I went to Sosuheon lunch,,
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- 07.22.2024 01:20
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I finally went to Sosuheon. I was worried that I wouldn't be able to go this year because there were so many reservations.
Fortunately, I made a reservation and went.
It's been raining a lot lately, but fortunately it was clear on the day I visited.
The weather was nice and I felt good.
This is the sign that everyone takes a picture of when they go there. The sign itself is cool.
It's an expensive light that I forgot the name of.
It's pretty when it's on, but it's also pretty when it's not on.
[Seating]
The color of the plate is soft and pretty.
The Andy Warhol artwork behind me is smaller than I thought.
The chopstick rest is also pretty.
The beer glass is pretty and delicious.
[Pike eel]
Soft and fluffy texture, rich and light taste
Sour Tosajure goes well with it
[Flatfish]
The texture is soft and slightly chewy, and the sweet and savory flavor is also very good.
[Cuttlefish]
I really like the unique firm texture. As expected from squid, it has a great savory taste.
[Abalone]
It is the season for wild abalone now, so they said it has a good flavor.
The rich flavor was really strong. It also tastes like chestnuts.
It is the most delicious of this style of abalone.
[Shimaaji]
The colors are so pretty.
The savory flavor is also the strongest ever.
Seasonal wild ingredients
[Sea Bream]
Overall softer feeling than [flounder]
As expected from a white fish restaurant, it is delicious
[Sillaginoid]
The chewy texture and subtle sweetness are really delicious.
The squid that came out first is also an ingredient that is often eaten as fried food,
but it is really good to feel another charm when eating it as sushi.
[Akkami]
He said it would be a bit acidic, and it really was.
But it didn't feel like the acidity was suddenly popping out, but rather felt heavy, so it was new and good.
[Keen's gaper]
The chewy texture is good, and the sweetness that comes out as you chew is good. I like this the best among clams.
I thought one bottle would be too much, so I ordered Tokkuri. There were three kinds of Tokkuri.
The one I ordered was Hakkaisan.
It had a moderate fruity flavor and was dry, so it went well with sushi.
[Medium belly]
Starts with a moderate ripeness and ends with acidity
Medium belly has such a harmonious taste that it's really fun
Preparing the big belly fat
[Uni]
Cool and sweet, delicious Uni
[Patterned squid]
A style that allows you to enjoy the fresh flavor and sweetness for a long time by slicing it slightly thickly
[Big Belly meat]
As delicious as beef, but with a great clean fat flavor and aroma
[Gizzard Shad]
A taste that makes your heart swell
[Kyungjaeham Jeon-eo] is truly legendary..
The anchovy flavor is not so strong, so I could eat 10 of them.
[Barley shrimp]
Perfectly cooked, chewy and juicy
[Zukehan Akami]
The acidity is definitely weaker and the savory flavor is richer
People who don't like acidity might like this better
I like both
[horse mackerel]
Is this because it's in season?
The unique flavor and rich taste were really good.
[Rice shrimp]
Sweet and savory flavors that stick to your mouth
Soup
[Conger Eel]
It feels more moist than crispy.
[Negidoromakki and Ganpomaki]
Ganpomaki was made by the sous chef.
He made it beautifully.
And encore
It was so hard to choose..
[Egg]
This one also feels more moist.
[Peach]
So sweet and delicious!!
Tea that signals the end
Time to go home
I had high expectations as I waited for a long time, but it was more than that.
It was a great time.
The space was really well decorated, and the chef's style seemed to have improved.
I have to go again if I make a reservation.
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