모자랑(702 reviews)Lunch・Visited 2026/10(1 visits)5.0032Sosuheon (소수헌)I visited Sosuheon (소수헌), the best restaurant in Korea and number one on Revit Guide. I’ve wanted to visit this place for a long time, but at the same time, I was also very worried. I was worried that I might not be able to fully appreciate the true value of this restaurant. However, before the meal started, during the meal, and after finishing the meal, I was able to feel so many things in every single moment. From the moment I climbed the stairs before entering Sosuheon, the moment I stepped into the hanok entrance, the moment I entered the wide courtyard and walked inside, the moment I met Chef Park Kyung-jae (박경재), the moment I ate the Sosuheon gizzard shad (jeoneo) I had only heard about, the moment I looked at the trees through the window, the moment I left this place after finishing my meal, the moment I turned back to look at Sosuheon again, I was able to feel so much in those moments and many others. It satisfied my five senses, and it gave me an emotion that went beyond and above the five senses. The fact that I could have an experience like this made all the time I've spent learning about gastronomy so far feel truly precious. And it even made me think that I could love gastronomy even more. Actually, because I was so nervous, rather than having detailed memories of the flavors, only the feelings of that day remain in my memory. The moment I searched for 'Sosuheon' in the Revit Guide search bar to write this review, the feeling of that day came back to me once again. A day I felt grateful for being able to feel so much through Sosuheon. ps I was wondering where to write my 700th review, I never imagined it would be for Sosuheon.
photon(152 reviews)Lunch・Visited 2026/10(12 visits)5.0039TranquilVisited Sosuheon (소수헌). Today's tsumami (appetizer) featured pine mushrooms and octopus. The textures were similar yet distinct, which was fun. The softness of the pine mushroom aroma was also impressive. The first nigiri was red seabream belly, and the texture was almost on par with rockfish lol. Next was the tender cuttlefish. I loved how clean it was, with just a tiny hint of stickiness at the end. For the flounder, I enjoyed both the bouncy texture and the sweetness. It was fascinating how everything led into each other so naturally without a single miss up to this point haha. I haven't seen geoduck in a while; the sweetness and clam flavor stood out, and thanks to the faint lingering spiciness, I didn't get tired of the sweetness. Sometimes I want just sweetness from clams, but at that moment, the spicy note was welcome. The ikura topped with a touch of blue yuzu was fun because of the firm tension when it popped, and the flavor profile combined with the blue yuzu nuance was great. For the bonito, the bright and light acidity compared to regular lean tuna was impressive. I feel like I haven't seen this at Sosuheon in a while, so it was nice to see it haha. The pinkish striped jack had a weightier sweetness than the white fish served earlier. I remember it having a slightly firm, crisp texture. the bigfin reef squid was chewy, creamy, and sweet; it had such intensity that it could even beat tuna in terms of impact. I thought the bigfin reef squid at Juyon a few days ago was the best in the country, but...;; (omitted) Today's medium-fatty tuna was mysterious. It clearly had acidity in the aroma, but on the palate, only the fat flavor and silkiness stood out. It wasn't heavy at all, and the sweetness was the only thing standing out; nothing short of fantastic. The Japanese whiting is a fish that can easily get fishy, but there was almost no trace of it left—it was the classic whiting I always get lol. Today's abalone flavor was like sweet corn. I'm not sure of the exact reason (perhaps the nuttiness...?), but I thought it was 99% similar to the flavor of corn. The gizzard shad was so soft I briefly wondered if it was shinko, and it finished cleanly while delivering a great umami punch. It felt slightly light, but the encore gizzard shad was amazing... After creamy sea urchin, flavorful kuruma prawn, and incredibly soft baby sea bream, the Sosuheon lean tuna was served. It was well-balanced and went down so smooth lol;; The horse mackerel had a slightly woody scent, perhaps due to the ginger, and it was delicious thanks to the significant density of the flavor. The mackerel stick sushi looked quite round and cute today, so I took a picture haha. Ginger and shiso were inside, and I liked that it was a sweet and sour mackerel stick sushi. I used to subconsciously think that boiled conger eel, like at Jeongdae or Juyon, was better, but thanks to the conger eel at Sosuheon today, my preference might be completely rewritten... The exterior had tension as if there was a crispy film, but it was incredibly soft when chewed, which was impressive. They served a roll with minced tuna and chives, along with a gourd strip roll, and the gourd strips felt softer than usual. For the encore, I requested medium-fatty tuna, gizzard shad, and gourd strips. The condition of the gizzard shad I had then was truly lethal; it reminded me of the gizzard shad I ate in July... (It had umami, saltiness, a thick texture that melted in the mouth, and a clean finish...) The space is great, the atmosphere is nice, and it's a place I want to keep visiting...
kasuga(101 reviews)1 week ago1|82|83|84|85|86|87|88|8Places with the best spatial experience recently1-2 Kitcho (킷초) 3-4 Naruse (나루세) 5-6 Auprès (오프레) 7-8 Kingsuheon (킹수헌) The moment you step into the space, you feel overwhelmed; ;1-2 Kitcho (킷초) 3-4 Naruse (나루세) 5-6 Auprès (오프레) 7-8 Kingsuheon (킹수헌) The moment you step into the space, you feel overwhelmed; ;6126
모자랑(702 reviews)1 week agoRequesting to register 'Sosuheon Jeoneo' as a proper noun.'Please''Please'509