Raw fish

Tsuki

Name: Tsuki
Address: 대구광역시 동구 동부로30길 3-8, 1층 (신천동), 동구, 대구광역시, 41244, KR
Telephone: 0507-1366-5638

츠키 Tsuki "Moon" in Japanese — an izakaya in a converted house off the lane opposite Dongdaegu station, aged sashimi and a bell on every table

Compiled from 28 blog posts read in fullSources →

Tsuki is a house converted into an izakaya, 280 metres from exit 2 at Dongdaegu station, down a lane opposite the Shinsegae department store. Aged sashimi is the centre of it, with hotpots, fried things and a pasta on the same menu, and highballs and sake alongside. Five in the evening until two in the morning, three on Fridays and Saturdays. There is no call button: each table has a small bell you ring. You step in onto a staircase — rooms half a flight up, a hall half a flight down, the lower one larger and quieter. Eighteen of the twenty-eight writers talk about the free prawn crackers and dressed pickled radish: more is written here about those than about the fish. The posts we read run from January 2025 to September 2026.

Data as of 2026-09-27 · Published 2026-09-30 · Compiled by gilpost

Location & hours

Address대구광역시 동구 동부로30길 3-8, 1층 (신천동)3-8 Dongbu-ro 30-gil, Dong-gu, Daegu
Phone0507-1366-5638
Typical spend₩18,000 – ₩43,000
From the station8 posts say it is walkable from the station.
Floor areaFloor area 85 m² · Status In business

When it opens

Of 24 posts: 24 wrote Daily 17:00–02:00, 17 wrote Friday 17:00–03:00, 17 wrote Saturday 17:00–03:00.

When it opens
Daily	17:00–02:00	24 of 24 posts
Friday	17:00–03:00
Saturday	17:00–03:00
Last order	Daily 00:50	11 of 11 posts
Last order	Friday 01:50	8 of 11 posts
Last order	Saturday 01:50	8 of 11 posts
Closed	None	2 of 2 posts

Rows without a count: 17 of 24 posts.

Counted from what bloggers wrote in their posts; we did not confirm it with the restaurant. Where the values differ, it may be a change over time rather than a disagreement, so we show when each one was written.

These hours are counted from the posts we read. Shops change them without notice — check Naver Place before you go. Place — check hours

What sets it apart

On Friday and Saturday nights you may not get in — eleven posts describe a full room or a wait. "Without the booking we'd have been waiting; there were no tables," writes one who had reserved for four. Always full at weekends, says a regular. Expect to queue on a busy Friday, says another; go early, says a third. Weeknights are no guarantee either: one found it full on a weekday, one arrived at five and watched it fill, and one who came after eleven at night was sent downstairs because the upper floor was gone. Two were moved down for the same reason. You can book — five say so, through Naver, for a room or the hall, with groups of twelve to sixteen taken. One regular's advice: start the evening here rather than arriving as a second round.
More is written here about the free snack than about the fish — eighteen posts mention it. Prawn crackers and pickled radish dressed sweet-sour. Two writers get through a bottle of soju on it before anything else arrives. The crackers taste freshly fried, says one, with none of the stale smell; the radish, says another, sits somewhere between Korean and Japanese. One asked for a second bowl; one piled the wasabi octopus on top of the crackers. A writer who came hungry, as a first stop of the evening, found it thin. And the water, one notes, is a hovenia tea rather than water.
There is no call button — each table has a small bell. Eight posts mention it, and it functions as the sign of the place. It is the bell from my own front door, says one. No buzzer, no shouting; you shake it and it makes a soft pretty noise, says another, who reckons it is what she will remember. A third notes that the staff pick it out through a full, noisy room. One writer's friend rang it by accident, admiring the sound, and both were mortified when someone came. Seven call the staff kind and two say they come quickly. Elsewhere, separately: they tell you to break the yolk into the pasta, they steer two people to the small pork rather than the large, and they warn that the sushi roll comes out smaller without the cucumber.
Ten writers say it is not a loud bar. Most places have the music up and everyone talking over it, says one; here the room is calm. Another, who calls her hearing sensitive, credits the division into three rooms. A third says you barely hear the next table. They put it down to the rooms and the spacing — seventeen mention the rooms, seven the room between tables. Four find the lower floor the quieter, and one recommends it precisely because the upstairs rooms were full. Divided seating is not soundproofing, though: the writer who notes that the bells carry through a noisy room is describing the same place at capacity.

