스시호우

Neat chef. It was delicious and fruitful.

Sushi was ok, but lack of harmony in the order and taste of the food

Friendly and delicious. The road is as strange as it is strange, but the moment you open the door and enter, a completely different space is prepared. It feels different from the omakase that many people do, and I was impressed with how one person focused on serving the food. Omakase doesn't feel like a speed game. This is a restaurant found out of the blue in an unknown alley.

Crunchy, delicious! house doing it right Reservation required

Had lunch and it was delicious Willingness to visit again! I will make a reservation for my next trip to Busan.

I asked for a change to the dinner configuration at lunch. They gladly changed it so I ate it deliciously??‍♂️

Lunch is 40,000 won, the boss is kind and the sushi is delicious. I want to visit again next time. I'm on the side of Nampo-dong, so you can park in the public parking lot on the street. After eating, I walked around to the big house in Nampo-dong. It's a first class, so parking is a bit expensive.

This is Sushiho, an entry-level sushi restaurant that costs 75,000 won for dinner in Busan. Rather than pursuing a special taste, it seems to be a sushi restaurant where you can enjoy a full meal in a comfortable atmosphere at a reasonable price. The sweet and sour taste of red crab sashimi is too sweet? The presence of red crab was actually not felt at all. Why do you introduce squid with boiled squid? (Maybe it was because the amount of red crab itself was too small) Considering it was squid simmered, it was okay. Next, the mackerel was mixed with tsuyu and sesame seeds, and the tsuyu was too strong, so it must have tasted the same whether you put mackerel, tuna, or mackerel in it. Did you inevitably cover the mackerel with texture and seasoning because it was a bit fishy that day because it lacked oil? I thought about it, but it was a little disappointing for me, who likes Hikarimono the most. Chawanmushi was a bit like Korean-style steamed egg, probably because it was localized on purpose. The sea urchin sweet prawn scallop scallop was the taste I knew (the scariest!) itself, and I enjoyed it because it didn't taste fishy or bitter. What am I best? What I wanted to do was this red sea bream sashimi, but the sashimi with a texture that was almost like live fish came out and I was like, 'Ah, is this the taste of Busan people?' I thought about it, and since then I stopped thinking about it. Because it was aged less and sliced ​​thickly, it lacked sweetness and had a strong chewy taste. There are people who like this taste, so I have nothing to say, but it's not my taste. It's abalone and octopus, but I personally like sweet boiled octopus.. Both had very overlapping flavors and had no sweetness, so I just ate them as a snack with beer. The surface is also slightly dry.. It seems that there are two more people in the back kitchen, but I don't think it's because of the lack of people, and it looks like an old-fashioned abalone octopus. It's grayfish, but it's still hot, so it's a bit short of oil. Still, I ate well. In general, there seems to be a tendency to not use sashimi or sushi a lot. After that, it comes out as sushi as it is the tsumami I ate earlier, and Hanchi and shrimp are added. You hold the tama a little big, and although the neta taste is weak, the soy sauce was applied on top, so the seasoning was just right. It felt like the umami flavor of soy sauce made up for the taste rather than the umami that comes from aging. The sushi that comes back doesn't come to mind. Geumtae Aburi Sushi is the best.. But again, it lacks a bit of oil. The thing that impressed me the most was that the sushi and tsumami came out endlessly, so I was so full that I asked why there were so many after the course. Thanks to that, I couldn't even dream of encore sushi, and I almost ate until I was about to vomit. To be honest, I ate until the middle of the course thinking, 'Wow.. even at this price, it's a bit pricey..' come again?' After thinking about it, in the end, I thought, 'It's good value for money.. Haha.' There was a little misunderstanding due to the cultural differences in each neighborhood, but in the end, I think it is a good sushi in the broad framework of cost-effectiveness. I think it would be good to go and eat sushi whenever you want to eat sushi comfortably and to your full stomach. However, it is expensive and the quantity is at least not recommended for those who are looking for gourmet food. It was deliciously eaten.