Kaneki Sushi 가네끼스시

Every cut and every press of rice happens within arm's reach at the counter seats facing the chef, on the second floor of Boramae Academy Tower. The sushi omakase opens with cooked small plates such as steamed abalone in liver sauce, moves through sashimi, grilled and fried dishes, then into nigiri, with the lineup following the season. Filefish appears both as a small plate and as nigiri topped with its own liver. Each fish gets its own cut and thickness and arrives already seasoned with soy, salt, scallion or ginger, ready to eat the moment it lands. Bookings go through CatchTable, and payment is taken at the restaurant.