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21
21 civil-servant visits
₩4,129,000
public funds spent
🗓 Last official visit: 2025-09-17

Munsusansongeosikdang

문수산송어식당
Sashimi (raw fish)

At a glance

Munsusansongeosikdang (Sashimi (raw fish)) is located in Bonghwa-gun, Gyeongbuk. Published public expense records show payments here by Bonghwa-gun, Gyeongbuk officials (23 times). The most recent was on 2025-09-17. It is about 13.2 km from the Bonghwa-gun, Gyeongbuk government office. Menu items include Hoe (송어회 1kg, ₩30,000), Hoe-deopbap (송어회덮밥, ₩10,000), Ori-bulgogi (오리주물럭, ₩22,000). Listed prices run from ₩10,000 to ₩30,000. Listed hours: Mon closed, Tue–Sun 11:00 ~ 21:00. Please check before you go.

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Address
Gyeongbuk Bonghwa-gun Mulya-myeon Munsu-ro 1542 · Bonghwa-gun
경북 봉화군 물야면 문수로 1542
Phone
054-672-5255
Hours
Weekly hours
  • Sat 11:00 ~ 21:00
  • Sun 11:00 ~ 21:00
  • Mon Closed
  • Tue 11:00 ~ 21:00
  • Wed 11:00 ~ 21:00
  • Thu 11:00 ~ 21:00
  • Fri 11:00 ~ 21:00
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★ = this restaurant, numbers = walkable places nearby.

Menu

  • Hoe
    송어회 1kg — Fresh raw fish sliced sashimi-style, dipped in chili paste or soy sauce.
    ₩30,000
  • Hoe-deopbap
    송어회덮밥
    ₩10,000
  • Ori-bulgogi
    오리주물럭
    ₩22,000

Occasions this place was used for

What officials did here, from public expense disclosures
  • ·official business meeting
  • ·official meal
  • ·staff-appreciation meal

FAQ

Have public officials actually paid at Munsusansongeosikdang?
Yes. Published public expense records show payments here by Bonghwa-gun, Gyeongbuk officials (23 times). The most recent was on 2025-09-17. It is about 13.2 km from the Bonghwa-gun, Gyeongbuk government office.
What can you eat at Munsusansongeosikdang?
Menu items include Hoe (송어회 1kg, ₩30,000), Hoe-deopbap (송어회덮밥, ₩10,000), Ori-bulgogi (오리주물럭, ₩22,000). Listed prices run from ₩10,000 to ₩30,000.
What are the opening hours of Munsusansongeosikdang?
Listed hours: Mon closed, Tue–Sun 11:00 ~ 21:00. Please check before you go.
Where is Munsusansongeosikdang?
The address is 경북 봉화군 물야면 문수로 1542 (Bonghwa-gun, Gyeongbuk).

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