1 more

Leave a receipt review and you get a lemon highball or the honey tomatoes — six posts say so. The earlier ones mention only the tomatoes; the highball appears from March 2026 on. More of them than expected and sweet enough to finish on, say two, and one liked them enough to order a second plate she paid for — while another warns that there is balsamic on them and the smell is not for everyone. The board prices them at ₩5,000.

What 28 bloggers said

18/28Most ordered
gibon anju

17/28Most-said good thing
Would return

3/28Posts disclosing payment

We read all 28 in full. The most common claims are “Would return” (17) and “Roomy” (12).

What they liked

Would return17 of 28 posts

Roomy12 of 28 posts

Not expensive9 of 28 posts

Quiet10 of 28 posts

Friendly staff7 of 28 posts

No gamey smell4 of 28 posts

Crispy batter4 of 28 posts

Returning customer3 of 28 posts

Clean1 of 28 posts

Juicy1 of 28 posts

What they struggled with

Had to wait11 of 28 posts

Food comes slowly1 of 28 posts

Where they disagree

Large portions	yes 8 · no 2

These are raw counts, not percentages. Someone who did not mention something is not someone who disagreed.

The most ordered dish is gibon anju (기본 안주 (알새우칩 · 단무지무침)) — 18 of 28 posts.

The prices here are what bloggers wrote down in their posts, and they may have changed since. Check Naver Place for the current menu and prices. This list is not a menu board — it counts what bloggers actually ordered and ate. Check on Naver Place

모듬사시미8 ate it
modeum sashimi₩38,000 · ₩42,000
**The house signature, and the dish whose price moved.** The fish is aged in-house, and eight writers ordered it. Five list what came: salmon, red sea bream, flounder and mullet turn up almost every time, with the fifth slot going to perch, grey mullet, rockfish, salmon belly or flounder fin. A December visit got yellowtail. **Four writers note the laver and the aged white kimchi that come with it**, and the instruction to stack all three recurs
**₩38,000 in February, March and August 2025; ₩42,000 in May, July and September 2026.** The thickness divides people — one writer's exact taste, another wishing for more of it and calling the portion small for the price. Four say there is no fishy edge. Two found one plate short for two and ordered something else alongside
연어 사시미5 ate it
yeoneo sashimi₩32,000
**A plate of salmon alone, cut thick** — five ordered it, and one is emphatic that these are not thin slices. **It comes with lemon, radish sprouts, wasabi and a dish of pickled onion that four writers single out**: the thing, says one, that makes the salmon endless; generous enough not to need refilling, says another. One also got tartare sauce
₩32,000, unchanged from July 2025 to September 2026. The pickled onion is refilled on request, by one account
후토마끼5 ate it
futomaki₩19,000
**A fat sushi roll, and three writers measure it**: the size of a woman's palm; one piece and you cannot speak; too big for a mouth. Inside are aged salmon, fried prawn, egg, cucumber and pickled radish — carrot in one account — and one writer notes there is not much rice, so the fillings carry it. **One says it sells out late in the evening**
₩19,000. **They will leave the cucumber out if you ask, and warn you it comes out smaller** — which the writer who asked found hard to credit, given the size of what arrived. Two recommend it to anyone treating the evening as dinner
아카 나가사끼 나베4 ate it
aka Nagasaki nabe₩25,000
**The red one** — aka means red, as one writer explains, so out comes a red Nagasaki hotpot. A stone pot piled with hard-shelled clams, pork belly, bean sprouts, cabbage, chives and spring onion, **with udon noodles in it.** Three writers call the broth hot and deep enough to work as a hangover cure before the hangover
₩25,000. **They top the broth up if it runs low**, one writer notes. Two recommend it for a second-round visit; one found it a touch salty
소고기 타다끼3 ate it
sogogi tataki₩25,000
**Beef seared on the outside only, under a heap of shredded fried spring onion** — twice mistaken for perilla leaf by writers who then found it the best part of the dish. Onion and lettuce come with it, and a ponzu sauce. Not tough, says one; sharp and clean, says another; try it with wasabi, says a third
₩25,000. **Two call it good value for the amount of beef**, and a good thing to order late in the evening. One names the cut as chuck flap

