꼬식(212 reviews)Lunch・Visited 2026/09(1 visits)4.007Serious about fishSecond time visiting since their soft opening! This is a place where Chef Jang Ji-soo from Meat Culture focuses entirely on seafood, and just looking at the dry-aging fridge full of fish at the entrance gives you no idea how serious this person is about fish :) To be honest, my first visit was for the blowfish soup and some fried dishes, but nothing really stood out;; I heard the menu had changed a lot and the reviews were better lately, so I went back. First up, sweet shrimp capellini It comes with sweet shrimp, seaweed, pickled plum, and whole perilla seeds, with a subtle aroma of perilla oil. It is lightly seasoned, so the briny flavor of the seaweed and the crunch of the perilla seeds come through more than the sweetness of the shrimp. It feels a bit bland at first, but it is charming enough to keep you eating, and it feels like a very delicate take on perilla oil noodles. Ray meunière Feels like a Western version of steamed ray, or more precisely, a meunière cooked in butter. The ray meat is incredibly tender. It falls apart in flakes when touched with chopsticks and melts in your mouth. The butter richness is quite intense, but the lemon acidity cuts through the greasiness well. Lastly, rockfish claypot rice This feels like a comforting meal. The rockfish meat is mild and the rice is seasoned well. The rice grains are firm and evenly coated; it tastes almost like a pot rice made with slightly stir-fried rice, giving it a familiar stir-fried rice flavor but much cleaner. During the soft opening, I honestly thought one visit was enough, but now I finally think it deserves to be called Fish Culture :)