Gilpost · Andong-si, Ok-dong

Noodle houseWestern

Kappohee

갓포히 Gatpohi An Andong izakaya where one chef ages the day's fish and cooks the whole menu alone

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

Kappohee is a Japanese izakaya in the drinking lanes of Okdong, in Andong. It opened in the middle of September 2025, and eight writers identify it as the second place from the chef behind a sushi omakase counter across town. One chef runs the whole kitchen. Fish comes in daily, is aged in-house and sold the same day, and the day's line-up is chalked on a board by the door. The aged sashimi platter and the mackerel bar sushi are what people come for; there are three set courses, at ₩55,000 and ₩75,000 a head and a lobster one priced by the party. For anyone who does not eat raw fish there is pasta, a cutlet and hotpots on the same menu. Six in the evening until one in the morning, two on Fridays and Saturdays, closed Mondays. The posts we read run from September 2025 to September 2026.

The basics

When it opens

Of 19 posts: 15 wrote Daily 18:00–01:00, 8 wrote Friday 18:00–02:00, 8 wrote Saturday 18:00–02:00.

The values differ, but the periods they were written in do not overlap. This looks like a change over time rather than a disagreement, and the top row is the most recently reported. We did not confirm it with the restaurant.

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

What people order

The most ordered dish is moriawase (모리아와세 (제철 숙성 모듬회)) — 20 of 27 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

What to order

• 모리아와세 (제철 숙성 모듬회)20 ate it
  moriawase₩48,000 set · ₩55,000 set

  **The dish this place is built on** — twenty of the twenty-eight visits ate it, counting the courses it appears in. The fish comes in daily, is aged in-house and sold the same day, and **the day's line-up is chalked on a board by the door**, which four writers say they read before going in. Small, medium and large, by how many of you there are

  ₩48,000 for the small (three posts, mid-2026), ₩55,000 for the medium (September 2025). Two people ordering the small found it enough for three; another calls it right for two. The line-up shifts, but **amberjack, flounder, mullet, salmon, tuna loin, swordfish belly, sea bass and sweet shrimp turn up in almost every account.** Four note the mackerel and swordfish being lightly torched. **Instead of soy sauce there is a jelly the chef makes from bonito stock and lime** — six writers single it out and one asked for more, though one wished for a plainer option, since both the jelly and the soy are on the sweet side. **Order this or any sashimi and a pot of spicy fish stew follows.**

• 고등어봉초밥20 ate it
  godeungeo bong-chobap₩25,000 · ₩26,000

  **The other thing this place is known for.** Vinegared mackerel rolled around rice with gourd strips simmered in soy, shiso, bran-pickled radish, sesame and spring onion, the skin briefly torched. One writer counts ten to twelve pieces ordered on its own, four to six inside a course

  **The price moved** — ₩25,000 in four posts from September to December 2025, ₩26,000 in three from mid-2026. **Nine writers say it is not fishy at all,** and two who cannot eat raw mackerel finished it anyway. **The chef tells you to wrap it in the seaweed, and the seaweed is not ordinary** — three describe it as sweet-glazed and grilled, and one was told it is bought expensively from Japan. **More of it costs ₩4,000.** One writer got only four sheets with a full order and wanted more. In December 2025 someone came for this dish and was told it was not available that day

• 나마코스5 ate it
  nama course₩55,000

  **The middle of the three courses, and the one most people take.** The menu spells out what is in it: the sashimi platter, fried fish, three shellfish dishes, prawn tempura and the stew to finish. ₩55,000 a head, unchanged from September 2025 to August 2026

  More arrives than the menu promises: smoked pickled radish with mascarpone, flounder fin with sea-cucumber roe, amberjack ceviche, a poached sea snail, the mackerel sushi, and a grilled fish. **The grill changes with what came in that morning** — sweetfish in one account, tilefish and horse mackerel in another, rosy seabass in a third. Two writers ordered rice for the stew at the end. One calls the price steep but does not complain further

• 후토마끼5 ate it
  futomaki₩25,000 · ₩28,000

  A fat roll packed with egg, prawn tempura, cucumber and tuna. Two writers say a single piece is more than a mouthful

