Hoin Sushi 호인스시

Flower arrangements that change with the seasons and quiet music set the scene for omakase sushi in Sokcho, served piece by piece by the chef. Seasonal fish from the East Sea goes on top, but the rice itself, its seasoning and its balance with the fish, stands out just as much. The chef explains each course, and sake pairings are suggested to match. Small touches extend to turning the spoon around for left-handed guests.