15 more dishes

츠키 파스타3 ate it
Tsuki pasta₩18,000
**The house's own version of a creamy tuwumba pasta — and three writers warn you not to file it under bar food.** It is, says one, a proper pasta restaurant's plate; the sauce beats most Italian places, says another; it feels wrong, says a third, to eat it as a drinking snack. **A raw egg yolk sits on top and the staff tell you to break and stir it**, explaining that the seasoning is strong — though the writer who was told that found the seasoning exactly right and left the yolk alone. There are prawns through it
₩18,000. Three find the cream just spicy enough not to cloy; one dipped the fried octopus in what was left, and one reports far more sauce than pasta to put it on
항정살 미소야끼3 ate it
hangjeongsal misoyaki₩13,000 · ₩23,000
**Pork jowl grilled with a miso glaze, and there is a small one.** One writer was told by staff that the ₩23,000 plate would be too much for two and took the ₩13,000 instead. It comes with onion over it and perilla leaf under it, salty and savoury by most accounts — **though one writer says flatly that she would not order it again**
₩23,000, or ₩13,000 for the small. One writer could not put her chopsticks down; another cannot remember the taste. **It divides opinion more than anything else here**
치킨 난반3 ate it
chicken nanban₩18,000
Fried chicken under ponzu and tartare, on a bed of cabbage and onion. **A regular tells first-timers to order this before anything else** — it is what hooked her. Crisp outside, moist inside, and the pieces are thick, says one; eat it with the cabbage and it does not cloy, say two
₩18,000. **One writer found the sauce identical to the croquette's** — delicious the first time, less of a surprise the second. Her rule: the chicken if you are starting the evening here, the croquette if you are finishing it
소고기 스지 전골1 ate it
sogogi suji jeongol₩27,000 · ₩32,000
**The winter dish, by common agreement.** The one writer who ordered it describes long-cooked beef tendon, soft and springy at once, with plenty of vegetables, tofu and glass noodles in a deep broth. The other six saw it on the board or promised themselves it next time
**Two prices appear**: ₩32,000 in February 2025 and May 2026, ₩27,000 in September 2026. Which one holds now, we could not tell. One post records a set — small sashimi plus this — at ₩59,000
숙성 방어회 (겨울)1 ate it
sukseong bangeo hoe₩43,000
**Winter only.** The writer who ordered the small plate in December 2025 describes it thick and glossy with fat, and prescribes the combination: laver, aged kimchi, sesame oil and salt. Two more writers found yellowtail in their mixed sashimi, and both went in winter
₩43,000 for the small. **The same writer suspects it had just gone up, having seen the news about yellowtail prices** — it appears to move with the market

