Year-round
BUSAN SANGHOE / MILLENNIUM HOE CENTER
부산상회●
Busan Sanghoe
Choose today’s catch. Meet the story behind the plate.
Beneath a round sign in Millennium Hoe Center, choosing fish starts with a conversation. Every platter at Busan Sanghoe begins with the owner’s guidance and careful preparation.
Your BE-JUMIN guide
Start by asking which fish is good today. Tell the owner how many people are eating and what texture you enjoy. Confirm the fish price and any dining charges before ordering.
01 — YOUR FIRST VISIT
It begins with choosing the fish
Choose at the market, hear the story and follow your fish to the table.
Start with your party and preferences
Tell the owner how many people are eating and whether you prefer lean or richer fish. You don’t need to know every variety—hear what is available before choosing.
Confirm your fish and the price
Discuss the fish, quantity and preparation, then confirm the price before ordering. The photographs show serving examples; the assortment can vary with the season and arrivals.
Ask where to dine
You can enjoy table service at Millennium Hoejip on the fifth floor of Millennium Hoe Center, or at Yunhui Hoejip (윤희횟집) opposite the center. After choosing your fish, ask where to dine and how to get there. Table service, spicy fish stew and rice cost extra; confirm the charges for your party and the ordering conditions beforehand.
02 — A SEASONAL CONVERSATION
A platter that follows the seasons
From familiar choices such as flatfish, rockfish and mullet to seasonal fish, ask the owner what has arrived and what is in good condition that day.
Available year-round
Year-round
Ureok (rockfish)
Year-round
Dodari (flounder)
Year-round
Milchi (mullet)
Seasonal fish
May–August
Jari-dom
June–October
Hamo (pike conger)
August–October
Jeoneo (gizzard shad)
September–February
Bangeo (yellowtail)
These are approximate seasons for each fish. Availability, fish varieties and prices can change daily; please check when you visit.
03 — THE PERSON BEHIND THE COUNTER
More than selling fish
More than simply selling fish.
The owner began learning about fish when she was asked to help at a sashimi restaurant, after years as a homemaker. The preparation skills and experience she gained led her to Busan Sanghoe.
For her, the work does not end when the fish is prepared and handed over. It continues until the platter reaches the table, guests are enjoying it and they have the explanations they need. Those relationships bring guests back with new visitors.
Her message to first-time visitors is to listen to the shop’s explanation all the way through, wherever they choose to buy. Knowing what is good that day and how to enjoy it matters more than simply recognizing a fish’s name.
04 — SCENES FROM BUSAN SANGHOE
Market scenes, carefully prepared plates
Different shapes and colors on every plate, alongside the market where they begin.
Supplied serving photographs, not fixed menus or guaranteed fish assortments. Discuss your order using the day’s available fish.
05 — FROM THE BOOKSHELF
Busan Sanghoe in print
Real Domestic Travel · 2025–2026 edition · by Bae Na-young
The travel-book feature describes the shop’s fish selection, knife work and seasonal recommendations—a record of how travelers have been introduced to Busan Sanghoe.
06 — FIND THE ROUND BLUE SIGN
Meet us at Millennium Hoe Center
1F, 103 Millaksu-byeon-ro, Suyeong-gu, Busan부산 수영구 민락수변로 103, 밀레니엄횟센터 1층This is a different building from Millak Fish Market. Look for the round blue sign reading 부산상회 on the first floor of Millennium Hoe Center.
Your BE-JUMIN guide
When you find a platter you love, remember the person behind it. Discover your next neighborhood story with BE-JUMIN.
A neighborhood journey starts at the market
Explore neighborhood shops and stories with BE-JUMIN.