There was no special occasion. I just wanted a proper lunch โ not an expensive, hard-to-book omakase, but something accessible. As lunch omakase has grown in Seoul, more great-value sushi omakase options have appeared. Sushi Ichi is one with a growing reputation.
1. First Impression โ Quiet and Precise
You can read the atmosphere before you walk in. The calligraphy sign through the glass, white pebbles at the entrance, a small notice board. Nothing flashy, but everything neat.
Inside, a long pale-wood counter stretches out. The chef works quietly on the other side, and guests sit side by side at their own pace. Less formal than most omakase โ more like settling into a focused cafรฉ.
2. Basic Setting โ What It Tells You Before the First Piece
First to arrive: a black plate with pickled ginger and fresh wasabi, alongside a small bowl of tuna marinated in seasoned soy. It primes the palate before the course begins.
Fresh wasabi behaves differently from the tube kind. The heat comes after the aroma, and it lingers rather than stings. That difference builds quietly across every piece.
3. The Course โ Piece by Piece
Flounder (Hirame)
The course opens with flounder โ chewy, delicate, with sweetness that emerges the more you chew. Not a bold fish, but when the rice temperature and seasoning are right, it shows exactly what balance means.
Shrimp with Ankimo (Monkfish Liver)
The standout piece of the day. Sweet, snappy shrimp topped with creamy, rich monkfish liver. Instead of competing, the two lift each other โ the shrimp's sweetness is amplified by the ankimo's depth.
Scallop (Hotate)
Scallop came two ways. First, raw nigiri with a small piece of ikura on top โ clean and bouncy. Then, lightly seared and wrapped in nori as a gunkan. The grilled version develops a smokiness that intensifies the sweetness. Both are good; the grilled one edges it.
Spanish Mackerel (Sawara)
Richer than white fish but lighter than expected. No off-putting smell โ well-handled, clean, and slightly fatty. Easy even for guests new to oily fish.
Marinated Mackerel (Shime Saba)
Vinegar-cured mackerel wrapped in nori. The acidity of the cure cuts through the mackerel's richness, leaving a clean finish. The most Edo-mae piece in the lineup.
Tuna (Maguro)
Vivid red, translucent. Seasoned well enough that soy sauce is optional. A short, sharp umami hit that resolves into the sweetness of the rice.
Conger Eel (Anago)
Brushed with sweet-savory tare. Soft and moist without being heavy. A good bridge piece toward the end of the course.
4. Udon, Futomaki, and the Coupon Special
Udon
A small bowl of udon in clear dashi broth with a naruto fish cake. It resets the palate between courses โ simple and purposeful.
Futomaki
The chef brought the futomaki out on a wooden board. The cross-section shows layers of tuna, flounder, shrimp, tamagoyaki, cucumber, paprika, and burdock. Oversized by design โ bite into it whole rather than trying to eat it delicately.
Sweet Shrimp & Ankimo โ Coupon Event
Redeem the Naver reservation coupon and this arrives as a bonus. Sweet shrimp wrapped in nori with ankimo โ more direct and punchy than the shrimp nigiri earlier. Worth bookmarking the coupon before you go.
5. The Finish โ Plum Tea and Castella
A small piece of Japanese castella and a glass of plum tea. After a rich, savory course, this combination works as a clean reset. The castella is moist but not sweet, and the tea ties it together neatly.
Final Take
Sushi Ichi lunch doesn't try to dazzle. Each piece is accurate rather than showy, and the course flows without a dull stretch. It's the kind of meal you leave feeling properly fed rather than overwhelmed.
For anyone looking for a great-value sushi omakase in Seoul, it's worth a visit. I'll be back for the dinner course.
Location
Sushi Ichi (Seolleung) View on Naver Map โ