Sushi Kaisei

Koji series new sushia sushi kaisei. Chef Jeon Sang-yoon, who went through Kosuji and Sushi Sora Gwanghwamun, is head chef. Today, Lunch Omakase and Chef Jeon Sang-yoon were in charge The pork potato soup came out as an appetizer, not chawan mushi. After that, I came out of the southern sea tuna from Tsumami, and it was good to have a proper acidity and a lot of skin. I went to Nigiri for lunch and came out with wild flounder and red snapper. The flatfish was alright and the red sea bream was quite satisfactory. Afterwards, Arioika and Amabi came out, and Grilled Blowfish Goni (Sirako) was seasoned with a very rich and rich taste and good with truffle salt. Afterwards, a big uni came out and I was satisfied with the combination of laver and ignorant flavors. The miso soup was a simple miso soup with seaweed and mushrooms. After that came Akami, rich in acidity. It was delicious but I wish it was a bit bigger. The horse mackerel and the defense were incredibly good, and Sabah Isobemaki and Devilfish warships were satisfactory. Anago came out to announce the end, and the signature purple sweet potato Tate Maki came out, and the parties were also very satisfied with the taste of Tate Maki. Futomaki came out afterwards, and I loved the fact that the pepper paste came in. Desserts included sweet pumpkin sweet potato ice cream (including cinnamon), walnuts and matcha with caramel. Overall it was a very good course and the service was smooth and good. Asked if the chef was satisfied in the middle, filling the cup without having to say tea or water every time the cup was empty and explaining the netana sushi. Revisit the doctor 100%

Received Omakase from Chef Kim Kyung-hoon Even if it’s not flashy, I’m just grateful for the small care I went there for my birthday, but I was so impressed that they prepared a cake...

it's delicious To be honest When it just opened, August? I've been back around this time and I'm using it now, so I can't remember the detailed taste The sea bream was delicious Previously, the fish was a little bit boring. The mackerel isobe maki was also delicious Shari doesn’t have a sweet feeling at the end, so it would be better if it was only missing and a little cleaner It was nice that Shari was a little cold at the beginning of the course and warm from the middle Even though it was lunch, they gave me two tuna as an encore Chef Jeon Sang-yoon is kind and comfortable. But you are handsome. I decided to visit again for dinner, but I haven't been there yet. I'll see you again later. ㅠ

A sushi restaurant with a quiet atmosphere. The overall impression was, "Too big!" Perhaps because of the good quality of the fish, it seemed to be a house where the size and quality of the fish competed rather than the novelty or uniqueness of the dishes. I was grateful for the big fish, but it was a trap that it was difficult to put it in a bite and had to get it all in my mouth. Could it be that we couldn't prepare everything because we could only open until 9 o'clock due to Corona? It was unfortunate to see other shortcomings. I don't think it was as satisfying as the price paid.

You can see why sushi faithful to the basics is delicious. Hospitality is also very good

The chef's hospitality and the sushi composition were really perfect. He even gave me a surprise handmade cake for my friend's birthday. It was the No. 1 Omakase in real life. Best!

It also has a color similar to Kouji. Enjoy the omakaze of handsome Chef Min-geun Song. First of all, the texture of neta is very soft and fresh. The thickness is impressive. The nigiri face was very good and the chef's sushi looks very good. The overall amount is less than that of sushi sora, but it gives a moderate feeling of satiety. I think the reason is simply because there is no jirashi sushi. Today, the taste of horse mackerel and mackerel is impressive, both of which are oily and bring out a very happy taste. Let's encore the mackerel. Both the tsumami are delicious and the suimono are incredibly refreshing. Shari is like a kouji family, and it melts comfortably in the mouth. Akami is in good condition today, so the chef provides scalps as an exception. 'Greasy' and delicious. The tuna belly meat melts in your mouth. On the other hand, I did not eat Aburi today, so I felt more of the original taste of Neta. It seems that the end of summer gray defense has also been reached. Feels oily and judo-like. Shrimp sushi is a more in-depth taste of sweet shrimp itself without uni. The taste of Inaniwa udon with fried fish seems to shine especially today. Lastly, the taste of the corn dessert is savage. It is considered to be a taste of honzon. Personally, I've tried all of Sushi Sora, Sushi Kaisei, and Sushi Koji, and I can feel the popularization of high-end sushi and sensitivity to Korean tastes in all the places mentioned. Quantity, composition, and quality seem to have been captured. If there is a request for all series, it is mandatory to include Autoro.

From the taste and atmosphere to the kind explanation of Chef Im Seong-wan.. I have enjoyed eating. It seems that the house is already famous, so I will not explain it in length. It's not a price I can afford to go on a daily basis, but I didn't think of money while eating it ^^ Taste ☆5 Price ☆3_I think it will be difficult to go there often haha Cleanliness ☆5 Service ☆5 Atmosphere ☆5 It's a place I want to go back to