Sushi Onjeong 스시온정

The course opens with myeongran gyeranjjim, a steamed egg custard with pollock roe, then moves from lean sea bass and flatfish to oilier Spanish mackerel, tuna and gizzard shad. Sweet shrimp brings sweetness and a moist bite, sea urchin a soft texture and ocean aroma, and abalone comes as its own dish. Clear miso soup resets the palate between pieces, and a bowl of noodles closes the meal, so warm dishes punctuate the sushi throughout. About 10 seats line the bar on the 3rd floor of the Narakium Building, facing the chef, and sake or bottled Kirin beer goes alongside.