Raw shrimp sashimi seems to be everywhere lately, doesn't it? After looking around for a place that serves it, we stopped by Susan Sadang Main Branchnear Sadang Station!
We tried to visit once before but gave up because the line was so long. If you're planning a trip, I'd recommend reserving through Naver or joining the waitlist in advance!
What we ordered
There were two of us, and we ordered both the raw shrimp sashimi and the mala beef tendon oden. (The food alone came to a whopping ₩98,000.)
I worried it might be too much, but everything was so good that we nearly polished it all off.
When you arrive, they serve a welcome drink of sake. It tasted rather bright, almost like Korean rice wine. We drank it down as soon as it arrived.
Raw shrimp sashimi
The raw shrimp sashimi costs ₩58,000. By our rough count, there were around 22 shrimp.
The shrimp tasted fresh and had a wonderfully springy bite. Then came that rich, creamy flavor I love. Of everything we ordered that day, this is the dish I keep thinking about.
I'd seen another review mention that the shrimp heads were served separately, grilled in butter. We didn't ask about it, though, and no head dish was brought to our table. I'm not sure whether you have to request it. If you're curious, ask the staff when you order.
To be honest, we were already so full that we probably couldn't have finished it anyway. Haha.
Mala beef tendon oden
We wanted something brothy alongside the shrimp and chose the mala beef tendon oden. I hesitated at the price at first; a smaller, lighter soup option would have been nice. Once we tasted it, though, I was glad we ordered it.
Its flavor reminded me of Yongyong Seonsaeng, but the ingredients and overall quality felt a step above. There was plenty of beef tendon, and it was melt-in-your-mouth tender. (Now I want another bowl just looking at the photo.)
Between the bold mala flavor and the hot broth, I felt like this dish alone could easily accompany two bottles of soju.
The two of us ate almost all of the shrimp and oden, so the portions felt generous to us. For four people, the same two dishes might be enough for drinks, though heavier eaters could still feel a little hungry.
The atmosphere: first floor and basement
There is seating on both the first floor and in the basement. To me, each level seemed to have about the same number of tables, perhaps around 20 in total, though that's only an estimate.
Larger groups seemed to be seated downstairs. We enjoyed our basement table too: it didn't smell musty, and the space had a quietly inviting atmosphere.
The first floor feels connected to the outdoors, almost like open-air dining, which couples who enjoy that vibe might prefer.
Practical details
Restroom
The restroom is in the building rather than inside the restaurant and is shared by all genders. It wasn't especially nice, but it was perfectly usable.
Parking
From the reviews I checked, the restaurant doesn't seem to have dedicated parking, and visitors use nearby public parking lots. If you're driving, check the lot's hours and availability before you leave.
Smoking area
I didn't see a designated smoking area; people seemed to smoke beside the restaurant.
Waiting
A wait seems likely on Friday or Saturday evenings. On a previous Saturday visit around 6:30 PM, we were told the wait would be about 20 minutes.
I recommend booking through Naver or another reservation service before visiting! It also looks like you may be able to request first-floor seating, so try mentioning your seating preference when you reserve. (We booked through Naver but didn't make a request, and were shown to the basement.)
The raw shrimp sashimi is what I remember most about Susan Sadang Main Branch! If you like shrimp with a springy bite and a rich finish, it's well worth trying. I'd also recommend the mala beef tendon oden to anyone who enjoys hearty mala broth and tender tendon.
Both dishes were delicious, and we left very full. I'd happily come back if I get the chance!
