Omakase dinner course under ₩60,000 with aged sushi: Sushi Suzuka

I went to Sushi Suzuka, a Busan Seomyeon omakase restaurant known for great-value, high-quality sushi 🍣 I visited during dinner time with my boyfriend, and it exceeded my expectations for the price so much that I want to recommend it as an anniversary restaurant ˚ ༘♡ ⋆｡˚

Sushi Suzuka location, hours, and reservation info

• 📍 Location: 5-minute walk from Exit 7 of Seomyeon Station
• 🕖 Hours: 12:00–22:00 (closed every Monday)
• 🪽 Reservations: via Catch Table
• 🚗 Parking: use nearby paid parking lots

Near Lotte Department Store in Seomyeon, the second branch of a famous Songjeong-ho sushi shop

Sushi Suzuka, a Seomyeon omakase favorite, is located near Lotte Department Store. It's the second branch of Songjeong-ho, a sushi shop famous in Seomyeon, so the quality is already guaranteed⋯❤︎

Meal times run at 12:00, 14:00, 18:00, and 20:00, split into lunch and dinner sessions, with the lunch course at ₩45,000 and the dinner course at ₩55,000. I booked the 8 pm dinner slot through Catch Table, and the deposit was ₩20,000 per person — refunded after the meal!

There's no dedicated parking lot, so you'll need to use a nearby paid lot, and entry is only allowed right at your reservation time, so come punctually 🚗

Inside: an 8-seat counter, up to 9 people

Inside, Sushi Suzuka has an 8-seat counter, with room for up to 9 people for group visits. The overall vibe felt upscale and cozy — perfect for a quiet conversation and focused dining on an anniversary ₊˚⊹

Sushi Suzuka dinner course: my honest review

As soon as I sat down, there was a lovely scent..! Water with a slice of lemon floating in it, plus a candle • • 🕯️ It felt as relaxing as going to an aroma spa, so the meal started off on a great note

There's a wide variety of drinks — sake, cheongju, soju, beer, non-alcoholic options — so you can pair whatever you like with the meal 🍶

Before the omakase began, we got braised burdock root and mustard leaf pickles. The burdock pairs well as a drinking snack, and the slightly tangy mustard leaf pickles were nice to nibble on between courses

Appetizers: mozuku seaweed, sea grapes

The first course was a pair of appetizers. On the left, Okinawan mozuku seaweed topped with sweet shrimp and stevia cherry tomatoes. A subtle ocean flavor with a slippery, chewy texture that was totally my style — the combination with the sweet cherry tomatoes made for a great first bite

The second dish was sea grapes with a sauce made from egg yolk and bonito broth as its base.

They told us to mix it well before eating, so I stirred it and ate it in one bite — the sea grapes had no fishy taste at all . . 🥺 The crunchy texture left an even more lingering impression

Straw-smoked Spanish mackerel and amberjack carpaccio

Next came the mackerel dish and amberjack carpaccio

The mackerel was incredibly tender and delicious, smoked. And because it was smoked over straw, you could even taste a deep, fragrant aroma

The refreshing amberjack carpaccio worked like a salad course, and it was amazing too • • ❤︎

Next up was chawanmushi (steamed egg custard) topped with minced shiitake mushroom and truffle. This chawanmushi was absolutely fantastic. No trace of that typical eggy smell — so delicious..!!

Abalone and gejang sauce

The last appetizer was abalone with gejang sauce (made from abalone innards)

The tender abalone was delicious, but the gejang sauce was so nutty and rich it was incredible 🥹 They said the leftover sauce tastes great with rice, so they topped it with a bite-sized portion of rice

Right before the sushi course officially began, we got a clear clam broth. I rinsed my palate with the spicy-savory broth while waiting for the sushi ᵕ༚ᵕ

The sushi course: from red seabream to uni tuna collar

Before starting, they showed us all the fresh fish that would appear in today's course, and each piece looked so vibrant and delicious that I couldn't help but drool . .

We could watch the entire sushi-making process right in front of us — they brushed on slightly different soy sauces depending on the fish, and even swapped out the rice bucket when the rice cooled down! Seeing this kind of attention to detail made me feel their sincerity even more ꒰ ⸝⸝ɞ̴̶̷ ·̮ ɞ̴̶̷⸝⸝꒱

Red seabream with a squeeze of lemon

Week-aged Jeju grouper

Jeju grouper. They said grouper needs to be aged at least 5 days to taste its best, and this one had been aging for a whole week for this dinner service. Not just the grouper — every piece of sushi was so well aged that my mouth was dancing the whole meal ㅎ

Amberjack belly

A savory broth served midway through — they explained it was made with shrimp head stock and white bean paste, and it was clean and spicy-savory, pairing great with the sushi

Flounder fin that melted the moment it hit my mouth

This piece was sprinkled with yuzu powder and had a smoky char from the torch, which made it even more delicious 🥺

Bluefin tuna belly

Herring. I thought herring was known for having lots of tiny bones, but there wasn't a single bone that bothered me, and the distinctive nutty, oily flavor left a strong impression on me ㅠㅠㅠ Seriously the best

Tuna collar topped with the year's last batch of purple sea urchin uni. The uni at Sushi Suzuka is genuinely delicious. Not a hint of fishiness, just pure fresh ocean flavor — basically a taste of paradise . . 🪽

Signature lobster shrimp sushi

The signature sushi: lobster shrimp. What's on top of the sushi is a bisque sauce made from sautéed sweet shrimp heads — the creamy texture and intense shrimp aroma made it immediately clear why this is the signature dish!!

Futomaki roll. The kind of futomaki I'd want to eat every morning 🥺 By the time I finished the futomaki, I was perfectly, comfortably full..!

Finishing dishes: eel rice and somen noodles, plus green grape sorbet

The final savory dish was eel rice with somen noodles

This eel rice in particular was so delicious.ᐟ.ᐟ Even more moving with a dab of wasabi on top

The firm-textured Japanese-style somen noodles were also great as a finishing dish, and the broth was spicy-savory enough that dipping the eel rice in it was delicious too

Dessert was house-made green grape sorbet. Sweet and tangy enough to cleanse the palate perfectly — the ideal ending to the course ˚ ༘♡ ⋆｡

From the appetizers to the main course to dessert, it was such a satisfying meal that I want to come back next time with my parents. This is a genuinely great omakase spot — if you're looking for a nice-atmosphere anniversary restaurant in Busan, I highly recommend Sushi Suzuka • • 🤍