sushio(118 reviews)Dinner・Visited 2026/10(1 visits)3.5015Tsujihan ApgujeongIt's Tsujihan (츠지한) Apgujeong. They are operating by reservation only for the month of October. I didn't really have plans to visit, but a cancellation spot opened up, so I made a reservation and went. The interior was quiet and calm overall. It felt like they were still getting their rhythm down, but it was much better than being cluttered or noisy. The yellowtail sashimi looked quite delicious, so I had high expectations, but it tasted a bit fishy, which was a little disappointing.. It was much better when I put it into the sea bream broth later. This way of eating it in the broth had its own charm. I ordered the Matsu, and asked them to leave out the cucumber. There were more ingredients inside than I thought, and the different textures blending together made it fun to eat! The portion was quite generous, so I felt full. It's hard to say the taste was incredibly impressive or special, but if you visit without huge expectations, it's a place you'll be satisfied with. After eating some of the rice, adding the warm sea bream broth changed the vibe, which was another fun part lol. Overall, it was good to enjoy casually rather than being special beyond my expectations.
마리오빠(182 reviews)Lunch・Visited 2026/10(1 visits)3.504Go easy on the wasabiQuickly visited after hearing that Tsujihan (츠지한), the go-to Tokyo spot for Koreans, has landed in Korea. When traveling in Japan, every meal is precious, so I never even considered Tsujihan, but if I can eat it here in Korea, that’s a total win. The yellowtail served on the side was a bit underwhelming, but the raw fish toppings were decent. The sea urchin had a very faint flavor, but the shrimp pieces mixed in were quite sweet and tasty. But watch out, the wasabi is pretty intense, so add only a little bit at a time. My companion, who loved their meal at the Tokyo location, said the overall quality is similar, but it felt a little less hearty. Personally, I think it was one of the better kaisendon I’ve had domestically, and I particularly liked the sea bream broth, so I recommend it.