Omakase restaurant in Mapo, Seoul: Danya counter kaiseki dinner

My boyfriend and I reserved Danya at Seoul Garden Hotel for a special-occasion dinner. We had the Dinner Premium Kaiseki at the counter. It was a meal that moved beyond sushi to steamed abalone, sashimi, and meat dishes.

How do you get there from Mapo Station, and is parking available?

Danya is on the B1 level of Seoul Garden Hotel, about a five-minute walk from Exit 3 of Mapo Station. We reserved through Catchtable before visiting. Free parking was available in the hotel during our visit, and it was comfortable to walk through the hotel to the restaurant even on a hot day.

The hours listed in the original post were Monday through Saturday, 12:00–22:00, with a break from 15:00–18:00. Last order was listed as 21:00, and the restaurant was listed as regularly closed on Sundays.

What were the counter seats and private rooms like?

As soon as I entered, I noticed the wood-toned interior and calm atmosphere. There were also private rooms for separate gatherings.

We chose counter seats, where the chef served each piece of sushi right away. I liked eating sushi made in front of us and naturally chatting with the chef.

Which course did we choose, and how did the price feel?

There were several courses, from Lunch Sushi Omakase to Dinner VIP Kaiseki. We chose the Dinner Premium Kaiseki because we also wanted to try the à la carte dishes.

As a hotel Japanese restaurant, it can feel somewhat expensive. Still, after experiencing the quality and flavor of the ingredients and the service, I felt the course was worth it. The exact course price was not included in the original post text.

What was the order of the Premium Kaiseki?

The course began with a fruit appetizer and starters, followed by steamed abalone, sashimi, sushi, and à la carte dishes. We finished with udon and a peach dessert.

How were the appetizer and starters?

The first dish was a sweet-and-tangy fruit appetizer. It was a light way to awaken the appetite and begin the course.

The five starters that followed included fig cream cheese and galchi myeongran gim twigim (hairtail, pollock roe, and fried seaweed). I could taste a little of each distinct flavor, and they also paired well with a cold beer.

What flavors stood out in the steamed abalone and sashimi?

The steamed abalone was topped with a rich innards sauce and fried shredded green onion. The abalone was tender yet chewy, with the nutty sauce and crisp fried green onion working well together.

The sashimi came in seven varieties, including flounder, flounder fin, yellowtail, sea bream, black sea bream, and striped jack. To me, it had savory depth and a firm texture without any fishiness. The yellowtail was our favorite for its rich, oily flavor.

The variety and abundance of the sashimi made me glad we had chosen the kaiseki.

How was the sushi served at the counter?

After the sashimi, the chef made sushi one piece at a time in front of us. The sushi arrived just as we were hoping for a little more, which was welcome.

The eight kinds of sushi were flounder, black sea bream, sea bream, yellowtail, striped jack, kombu-aged sea bream, fatty bluefin tuna belly, and negitoro (minced tuna belly with scallion). Uni was also served during our visit. It was fun to taste the different ingredients in sequence, and I was happy with the balance of flavors.

Were the à la carte dishes after the sushi filling?

Just when I felt slightly less than full after finishing the sushi, striploin steak and fried chicken tenderloin arrived.

The striploin was savory, while the crispy fried chicken tenderloin came with meat sauce. After continuing with fish dishes and starting to feel a little rich, the shift to meat was welcome. By the end of these two plates, I felt satisfyingly full.

What were the final dish and dessert?

The final dish was chewy anago bukkake udon (conger eel udon with sauce). We then finished with a fresh, sweet peach dessert.

I liked being able to talk in a calm setting while enjoying everything from sashimi and sushi to warm à la carte dishes. The price may feel like a burden, but for us, it was a satisfying dinner for two on a special day.