寿連章

Perhaps my expectations were high, but personally, it was average. It was expensive, but the ingredients were reasonable, the composition was adequate, and the flavor was just right. I didn't really remember anything. It was a reasonable portion for the price, but I couldn't find anything particularly special about it.

Was accommodated as a solo diner with no issues

#Cheongdam-dong #SushiRen "Chef Lee Seong-jun, the artist of unwavering flavor" It's been a while since I've been to SushiRen. I'm not a regular, but I've been here a few times, and he recognized me even though it's been a while. Chef Lee Seong-jun has a keen eye for detail. Haha. I was planning to have a quick lunch, but the course truly embodies SushiRen's motto, "Fully Filled." Including tsuzami, miso soup, and dessert, they serve 19 dishes, rivaling the dinner menus of other places. Haha. As expected from a master of flavor, the appropriate accents were excellent. The shari (rice ball) was soft and had just the right amount of firmness, warmth, and acidity and saltiness. It's a style that can't be anything but delicious. The course is composed according to the classic rules. Shiromono, tuna, and hikarimono are all included. The tuna includes akamitsuke, chudoro, and odoro, and the hikarimono also includes aji and saba, giving it a satisfyingly filling experience. The shiromono also boasts red sea bream, shimaaji, and katsuko, offering an overwhelming variety. The shari is chewy and springy, not overly salty, and has a pleasant vinegary flavor. It's delicious without being overpowering, and pairs well with various neta (toppings). The flavors begin with the sashimi. The wild red sea bream sashimi is lightly seared, giving it a subtle smoky flavor. The wild flounder is lightly dusted with starch for a refreshing flavor. I'm delighted to be able to enjoy Sushiren's signature seaweed-wrapped negitoro for lunch. The combination of caviar, rather than sweet shrimp and sea urchin, not only emphasizes its uniqueness, but also creates a layered flavor with the addition of a rich, succulent sauce. The odoro was lightly seared on one side to enhance its richness and depth. The aji was freshened with shiso, and the filefish was mixed with liver sauce and wrapped in persimmon, creating a fun and delicious combination with the nori seaweed. The hikarimono were all delicious and smooth, with no fishy aftertaste. The refreshing green tangerine somen noodles served as a finishing touch, further enhancing the classic flavor. It was a truly satisfying lunch. The shari and neta were both delightfully delicious, making it feel like it's been a while since I've had truly authentic sushi. I'd love to return for dinner soon to experience Sushiren's 100% authenticity once again. #Composition Floundfish Sashimi - Starch Juice Sea Bream Sashimi - Skin Aburi Negitoro - Fried Sea Bream Red Sea Bream Shimajii Chudoro Sweet Shrimp Caviar - Intestine Sauce Katsuko Akami Tsuke Odoro - Back Aburi Aji - Shiso Seawater Uni Rice Bowl Sailfish Liver Sauce - Seaweed Roll Abalone Truffle Sauce Herring - Shiso Paste Shime Saba - Starch Juice Anago Kappa Roll - Encore Green Tangerine Somen Kyokuyu Dessert - Sorbet

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