Omakase restaurant in Mapo, Seoul: Danya at Seoul Garden Hotel

While looking for a calm place to eat with my companion in Mapo, I visited Danya at Seoul Garden Hotel. I had the dinner course, and I remember enjoying the chance to compare different fish as well as the comfortable service.

Where is Danya, and how do reservations and parking work?

Danya at Seoul Garden Hotel is on basement level 1 of Seoul Garden Hotel, 58 Mapo-daero, Mapo-gu, Seoul. It was conveniently located when looking for somewhere to eat near Mapo Station or Gongdeok Station.

The original post listed its hours as 12:00–22:00, with a break time from 15:00 to 18:00 and last orders at 21:00. Reservations can be made through Catchtable, and Seoul Garden Hotel parking was listed as free for three hours.

Are there private rooms, and is it comfortable for conversation?

The interior was neat, without feeling overly formal. The chef and staff attended carefully to what was needed, so I could start the meal comfortably.

The space I saw was small, with three counter seats and about two tables. The tables were divided by partitions, and there were no private rooms. It was quiet around me during my visit, making it pleasant to eat while talking with my companion.

I also had time to talk with the chef about the food, but I liked that I could leisurely enjoy the course with the person I came with. The setting and service felt comfortable, so I thought it would suit a date or a meal for a special occasion.

How does the dinner course begin?

The dinner I had began with appetizers, followed by steamed abalone, sashimi, and sushi. After the sushi, the course continued with an à la carte dish, a meal, and dessert.

There were three appetizers: an egg dish, Japanese apricot, and fig yogurt. Their different flavors and textures made them nice to sample one by one, and I especially remember the subtle sweetness and freshness of the fig yogurt.

The steamed abalone that came next was accompanied by snow crab innards sauce and fried green onion.

The abalone was chewy yet tender, while the snow crab innards sauce was rich and savory. The crisp texture and aroma of the fried green onion made an impression early in the course.

Five kinds of sashimi were served, including hairtail and flathead grey mullet. Each fish had its own qualities, such as a mild flavor or a pleasantly chewy texture, so I slowly compared them piece by piece.

What sushi was served, and what stood out?

The sushi came in two rounds of five, for a total of ten pieces. I tried olive flounder, sea bass, flathead grey mullet, red sea bream, striped jack, hairtail, tuna, and more.

Moving from mild white fish to more richly flavored fish made the characteristics of each ingredient clear. Tuna akami (lean tuna) and chutoro (medium-fatty tuna) came in succession, so I could compare their textures and richness.

I also liked that they asked about the amounts of rice and wasabi when ordering. It felt considerate that they checked so they could adjust them to my preferences.

I also remember the sushi made with minced medium-fatty tuna and green onion, wrapped in gamtae (sweet seaweed). The soft, rich tuna was joined by the pungent aroma of green onion, followed by the aroma of gamtae.

The uni sushi stood out for its soft, creamy texture. There was not a large amount, but it added a different flavor midway through the course.

At the end, they gave us futomaki as a complimentary service.

What meal and dessert come after the sushi?

I was already full after the sushi, but an à la carte dish and a meal followed. I planned to taste only a little because I was full, but ended up finishing it all.

I also enjoyed the grilled salmon and mushrooms with balsamic sauce.

The final meal was a sea bream rice bowl and bukake cold udon.

The mild flavor freshened my palate. The chewy texture of the cold udon was memorable as well.

Dessert ended with grilled peach and cream cheese.

What I especially liked about this dinner was the sushi, the calm atmosphere, and the service that checked even the amounts of rice and wasabi. I could slowly enjoy the course while talking with my companion, and it made me want to try lunch next time.