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korean restaurant / Creative sushi course with goods, Sushi Hwajeong, a gourmet restaurant in Bukchang-dong – 445

Bukchang-dong Gourmet Sushi Hwajeong Creative Sushi Course from Japan (60,000)

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Sushi Hwajeong Location/Exterior

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Sushi Hwajeong is located inside Bukchang-dong Food Alley, close to Exit 7 of City Hall Station.

Actually, the sushi at Sushi Hwajeong, which I visited once before, was fine, but

If you look at it in a way, it may not have had a big impact, but I was very satisfied when I tasted creative sushi this time.

It was a time when the small sauce and salt on the nettle that didn't need to be dipped in soy sauce were an unexpected discovery!

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Creative sushi master Masamitsu Maruyama is at the vanguard.

A picture of him on the stairs leading to the 2nd floor.

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Sushi Hwajeong interior

The interior is broadly divided into tachi and regular standing tables.

If you don't know, but if you really want to feel the atmosphere better, I would recommend Dachi.

I'd recommend making a reservation if you can, and I hope you feel their soul.

Because cooking is more than just eating, it can also be an art.

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The chefs, including Masamitsu Maruyama, are in the midst of preparing the ingredients.

I was able to confirm that the storage and care of materials were also done in a clean manner.

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I'm ready to enjoy it.


Now, come on in and take a look.

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It's summer, so I'll give you a signal with a cool sigh of error.

The menu is a dinner sushi course (60,000).

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Fresh garlic, cabbage, red cabbage, cucumber, carrot, etc.

The feeling that raw vegetables, which boast a crunchy texture, enhances the taste buds.

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Deep-fried prawns that convey their crispness.

It's secretly addictive, and I often get my hands on it.

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The first one that came out appeared with the concept of an appetizer

Finely ground fish meat was placed on an eggplant with the skin removed.

I was impressed by the very soft texture, just like sous vide.

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It was dinner time, and customers were slowly filling up.

Having made a reservation in advance, we were successful when we sat down at Dachi.

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Before authentic sushi and sashimi continue

A front plate appeared and I took a picture.

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Apart from the front plate, a personal plate, tsukemono, was simply prepared.

Then, a feast of sashimi followed.

Starting with shelled snapper, flounder, engawa, odoro, and Katsuo tadaki.

The most memorable thing was Odoro, which was gentle, but Katsuo was also secretly clean.

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Wanjatang made from ground white fish and shrimp.

The fresh and light broth unique to Japanese food was really delicious.

It's a boring taste, but my hands keep getting tired.

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The fish balls, which were like fish paste, were also soft and soft

The yuzu zest was added to make good use of the fragrant scent.

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A wave of creative sushi is beginning in earnest.

I didn't feel like soy sauce was needed because most of them were served with ingredients that act as sauces.

The flounder (anchovi+nutritional chives) was in harmony without any sense of heterogeneity,

The flavor of sea bream belly was flavored with salted tuna entrails and green onions, but it was more chewy than I thought.

Hanchi added egg yolk to a sauce made from plums, and it also has a soft texture.

Also, the raw conger eel was slightly charred with a torch, making its unique aroma stand out.

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If you run out, you'll have to drink a glass of beer, which you might be afraid to drink.

Sushi Hwajeong, a gourmet restaurant in Bukchang-dong, has a strong sense

Don't get drunk from the small Minnie beer mug

It seemed like they were asking them to enjoy sushi.

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The sushi that followed was horse mackerel with a slight mackerel flavor,

Tuna belly fat that just melts with a slight sweetness,

Sweet shrimp with a green texture and a soft, sweet and spicy flavor,

It was a bottled fish lightly sprinkled with salt.

The bottled fish boasted a mysterious and surprising flavor, especially along with the grated radish on top.

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A Japanese-style steamed pork appeared in the middle

Put in sake or sake, etc. based on the scent you can feel

It looked like it was steamed in a steamed sake style.

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It was very soft even after being cooked slowly for quite a long time.

Personally, I was very satisfied with the configuration.

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The course, which continued, now reached the second half.

Herring with a mild flavor and salt added to it is both savory

It had a unique flavor that seemed to be felt slightly, and it had the same softness as Odoro.

The boar clams made from charcoal with salt added were chewy and chewy.

I liked the fact that it was thinner than I thought so I didn't have to chew it for a long time.

After all, salted maguri has a great flavor!

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Rice bowl with salmon roe and sea urchin roe added.

Live eggs.

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I was surprised that the salmon roe was saltier than I expected.

The sea urchin roe becomes a sauce and melts on its own, making it even more delicious.

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The lobster was slightly boiled and plum sauce and jelly were added.

I put a fine grid-patterned sheath on the raw abalone and made the sauce from the entrails.

I felt like I could fully feel the abalone without feeling the fishy smell at all.

The seasoned conger eel was so soft that it could be compared to Odoro.

The sweet and well-seasoned tamagoyaki was also very successful.

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For dessert, choose between udon and soba.

I chose udon, yum yum.

The rich flavor of the soup made me feel good until the end.

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The soba she chose.

I also secretly love soba, so I'll have to come back to eat creative sushi next time.

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Finely finish with green tea ice cream and orange segments.

Along with the regret that it had already finished, there was a sense of satisfaction that I had eaten well.

Maybe it's the satisfaction of finding salt instead of soy sauce.

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Note that the location and number are the same as above.

Sushi Hwajeong, a gourmet restaurant in Bukchang-dong





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