  **The price differs** — ₩25,000 in September 2025, ₩28,000 in January 2026. The tempura inside keeps the texture from going flat, one says, and the sauce is restrained enough not to tire. **One birthday party was given a cake built out of futomaki** — that writer appears to know the house

• 살치 스테이크 바질 파스타4 ate it
  salchi steak basil pasta₩26,000

  Basil pesto pasta under slices of grilled chuck flap. **One party was told the pesto is made from basil the chef picks himself.** ₩26,000

  One reads it as meat with pasta alongside rather than the other way round; another says to toss it well or the seasoning sits unevenly. One writer wanted the pasta firmer. **Two recommend it for the person in your party who does not eat Japanese food**

• 안키모 이나리마끼4 ate it
  ankimo inari maki₩24,000

  Simmered monkfish liver rolled in fried bean curd and seaweed, with a slice of white fish on top. ₩24,000 in posts from January and August 2026

  The sweetness of the bean curd comes first, the richness of the liver behind it — and, one writer insists, not so rich that you do not want a second. Another ate it with water dropwort and found it cut the fat

• 전복내장파스타3 ate it
  jeonbok naejang pasta₩26,000

  A pasta built on the sauce made from steamed abalone innards, with a whole abalone on top. ₩26,000

  **Opinion splits.** Two are won over — nutty, dense, with something like peppercorn cracking through it. One was not: a sweetness in it they could not get past. Since the sauce is heavy, one writer suggests treating it as the meal rather than as something to drink over

• 갓포히 코스3 ate it
  Kappohee course₩75,000

  The menu calls it simply the chef's own omakase and **does not say what is in it** — one writer remarks on this. ₩75,000 a head

  One writer lists thirteen plates in order, ending with the stew and an ice cream. Two say it shifts from visit to visit with what is in the kitchen

• 랍스타 코스2 ate it
  lobster course₩165,000 set · ₩175,000 set · ₩245,000 set

  **The most expensive of the three, and sold by the party** — medium for two or three, large for three or four. The lobster comes first as sashimi; the head and legs go back to the kitchen and return steamed

  **It has gone up** — ₩165,000 for the medium in September 2025, ₩175,000 in July 2026; the large is ₩245,000. One writer says there is nowhere else in Andong to eat lobster. **The head and legs are arranged for you to photograph first.** One party was told the lobster is best in May and June, just before it moults, and preferred it raw to steamed

• 단새우2 ate it
  dansaeu₩35,000

  Sweet shrimp sashimi. ₩35,000 in a January 2026 post, and **the sea urchin on top costs extra**

  Translucent and glossy, with a sweetness that spreads rather than spikes. In the courses it comes with sea urchin, to be wrapped in seaweed and eaten in one — **two writers name that as the best thing they ate all night**

• 조개술찜2 ate it
  jogae suljjim₩28,000

  Clams steamed in sake. ₩28,000 in a July 2026 post

  One writer is all for it, especially the broth. **Another liked it but thought there were not many clams for the money**

• 멘치카츠2 ate it
  menchi katsu₩19,000

  A minced-meat cutlet, fried, with raw cabbage. ₩19,000 in a July 2026 post

  Salty enough to be a beer dish, and thick. **One night the kitchen had made only a few ahead of a day off, so the usual four came as two, made up with a prawn**

• 쉬림프 바질 파스타2 ate it
  shrimp basil pasta₩26,000

  Basil pesto with grilled prawns. ₩26,000

  Thick, nutty, and not cloying, with big prawns. **One writer suggests it as the answer for a friend who does not eat raw fish**

• 우니 크림 파스타1 ate it
  uni cream pasta₩26,000

  Sea-urchin cream pasta. ₩26,000 in a September 2025 post

  One account only: rich, thick, and heavy with truffle. **A single report is not a confirmation**

• 꽃게탕1 ate it
  kkotgetang₩28,000

  A crab hotpot. ₩28,000 in a January 2026 post

  Deep rather than hot, carrying the sweetness of the crab, and the shells were well filled. **It normally arrives on a burner; that night the kitchen was short of dishes and it came already heated**

• 코보레 스시1 ate it
  kobore sushi₩38,000

  Small vinegared rolls under a heap of sashimi. ₩38,000 in a December 2025 post

  The one account has a reservation: the rolls underneath are very small, and the writer would rather have had more rice. The fish and roe on top they liked. **They had come for the mackerel sushi and it was not available that night**

