Sushi Aewol 스시애월

The counter seats six or seven, booking is by phone with a deposit, and in peak season seats are gone two to three weeks ahead. The chef explains how to eat everything once, at the start, so latecomers miss it. Aged sashimi opens the meal, then chewy flatfish, sea bream and rockfish lead into tuna and fatty belly, each step a little richer. The toro nigiri all but dissolves. Shrimp tempura and a plain, gentle noodle bowl close things out, and with short gaps between pieces, this is not a leisurely meal.