22-course sushi omakase dinner near Seoul Nat'l Univ: Sushi Ryeo

Today I'm bringing you a place near Seoul National University Station that left me completely satisfied haha — a sushi omakase spot that's also great for a date or an anniversary near the station. I'm going to review it in a lot of detail!

The dinner at Sushi Ryeo (려), a sushi omakase restaurant near Seoul National University Station, is made up of a total of 22 courses, and it truly never seems to end..😶

📍 456 Bongcheon-ro, 2F, Gwanak-gu, Seoul, South Korea 🕛 12:00 - 22:00 (break time 15:00 - 17:30) 🅿️ Parking available ✉️ Lunch ₩50,000, Dinner ₩100,000

How do you make a reservation?

Since Sushi Ryeo near Seoul National University Station is 100% reservation-only, I'd recommend using Naver Reservation or Catch Table! On Catch Table you can register any payment card and book with a ₩0 deposit (100% refundable up to 2 days before), so that's what I used :)

I went on a weekday for dinner, and once I gave my name at the desk they showed me to my seat.

True to being one of the best omakase restaurants near Seoul National University Station, Sushi Ryeo offers lunch and dinner at reasonable prices — ₩50,000 and ₩100,000 respectively — which makes it great for anniversaries, treating your parents, or catching up with a friend you haven't seen in a while!

The moment I sat down, my heart was already racing at the thought of good sushi after a long time.

The 22-course dinner, recorded course by course

Truffle chawanmushi (steamed egg custard) · shiitake mushroom · shrimp

Soft steamed egg with the fragrance of truffle and shiitake mushroom layered on top — aromatic and nutty. The plump shrimp adds texture.

Wild flounder & seafood sauce

A chewy, clean-tasting flounder brought together with the umami of a seafood sauce. The subtle sweetness unique to flounder stands out.

Tuna otoro (gamadoro) · wasabi · salt

Cut near the tuna's jaw, this piece is rich in fat and melts smoothly in the mouth. Salt and wasabi cut the richness and bring out the nuttiness.

Amberjack & garlic soy sauce

A rich, nutty amberjack paired with a spicy garlic soy sauce for a deep, savory combination.

Mozuku (seaweed) with sweet vinegar sauce (tomato · whelk · water dropwort)

A tangy vinegar-soy sauce and refreshing seaweed reset your palate. The chewiness of the whelk and the aroma of water dropwort are the highlights.

Steamed abalone & innard sauce

Soft, chewy steamed abalone paired with a rich, nutty innard sauce. You can also taste the abalone's subtle sweetness.

Sea bream and crab stick salt-grilled soup

A warm soup that brings out the clean flavor of sea bream and the umami of crab stick. Overall clean and refreshing.

Wild red sea bream

Clean with a subtle sweetness and umami. The flesh has a nice firmness that gets more flavorful the more you chew.

And in the meantime, why not wet your throat with a Suntory highball?

Red gurnard

A clean, flavorful white fish. The flesh is firm, so it has a nice chew to it!

Striped jack mackerel

Richer in fat and umami compared to regular jack mackerel. Soft and nutty in flavor.

Sweet shrimp & uni (sea urchin)

The plump, deep sweetness of the sweet shrimp combined with the creamy richness of the uni. Sweet and lush — an absolute standout ✨

Grilled sablefish with miso (Kyoto-style white miso and bonito flake sauce)

The rich, moist sablefish paired beautifully with the sweet white miso! The added umami from the bonito flakes gave it a deep, complex flavor that I really loved.

Tuna lean cut with soy sauce

The clean tuna soaked up the soy sauce for a distinct umami, offering a different, cleaner charm than the fatty cuts — I was thoroughly satisfied to be eating so much good sushi after such a long time.

Tuna otoro (No. 1 cut)

Distinguished by vivid marbling and rich fat content. It melts smoothly in the mouth, leaving behind a deep nuttiness.

Benjari (chicken grunt)

A white fish enjoyed in Jeju during summer. Marked by a firm texture and subtle fatty nuttiness — overall, the sashimi quality here was really excellent..!

Grilled golden eye snapper

Rich in fat, so the flesh is moist and nutty, grilled with a light saltiness that brings out the deep, distinct flavor of the fish.

Seasoned pufferfish karaage (fried chicken-style)

Clean, firm pufferfish fried until crispy. The salty seasoning pairs well with the nuttiness of the fried batter.

Kaisendon with minced tuna, uni, and salmon roe

The nuttiness of the tuna, the richness of the uni, and the salty umami of the salmon roe all came together beautifully! Wrapping it in seaweed deepens the flavor even more — pure happiness for a seafood lover..

Sea eel

Sushi with soft, fluffy flesh brought together with a sweet sauce. The clean eel is layered with grilled aroma and umami.

Egg (tamago)

A moist, fluffy egg with a subtle sweetness — the closing dish of the omakase.

Inaniwa udon

Compared to regular udon, the noodles are thinner, smoother, and slide down easily. Paired with a clean broth, it wraps up the course nicely :)

Ice cream (matcha, mango)

A cold, sweet dessert that cleanses the palate. A light way to close out such a long omakase course, and above all, the matcha was insanely good..

Is it worth going for an anniversary?

Overall, this was a review of my visit to Sushi Ryeo, a high-quality omakase restaurant near Seoul National University Station. I was so satisfied that I took notes on my phone as the chef explained each dish step by step haha. If you're near Seoul National University Station and looking for a place for a date, an anniversary, a celebration, or to treat someone special, this is somewhere you won't regret.