스시토와

The atmosphere, taste and service are all good.

It is questionable whether it is better than other entry-level sushi restaurants. Do you think the course has been downgraded compared to before?

Sushi is delicious. However, the number of words the chef speaks slightly less than before. I was a bit bored while eating. hehe

This store was also contacted by Instagram advertisements, but there is only one review on Mangle, so it is highly rated on the Naver Map, so maybe it's a good store that is cheap and tastes good. The store was located in a neighborhood with a villa, such as Sushi Tsubasa in Sinsa-dong and more recently Sushi Sokai in Shinsa-dong, as it felt that parking was not possible on Naver Map. When I arrived at about 40 o'clock and entered the store, there was only 1 team of 2 female guests, and later, all the counter seats, including myself, were 7 seats. The store was an entry level, but it felt modest, and I sat in the seat where I was guided, but instead of a wet towel warmed enough like the last sushi, we prepared cold paper wipes like the most recent Jamsil Seiryu, and Kari and wasabi were also prepared. Potato soup with truffle oil was poured first from the warming pitcher prepared on the top of the center, and first, the texture of the potato was somewhat grainy like mashed potato, but it's unfortunate that the temperature is a bit lacking, and it's not Ottogi soup, but it's special. It doesn't taste like something. A flatfish sashimi came out that was said to have been aged for about 5 days with mashed anglerfish seasoned moderately with tsumami, but the size is a bit disappointing, but the maturation is okay, so the sticky texture of the flatfish and the smoothness of the anglerfish feel quite good. Next, two pieces of the fragrant defense came out, but the two pieces are slightly different from each other after ripening, and the scent of citron is subtly felt in the pieces behind. The first piece of sushi came out with red sea bream that had been aged for about 4 days, but the shari was only slightly salty, so it wasn't bad, but the thickness of the neta was slightly thinner than my preference. Next, there was a sea bass with deep-fried green onions, but the smell of fire is okay. Hanchi from Jeju Island, which is said to have been sprinkled with Himalayan rock salt, wasn't soft enough, and the matured flatfish was not bad enough to ripen well, and the scallop tasted good. Next, I liked the fried barley anchovies, so I was very excited about the fried barley anchovies, but two pieces of fried barley anchovies came out, but the size was relatively small. It is better to dip it with gin Himalayan rock salt. From now on, my favorite red-blue fish comes out, but the horse mackerel, which is said to have been pickled in red vinegar, has a peculiar scent of red-blue fish, but it does not have fishy, ​​so it's a good way to use it in famous Japanese sushi restaurants. The tuna meat that I remember described as a method that I used occasionally in the bay is also acidity, so it's not bad. Next, Sokcho-san Amaebi came out, but it's not as sweet as the last time in Sushioma, but moderately Sweet. The yellowtail from Tsumami came out once again, and my favorite mackerel was a charcoal fire to improvise, and he served it as a bozushi, but when the charcoal fire was used, the fire smell was good. The taste is a feeling that does not reach the scent. Then, the miso soup comes out, and the conger eel, which is boiled and wrapped in bamboo leaves and steamed again, is a little too soft and the taste is less than expected. For the last meal, I served a yellow pot rice with pickled radish, but it was relatively flat, and to emphasize the texture of the red beans, I tasted green tea ice cream with red beans, which was cooked quietly over low heat, as a dessert, and got up. Overall, I saw it as an advertisement on Instagram and on Naver Maps, so it was rated as a high cost-effective store, so I stopped by, but there were no special pieces or pieces that were particularly bad, but after calculating, I thought the lunch omakase was around 50,000 won, but it was 38,000 won. Because it was not my type, the atmosphere of the store was better than the last sushi tsubasa, and there were a total of 18 items, including potato soup and miso soup, so the cost performance wasn't bad, so I don't think I will come again, but it's delicious.

You seem kind and did a lot of research. There were recipes I heard for the first time It was delicious and clean omakase :)