaining succulent inside. Supported by attentive staff who offer sharp, knowledgeable guidance across bottles of mineral-driven white wine, French Gewürztraminer, or crisp Champagne, Maho provides a calm, stylish sanctuary from the grit of industrial Euljiro.
Menu
- Tilefish Clay Pot Rice₩36,000
- Seasonal Sashimi Moriawase₩48,000
- Fish Oil Pasta₩28,000
- Ceviche₩27,000
- Beef Tartare₩25,000
- Carbonara₩25,000
- Pork Jowl₩33,000
- Hummus₩26,000
- 비스큐 파스타₩28,000
- 스시 모리아와세₩21,000
- 애플 비트 부라타 타르트₩21,000
- 해산물 그린샐러드₩25,000
Local tips
- Reserve via CatchTable; namecards are prepared for reserved tables.
- Wine order is mandatory (bottle for tables, glasses allowed at the bar).
- Seasonal tilefish pot rice (okdom sotbap) is a must-try signature dish.
- Located on the 3rd floor right by Euljiro 3-ga Station Exit 7 (no elevator, stairs only).
Details
- Euljiro 3-ga Station