Gangnam sushi bar for white fish sashimi and ankimo: Sakai

I've been completely hooked on upscale Japanese food lately—I’ve already had kaiseki and omakase twice this year alone. But I still have to look after my wallet, so rather than a chef-selected course, I went to Sakai near Yeoksam and Seolleung, an okonomi (à la carte) sushi spot where I could choose the sushi I wanted.

What to check before visiting Sakai

• Address: 101, 1F, 15 Yeoksam-ro 67-gil, Gangnam-gu, Seoul, South Korea (a 5-minute walk from Exit 1 of Seolleung Station)
• Hours: Daily 17:00–01:00 (closed on the first Tuesday of every month)
• Parking: Not available (nearby public parking is recommended)
• Highlights: A compact space with an izakaya feel, offering counter seating and private tables; same-day menu availability changes with fish supply

I arrived around 6 p.m. and wandered a little because there was no large sign at the entrance. Inside, the calm wood-toned interior and private seats divided by white fabric really stood out.

Since there were two of us, we sat at the counter. Watching the chef’s hands at work right in front of us made eating sushi twice as fun. The table setting was neat, and the atmosphere was very photogenic—plenty of shots for social media.

How to order à la carte sushi from the day’s fish

True to its à la carte sushi style, Sakai’s available nigiri changes according to the fish that comes in that day. When you arrive for your reservation, a Post-it note alongside the menu lists the fish available that day; simply write down the types you want.

Popular items such as konoshiro sushi may sell out depending on supply, so I recommend calling ahead to ask about that day’s fish or staying flexible when you order on-site.

White fish sashimi with ankimo

The item that caught my eye most at Sakai was, without question, the white fish sashimi (₩36,000). The slices, arranged as neatly as a spread fan, immediately drew the eye. Beyond being pretty plating, the varying thicknesses and grain of each fish made it easy to anticipate the textural differences at a glance.

I also loved that the chef pointed out each fish by name in front of us, so I knew which cut I was eating. It’s the kind of visual that gets quite a reaction on social media, too.

Beside the wasabi was a generous portion of ankimo (monkfish liver), creamy and luxuriously rich. Often called the “foie gras of the sea” in Japanese cuisine, monkfish liver has an intense flavor, but Sakai’s clean preparation completely kept any fishiness at bay. The mild white fish and nutty richness of the liver layered flavor with every bite. A little wasabi cleared the palate with its sharp aroma and made me look forward to the next piece.

The fish itself was in excellent condition, too. The signature springy yet tender texture of white fish was intact, and perhaps because it was so fresh, there was no fishy smell at all. Premium white fish such as red sea bream had a subtle sweetness and umami, delicious enough with just salt or wasabi. Even when it isn’t konoshiro season, the replacement white fish selections are well put together, so it’s fun to experience different varieties depending on that day’s supply.

The fun of choosing the sushi you want, at a hidden à la carte sushi spot around Seolleung and Yeoksam that stays open late.

Call ahead to ask which fish is available that day, then order a sashimi, nigiri, and maki roll combination for an even more satisfying meal.

I recommend this place for anyone who would rather choose and order the sushi they want than leave everything to the chef as with omakase, or for anyone wanting quality Japanese food late at night, until 1 a.m. It also has a wonderful atmosphere for a date.