Sushi Ryeo Premium 스시려 프리미엄

Monkfish is fried and then soaked in only a shallow broth, keeping the crust crisp against soft flesh, and one piece arrives topped with vinegar set into a jelly. Eel and fatty tuna belly (chamchi baetsal) carry the richer end of the course, with chawanmushi in between. Even the lunch omakase brings enough kinds and quantity of fish to leave you full. The chef explains each ingredient and how to eat it, adjusting the pace to how guests respond. Meals take place at a calm counter on the 2nd floor of the Acrotel, by reservation only.