기본 안주 (알새우칩 · 단무지무침)18 ate it
gibon anju
**Free, and mentioned in eighteen posts — the most-written-about thing here.** Prawn crackers and pickled radish dressed sweet-sour. **Two writers get through a bottle of soju on them before the food arrives**; one notes the crackers taste freshly fried, with none of the stale smell. The radish, says another, sits somewhere between Korean and Japanese
**One writer asked for a second bowl.** Another piled the wasabi octopus on the crackers. And the water, says one, is not water but a hovenia tea
명란구이4 ate it
myeongnan gui₩10,000
Grilled cod roe with cucumber and mayonnaise. Four ordered it and one says it is all a drink needs. The cucumber is cut into some shape she could not name, says another — **and they bring more if you ask**
₩10,000. **It is small** — a single mouthful, complains one writer, and maddening for it. **And it can take a while**: one was warned of a short wait and counted more than twenty minutes
감자고로케3 ate it
gamja croquette₩8,000
Crisp outside, floury inside, with an egg salad on top. All three who ordered it liked it: have it twice, says one; it dissolves, says another
₩8,000. **The sauce is the chicken nanban's**, says one writer. Light enough for a late round
오뎅나베2 ate it
odeng nabe₩13,000
A pot of fish cake under a drift of spring onion, with a stuffed tofu pouch in it by one account, and a broth that tastes of bone stock. **Dip it in soy with wasabi stirred through**, says one writer
₩13,000. **It goes cold fast** — lovely hot, says one writer, and gone before you know it; eat it first
일본식 계란말이2 ate it
ilbonsik gyeranmari₩8,000
Sweet and savoury where the Korean version is not, and wet in the middle; mayonnaise suits it better than ketchup, says one. **Bonito flakes go on top, and how many divides the two who ordered it** — just enough and good value for one, too many and drowning the egg for the other, who means to ask for fewer
₩8,000. A third writer simply picked the flakes off
사골라면2 ate it
sagol ramyeon₩7,000
**A hot bowl on a bone broth, with shredded spring onion and thin-sliced brisket over it.** Both writers ordered it to close the evening; not just heat but depth, says one, and clean enough to drink alongside, says the other
₩7,000. One writer calls it by a slightly different name; it looks like the same bowl, but we did not confirm it
문어 가라아게1 ate it
munaeo karaage₩23,000
Fried octopus. The one writer who ordered it liked the gap between the crisp coating and the chew inside, and notes that the batter is thin and the oil clean. **A cabbage salad comes with it under a soy-based dressing** — savoury rather than sweet, which she was glad of. Two dips: mayonnaise and garlic
₩23,000. The garlic wins, she says — and it is also good dipped in what is left of the pasta sauce
타코와사비1 ate it
tako wasabi₩10,000
Octopus dressed with wasabi. The one writer who ordered it **piled it onto the free prawn crackers** and found the combination made itself: salty, sharp, and exactly what soju wants
₩10,000

하이볼 (레몬 · 얼그레이 · 연태 · 히비스커스)5 ate it
highball₩7,000 · ₩7,500
Four kinds; the lemon comes up most. **Mixed in the right proportion**, says one; sharp rather than sweet, says another. Two recommend the Chinese-liquor highball against the fatty fish — it cuts straight through, one writes
₩7,000 for the lemon, ₩7,500 for the others. **A Naver review earns you a lemon highball or the honey tomatoes.** The Kirin draught is ₩7,900 and three writers praise how it is kept — the glass, the head. One notes an alcohol-free lager at ₩4,500, and two that **corkage is allowed for a fee**

Parking

13 posts say you cannot park. None say you can.

Posts saying you cannot	13 of 28 posts

There is no car park. Thirteen posts say so, and nothing else here is this unanimous. Four of them tell you where to go instead — three to the paid lot beside a motel by the station, one to a named private lot — and two give the same tariff: ₩1,000 for the first half hour, ₩1,000 per half hour after, ₩10,000 a day. One adds that at weekends and on holidays you can leave a car along the eating-street kerb, and that if you are drinking you may as well take the train. Exactly one post marks parking as available — the one written on a meal voucher from the restaurant, with nothing further said — and we have not counted it.

Who came, and with whom

With a friend 6 of 28 posts
Date 4 of 28 posts
Came by car 2 of 28 posts
Group visit 2 of 28 posts

Where it is

From the station

8 posts say it is walkable from the station.

Getting inside

Second floor	9 of 28 posts
In a basement	22 of 28 posts
Separate restrooms	4 of 28 posts

You open the door onto a staircase; there is no flat floor, which is why no two writers name the levels the same way. The same building is described as ground and basement, second and basement, 1.5 and 0.5, ground and half-basement, half a flight up and half a flight down. One writer gives up and calls it "a 1.5 and a 0.5 with no ground floor between them"; another writes "not really a second floor — 1.5?" with the question mark. The registered address says ground floor. What it comes to is this: up half a flight are three rooms — one writer counts three four-tops in the big one and two in each of the others — and down half a flight is the hall. Ten writers call the lower one bigger (eight four-tops, or eight or nine tables) and quieter; the upper one, being rooms, is what people book for groups. Downstairs there is a stack of empty sake bottles and a planted bamboo well.

