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Top 4 Kaisendon Spots
- A warm bowl that captures the flavors of Bogildo, Jamsil ‘Bogil’
- As pretty as it is delicious, Sinsa ‘Kaisendon Unido’
- A Nagoya specialty in Busan, Haeundae ‘Haemok’
- Enjoy kaisendon as a full course, Seogyo-dong ‘Kiyohan’
The moment a bowl stacked with the freshest seafood arrives, the magic of kaisendon is obvious. Glossy rice piled with a variety of seafood delivers contrasting textures and flavors that make every bite feel like a small discovery. A dash of soy and a touch of wasabi tie everything together, leaving a clean but lingering finish. Freshness is the benchmark here, so the better the ingredients, the clearer the difference. Below are kaisendon spots across the country where that charm really shines.
A warm bowl that captures the flavors of Bogildo, Jamsil ‘Bogil’
Run by chefs who trained at Walkerhill Hotel, this place uses ingredients from their home island, Bogildo, to make soulful kamameshi-style rice bowls. The Whole Abalone Kamameshi, featuring abalone marinated in kelp soy, is elegantly mild and savory. The Eel Kamameshi — lightly seasoned rice topped with seasoned eel and an egg — is another favorite. Their kaisendon is plated like a bouquet, so beautiful it almost feels like a gift. They also offer a variety of small plates that pair perfectly with drinks.
| More on Siksin: ‘Bogil’
- ✔Location
10-8 Ogeum-ro 16-gil, Songpa-gu, Seoul
- ✔Hours
Daily 11:00–22:00; break 16:00–17:00; closed Mondays
- ✔Prices
Kaisendon 33,000 KRW (24.75 USD), Eel Kamameshi 29,000 KRW (21.75 USD), Bogildo Whole Abalone Kamameshi 19,000 KRW (14.25 USD), Abalone & Octopus Tteokgalbi Kamameshi 23,000 KRW (17.25 USD)
As pretty as it is delicious, Sinsa ‘Kaisendon Unido’
This popular spot serves a kaisendon loaded with 16 pieces of seafood — from steamed Wando abalone and honmaguro to fresh salmon and aged flounder. Their Unido Kaisendon, topped generously with premium Hokkaido uni, is luxuriously creamy and melts in your mouth. Drizzle a little soy, wrap a bite in seaweed with rice, or eat it however you like. A cold draft beer makes the experience even better.
| More on Siksin: ‘Kaisendon Unido’
- ✔Location
15 Apgujeong-ro 2-gil, Gangnam-gu, Seoul
- ✔Hours
Daily 11:30–21:00; break 15:00–17:00; closed Sundays
- ✔Prices
Fresh Salmon Don 19,000 KRW (14.25 USD), Kaisendon 27,000 KRW (20.25 USD)
A Nagoya specialty in Busan, Haeundae ‘Haemok’
Haemok in Haeundae specializes in hitsumabushi — Nagoya’s iconic eel rice bowl. The hitsumabushi, topped with an entire grilled freshwater eel, arrives with a neat set of accompaniments that impress from the first glance. You get green tea, perilla leaves, seaweed, and scallions so you can enjoy the dish four ways: plain, with condiments, with tea, and then finish with your favorite method. Their colorful kaisendon, piled high with fresh seafood and perfect for wrapping in seaweed, is superb.
| More on Siksin: ‘Haemok’
- ✔Location
8 Gumnam-ro 24beon-gil, Haeundae-gu, Busan
- ✔Hours
Daily 11:00–22:00 (last order 21:00)
- ✔Prices
Hitsumabushi 39,000 KRW (29.25 USD), Kaisendon 37,000 KRW (27.75 USD), Tuna + Salmon + Negitoro 24,000 KRW (18.00 USD)
Enjoy kaisendon as a full course, Seogyo-dong ‘Kiyohan’
Kiyohan serves dishes inspired by recipes the chefs learned at the famed Japanese kaisendon spot Tsujihan. The signature Kiyohan-don piles squid, whelk, tuna, salmon roe, and more over rice; different toppings create distinct variations. Mix the soy-based sauce evenly, then when only a couple of spoonfuls remain, pour in fish broth and enjoy it warm — a comforting finale.
| More on Siksin: ‘Kiyohan’
- ✔Location
3 Donggyo-ro 12-gil, Mapo-gu, Seoul
- ✔Hours
Daily 11:00–21:00; weekday break 15:00–17:00 (weekend break 16:00–16:30); closed Mondays
- ✔Prices
Kiyohan Kaisendon 17,000 KRW (12.75 USD), Crab Kaisendon 20,000 KRW (15.00 USD), Uni Kaisendon 24,000 KRW (18.00 USD)
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