A Taste of the Season: Fresh Sea Bass and Chewy Conger Eel at Ochon Sidae, Cheongcheon

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The perfection of seasonal sea bass sashimi and the delightfully chewy texture of conger eel (anago sekkosi) – all at Ochon Sidae in Cheongcheon!

Hello everyone!

On a beautiful day when I was craving some fresh fish, I headed to Ochon Sidae in Cheongcheon.

I enjoyed a full course meal of seasonal sea bass sashimi, anago sekkosi (thinly sliced conger eel), and shrimp tempura. Here’s my honest review.

Ochon Sidae, Cheongcheon Branch

Address: #104, 105, Daewoo Plaza, 34 Sewolcheon-ro, Bupyeong-gu, Incheon

Hours: 1:30 PM - 12:30 AM

Parking: Available in the public parking lot right in front

<Inside & Outside>

It was so crowded that I only took a picture of the outside. The spacious interior was impressive. While the tables weren't spaced super far apart (as expected in a pub-like setting), there was enough room to have a conversation comfortably.

<Side Dishes & Self-Serve Bar>

The basic side dishes included salad, white kimchi, edamame, and sea snails.

You can grab as much as you want from the self-serve bar.

Personally, I love snacking on the sea snails with drinks before the main dishes arrive.

<Menu>

The fish tanks at the entrance were full of fresh fish, and the menu was equally diverse.

They offered a variety of fish like flounder, rockfish, and mullet, and had three different types of sekkosi (thinly sliced fish with bones). The set menus also looked good.

It seems like shrimp season is approaching because they had a seasonal menu of fresh shrimp grilled with salt, as well as dishes like grilled king prawns with cheese.

Today's Order

Seasonal Sea Bass Sashimi (₩45,000)

Anago Sekkosi x 2 (₩56,000)

Shrimp Tempura (₩12,000)

Buckwheat Crepe (Service)

6 bottles of Jinro is Back soju

2 bottles of Cass beer

Alcohol is a must with such delicious food… haha.

<Eating Time!>

Seasonal Sea Bass Sashimi

This was my first time trying sea bass sashimi.

It has a similar clean taste to flounder or rockfish, but with a subtle fattiness that makes the texture smooth and nutty.

It was the best sashimi I've had recently. It goes great with perilla leaves.

Adding a piece of white kimchi makes it even better, as the refreshing taste pairs perfectly.

Anago Sekkosi

It has a unique chewy texture.

But it felt like it had fewer bones than regular sekkosi.

One plate was full of that bouncy texture, and the more I chewed, the nuttier it tasted.

My aunt and I loved it so much that we devoured two plates!

Shrimp Tempura

The shrimp tempura was quite large.

It's not a super special flavor, but you know how everything tastes better when it's fried, and shrimp is even better?

One bite reveals a crispy texture and the savory flavor of shrimp that blends perfectly in your mouth.

Buckwheat Crepe

The buckwheat crepe was a service from the owner!

It was even better when eaten right away because it was crispy.

I wouldn't necessarily order it, but it's the kind of flavor you keep reaching for when it's available!

Ochon Sidae, Cheongcheon Branch

✔️ Spacious and clean interior with a self-serve bar

✔️ The nutty and clean taste of seasonal sea bass sashimi

✔️ The unique texture of anago sekkosi

This was my first time trying sea bass sashimi, and I think I'll crave it often in the future.

That's it for my review of Ochon Sidae, Cheongcheon, a great local restaurant!