korean restaurant / Sinsa-dong Sushi Komatsu – Lee Sang-nam, Chef Lee Jin-woo – 640

[Sinsa-dong] Sushi Komatsu/ Sushi Komatsu – Lee Sang-nam, Chef Lee Jin-woo

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A mini tree that creates a wonderful year-end atmosphere.

Chef Lee Sang-nam is always meticulous.

The equipment has all changed as we enter the winter season.

The car you gave me was also replaced with a savory hojicha.

Chef Lee Jin-woo.

The omakase begins with chawangmushi with persimmons.

Skipjack tuna

A large stone painting from Tongyeong

To the Kobachi parade that continues early

Order a glass of beer quickly.

In line with this, they will give you rice crackers.

Squid liver and rat fat.

It has a much stronger creamy feel than agugan.

Lotus root is ground and steamed.

It makes you feel a special taste every time

Kobachi continues.

Sea bream roe and sea bream skin.

As much as it looks. The taste is good too.

Each plate has details. Satisfaction is high.

The steamed abalone is served right from the seat.

The seaweed is rickety.

They even take out the entrails, so you can fully enjoy a single abalone.

Delicious red snapper is served with mayonnaise mixed with mentaiko eggs.

Thinly sliced nongseong fish

More than the good texture and chewiness of nongseong fish.

You can feel it with a soft texture

The hanchi you gave me, saying it would definitely be delicious

Unlike the soft and thick texture.

I wonder if it's winter yari with amazing elasticity and chewiness

It looks and is plain, but

The sweet shrimp sushi was so sweet

Suimono made by simmering cod bones.

Like eating Pyongyang cold noodles. A sense of comfort is pouring in. It's refreshing and fully captures the coolness of the fish broth.

Otoro

JUTORO

compared to the past. A feeling that spreads softly in the mouth. It's very similar to sushi Kouji.

Deep-fried red snapper using scales.

The fat is thick and melts in the mouth.

Sashimi is also one item.

Satisfaction is 200%. It has a better texture than Japanese fish.

Have another glass of beer.

An apology.

In particular, red fin fillets were a delicacy among the delicacies.

You can feel it on a blue-backed fish. I can feel the flavor.

Specially prepared by Chef Baek Hyun-min

Grilled octopus. The taste is good even when it's fresh.

Persimmons with a good scent

Mackerel belly fat was said to have a good flavor.

It's only small but full of mackerel flavor

Agugan appeared.

What. Foie gras from the sea that needs no words.

Sushi topped with minced tuna.

I can't tell if it's tuna or beef.

Barley miso & cucumber

Delicious miso soup

Akami.

The simplicity was strong.

Jolbok tempura

Marinated in kelp. Red snapper

Jeong Seok Joong Jeong Seok.

Defensive belly fat.

Winter belly fat is more delicious than Otoro.

Nothing?… End stage?. Daikon maki.

After a long time, the sushi taku sensibility came out.

Sweet petite kaisendon.

They added a lot of sweet ingredients.

Mackerel sushi.

appeared. An exceptionally well-made one. Hiya, it's making a sound.

Like what you see in a magazine. A straight saba bow sushi.

The details are getting higher every time I come.

With the compactness of Shari that came together all at once. How well did the mackerel mature.

How well does it absorb the clear flavor of mackerel with its texture. Even the rich flavor of white kelp.

Rolls-Royce in the perfect sushi world!

Triple-clenched herring.

Mackerel tastes like a nuclear bomb. It's a delicious Komatsu-style herring full of a clear scent, though.

I got the wrong order, which was a bit overdue. I'm sorry for the herring.

He says the prawns are fresh and shows them first.

Abundant Doha shrimp.

boo boo boo. I will.

The head is deep-fried.

Anago.

Anago has a nice clean style.

Inaiwa udon with dried herring meat,

The aroma of herring that pops in the middle makes an already satisfied stomach feel even stronger.

Monaka says he made it very difficult.

Even if you don't know Monaka well, you can definitely feel the difference.

I always felt like I met Pell & Call while eating Together.

From light, homemade red bean paste to vanilla ice cream with a refreshing sweetness and a soft vanilla flavor.

They also always cared about desserts. Seems like a real hit. To Monaco, which left a deep impression

Chef Lee Sang-nam's omakase is over.

Until the moment you get home. The one who makes you rich. Even octopus sweets.

They were always painstakingly preparing each menu. If you face those menus with a meal like this.

Excitement and joy pour in.

Although it's only been 5 months, Sushi Komatsu shows an amazing sense of stability.

The details full of effort blended in a cute and clean atmosphere are the key points of this place.

Chef Park Seong-min is a newcomer. Lee Jin-woo is always there to take good care of her. Chef Baek Hyun-min.