Sushi Hoshikai 스시 호시카이

Salt does the seasoning more often than soy sauce: plain or wine salt on fatty tuna belly (chamchi baetsal), squid-ink salt and yuzu zest on hanchi (spear squid). Most of the fish is from Jeju, and the Jeju gosari (bracken) maki adds a chewy, earthy plant note after a run of seafood. Around eight guests sit at the counter.