a Piece of the Action: A Trip to Seoul’s Middleweight Sushi Omakase

sushi is a delicate world of flavor, and more and more foodies are willing to fight over reservations to experience it. we visited four middleweight sushi restaurants in Seoul that offer the ultimate satisfaction at a reasonable price. here are our top picks for sushi omakase, each with its own chef’s philosophy and flavor.

4 middleweight sushi restaurants with a chef’s philosophy

sushiomaju, a feast of oily flavors

sushiomaju on Garosu-gil is so competitive for reservations that you might have to wait three months while battling your reservation app notifications. despite its simple ᄃ-shaped tachi structure, it’s synonymous with “value-for-money omakase” thanks to its excellent compositions at reasonable prices. The best part is that the fish is heavily weighted toward fatty cuts, optimized for those who prefer savory, rustic flavors. it perfectly captures the fishy flavor of the fish and enhances the savory flavor. the herring topped with scallions, horse mackerel flavored with grated garlic, mackerel bonito sushi with shiso flavor, and tender anago that fills your mouth are unforgettable. the clam soup in the middle cleanses the palate.

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sushi Sanwon, authentic flavors in a different class

sushisanwon Honten, located next to the tomb of Seleongneung, is recognized as a classic among the growing number of high-end sushi restaurants. we experienced a lunch led by Chef Junhyung Ma, which started with a jaw-dropping starter of sushi, followed by halibut, baby sea bream, mackerel, and more, all topped with fresh neta. The delicacy of the cuttlefish sushi with tangerine and salt, and the melt-in-your-mouth fluffy anago were highlights. the combination of rustic uni and sweet scallop was also excellent, and the onsoba and monaka ice cream were the perfect finishing touch.

sushishou, an incredible value for money

sushishou in Seorae Village is, in a word, ‘overwhelmingly affordable’. you can enjoy twenty-one courses of lunch in an hour and a half. chef Ho’s sushi is impeccably clean, well-prepared, and well presented. we were particularly impressed with the day-old mackerel sushi and the savory amberjack, while the signature sweet potato fries are barrel-fried at a low temperature for 40 to 50 minutes, making them crispy on the outside and soft like a sweet potato on the inside. the ambiance is calming, with full-moon-like lighting over the hanji walls, allowing you to focus on your meal.

seiryu, where hearty and delicate coexist

located near Jamsil Naru, Seiryu is run by chef Hyo-yoon Lee, and it’s a highly booked restaurant that only accommodates a small group of around 10 diners at a time. courses start with a mild chawanmushi, followed by white fish and then oily back blue fish, with dishes to tantalize the palate in between. the restaurant is known for its generous portions of neta (fish), and many guests ask for the amount of shari (rice) to be adjusted without sacrificing flavor. the “encore sushi” service, which brings back the sushi that impressed you most at the end of the course, is a special treat. thanks to the chef’s detailed explanations, it’s also highly recommended for omakase beginners.