Sushi Tooru (스시 토오루)
Japanese Gyeonggi Goyang-si
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Hoesarang’s reviewHighly recommended
“The red-vinegar sushi rice brings out the sakura sea bream's sweetness”
- Dohwadom chobap (sakura sea bream sushi)BestA beautiful piece that brings out the fish's umami and sweetness
- Dohwadom hoe (sakura sea bream sashimi with hot-water-blanched skin)Salt brings out a clean sweetness; the flesh has a springy texture
- Service
- The staff gladly helped with filming and also scaled the fish
- Would return
- The reviewer describes it as a regular sushi spot
- Tips
- Dip the skin-on sushi with cooked skin in salt to bring out its clean sweetness
Hoesarang’s reviewRecommended
“The sea bass and fatty tuna belly sushi stand out in a well-rounded omakase priced in the ₩30,000 range”
- Otoro nigiri with yuzu kosho (Spanish fresh bluefin tuna belly sushi with citrus-chili paste)BestYuzu kosho cuts through the richness for a refreshing finish
- Suzuki nigiri (sea bass belly sushi)A pleasing balance of sushi vinegar, wasabi, and soy sauce
- Aji nigiri with scallion pesto (horse mackerel sushi)Pairs beautifully with red-vinegar rice for plenty of umami
- Lunch omakase ₩38,000
- 11:00–22:30; closed Sundays
- Atmosphere
- Casual neighborhood sushi restaurant with counter seating
- Would return
- A regular spot the reviewer has been visiting often lately
- Good for
- A spontaneous same-day omakase craving
- Value
- A substantial, satisfying selection for ₩38,000
- Tips
- Corkage is free for one bottle
- Break time: 15:00–17:00
- The croquette variety changes daily
