Buan Chobapjip 부안초밥집

A husband-and-wife team runs this small sushi room, so eating in takes a reservation. Some people turn up in the morning without one, fail to get a seat and come back on a dinner booking, while Buan locals often just take their sushi home. Flounder and salmon are pasteurized at low temperature and aged before going on the rice, and beyond the assorted plate, the seared beef tataki and the mulberry-leaf soy shrimp nigiri are the pieces worth ordering separately.