The stairs are everywhere in these twenty-eight posts; the people who cannot use them are nowhere. Not one writer records a step at the door, a count of the stairs, a handrail, or whether a chair or a pushchair could get in. Nobody mentions a lift. Given how often the posts repeat that the door opens onto a staircase, this is the thing most worth checking here — and we have nothing to check it with. Not an absence of steps; an absence of anyone who looked.

The lavatories are separated by sex, and the men's is outside the building. Four writers report it from having gone: women's in, men's out; women's upstairs, men's outside; two men's doors just left of the entrance with the women's inside and conveniently so; one inside and one outside, the inside one clean. Whether the women's is upstairs or by the entrance, the accounts differ — possibly the same place called two things in a building that goes up and down in half-flights. We could not settle it. Three further posts say only "separate lavatories", copied from a facilities list, and we have not counted those.

No one mentioned: Lift to the floor · Ramp at the door · Step at the entrance · Step-free access · Toilet inside · Accessible toilet. That is not the same as there being none — it means we could not confirm it. Worth calling ahead, and do tell us: we will put it here.

How to read these posts

Posts disclosing payment3 of 28 posts
Posts saying they paid themselves1 of 28 posts
Posts saying nothing either way24 of 28 posts

Posts that followed a TV spot

Of the 29 posts we gathered, 1 went up on a single day right after a TV spot and show no sign of a visit. They retell the broadcast, so we left them out of the counts.

We do not discard them. That a TV spot produced a burst of posts is itself something worth knowing about a place, and a star rating will not show it.

When the posts appeared

010203070809120305060709

Month by month

Month	Posts
2025-01	2
2025-02	1
2025-03	1
2025-07	4
2025-08	1
2025-09	1
2025-12	1
2026-03	7
2026-05	3
2026-06	2
2026-07	3
2026-09	2

What we do not know

Nine writers call it reasonable and one calls it dear — and the flagship price went up. The mixed sashimi is ₩38,000 in posts from February, March and August 2025 and ₩42,000 in May, July and September 2026. None of the writers we read noticed. The reasonable side points to sashimi this fresh for thirty-odd thousand and sides that do not sting; the one dissenter, who finds it a bit steep, also says the portion is small for the money. The beef-tendon hotpot appears at both ₩32,000 and ₩27,000, the lower figure only in a September 2026 post, and we could not tell which holds. The winter yellowtail moves with the market: ₩43,000 for the small plate in December 2025, and the writer suspected it had just risen.
You walk from Dongdaegu station — eight posts give the distance. Two say 279 metres from exit 2; others, five minutes from exits 1 and 2, under five minutes, or simply across the road. Three place it opposite the department store and the bus terminal. But it is down a lane, and people miss it — five describe the is-this-really-it feeling, six navigate by a cafe called Do Not Disturb and two by the pork restaurant on the corner. One writer realised on the way out that she had come in the back. If you are going home by subway, watch the last train: one writer left a work party here early and regretfully, timing it. The place is open until two or three, and after the trains stop it is taxis.
One writer was too cold in summer. In July 2026 she found the air conditioning fierce, left in a hurry at the end, and advises bringing a layer. A July 2025 post also notes the cold air hitting as she came in, so it seems to be run hard in summer. Only two writers raise it, and only one says where she sat — upstairs. Nobody writes about the winter, or the heating.
Three writers declare a sponsorship or a meal voucher; one of them adds, unprompted, that she had been coming here on her own account long before the arrangement. Exactly one declares she paid, and the other twenty-four say nothing either way. We have not dropped the sponsored posts — but we note that the only post marking parking as available is one of the three. Separately, six writers took the receipt-review freebie, a lemon highball or a plate of honey tomatoes.
Why twenty-eight and not thirty. One post is about a dim sum restaurant on the ninth floor of the department store; this place appears only in the title of a link to something the writer published earlier, and not once in the body, so it is out entirely. The other is one person writing the same visit twice — a review on 11 September 2026 and, three days later, the same after-work drinks inside a weekly diary. The diary gives the shop a link and one line about leaving in time for the last train, so we left it out of the count and kept the line for the transport note. Counted twice, one evening would have stood in for two people's.
We filled the Naver place number in by hand, and here is how we checked it. The number is 1771357469. Of the twenty-nine post bodies we hold, thirteen carry a link to it and none carries any other number, and one embeds the listing itself, review counts and all. Twenty-eight of them carry a check-in widget reading "Tsuki, 3-8 Dongbu-ro 30-gil, Dong-gu, Daegu, ground floor" — our address, down to the floor. Our own tool opened that entry on its first attempt this session and confirmed the name and street address. After that Naver began refusing the page for too many requests, so the automatic route could not close the loop and we entered it ourselves rather than a person. It is not an address-search link standing in for the real thing.

