# Uri Pocha main branch: early-season yellowtail with decent fat

> A place famous for yellowtail, visited with a friend as the season began. There was no wait, and the long-cut fish was decent. Later should be better.

- Canonical: https://jaemyeong.com/en/blog/gwangalli-uri-pocha-20261016/
- Published: 2026.11.01
- Category: 식기(食記)
- Tags: #Busan, #Gwangan, #yellowtail, #sashimi

Yellowtail had gone on sale in Busan, so at about 6:30 on a Friday evening a friend and I went to Uri Pocha's main branch. It is still early in the season, but this is the best-known yellowtail place. I came [in July](/en/posts/gwangalli-uri-pocha-20260723/) for other dishes.

The line gets long in peak season, but we sat right away this time. Even so, the place filled up the moment we sat down.

When you order yellowtail, side dishes are laid out and grilled fish comes too. That day it was herring. It has many small bones, but they are not tough, so it was decent.

![Grilled herring, a pancake, fried food and side dishes](../../../assets/posts/gwangalli-uri-pocha-20261016/01.jpg "The table with the grilled herring.")

This place unusually cuts the yellowtail into long pieces. It had a fair amount of fat and was decent, and I could see why it is famous.

![Long-cut yellowtail sashimi on paper on a wooden stand](../../../assets/posts/gwangalli-uri-pocha-20261016/02.jpg "The long-cut yellowtail sashimi.")

It should be tastier in late November or December, when the fish has more fat.