Japanese lunch course in Pangyo with red-vinegar sushi: Suyori Sikdang

A calm Japanese omakase experience in Pangyo

I visited Suyori Sikdang (수요리식당), which I found while looking for a great omakase sushi spot in Pangyo. Suyori Sikdang specializes in Japanese omakase, and this time I tried the lunch course! I got to enjoy a Japanese course meal with a wide range of dishes. Let me share my review of Suyori Sikdang's lunch omakase, which was varied in both flavor and composition.

Suyori Sikdang location and parking

Suyori Sikdang, a Pangyo omakase sushi spot, is on basement level 1 of the Samhwan Hi-Pex building! Get off the elevator and walk straight toward the back of the building, and you'll find it. You can use the building's underground parking lot, and there was plenty of space, so parking was easy.

Once inside, the restaurant had such a neatly organized atmosphere overall!

Some Pangyo omakase places can feel overly formal and a little uncomfortable, but Suyori Sikdang felt calm and relaxed, which made it a nice place to enjoy a Japanese lunch course.

The lunch course is ₩45,000 and dinner is ₩75,000. Reservations are available through Naver or Catchtable, and they also offer takeout! If you're looking for a quick lunch near the office, takeout seems like a good option too. Lunch is split into two seatings, 11:40–13:00 and 13:00–14:20, and I visited for the second seating.

A lunch course from sushi to udon

When I arrived for my reservation, the table was already set, and the omakase began as soon as I sat down!

Even the sashimi was far from ordinary. Both the flounder with uni cream and the sea bream with miso were delicious, haha.

As they served the Pangyo omakase sushi, they explained the ingredients too. It definitely felt different eating it with that explanation than simply eating it without one.

The sushi featured a varied selection of fish, including flounder, sea bream, yellowtail, herring, bigfin reef squid, young tuna, and uni. Every fish in the course had a different texture and flavor, so it felt wonderfully varied.

Red-vinegar sushi rice and fragrant accompaniments

The ingredients paired with the fish were quite memorable too, with aromatic touches such as truffle, yuzu, shiso, and basil. They were added subtly enough not to overpower the fish, while letting familiar fish taste a little different each time!

Suyori Sikdang uses red vinegar in its sushi rice, and I loved how the acidity came through gently rather than standing out too much! It made the flavor of the fish itself feel clearer than the rice. Haha.

I also liked that each piece of sushi was already seasoned with soy sauce, so there was no need to dip it separately.

Even with the same fish, the flavor can change a lot depending on the seasoning and accompaniment. That was what made Suyori Sikdang's sushi feel distinctive to me.

The Japanese lunch course had a pretty diverse lineup! It wasn't sushi after sushi; kaisendon (seafood rice bowl), tempura, futomaki (thick sushi roll), udon, and other dishes appeared throughout.

Adding those other dishes alongside the sushi meant I could enjoy changing flavors throughout the whole course.

I loved that the Japanese lunch course at Suyori Sikdang let me enjoy a variety of sushi and several other dishes all at once! The fish selection was varied, and the course itself was diverse beyond just sushi. If you're looking for a slightly special lunch in Pangyo, or Pangyo omakase sushi where you can appreciate the flavor of every ingredient, give Suyori Sikdang a visit.