Sushi Ren

You can feel that it is a high-level sushi restaurant. It was a good meal time. From the entrance to the customer service, every part of the meal is taken care of. It's clean and there's no fuss in the meal. It was good. For the chef to communicate with customers, I was very impressed with the effort you put in. Meal prices are very high for one meal Pricey but experience high standards for sushi For those who want to see it, it is worth a try I think it's a store.

The hospitality, taste and atmosphere are all satisfactory. The sake list and prices are good too!!!

At the time of my first visit to Sushimire, Chef Seongjun Lee personally gave me nigiri, and the experience at that time was still very satisfying to the extent that it was located at the top of the sushi restaurants I had ever experienced. Accordingly, it is true that Chef Lee Seong-jun expected to feel the atmosphere of Sushi Mire at the time through his visit to the newly opened Sushiren. And it can be said that the Sushiren I encountered was very similar to the emotion I felt on my first visit, and it would not be an exaggeration to say that it was more than that. It can be said that the umami taste of the white fish was still the best, and the horse mackerel and black spot mackerel also had a very standard yet strong taste. And just like on my first visit to Sumire, I felt again that the sub-materials were used very effectively, like the overwhelmingly fragrant shiso leaves used in various ingredients, and the Anago, which contains young tangerine zest as in Shimizu. The texture of Shari is not too dry and it has a moderate amount of seasoning, so I liked the combination when eaten with various raw materials. Above all, the first visit to Sushiren seemed to be particularly memorable because the taste of the first fish I ate that day was so satisfying. If you have been to Chef Lee Seong-Jun's Sushi Mire often and miss its taste, I would carefully recommend that you visit Sushiren to continue the taste. The most delicious menu: Sardine (Kohada), I can't seem to forget the intense flavor of the mackerel. Again, it was the best nigiri, and it was naturally selected as an encore poem. The most disappointing menu: Steamed Abalone (Mushiawabi), I realized that I prefer abalone with a soft texture to abalone with a chewy texture. It was selected as a disappointing menu based on personal preference. The most new menu: Rice shrimp (shiroebi), a menu that tasted a new texture, and was by far the overwhelming most rice shrimp I've ever eaten. A menu I want to try again: Flatfish (hirame), Chef Lee Seong-jun's white fish was famous. The compatibility with shiso leaves was good that day, so I want to try it with shiso leaves in the future.