• 심해고동 파스타1 ate it
  simhae godong pasta₩26,000

  A pasta made with deep-sea whelk. ₩26,000 in a July 2026 post

  It looks like a garlic-and-oil pasta and is not one — finished with butter for depth. A second writer, unprompted, says they love whelk and are glad this place sells it

• 토리파이탄1 ate it
  tori paitan₩28,000

  A chicken-broth hotpot. ₩28,000 in a January 2026 post

  The one account finds it **salty** — the writer added water partway through and says so for anyone who would mind. **It also came without a burner, so once it cooled there was no reheating it**

Sides, and what comes with it

• 기본 안주 (오토시)20 ate it
  gibon anju

  Three or four small plates that arrive with the seats. **Dried-shrimp stir-fry, cabbage salad and pickled sea squirt turn up in nearly every account,** with a romaine salad under grated hard cheese and a tomato-and-cheese plate in some

  **Four writers lose their composure over the dried shrimp** — one calls it human feed and means it kindly. Two asked for refills and got them; a third says more small dishes simply keep appearing. **One party was brought a fried rockfish and, on asking, was told it too was on the house**

• 매운탕15 ate it
  maeuntang

  **It comes free with a course or the sashimi platter,** two writers confirm — a clay pot of fish trimmings with radish, crown daisy, enoki and pepper. One is startled: an izakaya that ends with a Korean fish stew

  Fifteen posts mention it, and the same two words keep coming back: sharp, and clearing. **Three ordered rice to put in it;** one regrets being too full to. One found it hotter than the usual version and fished out a bird's-eye chilli. The pot is small, which several think is right for the end of a meal

• 에비후라이 · 왕새우튀김8 ate it
  ebi furai

  Fried prawns, both inside the courses and ordered separately. **One party was told the prawns are trimmed in-house rather than bought ready-prepared**

  Crisp outside, springy inside; thicker than most; and not greasy enough to tire of. Nobody writes down what it costs

• 김 추가2 ate it
  gim chuga₩4,000

  More of the seaweed that comes with the mackerel sushi. Two August 2026 posts put it at ₩4,000

  One writer notes, with some feeling, that the seaweed is expensive. Another says it is good enough without

• 명란 오차즈케1 ate it
  myeongnan ochazuke₩8,000

  Rice in tea, with cod roe. ₩8,000 in a September 2025 post — **the cheapest thing anyone in these posts ordered**

  Ordered at the end by someone already full, who does not regret it: the roe spreading into the broth

To drink

• 생맥주 · 소주9 ate it
  saengmaekju · soju₩5,000

  Draught Orion, and soju. **Two posts put Korean beer and soju at ₩5,000 each**

  Four writers meant to drink sake and did not — work the next morning, or the drive home — and had beer instead. One finds the draught Orion enough on its own to feel like a trip to Japan

• 사케6 ate it
  sake₩20,000 · ₩27,000 · ₩30,000

  **There is a refrigerator given over to sake,** which five writers mention. Sold by the bottle, by the flask and by the glass, with tasting notes and drawings on the menu that one writer was grateful for

  **Recorded prices:** ₩20,000 for a glass of one junmai (December 2025) and ₩27,000 for a flask of it (September 2025); ₩30,000 for a flask of a junmai ginjo; ₩27,000 for another junmai in July 2026. **A December 2025 post notices a change:** there used to be a ₩9,000 glass and by then there was not, which the writer thinks is a lot to gamble on a sake you do not know. Beer and soju sit below at ₩5,000. **The glass is poured until it overflows** — two writers were told this means the house is not holding back. **Three say the chef will choose a sake for the dish if you ask,** and one was told to book ahead if you intend to finish a whole bottle. One found the sake they wanted had run out and switched to beer

Parking

1 posts say you can park; 11 say you cannot. We leave the disagreement standing rather than picking a side.

There is no car park. Twelve posts raise the subject and eleven say the same thing: no lot of its own, use the public one, the kerb outside is tight. The twelfth says only that they parked on the street nearby. Almost everyone points at the same municipal car park in Okdong — two or three minutes' walk, say two writers; under three, says another; within five, a fourth. Two posts say it is free from six in the evening until nine the next morning on weekdays, and free all day at weekends — which, since the restaurant opens at six, covers the whole of service. (We could not verify the tariff; we count only that two people wrote it.) Two others describe trying the street first: you can park there if there is a space, and usually there is not. Nobody says how many cars fit.

