Shiso-sauce shime saba at Sushi Hibi, a Yeongdeungpo sushi omakase

This is siyomi :-)

#sushiomakase for a boyfriend who'd never had it! While looking for #goodvalueomakase and #highqualityomakase I found #SushiHibi

Where is Sushi Hibi? Hidden down an alley in Yeongdeungpo

Sushi Hibi is tucked inside an alley off Dangsan-ro 32-gil near Yeongdeungpogu-cheong Station! I actually zoned out and circled the block once haha. There's a menu board standing out front.

There's a banner further inside the alley pointing the way, so keep an eye out for it! #SushiHibiparking is not possible, so please use a nearby public parking lot :)

The exterior of #HIBI looks like this :) Everyone was arriving right on time for their reservation and waiting outside the shop!

Booking the 12:00 weekday lunch at Sushi Hibi's 8-seat counter

We booked the #weekdaylunch slot through #CatchTable and visited !! There's a 12:00 slot and a 13:20 slot, and we booked the 12:00 one!

• Weekday lunch 12:00 / 13:20
• Weekday dinner 18:00 / 20:00
• Weekend lunch 11:30 / 13:00
• Weekend dinner 17:30 / 19:30

We were told entry is allowed 5 minutes before your reservation, so we arrived 10 minutes early, waited outside, and entered at 11:55, five minutes before our slot~!

The chef runs the place alone, and there were 8 seats total! When we ate, 7 guests were booked in!! But the chef told us he actually only takes reservations for 6 guests!!

We set our bags aside and sat down~~ once we were shown to our seats~

The restroom is inside! It had only just opened so the interior was really clean and the design was so pretty!

There was the same menu board as the one out front, and drinks or alcohol can be ordered separately :)

It wasn't quite time yet, so the chef was prepping ingredients! You could really see how cleanly he kept everything, and watching him made me even more excited!!!

Sushi Hibi's weekday lunch course, from tamago-dofu to Spanish mackerel yuan-yaki

So what does the weekday lunch at Sushi Hibi actually include!! This is as of September 2026!

1. Tamago-dofu (chilled egg tofu)

Think of it as egg tofu! It came topped with shrimp and sweet pumpkin, and it was seriously soft!! Such a perfect first dish :)

He also gave us wasabi, salt, soy sauce and ginger to eat it with!

2. Sunomono (vinegared starter)

It had a noodle- or naengmyeon-like feel, but the vinegar jelly sauce was the real kicker!! The sauce was tangy and delicious, and the octopus gave it a great texture :)

3. Flounder sashimi

He showed us two ways to eat it — first, salt plus wasabi! I think it was my first time dipping sashimi in salt, and it worked surprisingly well?

Second was wasabi and soy sauce! The usual way :) The flounder quality was really outstanding!

He kept prepping and cutting in front of us the whole time, and it was so fun to watch~ 😋

4. Spanish mackerel yuan-yaki

He joked that the maple leaf on top wasn't for eating, then handed us the mackerel!

It was seriously so soft, and he said the side was grated radish — eating it together made everything blend so well and brought out even more flavor!!

He also gave each of us a miso soup to go with it :)

Sushi Hibi's nigiri order, from red sea bream to conger eel

Now it's time for the sushi course!

5. Red sea bream nigiri

He took back the soy sauce he'd given us earlier once the sushi started coming out! Instead, he brushed a little soy sauce on top of each piece as he made it, so you just eat it right away!

Of course the first piece has to be a white fish!!

6. Horse mackerel nigiri

Our best sushi of the meal!! My top pick — the horse mackerel was so delicious, and the finely minced scallion sauce on top made my eyes light up~

Even after finishing everything, if I had to pick the most delicious piece, it's the horse mackerel :)

7. Sweet shrimp nigiri

Naturally sweet sweet shrimp! He gave us two each, so we got to enjoy the sweetness twice as much.

After the first piece of sushi, he asked if the rice and wasabi amounts felt right! So if you say it's too much or too little, he adjusts accordingly :)

The next piece was anago liver, wrapped in seaweed and meant to be caught with your hand — so my boyfriend got his, while I stood by waiting with hands ready ..🙌🏻

8. Conger eel nigiri with monkfish liver

Personally I love monkfish liver so much! Rice + seaweed + monkfish liver!? How could that not be delicious!!!!

He gave us a really generous helping of the liver too, so it was extra delicious

9. Greater amberjack (summer yellowtail)

I thought you could only eat yellowtail in winter, but apparently there's a summer version too? It's called greater amberjack, the summer yellowtail!

The sauce on top was made with yuzu and chili, and the moment it hit my mouth the fragrant yuzu scent came through and paired so well with the sushi~

10. Tuna loin nigiri

Genuinely so soft I barely noticed it was in my mouth. No sauce needed — the tuna itself was the whole show.

11. Shime saba with shiso sauce

This is the shime saba, mackerel sushi. The sauce on top is made from finely minced shiso, scallion and pickled ginger,

and while I heard shiso is quite divisive, I didn't find the shiso flavor overpowering at all — it had a lovely fragrant scent, so I ate it without any hesitation! The chef said he made this special sauce with ginger specifically to soften shiso's strong, love-it-or-hate-it flavor and blend it with the other ingredients, and it worked so well!!

12. Anago (saltwater conger eel)

This was the saltwater conger eel nigiri! It had this smoky, enveloping feel, the sauce matched perfectly, and the eel itself was so tender!!

I wanted just one more bite of that eel

Finishing with futomaki, Goto udon and tamagoyaki

13. Futomaki (thick roll)

Futomaki packed with all kinds of ingredients. I'd already seen him rolling it while we were sitting down earlier, so I was even more excited — a flavor I already knew was coming~!

The end piece of the futomaki roll went to someone else by luck of the draw, and I got a pretty middle piece :) It was a bit much to fit in one bite, but I squeezed it in, and you could taste every single ingredient inside — so good :)

14. Goto udon

The udon noodles were thinner than what we're used to, but so chewy and delicious, and the broth was good enough to drink in one go — finishing with udon was such a great way to close things out!!

15. Tamagoyaki (rolled omelette)

A rolled egg made with egg and shrimp together. It's more like a steamed egg, and it was seriously so soft — like eating a slice of castella bread

There was also a hint of sweetness, and I wanted to eat like five more pieces!!!! Total dessert vibes

16. Strawberry sorbet

Apparently the chef's family grows strawberries~! It's called real strawberry sorbet, made purely from fresh strawberries with no other additives!!

Ending on a refreshing dessert note was so nice, and he said you could eat the apple mint in the center partway through, which I did — refreshing and delicious!!

Who is Sushi Hibi a good fit for?

Sushi Hibi offers such great quality for the price. Chatting casually with the chef, enjoying good food in a quiet atmosphere — it seems like such a great #dateplace, and would be even better for an #anniversary visit. A sushi omakase located near Yeongdeungpogu-cheong Station.