Dinner sushi omakase in Yeongdeungpo, big herring nigiri: Sushi Hibi

Sushi Hibi is my favorite of the omakase places I've been to lately! Honestly, I liked it way more than the pricey omakase I tried recently, so I'm recommending it hard.

There are omakase places at every price point these days, but it's surprisingly hard to find one where the sushi, the location and the atmosphere all work for you.

Sushi Hibi had unusually good reviews on CatchTable (a Korean reservation app), so I booked and went. Short version: it was even better than I expected, and I left totally satisfied!

Where is Sushi Hibi and how is the parking?

Sushi Hibi is in an alley a 5-minute walk from Yeongdeungpo-gu Office Station, so it's very easy to get to! The space is clean and cozy.

You can park about 2 cars in front of the restaurant, but officially there's no parking lot, so they direct you to a nearby public lot.

• Dangsan public parking lot: ₩400 per 5 minutes

Inside Sushi Hibi: the counter seating

Step through the door and you find a small, private space built around a counter. The toned-down wood interior felt calming and neat.

Because it only seats a small group, it's easy to chat with the chef, and it's a great space where you can just focus on the food.

How much are lunch and dinner at Sushi Hibi?

Lunch at Sushi Hibi is ₩50,000 and dinner is ₩100,000. The price is good value, but I'd swear the taste beats any other omakase!

Sushi Hibi dinner course: tsumami and the octopus dish

The dinner course starts once you sit down and they check for allergies. From the tsumami (small appetizer dishes) onward, you can tell the chef put a lot of care in.

First came a soft chawanmushi (savory steamed egg custard) to warm the stomach. It was moist like pudding with a deep umami, perfect for getting the appetite going.

The sunomono (vinegared dish) came with eggplant, tomato and scallop plus vinegar jelly. It felt unfamiliar, but it cleanly opened up the palate.

My top pick among the tsumami was the octopus! Really tender octopus in a soy sauce with just the right sweetness. So, so good.

The sashimi that followed was aged just right, with a faint sweetness that spread as I chewed and a soft texture. It made me even more excited for the sushi.

The course changes a little depending on the day's ingredients. The chef's explanations for each dish were fun, and you could see his love for the food.

Sushi Hibi's sushi course: shari and fish lineup

Now for the sushi. From the very first piece, I noticed the temperature and seasoning of the shari (sushi rice) were just right! And if it's too much rice, you can ask them mid-course to make it smaller.

The shari never stood out too much and still supported the flavor of the fish. The lineup, starting with white fish, moving to blue-backed fish and then tuna, was beautifully balanced.

Every fish has a story. I loved how kindly the chef explained each part of the course, from the small squid his father caught and sent him to the suimono (clear soup) made by simmering fish bones for 4 hours.

My favorite sushi: the generous herring

My favorite sushi was the herring! The chef said it's his favorite fish, and he served it in a big, generous cut, so eating it in huge mouthfuls was just so delicious.

Finishing with udon and sorbet

I finished with the udon and sweet sorbet dessert from the later part of the course, and that was it! Some omakase just leave you full, but Sushi Hibi's course was truly varied and so tasty. I admit it: a great-value omakase I want to keep to myself.

Best of all, the chef and staff looked after us throughout the course without being overbearing, so we could eat in a relaxed atmosphere!

Who is Sushi Hibi, the Yeongdeungpo omakase, for?

If you want quiet, high-quality Japanese food near Yeongdeungpo, or you're looking for an anniversary date spot, I highly recommend Sushi Hibi!

It's charming for its focus on fundamentals and relaxed atmosphere rather than trendy flashiness, so I'd like to go back when the course changes. (For reference, Sushi Hibi reportedly changes its course about once per quarter.)