Who came, and with whom

Getting there

Getting inside

No writer says in their own words what floor it is on. The address ends in "1F" and all twenty-eight posts copy the address, but not one person climbs a stair or goes down to a basement. Several descriptions read as though you step in from the street: it is right there once you turn into the lane; the sign lights up in the evening and can be seen from a distance; there is a small waiting area and a smoking spot out front. A floor number printed in an address is not the same as somebody having seen it, so we record that nobody said.

Nobody says whether you can get in with a wheelchair or a pushchair. No one writes about a step at the door, a ramp, or how wide the doorway is. Here is what can be said: the address is a ground floor, not one post mentions stairs up or down, and on the seating twelve say there is both a counter and ordinary tables. The one line describing floor seating is copied from the platform listing, and no writer says in their own words that they sat on the floor. Three mention a space under the chair for a bag, so chairs there certainly are. But whether there is a lip at the threshold, nobody looked. Ring and ask.

The toilets are inside and separated by sex — and, unusually, six people looked and wrote it down themselves. One is relieved, having grown used to shared ones; another found them clean; a third simply notes both facts as conveniences. One writer goes further and mentions mouthwash by the basin. The same claim also sits inside the block six posts copied from the listing platform, but we have not counted that: copying is not seeing, and here six people saw. What nobody records is how many cubicles there are, or whether there is a step at the door.

No one mentioned: Second floor · In a basement · Lift to the floor · Ramp at the door · Step at the entrance · Step-free access · 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 payment2 / 272 of 27 posts
• Posts saying they paid themselves1 / 271 of 27 posts
• Posts saying nothing either way24 / 2724 of 27 posts

When the posts appeared

What we do not know

• We counted twenty-eight posts, not thirty. Two never mention the restaurant in the body — one is about a lake watersports park, the other about a restaurant out at the folk village — and in both the name appears only in a preview card linking the writer's own other post. (Both of those writers did visit and wrote about it properly elsewhere; those we counted.) The other twenty-eight are all real visits: the place opened in September 2025, so all thirty posts fall inside thirteen months, with no old material and nothing from a neighbouring shop. Two posts declare payment — one states in its opening line that it was written for a fee, the other tags the disclosure at the end. One says they paid for themselves. The remaining twenty-five say nothing either way. Six posts carry the same block of text — group bookings, separate toilets, wi-fi, reservations — lifted whole from the listing platform, so we have not counted it. Nobody writes about the wi-fi in their own words, so we count none.
• Not one writer describes getting here without a car. In twenty-eight posts nobody arrives by bus or train. Three say they drove, and all three raise it for the same reason — the drink. One could not have the sake because they had brought the car; one promises to leave it at home next time; one had a cola while their husband had beer. That nobody writes about reaching a sake bar without driving is itself worth knowing. The directions people give are on foot: opposite a named apartment block (four posts), between the pork-hock place and the butcher (two), next to the convenience store (one). This is not a finding that the place is hard to reach by public transport. It is a finding that nobody wrote about it.
• One chef cooks, so the food comes slowly — nine posts say so, and not one of them complains. When orders stack up it takes a while; this is a place for eating one thing at a time while you talk, not for getting through a menu; leave yourself room in the evening. One writer passes on the tip: order when you book if you want it faster. Another advises coming on a night when you are not in a hurry — that post was written for a fee. Nobody records being annoyed by the wait. Worth remembering, though, that all twenty-eight came here to drink.
• Nobody queued, but two posts found the room full. In the opening week, someone arriving at ten past seven was glad to have booked; the following week another writer found every seat taken and advises the same. Against that, over the autumn holiday one party walked in off the street precisely because everywhere good was full and this was not. Two more say it was busy early, or full of reserved tables; one saw a work party in and still had room. One post states flatly that weekends are always full — but that writer did not experience it, only wrote it. One mentions a small waiting area outside the door.

Sources (27)

Every number above was counted from the posts below.

