Chowa Bap 초와밥

The rice is pressed loosely enough to leave air between the grains, so each piece falls apart lightly in the mouth with a distinct, springy bite. Because a direct dip in soy sauce would make it crumble, the house way is to brush soy onto the fish with a slice of pickled ginger. Toro (fatty tuna) and salmon nigiri lead the menu, with soy-marinated shrimp and eel close behind. A bowl of fish-cake udon comes with sushi orders, and a piece of aged-kimchi sushi closes the meal. It is near Exit 10 of Sadang Station; evenings and weekends bring a queue that moves fast, and there is an afternoon break on weekdays.