Sushi Lee

About

A 문정-dong omakase sushi counter near the legal district, serving a generous seasonal procession of fish alongside small palate-cleansing bites.

In Songpa’s Munjeong area, 스시리 is an omakase stop where the meal unfolds at a generous pace and the fish stays in the foreground. Diners describe a progression that moves from small, comforting dishes into a long run of sushi, with enough variety to make each course feel distinct rather than like a parade of the same flavors. A warm chawanmushi, sometimes with shrimp, is one reported opening; pickled cucumber and garlic stems sit nearby as little palate-cleansers and drinking snacks. Then come dishes such as flounder and aged sea bream, served as sashimi before the sushi begins. Sea bream belly brings a richer note, while amberjack and horse mackerel add seasonal character. Several accounts single out the tuna: fatty belly for its savory richness, leaner cuts for their clean flavor, and a soy-seasoned piece that needs no extra dip. Natural horse mackerel made such an impression on one lunch guest that the chef quietly offered another piece. The sequence is not all raw fish. Egg custard, clear soup, and, in one dinner account, gently cooked abalone break up the sushi and give the meal welcome pauses. Guests also mention substantial portions, so arriving hungry seems sensible. The exact lineup varies across visits, as you would expect from a meal built around different fish and seasons. The room comes across as compact and composed rather than showy. One visitor counted around eight seats and appreciated the spacing; another watched the chef prepare the courses before service. Reports describe an initially reserved manner that warmed into conversation and thoughtful extras, including an extra piece of a favorite fish. It sounds suited to a focused meal at the counter, with a bottle of sake or beer alongside, rather than a quick plate of sushi. At the prices reported by diners—₩65,000 for lunch and ₩100,000 for dinner—스시리 has drawn particular praise for the amount served. Its appeal is straightforward: a changing roster of well-handled fish, warm interludes between courses, and a host who may notice what you like.