스시선수 – Chef Choi is an alum as the head sushi chef of the super famous Japanese restaurant, Ariake Sushi, at the Shilla Hotel. He’s been on his own now for about 8 years. At W160,000 for the sushi omakase, it’s not a bad deal especially for what you get and where the restaurant is located.

2019 Michelin Plate Restaurant

“Located within the chic contemporary space that is the Horim Museum, Chef Choi Ji-hoon offers an experience more refined than the norm. Just as sushi devotees who frequent his sushiya admire his passion and masterly finesse, he says he is inspired by watching his customers savor his food. For a more informal dining experience with direct interaction with the chefs, go for the counter seating. The service is attentive yet unobtrusive.” – Michelin Guide Inspectors

Naver Store Info

You’ve got to sit at the sushi bar for the omakese.
The owner-head chef himself busy at work.
First course – a medley of seafood delight.
Raw blowfish.
Tuna
천어 fish
Small raw shrimp topped off with uni
Grilled 금태 wrapped in seaweed laver
Raw squid with a miniature lime
Spanish Mackeral – 삼치
Giant Clam
Horse Mackeral – 아지 (via Jeju Do)
Monkfish liver – 아구간
Monkfish liver
Scallop
Sea Urchin – Uni
Uni + Ikura (Salmon Roe) over rice with a dab of wasabi
Tuna belly
심아지
Seaweed soup
Oyster on the half shell
Fluke – 광어
Yellowtail – 방어
Eel
Mackerel Roll
Finishing futomaki roll
Love the end pieces
Chef asked what else I wanted to eat and I said “Ikura” and he delivered.
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