Weekday lunch omakase sushi in Pangyo with 1-hour course: Suyori

Suyori Sikdang

Hours: Mon–Sat 11:40 ~ 22:00 (Last order 13:40 / 21:10)

*Break time 14:30 ~ 17:00 ※ Closed on Sundays ※

Reservations: Catch Table, Naver Parking: free (2 hours provided)

Right before the holidays, I took my boyfriend out for a treat at 📍Suyori Sikdang, a sushi omakase spot in Pangyo 🍣✨

Location and parking at Suyori Sikdang

Suyori Sikdang is located in the Pangyo Techno Valley area and parking is available, so we drove over smoothly 🚗

2 hours free parking 🔺

Since it's an area full of Pangyo office workers, this place seems perfect for dates as well as a slightly upscale lunch or work dinner!

Reservations: ₩45,000 lunch, ₩75,000 dinner

I booked through Catch Table. Lunch is ₩45,000 per person, with a 1st seating at 11:40 and 2nd at 13:00. Dinner is ₩75,000 per person, bookable every 30 minutes between 18:00 and 20:00. It's cheap for Bundang omakase prices these days, and you get to try a wide range from sushi to sashimi, so the composition really won me over!

The 11-seat counter atmosphere

Once inside, the seating is mostly counter seats facing the chef — about 11 in total!

Since there aren't many seats, it never felt crowded, and I could watch everything being made right in front of me while eating

Between the seats, napkins, soy sauce, and everything else you might need were neatly set out ⭐️ Now let's get straight into the Pangyo sushi omakase course 🍣

The full 18-course lunch at Suyori Sikdang

1–3. Shiitake and gamtae porridge, steamed abalone, three kinds of sashimi

1. Shiitake and gamtae (sea lettuce) porridge The warm, soft porridge with shiitake and the sea scent of gamtae came in easy as the first dish. It felt like it was gently waking up my appetite, perfect for a start. I'd overdone it the night before so my stomach was sensitive, and this porridge fit perfectly.

2. Steamed abalone with geuso sauce Softly steamed abalone paired with a sauce made from its own innards — the abalone's distinct texture combined with the rich sauce suddenly elevated the whole thing from the start!! They even gave us rice, so we could enjoy it in a different way.

3. Three kinds of sashimi 🐟 Flounder, straw-smoked Spanish mackerel, and tuna, all served together for comparison. The flounder had a clean, chewy texture, and the straw-smoked mackerel had a smoky aroma when you bit into it — that was the standout point!

Each fish tasted completely different, making my mouth feel spoiled from the very start

4–6. Truffle flounder, smoked mackerel, mini kaisendon

4. Flounder + truffle oil and chives The clean flounder combined with truffle aroma and chives, giving it a completely different flavor from a regular flounder sushi. Suyori Sikdang tops each sushi piece with something different to match the fish, which felt so refreshing 👍

5. Straw-smoked mackerel (sawara) + vinegared miso sauce Next was the straw-smoked Spanish mackerel, sawara 🔥 topped lightly with vinegared miso sauce. The smoky aroma hit first, then the salty miso flavor followed, completely changing the mood from the flounder before it. Suyori Sikdang really leans into using toppings actively for Bundang omakase..! It was incredibly delicious 💗

6. Mini kaisendon A mini seafood rice bowl came out midway through! Minced tuna, pickled radish, and uni on top of rice — small in size but not small on flavor. The soft, fatty tuna combined with the richness of uni, and the pickled radish added texture and saltiness in between bites.

7–9. Horse mackerel, herring, smoked giant squid

7. Horse mackerel (aji) + yuzu and onion The chef told us the aji was in great condition that day, and wow, it really was..! Delicious. The horse mackerel was topped with yuzu and onion for a refreshing finish. The distinct richness of the blue-back fish stayed intact while the yuzu aroma kept the aftertaste light 🤍

8. Herring + shiso and vinegared ginger The herring came topped with finely chopped shiso and vinegared ginger 🌿 A combination where the fragrant shiso and the tang of vinegared ginger balanced out the herring's own oiliness. It's amazing how just changing one topping completely changes the impression of the fish 🫶🏻

9. Smoked giant squid (daepo squid) + chili powder The squid's distinct chewy yet soft texture came topped with chili powder! Getting an unexpected combination like this in the middle of a Pangyo sushi omakase was a real highlight!

10–13. Fried eggplant, smoked tuna, otoro, shime saba

10. Fried eggplant A little break between sushi with fried eggplant 🍆 Crispy on the outside, moist and soft inside — a good reset for the mouth after a string of fish!

11. Smoked tuna (akami) + basil pesto Smoky, clean red tuna paired with basil pesto — basil pesto on sushi? Sounded odd at first, but it worked really well 🌿 The tuna's umami combined with the basil aroma gave it a slightly Western feel, which made it memorable~

12. Fatty tuna belly (otoro) You could see the dense marbling of fat, and in the mouth it was soft with a big burst of savory richness. It was already seasoned well, so there was no need to dip it in anything, just eat it as is~😍

13. Mackerel (shime saba) Mackerel shime saba came next! Vinegar-cured mackerel adds acidity to the blue-back fish's oily richness, making it clean and easy to slurp down. It felt especially refreshing right after the otoro

14–18. Uni with gamtae, futomaki, three tempura pieces, udon, dessert

14. Uni + gamtae Uni's creamy richness combined with the salty sea aroma of gamtae — an unquestionably delicious combination

15. Futomaki Later on came a substantial-sized futomaki! Packed with various ingredients, crab meat, and fried shrimp, it filled the whole mouth in one bite. Seeing them not skimping on ingredients even this late into the course made my jaw drop again haha

16. Three kinds of tempura I thought I'd be full by this point, but three kinds of tempura still came out 🍤 Sweet pumpkin, shishito pepper, and shrimp, all fried crispy. After a run of sushi and sashimi, eating hot tempura was a delicacy on top of a delicacy!

17. Udon The closing dish was warm udon 🍜 One sip of the broth settled my mouth after all the fish and tempura~ It's a mystery how a warm broth at the end of an omakase suddenly makes room for more in your stomach...😍

18. Dessert The final dessert was yuzu sherbet topped with cranberries. The yuzu's tartness and the cold sherbet cleaned my palate completely, wrapping up the long, long course~ 🍋❄️ It felt very homemade and was so delicious ㅜㅜ

18 courses in an hour: final thoughts

After finishing all 18 courses, the meal took about an hour 🍣 What stuck with me about Suyori Sikdang was how they varied the toppings to match each fish — yuzu onion, shiso, vinegared ginger, basil pesto, and more. Even though the course was long, each piece felt fresh and different, and there was fun in wondering what combination would come next 🐟✨

If you're looking for Pangyo sushi omakase and want to enjoy a variety of fish and topping combinations at a reasonable price in a course format, I'd recommend Suyori Sikdang. It was a day of pure sushi indulgence 🍣🥂