Blue Sea

About

Bustling sashimi restaurant near Sanggye Station sourcing live fish directly daily, serving fresh assorted sashimi, seasonal specials, and generous spicy fish stews.

Tucked into an apartment commercial complex just a three-minute walk from Sanggye Station, Pureun Bada operates with a distinct supply advantage. The owner manages direct live-fish transport vehicles, bypassing wholesale intermediaries to bring sea-fresh catch straight to the restaurant's immaculate street-side tanks every morning. Inside, the operation spans two floors: an intimate, often packed ground-floor room and a larger second-floor hall set up to handle groups and gatherings. The menu reflects direct coastal sourcing, offering both everyday staples and specialized fish that are rare in standard neighborhood raw-fish spots. Depending on the season, diners can reserve rarer catches like large yellowtail (*daebang-eo*), largescale blackfish (*beng-edom*), filefish, or striped beakfish, alongside seasonal delicacies such as birdshell (*saejogae*) shabu-shabu. Standard platters deliver pristine, firm cuts of sea bream (*domi*), flatfish (*gwang-eo*), and rockfish (*urok*), served alongside freshly grated wasabi rather than reconstituted paste. Meals unfold with a varied spread of complimentary accompaniments, featuring tender seasoned steamed stingray (*gaorijjim*), sea squirt (*meongge*) with its pronounced maritime aroma, crisp salads, and clear, briny clam soup made with hard clams. Midday brings an influx of neighborhood diners for the lunch specials, which bundle seasonal raw fish, nigiri sushi, steamed ray, sea squirt, rice, and a bubbling personal pot of spicy fish bone stew (*seodeoritang*). For evening tables ordering assorted raw fish, the standalone *seodeoritang* is a near-universal finish—loaded with fish frames, aromatic vegetables, and a peppery, deeply savory broth that justifies the lingering pour of soju. It is an unpretentious, product-focused fish house built entirely around freshness and honest volume.