Sushi Kaishin

Located at 2nd Floor, Woori Building, 12 Dosan-daero 100-gil, Gangnam-gu, Seoul, this restaurant offers a carefully prepared omakase, including traditional Edomae sushi made exclusively with naturally caught fish personally selected by Chef Sato Kyousuke, a Japanese chef formerly of the five-star Mandarin Oriental Tokyo. It is a high-end sushi specialty restaurant with only six counter seats in a small, intimate style reminiscent of Ginza, Japan. Chef Sato gained extensive knowledge of various seafood over many years through part-time sales work at Tokyo's Tsukiji Fish Market and two years as a fisherman. Afterward, leveraging his long career as a sushi chef at high-end sushi restaurants in Japan, the five-star Mandarin Oriental Tokyo, and in various countries abroad, he opened his own sushi restaurant in Cheongdam-dong, Seoul in 2017. He always selects the finest naturally caught ingredients from various domestic routes, including Jeju Island, and personally applies ikejime (a unique technique of instantly killing the fish) and aging to present traditional Edomae-style high-end sushi, not fusion. From ingredient purchasing and preparation to customer service, Chef Sato handles the entire process alone, operating only six counter seats on a small scale to maintain consistent quality and flavor. Dining is available from one person, and advance reservation is recommended due to the small size. Chef Sato can communicate smoothly not only in his native Japanese but also in Korean and English, allowing for detailed explanations of ingredients and diverse conversations. In particular, Chef Sato, with his broad understanding and curiosity about multiculturalism gained from traveling to a total of 12 countries (including work and travel) over many years, welcomes visitors from various countries and enjoys conversing with them.