Sources (28)

Every number above was counted from the posts below.

[대구 동구 신천동] 동대구역 근처 밤늦게까지 하는 이자까야 츠키 .... 2026-09-11 · 내맘대로 기록 모음zip
[대구/동구] 동대구역 술집 추천, 분위기 좋은 이자카야 "츠키" 후기 2026-09-03 · 대구 아이랑 주말엔 맛집.놀러가요!
동대구역 술집 츠키 분위기 좋은 사시미 이자카야 후기 2026-07-26 · : ) · via Daum
연어 사시미가 정말 맛있는 동대구역 맛집 '츠키' 방문기 2026-07-26 · 조안나의 이모저모⭐️
동대구역술집 동대구역데이트 2차로 가기 좋은 신천동 이자카야 츠.... 2026-07-22 · 밍블리의 반짝반짝 빛나는:D
동대구역 2차 술집 츠키 신천동 이자카야 2026-06-22 · 함께하면 즐거운 영이월드
동대구역 회식 장소 추천 동대구역 술집 이자카야 츠키 후기 2026-06-22 · Light on me · via Daum
동대구역 츠키, 동대구역 술집 이자카야 분위기 끝판왕, 소고기타다끼, 항정살 미소야끼, 이용꿀팁 2026-05-29 · 초여름아침일곱시 · via Daum
대구 동구 이자카야 조용한 동대구역 2차 술집 츠키 추천 2026-05-27 · 효아네 하고 싶은 거 다 해 ◡̈⋆*
대구 신천동 동대구역 술집 분위기 좋은 이자카야 모듬사시미 후토.... 2026-05-17 · 일상의 소확행 ᰔ
[대구/동구] 동대구역 근처 술집추천, 츠키 2026-03-24 · 유나츄로그 (Yunachu-log)
[동대구역이자카야]2차도 가능! 회식도 가능! 모임도 가능! 동대구역.... 2026-03-17 · NOTE
동대구역 데이트 하기 좋은 술집 츠키 방문 후기 2026-03-16 · ⭐️로나마의 뮤직박스⭐️
[동대구역 술집 츠키] 동대구역 데이트 동대구역 2차술집 분위기 좋은 이자카야 2026-03-15 · 여행아빠J의 좌충우돌 일상 여행기 · via Daum
대구 동대구역 술집 츠키｜모듬사시미 신선해서 인기 많은 이자카야 2026-03-12 · 미니홈피 • . • ♡ · via Daum
동대구역 데이트 2차 술집 츠키 후기 파스타 타코와사비 오뎅나베 2026-03-10 · 5분전 · via Daum
[동대구역술집] 동대구역 2차술집 분위기 좋은 이자카야 ‘츠키’, .... 2026-03-10 · 대구 맛집&뷰티
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Of 222 candidate posts we opened 64 and kept 28 as evidence. We stop once 30 are confirmed: beyond that the counts grow in proportion without changing the answer.