람알(9 reviews)Dinner・Visited 2026/10(1 visits)4.5029Regular spotSushi Onjeong (스시온정) by Chef Ha Myeong-jin located in Yeouido. It is on the 3rd floor of the Narakium Building. Parking is available for up to two hours. Starts with fruit tossed in a sesame tofu sauce. The harmony is good and it really whets the appetite. Natural flatfish sashimi. It was well-aged, rich in umami and fat. Snow crab with the meat well-extracted. It was delicious snow crab with the right temperature and a good aroma. Braised abalone. The harmony with the sauce was good. Pork jowl. Sous-vide pork jowl, soft and grilled with miso on top. The texture and taste were excellent. Onjeong's signature pollock roe steamed egg. Inside are shrimp meat, ginkgo nuts, squid, etc.; the harmony of aroma, texture, and taste is very good. Monkfish liver and tuna. Mix the shari and ingredients well, add wasabi on top, and it is a rice thief. Tuna, red sea bream, grunt, striped jack, etc. The quality of each neta is significant. In particular, the spear squid that followed was sweet, crunchy, then melted and became creamy—an amazing taste. When talking about Onjeong, you can't leave out the gizzard shad. It is really delicious. As for sea urchin, it shows high-quality taste with a high probability. Mackerel was also very savory. The doneness and condition of the kuruma prawn were really good. Conger eel was warm in temperature. Finished with delicious soba for the meal, and finally sweet scallop and juicy egg sushi. From here on, encore. The ingredients were so good overall that day. I agonized and then asked for spear squid. The chef specially prepared gizzard shad and mackerel belly, which I like a lot. For dessert, tofu pudding topped with jam made from blueberries, almonds, and cinnamon? The faint cinnamon scent made the finish perfect. They use red vinegar for the shari. The wasabi is also fresh-grated from a good one, and they serve it on the side so you can add it to your taste. I think I've visited at least 80 times for lunch and dinner over the past 8 years. The composition that changes with the season is always fresh and good. It feels like their low point is fixed at other places' high point. I remember being surprised by a similar nuance when I went to the two-star Sushi Sai Wakichi in Sapporo a few years ago. Personally, I consider kinki (thornyhead) my favorite. Items that are hot in the high-end sushi scene, such as kinki or mehikari, tend to appear here relatively quickly. At this price range, or even among higher price ranges, this place is my top pick. Sushi is, after all, best at your close regular spot. Since the harmony of sardine or herring with red vinegar shari is also excellent, I highly recommend a visit if you have a preference for hikarimono. Thanks for the meal.