Kappo Icchi
남구
/Izakaya (Japanese-style pub)
Average
₩55,000
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김평냉
(261)
Takeout
・
Visited 2026/07(1 visits)
+25
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4.00
How good could sashimi really be?
Still, since I was already in Ulsan, I figured I had to try the famous sashimi at Gappo Itchi (갓포이찌) at least once. Gappo Itchi is also known for having been featured by Pungja, but apparently it was already hard to get a reservation among locals even before it appeared on TV. After the broadcast, reservations became even harder to get, and no table ever opened up for the day I was waiting for. I figured it would be hard to drink at an izakaya and still make it back anyway, so I'd considered takeout from the start, and it turned out to be the right call. I ordered assorted sashimi for two and a half futomaki roll. I'd heard the two must-try signature dishes at Gappo Itchi were the sashimi and futomaki, so I ordered both without hesitation. It was only two menu items, but I received a whole stack of takeout containers. To get straight to the point, there was so much food that two people could barely finish it all. For 55,000 won, you get enough to leave absolutely stuffed. I traveled for about an hour with the takeout before arriving home. Once I brought out the sake I'd prepared and set everything up, the spread could rival just about any izakaya. They thoughtfully labeled every type of fish on the sashimi lid so we could tell what each one was, and even included two complimentary fried shrimp. Even the way they packaged the food showed how attentive they were to their customers. The assorted sashimi included a wide variety: flounder, sea bream, salmon, anago, Spanish mackerel, lean and fatty tuna, sweet shrimp, abalone, and fatty swordfish. First of all, the ingredients themselves were excellent. There wasn't a trace of fishiness, and even the distinctive aroma that ocean fish can have was completely gone, leaving only the sashimi's springy, pleasantly chewy texture. Just to make sure, I tried the sashimi on its own first, without soy sauce or wasabi. There was no unpleasant smell at all; all I could clearly notice was its firm, chewy texture. Adding a little wasabi and soy sauce, then pairing it with a sip of sake, was truly the perfect combination. The flounder and sea bream had an impressively firm, springy texture that became more noticeable with every bite. They're common fish, but it made me realize how dramatically better they can be when the ingredients and preparation are this good. The surface of the salmon and fatty swordfish had been lightly torched, giving them a pronounced smoky aroma. That gentle smokiness added to the soft, rich fish made them a delicacy quite different from typical sashimi. The anago had been lightly steamed until tender, while the lean and fatty tuna melted as soon as they hit my mouth. The abalone came with the kind of abalone liver sauce you'd expect at a sushi restaurant. The rich, savory liver sauce went well with the chewy abalone. The Spanish mackerel was lightly torched on the surface and served with vegetables, bringing together its rich flavor, smokiness, and the vegetables' freshness. I was also impressed that each fish had a different preparation and accompaniment suited to it. Then there was the other signature dish: futomaki. It was generously filled with large pieces of tuna, cucumber, crab meat, and other ingredients. The crisp cucumber stood out among the soft, savory fillings, giving each bite several flavors and textures at once. Just add a little wasabi, dip it lightly in soy sauce, and eat it in one bite. The pieces are so large and tightly packed that just two will fill you up quickly. The two complimentary fried shrimp also exceeded my expectations. Even though they were free, they didn't feel thrown together at all and were crisp and delicious. It was this good even after traveling with it for an hour. It made me wonder how much more incredible the fish's freshness and texture would be if eaten right at the restaurant. Next time, I want to somehow get a reservation and definitely try it again on-site. Most of all, my father usually doesn't eat much ocean fish, but he happily ate the sashimi from Gappo Itchi. After the meal, he reacted so enthusiastically that he was the first to ask what the restaurant was called. Seeing that, I understood why Gappo Itchi has remained so notoriously difficult to book. There's always a reason a restaurant is hard to reserve. ------ Alcohol pairing Jikon Tokubetsu Junmai Hiire 720ml
24
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Location
대한민국 울산광역시 남구 왕생로20번길 19
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Available
Hours
Mon
09:00 - 19:00
Tue
09:00 - 19:00
Wed
09:00 - 19:00
Thu
09:00 - 19:00
Fri
09:00 - 19:00
Sat
09:00 - 19:00
Sun
09:00 - 19:00
Groups
Unconfirmed
Private Rooms
Unconfirmed
Venue Rental
Unconfirmed
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Unconfirmed
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Unconfirmed
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김평냉
Kappo Icchi | Revit Guide
