‘www.youtube.com/embed/NgBKni_Z33o’

Seocho-dong Sushi Jinsu: Seoul’s Secret Gem for Premium Omakase & Free Corkage

As the weather turns delightful, signaling the end of summer’s peak heat, it’s the perfect time to explore Seoul’s culinary scene. Today, we’re revisiting a favorite spot that I’ve introduced before on my channel: Sushi Jinsu in Seocho-dong. This esteemed sushi restaurant consistently impresses with its exceptional quality and, notably, its complimentary corkage policy – a rare find for a sushi establishment of this caliber!

Unveiling Sushi Jinsu: Quality at an Unbeatable Price Point

Sushi Jinsu offers its exquisite lunch omakase for ₩45,000 and dinner for ₩70,000. While premium sushi often comes with a hefty price tag, necessitating top-tier ingredients and meticulously prepared shari (sushi rice), Sushi Jinsu manages to deliver a high-quality experience at a surprisingly accessible price. Many establishments in this price range might compromise on the quality of their ingredients or the precision of their shari, but Sushi Jinsu stands out. Here, you can truly savor sushi where the shari’s condition, the aging process of the neta (fish toppings), and the overall preparation are executed to perfection.

Meet Chef Park Beom-beom: A Legacy of Excellence

The culinary genius behind Sushi Jinsu is Executive Chef Park Beom-beom, a veteran of the renowned Sushi Kouji. Having honed his craft at Sushi Kouji until 2015, Chef Park then opened Sushi Jinsu in 2016, bringing his extensive expertise and refined palate to Seocho-dong. His background ensures that every piece of sushi served reflects a deep understanding of traditional techniques and modern artistry.

A Journey Through the Lunch Omakase Experience

My recent visit for the lunch omakase began with the delicate Chawanmushi. Unlike the usual warm preparation, this chilled version, topped with grated radish, was incredibly refreshing – a thoughtful touch for the summer season. Next, a beautifully grilled Eggplant arrived, infused with a delightful smoky aroma and topped with grated ginger. While subtly seasoned, its natural flavors shone through, offering a healthy and comforting start.

The Steamed Abalone, served with a rich kimo (liver) sauce, immediately brought to mind the exquisite flavors of Sushi Kouji, a testament to Chef Park’s lineage. The abalone was tender yet delightfully chewy, and the sauce, finely pureed, was both smooth and intensely savory. Pairing the abalone with a small portion of shari dipped in the kimo sauce is an absolute must!

The Sushi Course Begins: A Symphony of Flavors

The sushi segment commenced with Flounder (Gwang-eo), boasting a firm yet tender texture and a subtle sweetness from slight aging. The shari, with its gentle red vinegar aroma, was moist and perfectly textured. This was followed by Sea Bream Belly (Chamdom Baetsal), which offered a rich, savory taste complemented by a fragrant perilla leaf. The Chutoro, notably close to Otoro in fattiness, presented a deep tuna flavor with a hint of acidity, requiring a touch more wasabi and soy for my preference.

A personal favorite, the Spot Prawn (Dan-saeu) from the southern coast, was a sweet and creamy delight, pairing wonderfully with sea urchin. The Squid (Han-chi), elegantly smooth, was served with shiso leaf, salt, and a hint of lemon, providing a refreshing zest and satisfyingly firm bite. While the marinated fish (tsuke) section, including the Gizzard Shad (Kohada), was good, I wished for a slightly longer marinade time to deepen its umami.

The Striped Jack (Shimaji) offered a refined elegance, differing from its raw counterpart with a softer texture and a subtle earthy aroma from aging. The seasonal Golden Eye Snapper (Banjari-dom), a summer fish, was presented with yuzu zest, melting softly in the mouth with a delicate fattiness. The Horse Mackerel (Aji) was rich and fatty, enhanced by green onion and a hint of lemon. Chef Park also presented a creative Madai Kasugai Aburi (seared sea bream with scorched skin and tare sauce), offering a delightful smoky sweetness.

The omakase continued with Herring (Nishin), topped with refreshing pickled ginger and green onion, followed by a comforting Miso Soup and a nostalgic Croquette. The Mackerel Bo-sushi (Bong Chobap), lightly pickled, was wonderfully balanced, though not yet at its peak fattiness as it’s not truly in season. A mini Kaisen-don with white fish, marinated egg yolk, and ikura offered a clean yet simple flavor profile. The meal concluded with unique Squid Leg with mozuku seaweed, a melt-in-your-mouth Conger Eel (Anago) with tare sauce and yuzu, a refreshing cold Soba with grated yam, and finally, a perfectly grilled Gyokuro (egg cake) dessert.

Why Sushi Jinsu is a Must-Visit

Location: Sushi Jinsu is conveniently located in Seocho-dong, a vibrant part of Seoul.

General Rating: Highly recommended. My personal rating is consistently excellent, especially considering the value for money. It’s truly one of my favorite high-quality spots at this price point.

The ongoing corkage-free policy is a huge draw, allowing guests to bring their own wine without extra cost, enhancing the dining experience significantly. At ₩45,000 for lunch, the attention to detail – from the red-vinegar seasoned shari’s texture and temperature to the diverse selection and pristine condition of ingredients – is truly remarkable. Sushi Jinsu operates with one lunch and one dinner seating, and checking platforms like Poing might reveal occasional weekday lunch promotions.

For those who have experienced omakase before, or simply love pairing quality sushi with a good drink, Sushi Jinsu promises a satisfying meal. It’s the kind of place I think of when I want to share a delightful meal and unhurried conversation with close friends. My revisit to Sushi Jinsu in Seocho-dong for their lunch omakase was, once again, absolutely delicious and thoroughly enjoyable!