Sushi Kumo 스시쿠모

From the counter you can watch ingredients being portioned into separate containers and every piece of sushi being shaped. The chefs track each guest's pace and appetite, and a big eater may get an oversized futomaki and an extra piece of Spanish mackerel nigiri (samchi chobap). Between sashimi and sushi come sides rarely seen at other omakase counters, such as a maesaengi seaweed dish, pickled burdock and burdock salt. A pickled-plum tomato clears the palate at the end. Lunch and dinner are each split into two sittings.