Deoksin Hwae Su San
덕신회수산
About
A family-run raw fish restaurant in Namyangju’s Naegak-ri, known for thick-cut assorted sashimi and an abundant spread of seafood, fried dishes, and sides.
Tucked away in Namyangju’s Jinjeop-eup, Deoksin Hoe Susan operates with the unpretentious warmth of a long-standing neighborhood secret. Run by a husband-and-wife duo, the dining room holds about ten tables surrounded by personal hiking photographs, weathered books, and handwritten life quotes pinned to the walls. It feels far removed from polished urban raw-fish houses, functioning more like a seaside *dazzi* or *silbi* joint where a relentless succession of coastal fare crowds the table before the knife even touches the main catch. Ordering the *modeum-hoe* (assorted raw fish) sets off an extensive procession of *tsukidashi* side dishes. Clear clam soup arrives bubbling and briny, easily spiked with fresh chili and garlic for a sharp, soju-friendly broth. Trays of sea appetizers roll in rapid succession: chewy live abalone, sea squirt, conch, wriggling chopped octopus in sesame oil, and spicy raw fish salad ready to be folded into perilla leaves. The kitchen also turns out sizzling skillets of sweet corn butter, soy-marinated raw shrimp, hand-rolled *kim-makki*, and an exceptional hot tier that includes rich grilled toothfish (*mero-gui*), deep-fried rockfish, and light, thin-battered fried shrimp. The centerpiece assortment is presented cleanly with floral garnishes, cut into generous, thick slabs that emphasize toothsome resistance and zero fishiness. Depending on market availability and season, the platter balances familiar staples with prized catches: sweet spring flounder (*dodari*), snapper, flatfish, rockfish, and sea bass. Each cut is firm and translucent, paired traditionally with wild perilla, sliced raw garlic, and vinegared red chili paste. While the meal logically concludes with a fiery *maeuntang* (spicy fish bone stew) simmered at the burner, many tables find themselves too inundated by the preceding parade of seafood to finish it. For families and regulars who have occupied these tables for over a decade, the draw is straightforward: honest hospitality, unfussy dining, and an uncompromising volume of fresh sea catch.
Menu
- Fried Shrimp
- Assorted Sashimi₩85,000
- Grilled Fish
- Soy-marinated Shrimp
- Spicy Sashimi Salad
- Grilled Patagonian Toothfish
- Maki Roll
- Spicy Fish Stew
- 광어(2인)₩43,000
- 우럭(2인)₩44,000
- 서터리탕(2인)₩15,000
- 생선초밥(10개)₩12,000
Local tips
- Reserve by phone, especially for family gatherings and weekend visits.
- The restaurant is open 17:00–22:00 and closed every Monday.
- Try the shrimp fritters, which multiple visitors strongly recommend.
- Parking is available in front, but spaces are limited.
Details
Opening hours
- Sunday
- 17:00–22:00
- Monday
- —
- Tuesday
- 17:00–22:00
- Wednesday
- 17:00–22:00
- Thursday
- 17:00–22:00
- Friday
- 17:00–22:00
- Saturday
- 17:00–22:00