Sushi Mura 스시무라

At the bar, the chef shapes nigiri one piece at a time and sets them down at a quick clip; if that pace feels hectic, the private rooms upstairs are slower and quieter. Seats can fill right at opening; without a reservation, expect a wait. Mackerel sashimi, monkfish liver nigiri and monkfish nigiri, rarely seen at other sushi bars, give the place its character, and fatty yellowtail joins in winter. Sushi sets come in three grades, sang, teuksang and geuksang, with sea urchin in teuksang. The sashimi course ends with a clear, refreshing pufferfish soup (bok jiri).