Jongno sushi restaurant: nostalgic kaisendon with ankimo, Choe Uyeong

Meeting Choe Uyeong Sushiya again in Jongno

Choe Uyeong Sushiya Jongno Branch (최우영스시야 종로점) is a sushi and kaisendon spot on the basement level of a building on Jongno 5-gil. There used to be a "Choe Uyeong Sushi" in the neighborhood where I lived before getting married, and I'd sometimes bring home takeout sushi and enjoy it. Not long ago I had to go to Jongno, and while I was wondering what to eat, I spotted the Jongno branch of Choe Uyeong Sushiya, what a happy surprise! The old memories came flooding back and I was craving fresh sushi, so I headed straight over.

Choe Uyeong Sushiya Jongno: opening hours and parking

Choe Uyeong Sushiya Jongno Branch is open daily 11:00–21:30, with a break from 15:00 to 17:00 and last order at 21:00. You can park in the building's underground car park, and they give you 2 hours of free parking.

• Location: 7 Jongno 5-gil, B1 Unit 104, Jongno-gu, Seoul
• Hours: daily 11:00–21:30 (break time 15:00–17:00 / last order 21:00)
• Parking: building underground car park (2 hours free parking!)

Parking is always the biggest worry in the middle of Jongno, but the underground car park is roomy and easy to use, and with 2 free hours on top, access is really excellent.

We arrived around 11:20 on a weekend morning, and there were already guests happily eating, which gave off real popular-local-spot vibes.

What we ordered: Choisang Kaisendon, ankimo and the Premium Geuksang sushi set

My husband ordered the "Premium Geuksang sushi set (17 pieces)", while I, a total kaisendon and chirashi sushi (scattered sushi bowl) fan, went for the "Choisang Kaisendon" with extra "ankimo (monkfish liver)"! We sat at the table poring over the menu for ages in happy indecision.

It didn't take long for the food to arrive! The moment I saw those thick, fresh layers of seafood piled on generously, my jaw dropped.

What seafood tops the Choisang Kaisendon?

The Choisang Kaisendon is heaped with a feast for the eyes: tuna belly, sea urchin roe (uni), freshwater eel, bluefin tuna, abalone, salmon, crab meat, cuttlefish, shrimp, egg, shrimp tempura, negitoro (minced tuna with scallion) and more. Every scoop meant combining different ingredients, and that was a lot of fun.

Tips for combining your kaisendon

Nori + seafood + fresh wasabi + a drop of soy sauce

Put some of the Choisang Kaisendon seafood on a piece of roasted nori, then add fresh wasabi and a drop of soy sauce. The crisp, nutty aroma of the roasted seaweed gently wraps around the clean flavor of the seafood, and the salty soy sauce and zingy wasabi balance everything out, filling your mouth with full-bodied flavor.

My personal favorite combo! Topping it with ankimo

If you put a little of the rich ankimo (monkfish liver) I ordered as a side on top of the rice and seafood,

it adds a deeper, nuttier creaminess and the umami just explodes.

Top 3 ingredients in the Choisang Kaisendon

Cuttlefish: Springy and chewy the more you chew, yet it goes down softly, with a subtle, clean sweetness that rises up. A lovely, mild charm.

Tuna belly: It melts away the moment it hits your mouth, no chewing needed, and the gentle, nutty richness of the fat coats your tongue.

Negitoro: The carefully minced tuna dissolves softly in your mouth, with a mild yet nutty flavor that clung to the palate without being heavy.

My husband's 17-piece Premium Geuksang sushi, and a little sneaking!

The Premium Geuksang set comes with a varied 17 pieces. I coveted my husband's sushi too, so I stole a few pieces, and the long, thick cuts of fish were seriously good quality.

My sushi picks (reviews of what I stole)

Salmon: Moist, tender flesh with a pleasantly nutty oiliness that coats your whole mouth, a rich flavor that was excellent.

Flounder fin (engawa): It keeps that distinctive crunchy-yet-chewy texture, and the more you chew, the richer and deeper the nuttiness gets, nothing like ordinary flounder.

Sea urchin roe gunkan (battleship roll): The creamy uni melts away, bursting with the salty, subtly sweet richness of the sea. A definite treat.

My husband's picks (top 2 of the Geuksang set)

Tuna belly: He said the rich nuttiness and deep flavor spreading through its soft flesh was the clear number one.

Red sea bream: He raved that it has a firm, springy bite, and behind its dense, clean taste a subtle sweetness lingers in a refined way.

Verdict: is Choe Uyeong Sushiya Jongno worth going back to?

On this long-overdue visit, Choe Uyeong Sushiya delivered the same generous portions and standout fresh seafood, perfectly recreating my good memories. I immediately understood why it's still loved as a sushi spot by office workers and visitors around Jongno and Gwanghwamun!

If you're looking for a high-quality, generously portioned sushi or kaisendon place near Gwanghwamun or Jongno, I strongly recommend Choe Uyeong Sushiya Jongno Branch! 🍣✨