Sushi Uda 스시우다

One chef makes the sushi, sashimi and tempura and answers the takeout phone as well, so when orders pile up the wait gets long. The fish is wild-caught and aged rather than live, which trades springy bite for deeper sweetness and savor. The special sushi set (teukchobap) pairs thick slices with a modest amount of rice, then adds shrimp, fish, kabocha and sweet potato tempura, somen, a small steamed egg and salad, enough that the tempura often goes unfinished. Omakase course A ends with a spicy croaker stew, and depending on the day's fish a piece of croaker innards nigiri or some fin may appear as an extra.