Sushi Zak

Sushi Zak

스시작 (Bang-ee Dong) – This Japanese omakase restaurant, located in Bangi Dong (next to Jamsil), has been open for 2 months. The chef-owner had previously worked at sushi restaurant in Bundang before opening up his own shop in Songpa-Gu.

They serve both lunch and dinner. For dinner, there is a choice of a Sushi Omakase at W70,000 and Sashimi Omakase at W90,000. We decided to go with the Sashimi Omakase. It was super fresh and delicious but oh man, it was a lot of food. Should you decide to order the dinner sashimi omakase course, make sure that you come with an empty stomach – 32 dishes will be presented to you to enjoy and devour. While these are not huge dishes, it starts to add up. 32 servings at W80,000, that is W2,500 per serving. What a fantastic value!

SFP Tip: After you get to Course #18 – umeboshi – you will start the sushi portion of the course. Tell the chef to cut back on the sushi rice. You’ll thank me later for this advice.

The main knock on this place is the exterior and interior. It’s too open, too bright….It just doesn’t look like a traditional Japanese omakase eatery. They clearly took some shortcuts in constructing the interior out. If you can look past that, Sushi Zak is a great omakase restaurant.

Naver Store Info

There are 2 dinner seatings – 6 PM and 8 PM. Parking is available. When you make reservations, they will ask you if you need parking.

The entrance is not super jazzy.
There are 10 seats at the sushi counter. There are also 2 private rooms but hey, if you’re going to eat omakase, then you’ve got to eat at the sushi counter.
#1. The chawanmushi or the hot egg custard that is always served as the first dish at a Japanese omakase.
A variety of pickled vegetables.
#2. Oysters in ponzu sauce.
#3. 참돔 – ch’amdom as it is called in Korea or red sea bream
#4. 참돔 – ch’amdom with tuna intestines
#5. Bits of yellowtail (hamachi) or 방어 cut up and rolled into a yellowtail slice.Unti
#6. Uni (sea urchin) wrapped with 광어 – flounder accompanied by a light soy sauce based gelatin.
#7. Abalone with its intestine. The way the Chef told us to eat was as follow: (1) Eat one piece of abalone with salt and/or wasabi; (2) Eat another piece of the abalone slathered with its intestine. (3) With the remaining intestine, mix it with the rice and enjoy.
#8. A minced up tuna with scallion roll.
Hand shot credits: Jun Pak
#9. Clam soup. Does this count as a “course” in a Japanese omakase meal? SFP says yes.
#10. Tuna with nagaimo or the slimy Japanese mountain yam (마 or ‘ma’)
#11. 청어 (Pacific herring) roll with green onion and ginger

#12. Seared tuna belly
#13. Uni (sea urchin) with squid
#14. 골뱅이 – sea snails – with sea urchin cream sauce and scallions
Miso soup. Ask for all the free refills you want.
#15. Fried puffer or blowfish. When you bite into this, it’s SO creamy and delicious.
#16. Scallops with seared uni. This too was also very creamy and delicious. So good.
#17. Broiled fish (of the head part). Forget about it was. It probably was the domi or the red snapper.
#18. Umeboshi – or fermented sweet plums. This was SO sweet. Similar to the French sorbet which cleanses the palate before the next course, the Japanese umeboshi at Sushi Zak cleanses your palate before the sushi course.
#19. 돔미 – dome – sushi
#20. Yellowtail – hamachi – sushi
#21. Tuna sushi
#22. Another tuna sushi – chūtoro (中とろ) – medium fatty tuna.
#23. 시메사바 – Shime Saba or cured mackerel
#24. Amaebi (sweet shrimp) plus uni. Winner
#25. A medley of seafood delights – tuna, uni, ikura, rice, radish, bits of white fish
#26. Fried shrimp
#27. Shrimp sushi
#28. Grilled eel sushi
#29. Futomaki roll. Almost getting to the end here. This roll always comes out at the end of omakase.
#30. And the tamago – the sweet egg omelette. This traditionally signifies the end of the omakase (before the noodles and dessert).
#31. Hot udon noodles.
#32. Dessert. A sweet tomato that has been marinating / cured in sugar and honey along with a piece of cheese / tofu. So good.
SeattleFoodPatrol team joining SFP on his Japanese omakase under W90,000 in Seoul food tour: (L to R): John E / Dave W / Arvind S / Brian “Don’t Call Me a High Standards Eater” L. [Not Pictured: Jun P, SeattleFoodPatrol Branch Chief. Jun P is sitting to the right of SFP]

Look at John E’s nice Sony a6300 with Sony FE90mm / f2.8 macro lens. #sonyalpha #mirrorless

Comments from SeattleFoodPatrol Crew

Brian L: “Loved the variety of flavors, the chef was extremely creative in integrating multiple palates. However, I’ve had better sushi rice.”

Dave W: “Last night Sushi Zak established itself as my new gold standard when judging omakase. I was overwhelmed with quality and quantity. My only regrets: (1) asking for even more anago and eating the extra pieces; (2) a 6 AM hangover.”

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