스시미우라 — Restaurant in Busan

We made a reservation through Catchtable app. It requires korean cell phone number and a valid korean credit card. The reservation required partial deposit (for 2 of us for the dinner/ ~$200.)

In summary, it is extremely difficult to make a reservation as a visitor from US, but we did it through a family member.

The chef ( 김준호 님)served 8 of us. The food was very creative. We had Omakase from various places and this place is one of the top place that serves unique dish.

I and my husband liked the entire course and they were all super fresh. My favorite was Monk fish Liver dish with Yuju sauce ( 아귀간/ 안키모.)

If you are visiting from other countries, good luck ( maybe you can ask your hotel concierge to make a reservation for you.) we truly enjoyed it and highly recommend this place. You won’t regret it. We stayed at the Park Hyatt @Busan. This place was 3 min walking...

We had a lovely dinner at Sushi Miura in Busan. When we arrived for our reservation, there were no other guests, so we had the entire counter to ourselves, which was awesome. The course was excellent, and the chef thoughtfully explained each piece as he served it.

The abalone was tender and flavorful, and the fatty tuna melted in my mouth. I also loved how different kinds of dishes were served. The presentation was very neat and delightful. Loved how they refill your miso soup, which was also very tasty. Overall, the experience felt well worth the price. I would definitely return to this...

Overall good omakase experience. The service is really good. Hands down the best omakase experience. We were seated at the sushi bar and the sushi and service were impeccable. The quality of each fish was impeccable and the pacing was perfection. I am so impressed with our chef’s skill and ability to fire off each new piece so quickly and each one was better than the next. The chef's meticulous attention to detail was evident in every bite, with flavors that were perfectly balanced and textures that complemented each other beautifully.

Thank you Chef Kim, I had...