Sushi Kouji (스시코우지)
Japanese Seoul Gangnam-gu
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Heebab’s reviewHighly recommended
“The kinmedai sushi and the Dokdo shrimp topped with sea urchin are nutty and sweet”
- Hokkaido Sea Urchin and Dokdo Shrimp SushiBestSo sweet and tender, the best sea urchin of their life
- Kinmedai Sushi (golden tilefish sushi)Nutty and rich
- Aburi Toro (seared fatty tuna)Amazed, said it tastes like beef
- Shrimp + sea urchin, 1 piece ₩50,000
- Reserved in advance and secured 6 seats
- Atmosphere
- Japanese-style omakase eaten by hand
- Service
- The chef serves 3 portions at a time and explains kindly
- Good for
- Special-occasion omakase, hosting acquaintances
- Value
- Pricey because of high ingredient costs
- Tips
- Eat each piece of sushi within 15 seconds
- Pick it up by hand and eat it in one bite
- Order an encore of the sushi you want again
Jeongyukwang’s reviewRecommended
“A high-end omakase where the fried abalone and otoro stood out”
- Jeonbok Twigim (fried abalone)BestMoist inside, crispy outside, with great umami
- Otoro (fatty tuna belly)Starts melting as soon as it hits your mouth
- Jangeo Omurice (eel omelet rice)A plate topped with pickled eel; said to be delicious
- Atmosphere
- Not stuffy; the chef leads the room
- Service
- The chef explains each dish, with a firm service style
- Good for
- For a special meal
- Tips
- Try putting wasabi on it and dipping it lightly in sugar
Jeongyukwang’s reviewRecommended
“The seasoned, lightly seared Korean beef sushi has great texture and taste”
- Yangnyeom Hanwoo Chobap (seasoned, seared Korean beef sushi)BestMuch tastier with fresh seasoning and smoky char
- Hanwoo Eongdeongisal Chobap (Korean beef rump sushi)Pairs well with soy sauce and wasabi
- Chimasal Chobap (skirt steak sushi)Considered a good cut for sushi restaurants
- Tips
- Marinate in soy sauce, then lightly sear for a smoky flavor
- For beef sushi, how it's seasoned is what matters
