Ogawa 오가와

Three chefs shape sushi right in front of guests at a U-shaped counter in a basement behind the Sejong Center. Lunch and dinner are the same single omakase format, about fifteen pieces followed by a small udon, and the meal takes roughly two hours. Asking for less rice is difficult because the fish slices are large, and the dinner course runs noticeably heavier than lunch. Abalone and scallop come out soft, and a cucumber maki closes the meal cleanly. The udon broth is clean and light, and a cup of green tea powder water between pieces refreshes the palate. White wine, Sapporo draft beer and soju are poured. Booking is mandatory, the whole party must arrive before seating, seats sit close despite partitions, and there is no parking support.