Jeonpo sushi lunch with Dad: monkfish liver kaisendon, Kumano Sushi

I was hunting for a good sushi place in Jeonpo when I ended up at Kumano Sushi (쿠마노스시). This time I went for lunch with my dad. He absolutely loves raw fish and sushi, so I had high hopes, and the meal turned out even better than I expected.

What's the atmosphere at Kumano Sushi like?

Kumano Sushi sits deep in a Jeonpo alley, a quiet, cozy sushi shop that feels like a Japanese neighborhood spot. It wasn't flashy or crowded; the calm, snug feeling was the strongest impression.

It reminded me of the small sushi shops you'd stumble on while traveling in Japan. The place was kept clean, and there were people dining alone, so it looks easy to visit without any pressure.

It works for a date, and it's a nice atmosphere for a meal with your parents too.

Ordering the kaisendon and the Kumano Sushi 11-piece set

What we ordered that day was the kaisendon and the Kumano Sushi 11-piece set. The fish lineup changes a little each day. That day, the staff explained, they had a variety including flounder, sea bass, salmon, shrimp and tuna. Miso soup (jangguk) came along too, and it was nice to sip something warm with the meal.

The monkfish liver was the most memorable part of the kaisendon

The kaisendon was topped with all kinds of raw fish, like salmon, flounder and tuna. But what stuck with me most, surprisingly, was the monkfish liver (ankimo). I don't eat it very often, yet the mild but rich, nutty flavor was really good.

Above all, there was no fishy smell at all and it tasted fresh, and eaten together with the sashimi the flavor came alive even more. At first I ate it going "what is this?", but by the end it was the first thing I reached for.

Why was the rice at Kumano Sushi so good?

Honestly, the rice was what impressed me most at Kumano Sushi.

At regular sushi places or conveyor-belt sushi, the rice can taste a bit sweet or harsh. Here the grains stayed distinct yet pleasantly fluffy. I usually leave about half the rice in a kaisendon, but this time I scraped the bowl clean. The sushi was great, of course, but the rice itself was delicious too.

How was the condition of the aged fish?

The fish was in great shape too. My dad loves raw fish so much that he's pretty picky about quality. Even so, while eating the sushi that day he said, "The fish is good."

It was well aged, so each fish kept its own texture, and the flounder and sea bass had a nice spring that was satisfying to chew. For fish that needs a torch, they sear it right there for a light smoky aroma. It isn't overcooked, just enough to add fragrance, so you can still taste the fish itself.

Personally, I prefer sushi where the ingredient's own flavor comes through over sushi with strong, heavy sauces, and Kumano Sushi was exactly that. As I ate, I thought, "They really put care into their ingredients," and I began to understand why they say they select ingredients themselves every day and put effort into aging.

Turns out it's a sushi shop run by a professor

I heard that the owner-chef of Kumano Sushi is currently a professor of cooking and baking at Busan Health University. I only found out after the meal, and apparently he has researched and taught Japanese cuisine for over 20 years.

After reading the explanation that he carefully manages everything from selecting ingredients to aging and the temperature of the rice (shari), I understood why the balance between rice and fish was so good. It felt like a place that sticks to the basics rather than going for flash.

Verdict: a Jeonpo sushi restaurant I want to come back to

Kumano Sushi was a place where I finished eating and thought, "I have to come again." I love sushi and have tried plenty of places, but finishing a kaisendon without leaving a single grain of rice was something I hadn't done in a very long time.

Dad kept saying the rice was delicious while he ate, and he was very happy with the well-aged fish too. Next time I'm planning to come back for a Jeonpo date with my husband, without the kid.