Are you familiar with Korea’s sashimi culture? In Korea, not only do people enjoy fresh raw fish,
but they also enjoy a variety of side dishes such as spicy fish stew and soy sauce marinated crab with sashimi, and the dining culture of pairing these with alcohol is also well developed.
Today, I’d like to introduce ‘Suksung and Love’ in Apgujeong, where you can experience the essence of aged sashimi.
This place is especially famous for its unique combination of fresh aged sashimi served together with soy sauce marinated crab.
If you want to experience Korea’s unique sashimi culture or taste fresh aged sashimi, be sure to check out this content!
👇 Check below for more details! 👇
[Spot] Apgujeong Restaurant | Suksunghoe Sarang
Why We Recommend It
- Suksung and Love is a place in Apgujeong where you can enjoy high-quality aged sashimi at a great value, specializing in aged sashimi and offering different cuts of fish depending on the season.
- Operated by Korea’s sushi masters Chef Jang Jong-hyun and Chef Lee Seung-gi, freshness and taste are guaranteed, and the unique combination of aged sashimi and soy sauce marinated crab offers a special dining experience.
- With a comfortable atmosphere, friendly service, and a wide selection of alcoholic beverages, it’s the perfect choice for foreign visitors who want to experience Korea’s sashimi culture.
- Located about a 7-minute walk from Apgujeong Rodeo Station, which is lined with various cafes and shopping spots, it’s easily accessible and great for enjoying a leisurely time exploring the area after your meal.
Our Visit
Today, I visited Suksung and Love, a restaurant specializing in aged sashimi located in Apgujeong.
This place was created by Korea’s famous sushi masters Chef Jang Jong-hyun and Chef Lee Seung-gi so that people can enjoy aged sashimi without burden.
It’s about a 7-minute walk from Apgujeong Rodeo Station, and I really liked that you can enjoy high-quality aged sashimi at a reasonable price in Apgujeong.
Enter the building and go up to the 2nd floor.
There’s a restroom right in front of the entrance, which was very convenient to use.
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The interior has large windows, giving it an open and spacious feel, and it’s cozily decorated with Korea’s unique ‘pojangmacha vibe’.
Pojangmacha is a humble restaurant style that symbolizes Korea’s street food culture,
and this place gives a warm and friendly feeling by reinterpreting that traditional atmosphere in a modern way.
The lighting also adds to the atmosphere while keeping things neat, making it a comfortable space to dine.
There is also a tank with seafood inside the store, so I had high expectations that the sashimi would be very fresh.
For the round stools, you can open the lid to use the space inside for storage, so keep that in mind :)
When you sit at the table, you can check the menu and place your order through the kiosk (self-ordering machine).
The menu is well organized with photos, so even first-time visitors should have no trouble ordering!
We ordered the ‘Aged Sashimi Assortment (Medium)’ and added one ‘Soy Sauce Marinated Crab’.
The signature here is a unique combination of dipping aged sashimi into the soy sauce marinated crab seasoning,
It’s a combination that’s hard to find elsewhere, so when the food arrived, my anticipation doubled and I couldn’t wait to try it.
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When the aged sashimi assortment came out, the staff kindly explained each type of sashimi one by one,
and even told us how to best enjoy each part for the most delicious experience.
Even though we didn’t know much about the types of sashimi, listening to the explanations made it much more fun, and we could focus on and enjoy each dish.
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Now, let me introduce each type of sashimi in the aged sashimi assortment!
The first is flatfish, the most commonly enjoyed fish in Korea.
It’s delicious dipped in wasabi soy sauce, and if you wrap it in the aged kimchi that comes with it, it becomes another perfect combination!
The aged kimchi served with the sashimi assortment is homemade here, with a savory and deep flavor that paired really well with any sashimi!
The pickled radish next to the aged kimchi is also specially aged with their own know-how,
so unlike regular pickled radish, you can enjoy a refreshing and clean taste.
Thanks to these side dishes as well as the sashimi, we could enjoy everything deliciously to the end without any greasiness.
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This time, it’s flatfish fin.
Flatfish fin has a soft yet chewy texture that’s very appealing, and as it melts in your mouth, you can taste a savory umami flavor the more you chew.
The editor tried the flatfish fin with ssamjang,
and since the ssamjang is also homemade here, the flavor was even deeper and really captured my taste buds!
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This time, it’s the back meat of red sea bream.
It’s prepared using a special technique called ‘Masukawa’, which is trimmed to resemble pine bark, enhancing both the texture and flavor.
In fact, the more you chew, the more satisfying the savory taste and soft texture become!
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This time, it’s the belly part of the red sea bream.
The belly of the red sea bream has more fat than the back and is characterized by a tenderness that melts in your mouth.
When you chew it, the oil spreads throughout your mouth, giving a light yet rich umami flavor.
The editor wanted to enjoy the original taste, so dipped it in salt.
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This time, it’s the tuna belly.
It’s a cut with a beautiful layer of fat that looks like marbling in meat, which is quite impressive.
The moment I put it in my mouth, the fat melted smoothly, spreading a deep umami flavor that tasted truly luxurious.
