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It was a great price for Omakase. It's located in the basement of the mall, so you can taste the quality of the name sushi at a reasonable price. As you can see in the photo, the table setting and utensils are really clean and the interior is hygienic and tidy. Sushi and other appetizers and desserts were satisfactory, except that some of the sushi was salty or chewy. The interior is very narrow and the tables are all straight.

Price Lunch 4.0, Dinner 7.0 -> Increase after 10/5 Even if it is raised, the price is good compared to the quality. Delicious ? The chef is really awesome He put pickled seaweed in truffle on top of Akami Tsuge, but after Kurume sushi, he realized that Akami + Truffle is the national rule. There are quinces in Tsumami... How did you make this combination... It was the first time I was touched by someone's cooking. The chef is such a great person, and it was such a food that I felt that I was too presumptuous to evaluate someone's food. How do you impress this...?

It is the most delicious sushi omakase I have ever visited. The taste is excellent, the price is not burdensome, and it is comfortable and comfortable, but I have eaten :)

After tasting Omakase in Cheongdam-dong, I loved it. Of course, this price itself can not be cheap, but compared to other places, it is very satisfactory. It was so wonderful. I was so hungry that it was so delicious. And the staff were very careful and I thought the service was really good !!

A few days ago, in a review of Choi Eun-chang's review, my favorite owner chef said that it wasn't enough for others to get 15 or 200,000 won. It was probably the feeling of the ultimate store that I think that I wanted to go and saved it because it was the feeling of the ultimate shop that I could think of that it was the feeling of the ultimate shop that I could take less and enjoy more customers at a reasonable price while serving delicious food with food. I want to stop by for lunch, but on the Naver Map, the lunch was divided into 1 and 2 parts, and it was probably because I felt like I would be less chased. The store was located on the 1st basement floor of the Jamsil Prugio Worldmark Apartment, across from the front door of the Rose Apartment, which is so familiar since he was a child. After parking in the underground parking lot, you can see Seiryu on one side when entering through the entrance door leading to the shopping mall. I arrived a little early and waited outside, and when I was informed that I was ready to go inside, I felt a little sloppy, but anyway, after confirming the reservation, I handed the coat to the counter seated seat and sat down. When I sat down, Chef Hoyoon Lee guided me to drink the tea in the warming pitcher, and set Tsukemono, Gari, and wasabi. The wet wipes weren't really warm enough, but cold wipes. First, add honey vinegar and add some sweet and sour marinated salmon roe, then chawanmushi with finely chopped shiitake mushrooms and shrimp, flatfish sashimi with ankimo, and Sumiso, a sweet and sour Japanese miso. Live sea bass sashimi, which is said to be topped and soaked in ice water to emphasize the twist, and smoked mejimaguro with a sweet and sour sauce with finely chopped apples and onions. Sushi started with red sea bream, which had a slightly sour shari that felt like an old school, and miso soup flavored with a relatively clear type of shrimp head. Flounder comes out with lime salt and citron shells, and before flatfish becomes farmed, it comes out instead of flatfish.The vocal chords that are in season from December to January are topped with sweet and sour umeboshi sauce to complement the monotonous taste. . Next, red wine, which is described as an occasional method used in Japan's Kyubei, is added to bring out a thick tuna flesh that enhances the acidity, and a lot of wasabi, which is said to be so oily and not spicy at all, is deliberately added, and the Himalayan rock salt is ground and sprinkled to amplify the sweetness. The belly of the tuna that felt good for the first time came out. Next, the piece was small, but the sweetness of the abalone steamed like Geusose and Shari came out. The Geusose was mixed with Shari, but it was less good than expected. Fish species, but less good. The scallop that came up from Sokcho this morning, served with shrimp soboro, wasn't as sweet as explained. A piece of Boston uni was put on top of the relatively thick Ankimo without moisture or sweetness. The next fragrant mackerel with a good balance of fragrant seesaw leaves and sourness was the sushi I liked today along with the tuna belly, and the crab meat croquette was put in my mouth, but it was so hot that it felt like my palate would fly out. All alone. At this time, I was asked to request encore sushi, except for the belly of tuna and the two that were probably scallops, so I asked for the mackerel that was good like the belly of tuna. A bite-sized Inaniwa udon with grilled herring was served as a meal. Next, I got up at the table after eating green tea ice cream with red bean sediment, which was slightly sweet if there was a little honey in it, and finally, a piece of maki that was relatively flat and a castella-like gyoku. While paying, he got a parking ticket and left the store. Overall, it seems that the store has a good cost-performance and cost-effectiveness, but there are more than 20 pieces including Tsumami and Misoshiru. It was unfortunate, and at a similar price point, I would rather revisit the last sushi maju because it feels like my type.

I had a 90,000 won dinner omakase. I visited on August 20th and plan to visit again soon. Use good ingredients. It's a middleweight, so it's hard to compare with the high-end, but it's the best among middleweights. Well, since it's Jamsil, there may be some counter-arguments about whether it's possible for less than 100,000 won, but it's also said that it's the best in the area except Seocho and Gangnam.. Although my experience of visiting sushi is short, it seems that there is no place that provides this kind of material and service among middle-class sushi restaurants in Seocho Gangnam for dinner. First of all, the fact that it is almost impossible to make a reservation within a month after receiving a reservation from X-web seems to prove the popularity and quality of this place.. The chefs treat you well so that 90,000 won is not wasted at all.

It's friendly, tastes good, and the price is reasonable. The price is higher than other Omakase used recently, but the number of foods served is a little less and the quality is slightly lower. Still, it seems like this is okay in Jamsil.