Ujeong Chobap 우정초밥

Ten counter seats fill at once for each seating, and everyone eats the same course of about 16 pieces in order. Reservations open on Catchtable twice a month and go fast. The chef shapes each piece in front of diners, explains the fish and how to eat it, and adjusts the amount of rice on request. With modest prices, the toppings run to well-handled Spanish mackerel, tuna and a grilled eggplant piece rather than luxury cuts. The closing chirashi, fish scattered over rice, comes as a double portion for anyone who asks.