Hanildo (한일도) is the Songdo izakaya I return to when I crave yellowtail sashimi. On this visit, my husband and I ordered daebangeo for two, crunchy oi tataki and draft beer, then added a sake carafe and abalone innard pasta. My favorite combination was yellowtail with gim seaweed and white kimchi; the cucumber was just as essential for a refreshing bite between pieces.
Hanildo Songdo: Location and Reservations
Address: Unit 105, 11 Techno park-ro 111beon-gil, Yeonsu-gu, Incheon, South Korea.
Listed hours: Monday–Saturday, 5 p.m.–1 a.m.; last orders at midnight.
Listed closing day: Sunday.
Parking: The notice photographed during our visit advertised up to three hours of free parking in the building’s underground car park. Confirm validation when you arrive.
Hours and closing-day information were checked against public listings on November 2, 2026. They may change, so check the restaurant’s latest notice before visiting. Search for 한일도 on Naver, or use its Catchtable listing.
I booked through Naver. Tables were all reserved when we visited, so I strongly recommend booking ahead rather than counting on a walk-in seat. Catchtable reservations are also available.
There was a Catchtable waiting kiosk at the entrance. If you arrive without a reservation, check the current queue with the restaurant; the screen in my photo is only a snapshot from our visit.
Inside the Restaurant
The interior combines dark wood, warm lights and wooden partitions around some seating areas. Christmas decorations were already up during our visit. The drinks menu runs well beyond beer, with sake, whisky and highballs to choose from.
What We Ordered and Visit-Day Prices
We ordered two servings of daebangeo (large yellowtail sashimi), oi tataki and Asahi draft beer. Later, we added one sake carafe and the abalone innard pasta.
| Menu item | Price shown during our visit |
|---|---|
| Daebangeo | ₩46,000 per person; ₩92,000 for two |
| Oi tataki cucumber | ₩5,000 |
| Asahi draft beer | ₩9,000 per glass |
| Abalone innard pasta | ₩24,000 |
| Sake carafe | Varies by sake; the menu lists 300 ml carafes |
The note attached to the menu described that day’s fish as a 14 kg wild yellowtail from Korea’s East Sea. The restaurant’s printed explanation says it selects fish at auction and ages different fish for different lengths of time. These are the restaurant’s descriptions; availability and pricing can change with the catch.
Yellowtail Sashimi: Why I Keep Coming Back
This was a return visit, not my first time trying Hanildo. The yellowtail is the reason I come back when its season arrives.
The platter was piled high with thick slices, including different belly cuts. I remember medium-fatty and fatty belly being explained, but did not record every cut, so I would not label each piece from the photograph alone.
We were told the yellowtail had not yet reached its richest level of fattiness. For me, it was just right: satisfying without feeling overwhelmingly rich. I enjoyed switching between the different pieces throughout the meal.
Minari, Seaweed and White Kimchi
The yellowtail came with seasoned minari, or water dropwort. Put some on a slice of fish and eat them together—the combination was one of the highlights for me.
Gamtae seaweed sheets and gim were also served. My usual favorite is wrapping sashimi in gim with white kimchi, so that was how I ate many of my pieces. Changing the accompaniments made each bite feel a little different.
Order the Oi Tataki Alongside the Fish
If I could recommend just one side to go with the yellowtail, it would be oi tataki. The crisp cucumber made my mouth feel refreshed whenever the fish began to taste rich. We kept reaching for it between pieces of sashimi.
It is a simple addition, but one I would happily order again on my next visit.
Sake and the Cutest Whale Cup
We started with draft beer and later ordered a sake carafe. When we ordered sake, we were offered a basket of cups and could choose the one we liked.
I picked the blue whale cup. The little tail was so cute that I kept stopping to look at it and take photos.
We enjoyed the sake with the remaining sashimi. I did not note the exact sake variety, so I cannot identify the drink from the ceramic carafe.
Abalone Innard Pasta: Rich Enough to Finish Even When Full
We added the menu’s Shinjuku-style abalone innard pasta at the end. The sauce was thick and rich, and slices of abalone sat on top.
As it arrived, my husband joked that the aroma of abalone innards hit his nose immediately. We were already full from the fish, but still finished the pasta quickly. It was a very satisfying final dish.
Order it early if you want to try it. Ours took a while to arrive. The menu lists an average preparation time of about ten minutes, but our experience was longer, so I would not wait until the sashimi is almost gone to add it.
Would I Return?
Yes—Hanildo is already one of my regular choices for yellowtail in Songdo. This visit reminded me why: thick slices, minari to eat with the fish, my favorite gim-and-white-kimchi combination, and cucumber that kept the meal feeling fresh.
The practical points are to book ahead and order the pasta before you get too far into the meal. For another seafood option nearby, read my Jeongdam-A Fish Market Songdo review, or browse more Korean Tasty restaurant reviews.
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