It had a nutty yet clean finish, leaving a lingering aftertaste in my mouth!
This time, it’s soy sauce-marinated tuna.
The texture was excellent, so soft it seemed to melt in my mouth as soon as I put it in.
The salty flavor of the soy sauce blended with the umami of the tuna, leaving a deep and subtle taste.
If you put it lightly on top of rice, you could enjoy it like sushi.
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The sashimi selection changes slightly with the seasons, and this time, herring—which is said to be most delicious in summer—was served!
Herring is originally a fish with many fine bones, making it tricky to eat,
But they said each bone was carefully removed, showing thoughtful consideration for customers, so I could enjoy it comfortably without worrying about bones, which made it even more satisfying.
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This time, it’s salmon.
Salmon is truly a “winning combination,” so I tried it with a touch of wasabi and soy sauce.
The oily, tender texture and subtle sweetness, combined with the sharpness of the wasabi,
Made for a classic taste that never gets old, no matter how often you eat it.
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This is Spanish mackerel smoked with rice straw!
When I actually tried it, the smoky aroma spread gently, blending with the unique nuttiness of the mackerel for a truly intriguing and deep flavor.
I tried wrapping it in the seaweed that came with the basic setting, and the combination of savory seaweed and smoked mackerel was truly excellent.
Lastly, I tried a combination of raw shrimp topped with uni (sea urchin roe).
The sweet, bouncy raw shrimp and the soft, savory ocean flavor of the uni harmonized in my mouth, delivering a rich umami taste!
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Now it’s time for the signature here: dipping aged sashimi in marinated crab!
I had never tried it this way anywhere else, so it felt truly special and I was really looking forward to it.
You can dip your preferred sashimi generously in the soy sauce marinated crab seasoning, or top it with radish sprouts and wrap it in seaweed for an incredibly delicious bite.
The tenderness of the sashimi and the savory, salty flavor of the marinated crab blended perfectly, making it truly irresistible.
If you visit ‘Suksung and Love’, I highly recommend you try this combination at least once!
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To fully enjoy the original taste of the marinated crab, I filled the crab shell with white rice and mixed it all together.
Although it’s not a restaurant specializing in soy sauce marinated crab, the taste was just as excellent as any famous marinated crab place.
It was even better because I could enjoy both aged sashimi and soy sauce marinated crab at once :)
This time, I ordered fried monkfish fillet.
Inside the crispy batter, there was plenty of chewy monkfish meat.
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The salt that came with it wasn’t just regular salt—it was actually truffle salt!
The combination of fried monkfish and truffle salt might seem a bit unusual, but the moment I tasted it, I was truly surprised by the deep and savory aroma.
When I cut it open, it was packed with plump, juicy meat.
And here’s a tip: it tastes even better if you eat it right while it’s hot!
The crispiness and the moist meat inside blend together perfectly in your mouth.
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In Korea, when you eat sashimi, ordering spicy fish stew is almost a must.
We also ordered ‘Seodeori Maeuntang’ for the perfect finish.
The spicy fish stew, made by boiling fresh fish bones and heads for a long time, cuts through the greasiness after eating sashimi and soothes your stomach with its hot broth.
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Once the spicy stew with plenty of radish and water parsley comes to a gentle boil, you can ladle some into your own bowl and enjoy.
The spicy and rich broth was the perfect way to end the meal, pairing well with rice and making a great side for drinks.
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While enjoying the spicy stew, I wanted to try some hand-torn dough flakes (sujebi), so I added a sujebi portion.
The sujebi comes separately with the spicy stew broth; just pour a suitable amount of broth into the pot, then add the sujebi and cook it.
Once it’s cooked just right, you can eat it right away—the chewy and elastic texture, along with the great taste, made it a perfect choice.
Also, in Korea, many people enjoy sashimi with alcohol,
They also had a variety of alcoholic beverages available.
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Today, I’ll show you how to make somaek (soju + beer), one of Korea’s drinking traditions :)
First, pour about half a shot glass of soju into the beer glass,
Then, pour more than half a glass of beer into the beer glass for the perfect combination.
After adding all the beer, gently stir with a spoon or chopsticks to complete your somaek!
Somaek has a higher alcohol content than you might think, so you can get drunk easily. Be sure to enjoy it slowly, at a pace and amount that suits your taste and tolerance!
Not only can you enjoy high-quality aged sashimi at a reasonable price, but I was especially satisfied because I could experience the special combination of aged sashimi and marinated crab :)
If you want to try fresh sashimi and marinated crab together in Korea, I highly recommend visiting Suksung and Love!
How to Get There
Exit through Exit 5 of Apgujeong Rodeo Station.
Go straight in the direction you exited.
Go straight.
Keep going straight.
Turn right in front of the pharmacy building.
Go straight.
When you reach the intersection, turn left into the alley.
Go straight.
When you reach the street, turn right.
Go straight.
Keep going straight.
When you see the ‘Suksung and Love’ sign, enter through the entrance in the photo and go up to the 2nd floor.
[스팟] Suksung and Love | Seafood Restaurant
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