Mapo sushi omakase dinner at Danya at Seoul Garden Hotel

I had dinner sushi omakase with my mother at Danya at Seoul Garden Hotel. We sat at the counter facing the chef and watched the sushi being made. Each piece was served to match our pace, so we could enjoy the meal without rushing.

How do you get there from Mapo Station, and what about reservations and parking?

Danya is on B1 of Seoul Garden Hotel at 58 Mapo-daero, Mapo-gu, Seoul. It is about a three-minute walk from Mapo Station Exit 3 and about eight minutes from Gongdeok Station Exit 8.

The original post lists lunch hours as 12:00–15:00 and dinner hours as 18:00–22:00, with regular closure every Sunday. Reservations are required and can be made through Naver and Catchtable. I reserved the dinner sushi omakase for two in advance.

The hotel parking lot was listed as free for three hours. Valet fees were listed separately: ₩20,000 at the hotel main entrance and ₩4,000 at the hotel-only parking lot.

What were the atmosphere and seating like for a meal with parents?

As I entered the hotel, the floral display caught my eye. It made me look forward to the meal before we had even gone down to the restaurant.

Danya on B1 had a neat, calm atmosphere from the entrance onward.

At our reserved counter seats, we could watch the chef make sushi right in front of us. There were also two four-person tables inside. It worked well for a meal with just my mother and me, and I thought the table seating would be suitable for visiting with family or friends. The calm setting also seemed fitting for a date or anniversary meal.

What is the course price range and corkage fee?

The lunch and dinner sushi omakase, along with premium and VIP kaiseki courses, were listed in the ₩50,000 to ₩100,000 range. Corkage is ₩30,000 for wine, Champagne, and sake, and ₩70,000 for whisky.

When we sat down, the menu for the dinner course we had reserved was waiting for us. I looked over the order of the dishes before the meal began.

Cool 둥글레차 (roasted Solomon's seal tea) was also set at the table. I had a cup while waiting for the first dish.

What came before the sushi?

The first dish was a trio of appetizers. They came in small portions, and we began the meal by tasting each one.

There was Japanese-style castella egg roll, fig with cream cheese, and tomato pickled in wine syrup. The egg roll was soft and fluffy, and the fig was sweet. Saving the tomato for last made for a nice palate cleanser.

The steamed abalone that followed stood out more for its tender texture than chewiness.

I dipped the abalone in snow crab innards sauce, which was subtly nutty without any fishiness. I especially liked having it with the fried shredded scallions.

The sashimi came with five kinds of seasonal fish, cucumber, and shiso leaves.

That day, the sashimi included flounder, amberjack, sea bass, striped mullet, and red sea bream. Each piece was springy and chewy while still tender.

Before the sushi, we received soybean paste soup with blue crab. The broth was refreshing yet deep in flavor, and it was comforting to have warm.

What was good about the sushi at the counter?

The chef prepared the next sushi to match the pace at which we were eating. We could take our time with each piece and enjoy freshly made sushi in good condition through the end.

Flounder, sea bass, striped mullet, red sea bream, striped jack, flounder fin, kelp-aged flounder, and bluefin tuna followed.

We also had negitoro, minced fatty tuna with scallion. Each sushi had a slightly different flavor and texture, and the ingredients came through clearly. I especially remember the way they softly melted in my mouth.

The final futomaki (thick sushi roll) was generously filled with raw fish. It was satisfying to eat in one full bite, and the texture of the fish came through well.

After we had finished all the sushi, the chef said he would prepare one more piece each of the one we liked best. I chose bluefin tuna, while my mother chose striped mullet. The bluefin tuna was again soft and melting in my mouth.

How were the dishes, meal, and dessert after the sushi?

The à la carte dish was salmon steak topped with balsamic mushrooms and vegetables.

The chef recommended eating all the ingredients on top together in one bite. The salmon was tender without any fishiness, and the balsamic mushrooms and vegetables added a nutty flavor.

For the meal, we had rice topped with sea bream and vegetables, along with cold udon. We chatted pleasantly with the chef while waiting for the dishes.

The sea bream was tender, and the rice was seasoned as well. The seasoning was not strong, so it was easy to eat without feeling heavy. I was already quite full by then, but I kept reaching for more.

The cold udon was refreshing, with springy noodles. The broth was clean-tasting, making it a good finish to the meal.

Dessert was peach cream cheese and iced green tea. The sweet peach paired well with the smooth cream cheese.

I was pleased with the meal's progression from freshly made, piece-by-piece sushi to the various other dishes. Being able to eat and talk calmly with my mother also made it a good setting for a meal with parents.