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The potato salad arrives spangled with bacon, cold beer follows, and suddenly the lengthy menu feels less overwhelming. This is a casual Japanese izakaya in Sinsa-dong, run by a chef who earned a Michelin star elsewhere and seems perfectly happy here making traditional bar food in a relaxed room. The sashimi plate rotates with the season and each piece is aged and prepared individually. Walk-ins are welcome, though calling ahead saves the guesswork.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Sashimi moriawase
“The signature sashimi moriawase collects the season’s best fish, including yellowtail, mackerel, and scallops, with each piece uniquely prepared and aged to ensure maximum flavor.”
Eater
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