1. [안동 맛집] 안동 갓포히 2026-09-13 · 하루 하루 〰️〰️ · via Daum
2. 안동이자카야 5년 만에 만난 대학 선배와 방문했던 갓포히 후기 2026-09-04 · . · via Daum
3. 안동 신상 맛집 이자카야 갓포히, 2가지 메뉴 4명이서 먹어본 후기 2026-08-15 · 초록토끼의 신혼 · via Daum
4. 안동 맛집 이자카야 갓포히, 4명이 두 가지 코스 먹어봄 2026-08-11 · 덤보로그 | 세상의 모든 꿀정보 · via Daum
5. 안동 데이트 안동 옥동 맛집 이자카야 일식 갓포히 2026-08-09 · 뉴빈의 먹방
6. 안동 이자카야 추천 <갓포히>ㅣ숙성회, 고등어봉초밥 맛집 2026-08-08 · (⑅•ᴗ•⑅) · via Daum
7. 안동 스시 맛집 추천, 갓포히 후기 (옥동 술집·숙성회 맛집) 2026-08-02 · to me
8. 안동 옥동 맛집 이자카야 갓포히 2026-08-02 · 노는게 제일 좋아
9. 안동 옥동 이자카야 술집 갓포히, 나마코스 숙성회 맛집 후기 2026-07-27 · 딩동댕댕 Wonderland
10. 안동 맛집 이자카야 갓포히 솔직리뷰 2026-07-24 · 쑬쟁이 쀼의 맛진 나날들ʕ๑'ㅅ'๑ʔ‧˚ · via Daum
11. [안동/옥동] 분위기부터 음식까지 완벽했던 안동 숙성회 맛집 이자.... 2026-07-23 · 메기의 하루
12. [안동맛집] 일식 안동맛집, 안동 숙성회 맛집, 옥동맛집 갓포히 2026-07-22 · 토스트의 일상 여행 맛집로그ᜊ
13. 안동 이자카야 맛집 갓포히 솔직 후기, 나마코스로 즐긴 제철 일식 코스 2026-07-21 · 민트의 달콤한 여행노트 · via Daum
14. 안동 데이트 맛집 "갓포히" ㅣ 분위기 좋은 오마카세 코스 요리 2026-07-20 · ღ수바오ღ
15. [안동] 갓포히 | 숙성회 맛집, 파스타까지 다양한 안주 일식 이자카야 솔직 후기 2026-07-19 · 맛있게 살아가는법 · via Daum
16. 안동 갓포히 안동맛집 일식 숙성회맛집 옥동맛집 2026-07-17 · 지은이 김지은
17. 안동 맛집 갓포히 안동 옥동 술집 안동 일식 숙성회 맛집 2026-07-14 · 순간의 여정
18. Happy 콩진’s Birthday 2026-05-24 · 콩진이 이야기 · via Daum
19. 경북 안동술집 : 퀄리티가 깔끔한 갓포히 2026-01-23 · 짜몽이 로그
20. [안동맛집] 안동 옥동 이자카야 "갓포히" 2026-01-03 · ::몬서방과 맛집탐방::
21. 안동 일본식 술집 갓포히 솔직 후기 (오마카세 스시고타야 2호점) 2025-12-14 · 떠나고 맛 보는 일상 스케치
22. [갓포히]안동술집/이자카야/옥동 2025-12-10 · 냠쩝냠쩝
23. 안동 옥동 술집 [갓포히] 고등어봉초밥, 안동 옥동 이자카야 안동 데.... 2025-10-10 · 순간의 여정
24. 여행 (국제 탈춤 페스티벌 | 탈춤 식당 | 자갈치회 수산 | 갓포히 | 고봉 삼계탕 | 라온 포레스트 커피) 2025-10-07 · ᴊᴏʏʟᴏɢ ⋆ ₊ ﾟ ☽ * ₊ ⋆ · via Daum
25. [안동 옥동] 갓포히 ガッポヒ Japanese Dining 이자카야 맛집 2025-09-24 · Serendipity!
26. 안동 옥동 갓포히 2025-09-23 · 옝니의 하루
27. 안동 옥동 맛집 갓포히 이자카야 오마카세 안동 분위기 좋은 술집 2025-09-23 · 페이보릿 트래블

Of 90 candidate posts we opened 43 and kept 27 as evidence. We stop once 30 are confirmed: beyond that the counts grow in proportion without changing the answer.

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