An Italian Michelin Chef's First Bite of Korean Food Was Raw, Live-Caught Fish

Netflix "Hey! First Time In Korea" Three years ago, a chef named Lele touched down in Korea with two Michelin-starred colleagues in tow. This time, he came back with a different crew. And the first place these three culinary heavyweights headed wasn't some hidden temple of fine dining. It was a fish tank restaurant.

Quick Answer: Why Michelin Chefs Choose This Seoul Sashimi Spot

Salaissne ("살아있네"), tucked near Sookmyung Women's University Station in Yongsan-gu, Seoul, serves same-day, direct-from-the-source live-caught sashimi—eight to twelve varieties, all wild-caught, none farmed. It's the kind of place where Michelin chefs land first when they touch down in Korea, because freshness here isn't a marketing word. It's the entire business model. The signature dishes, Wild Sashimi Platter (80,000–120,000 KRW / ≈$58–$87) and Specialty Wild Sashimi Platter (120,000–180,000 KRW / ≈$87–$131), lead into a rare rock sea squirt course and finish with bokjiri, Korean pufferfish soup.

Why Koreans Eat Fish That's Still Moving: Live-Caught Sashimi vs. Aged Sashimi

Koreans love the snap and bounce of fish caught hours, sometimes minutes, before it hits the plate. Italian chefs think differently. They gravitate toward aged sashimi.

Aged sashimi is fish that's been cold-cured for several days, a process that coaxes out deep, umami-rich flavor at the cost of firmness. I've tried it myself. The texture threw me off at first—soft, almost yielding, nothing like what I expected. But the flavor that unfolded on my tongue stuck with me long after the meal ended. I still think about it. I want to go back for more.

Here's the catch: aged sashimi specialists are hard to find in Korea. Live-caught sashimi rules this market, and it's not close.

Salaissne's Signature Menu: Wild Sashimi and Specialty Wild Sashimi

The restaurant's identity is baked into its offerings.

• Wild Sashimi Platter: Same-day, direct-from-source wild seasonal fish, 8–12 varieties
• Specialty Wild Sashimi Platter: 4–6 rare specialty species plus 4–6 standard varieties, 8–12 total

The defining detail is "same-day, direct-from-source." Nothing here is farmed. Only fish caught that morning makes it to the table, which means the lineup shifts daily, sometimes hour to hour.

The 15 Types of Fish Featured That Day

The episode captured an unusually diverse spread, including grouper, rockfish, filefish, and blowfish, alongside a dozen other seasonal catches. This kind of variety isn't the norm. Wild specialty fish depend entirely on what the boats bring in that day, so no two visits look the same.

After the Sashimi: Rock Sea Squirt and Sea Squirt Soju

Once the sashimi's cleared, rock sea squirt (a rare, non-farmed sea squirt) arrives. It's nothing like the standard sea squirt most people know—less bitter, and the sweetness builds the more you chew. Because it can't be farmed, encountering it at all is something of a stroke of luck.

The experience doesn't stop there. Diners pour soju directly into the emptied sea squirt shell and drink it straight—a Korean drinking ritual worth trying at least once.

The Hangover Cure That Might Cause Another Hangover: Bokjiri

The meal closes with bokjiri (Korean pufferfish soup), widely regarded as Korea's ultimate hangover remedy. A subtle aroma rises from the broth and seems to settle your stomach from the first sip. Clean broth, firm pufferfish meat, and water dropwort come together in a combination that, oddly enough, makes you want another drink. It's the rare dish that cures a hangover and starts a new one in the same sitting. I'll dive deeper into pufferfish cuisine in a future post.

Restaurant Info: Salaissne (살아있네)

Address: 11-8, Hangang-daero 84-gil, Yongsan-gu, Seoul
Directions: Sookmyung Women's University Station (Line 4), Exit 6 → toward the back street
Hours: 11:00 AM – 2:00 AM (break time 2:00 PM – 4:00 PM)

Pricing

• Wild Sashimi Platter: 80,000–120,000 KRW (≈$58–$87)
• Specialty Wild Sashimi Platter: 120,000–180,000 KRW (≈$87–$131)
• Wild Seafood Trio: 40,000–50,000 KRW (≈$29–$36)

Insider Tips From Someone Who's Been There

• Group size matters: Skip the two-person visit. Go with three or four people—wild sashimi is meant to be shared across varieties.
• Ask about specialty fish in advance: If you've got a species you're hoping for, call ahead. Otherwise, let them recommend the day's best catch.
• Expect a wait: This spot draws heavy after-work crowds from Namyeong and Sookmyung areas. Reservations are your best bet; if you can't book ahead, avoid peak hours or go for an early opening slot.

FAQ

Do I need a reservation at Salaissne?
Not required, but strongly recommended for weekday dinner rushes and weekend evenings when wait times climb.

Does the specialty fish selection change?
Yes. It shifts with the seasons and daily catch, so no two visits offer the same lineup.

How far is it from Sookmyung Women's University Station?
A short walk from Exit 6, heading toward the back street.

Key Takeaways

Salaissne delivers same-day, direct-from-source live-caught sashimi—8 to 12 varieties—just steps from Sookmyung Women's University Station. The standout sequence moves from sashimi to rock sea squirt to sea squirt soju to bokjiri, creating a full arc of Korean food culture in one sitting. For the best experience: bring three or four people, book ahead, and ask about specialty fish before you arrive.