Silbi Bar Pado, Euljiro — a plate of raw fish, 6pm to 11pm

Supyo-ro, a back lane off Euljiro. By day it is a street of print shops and hardware stores; once the sun goes down the same lane changes character.

Silbi Bar Pado is on that lane. The silbi in the name is an old word for charging only what something costs, and pado means wave — the sea. The two words on the sign say everything about what this place sells.

Open the door and you are in the kitchen. Someone stands working a knife under the extractor hood, and the counter seats face them. You hear the cooking and the plates going down.

It opens at 6pm and closes at 11pm. At weekends it does not open at all. To fit this place into a night in Euljiro, it has to be a weekday.

The place — a small bar on Supyo-ro

The address is 42-19 Supyo-ro, Jung-gu, Seoul. Euljiro 3-ga on lines 2 and 3 is the closest station, and since it is down a lane it is quicker to walk with a map open. The phone number is 070-8840-8000.

Hours are Monday to Friday 18:00~23:00, closed Saturday and Sunday. That is five hours a day, and in a room with few seats it makes booking effectively a precondition. Google Maps carries both a Catch Table booking link and an Instagram account.

The room is small. Counter seats, a few tables, and behind them plates stacked in layers. Floral porcelain mixed in with stainless trays tells you what this place chose its things by — what sits well in the hand rather than what looks good.

Silbi Bar Pado at a glance (checked 2026-09-19)

Item	Details
Address	42-19 Supyo-ro, Jung-gu, Seoul
Phone	070-8840-8000
Hours	Mon~Fri 18:00~23:00
Closed	Saturday and Sunday
Nearest station	Euljiro 3-ga, subway lines 2 and 3
Popular dishes	Sashimi platter · grilled webfoot octopus (as listed on Google Maps)
Booking	Google Maps links to a Catch Table booking page
Rating	Google Maps ★4.0 (11 reviews) — both the score and the sample fall short of this site’s threshold, disclosed in the article

A plate of raw fish — white flesh, red flesh, and the seasoning dish

The sashimi comes two or three kinds to a plate. Perilla leaves go down first, the white fish is fanned out on top, and slices with a reddish cast are layered beside it. The squid sits apart on one side.

The stainless dish that comes with it matters. A seasoning paste (gochujang-based, scattered with sesame), minced garlic and spring onion, wasabi and ginger are set in separate compartments. This is not sashimi you simply dip in vinegared chilli paste — you spoon the seasonings on and wrap it in a perilla leaf.

The white fish is firm, with sweetness arriving after you chew. The red flesh is fatty and clings to the tongue. A small amount of seasoning changes the taste completely, so it is worth eating the first two or three slices with nothing on them.

Sometimes fish with only the skin taken to the flame is plated together with the raw slices. The grilled side has lost a round of fat and eats cleaner, with a faint char coming off the skin. You end up eating the same fish two ways, so the taste turns twice within one plate.

Grills and hotpot — webfoot octopus, and a red broth

Google Maps lists grilled webfoot octopus and the sashimi platter among the popular dishes. One of the plates in the photos looks like that octopus — legs curled white as if briefly blanched, stir-fried with garlic scapes and onion and scattered with sesame.

This is not octopus in a bright red sauce but the lightly seasoned version. The sweetness of the octopus itself and the sharpness of the garlic scapes come first, and there are two distinct sounds as you chew. It is the right plate when you want something hot after the raw fish.

The hotpot comes last. It arrives in its own pan over a flame, the broth a deep orange with water dropwort heaped on top. Whole prawns go in, with courgette and tofu wedged between them.

The dropwort wilts the moment it goes into the broth, and its scent lays a layer over the heat. Press a prawn head and squeeze it into the broth and the sweetness deepens. If there is drink left, this is where it gets finished.

Map and practicalities — getting there, booking, and the rating

Address 42-19 Supyo-ro, Jung-gu, Seoul
Phone 070-8840-8000
Hours Mon~Fri 18:00~23:00 / Closed Sat and Sun

It is walkable from Euljiro 3-ga station on lines 2 and 3. It sits down a lane with a small sign, so it is quicker to find with a map. The room is small, so call ahead if there are several of you; Google Maps carries a Catch Table booking link.

No prices are given in this article. The menu could not be checked on site, and this site’s rule is not to print a number it has not confirmed, so if price matters it is safest to ask when booking.

The rating gets stated honestly too. This site uses Google Maps ★4.5 with 100 or more reviews as its threshold for a recommendation. As of September 2026, Silbi Bar Pado has ★4.0 with 11 reviews. Both the score and the sample fall short.

Reviews are hard to accumulate at a small place open five hours on weekday evenings. This is not a restaurant to decide on by the numbers, but one to keep as a candidate when you want a weekday evening in Euljiro that ends with a plate of raw fish and a hotpot.

FAQ

Is it open at weekends?

No. It opens Monday to Friday, from 6pm to 11pm.

Do I need to book?

The room is not large and it is only open for five hours, so booking is the safer move. Google Maps carries a Catch Table booking link, and the phone number is 070-8840-8000.

What are the signature dishes?

Google Maps lists the sashimi platter and the grilled webfoot octopus as popular. A plate of raw fish, one grilled dish, and a hotpot to finish is the natural order.

How much does it cost?

This article does not say. The menu could not be checked on site, and this site’s rule is not to print a number it has not confirmed.

Which station is closest?

Euljiro 3-ga on lines 2 and 3. It is down a lane with a small sign, so it is quicker to walk with a map open.