Sushi in South Korea - 57 Restaurant Picks | Page 2

The counter seats six or seven, booking is by phone with a deposit, and in peak season seats are gone two to three week…

Diners who usually catch a fishy note even in well-made eel say they tasted none here, from the herring to the eel that…

Abalone simmered for three hours turns silky-soft, and the sushi omakase also works in scallop topped with shiso, monkf…

Don't confuse this place with the similarly named sushi bar in Yuseong-gu; this one is on Mannyeon-ro 18beon-gil in Man…

From the counter you can watch ingredients being portioned into separate containers and every piece of sushi being shap…

The owner, a certified master pufferfish cook, runs this izakaya on a side street in Ogeum-dong near Bangi Station. Sea…

There is nothing to choose here: lunch and dinner are each a single set course. Ten pieces of nigiri run from flatfish…

Every cut and every press of rice happens within arm's reach at the counter seats facing the chef, on the second floor…

Monkfish is fried and then soaked in only a shallow broth, keeping the crust crisp against soft flesh, and one piece ar…

Thick slices of fish sit on each piece, and the toppings are aged by the owner every morning. This small counter in San…

Each fish is filleted whole and cut into long slices that drape over the rice and well beyond it, which suits anyone wh…

Three chefs shape sushi right in front of guests at a U-shaped counter in a basement behind the Sejong Center. Lunch an…

One chef makes the sushi, sashimi and tempura and answers the takeout phone as well, so when orders pile up the wait ge…

Lunch opens with chawanmushi and three sashimi starters, then 12 pieces of sushi, Spanish mackerel marinated in yuzu so…

In a residential lane of Yeomni-dong, the course brings sashimi from several cuts, seafood, sushi, spicy fish stew and…

Plates circle on a conveyor right by Gangnam Station, and anything not passing by can be ordered from the table system.…

Each sushi set at this neighborhood spot near Gangbyeon Station comes with salad, a choice of hot udon or cold buckwhea…

Each slice of fish is scored with dense knife cuts, and pickled ginger serves as a brush to paint soy sauce into them.…

At the bar, the chef shapes nigiri one piece at a time and sets them down at a quick clip; if that pace feels hectic, t…

On this conveyor belt the fish is cut thick enough that you bite into fish before rice. Eel sushi brushed with sweet gl…

A bright room in a residential corner of Chang-dong, near Ssangmun Station, mixes a solo counter with tables for groups…

The rice is pressed loosely enough to leave air between the grains, so each piece falls apart lightly in the mouth with…

Scorched rice lines the bottom of the udon bowl, and dropping the shrimp tempura that comes alongside into the broth le…

Teukseon chobap, the premium set, costs a little more than the regular modeum chobap and brings bigger, thicker cuts, b…