Negi Live
Negi Live (Seongsu, Seoul) is a course-dining restaurant specializing in snow crab and king crab, run by Chef Jang Ho-jun, who appeared on the show Culinary Class Wars (Netflix).
It’s located on the 5th floor of the Musinsa (Empty) building, near Seongsu Station.
Once seated, you’re welcomed with a warm cup of tea, such a simple but comforting start.
Here’s the snow crab that will be used in today’s course, so fresh and inviting, it has already made us excited.
Each table is required to order at least one bottle of alcohol. They offer a wide selection from wine and whiskey to sake and soju.
We chose the Yokoyama Junmai Ginjo Chokara 7 (₩120,000)
It had a pleasantly weighty first impression, though the finish wasn’t as lingering as we had hoped, still enjoyable overall.
It has 15% alcohol and is brewed using underground water from Koji Island.
The aroma hits you with a bold impression up front, but as a Junmai Ginjo, it fades rather quickly on the finish—clean, but perhaps too subtle for some.
It felt like this sake would pair better with grilled dishes rather than tempura or raw fish.
And honestly, it opened up beautifully when served in a white wine glass rather than a traditional sake cup.
Clam with fragrant Korean minari (vegetable)
This clam dish came with a tangy vinegar-based sauce and a rich egg yolk. Mix everything together, the balance of acidity and creaminess is a refreshing way to awaken your palate.
Here are the beautifully prepped snow crabs and king crabs. There are two separate course options—snow crab and king crab—and although we chose the snow crab course, the king crab looked equally tempting!
What was especially nice was that the chef explained which part of the crab would be used for grilling, which for sashimi, and which for steaming. It made the whole dining experience feel thoughtful and well-orchestrated.
King Crab & Lotus Root Manju
Although we had ordered the snow crab course, this next dish featured king crab: the King Crab & Lotus Root Manju. This was hands-down my favorite dish of the day.
On top was a touch of freshly grated ginger, best enjoyed gradually without mixing too much. Inside the soft manju was a generous portion of sweet, tender king crab. The flavor exploded in the mouth with the first bite. Rich, clean, and unforgettable.
Soup
Next was a clear broth featuring shrimp “shinjo,” which you can think of as a more refined, delicate version of a shrimp ball. It was topped with thinly sliced green onion and fragrant yuzu peel, with bamboo shoots adding texture to the clear, clean-tasting broth. Elegant and comforting, just the kind of dish that quietly wins your heart.
Sashimi (squid, snow crab, fish)
This course featured a trio of sashimi—squid, snow crab, and fresh white fish. The snow crab sashimi was something I had high hopes for, but it didn’t quite wow me; perhaps my expectations were just too high. You're meant to sprinkle lemon over the crab, dab a bit of wasabi, and dip it into the ponzu sauce for a full bite.
Grilled crab with beurre blanc sauce
The rich, buttery sauce paired so well with the natural sweetness of the crab—it was indulgent, but still elegant.
Snow crab sandwich
Noodle
Next was a cold noodle dish with clam and fish broth. The broth was clean yet packed with umami, it felt like a reset for the palate. The addition of local white asparagus gave it a crisp texture and a seasonal touch.
Yanagawa-style crab shabu-shabu
This was a “Yanagawa-style” crab shabu-shabu. The seasoning was mild, and the mix of light broth and soft egg created a comforting, mellow balance. A quiet pause between bolder flavors.
Tempura
The snow crab claw was perfectly fried to a golden crisp, light yet full of flavor.
The fish was marinated for a full day in Japanese rice miso before being fried, giving it a deep umami that needed no extra seasoning. Both bites were comforting and expertly balanced.
Rice
The final savory course was tilefish (okdom) rice cooked in a hot stone pot. The broth was made from the fish’s head and bones, infusing the rice with deep, savory aroma.
It came with tsukemono (pickled vegetables) and a warm bowl of miso soup. So satisfying and well-rounded. Best of all, both the rice and pickles were refillable, so we could enjoy plenty without feeling rushed.
Mango Ice cream
Dessert was a yogurt-based mango ice cream, topped with a delicate jelly made of passion fruit and white wine. On the side were peach slices and sweet mango. It was bright, refreshing, and the perfect ending to such a rich course.
Address : 5F, 315-108 Seongsu-dong, Seongdong-gu, Seoul
Phone : +82-2-466-2490
Operation Hours : Mon-Sat : 12:00 - 22:00 (Break : 14:00 - 19:00, Sun closed)
Instagram : Check out more photos
Reservation : Click here
Source : https://blog.naver.com/mukworld/223909832456
Writer : mukworld
Special thanks to mukworld
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