Seoul sushi omakase
in Korea.
TAKUMIGON is a Korean sushi omakase restaurant in Cheongdam, Seoul, Korea. Chef Kwon Oh-jun, trained in Tokyo, presents authentic Edomae-style aged sushi built on seasonal Korean ingredients, vinegared rice, and the rhythm of a single evening.
Thirty years, one counter.
Chef Kwon Oh-jun began his Edomae training in Tokyo in 1994 at the 110-year-old Sushihatsu, and later refined his approach to aged sushi at the Michelin two-star Sushishō Saitō. In 2021 he became the first Korean appointed as Japanese Cuisine Goodwill Ambassador by the Embassy of Japan in Korea.
TAKUMIGON is his return to the pre-modern Edomae tradition, reinterpreted with the seasons and coastlines of Korea.
More about the chefKorean sushi omakase, carefully kept.
Aged for depth
At TAKUMIGON, fish is aged for days — even weeks — so the flavor settles into the body of each neta before it meets warm, vinegared shari.
Edomae, restored
Every technique — curing, marinating, searing — follows the pre-modern Edomae tradition learned in Tokyo and rebuilt as Korean sushi omakase in Cheongdam, Seoul.
Counter only
A single counter, a single pace. Each course is handed across the bar the moment it is finished — the way omakase has always been.
Lunch & Dinner Seoul Sushi Omakase
- LunchKRW 200,000 · 12:00 – 14:30
- DinnerKRW 380,000 · 18:30 – 21:30
Seats are limited. Please book ahead.
Book instantly on CatchTable or call us to tailor the booking to your party, course, and special requests — for a seat prepared with a touch more care.
What to know before you visit
Everything worth checking before a first visit to TAKUMIGON — the courses and their prices, how to reserve a counter seat, corkage, and how to reach us in Cheongdam, Seoul.
Frequently asked questions
What kind of restaurant is TAKUMIGON?
TAKUMIGON is an authentic Edomae sushi omakase restaurant on the second floor of a building near Dosan Park in Cheongdam-dong, Seoul. Chef Kwon Oh-jun, who trained in Edomae sushi in Tokyo for thirty years, forms every piece at the counter and hands it across the bar. Every seat is a counter seat, and all seats are reservation-only.
How is Edomae aged sushi different from ordinary sushi?
Edomae is the Tokyo tradition of curing fish in salt and vinegar, or ageing it at low temperature for days or even weeks, so the umami settles into the neta before it is placed on warm, body-temperature shari. White fish is ice-aged for one to five days, akami for about a week, and otoro or chutoro sometimes for ten days or more.
How does a single omakase course unfold?
One omakase runs to roughly ten to fifteen pieces of nigiri, linked by tsumami, yakimono and shirumono between them. There is no fixed menu: the chef designs the order around the fish that arrived that morning and the turn of the season, adjusting the pace to each guest at the counter.
How do lunch and dinner differ?
Lunch omakase is 200,000 KRW and runs about 90 minutes, built around seasonal and aged nigiri. Dinner omakase is 380,000 KRW and runs about 150 minutes as a full course of sashimi, tsumami and nigiri, paced for wine or sake pairing. Both are counter-only and require a reservation.
Can I bring my own wine or spirits?
Yes. Corkage is 100,000 KRW per bottle of white wine, 200,000 KRW per magnum, 200,000 KRW per bottle of whisky, and 100,000 KRW per bottle of sake. Wine and magnum are limited to one bottle each.
Where do I make a reservation?
Book on CatchTable at catchtable.net/shop/takumigon, or call +82-507-1358-3674. Naver booking is available for guests in Korea. Reservations by Instagram DM are not accepted, and because counter seating is limited we do not take walk-ins.
What if I have allergies or ingredients I cannot eat?
Tell us when you book about allergies, religious restrictions or anything you would rather not eat, and we will adjust the course as far as the day's ingredients allow. Requests about anniversaries, party size or pacing are also welcome by phone.
Where is TAKUMIGON and how do I get there?
14 Dosan-daero 58-gil, 2F, Gangnam-gu, Seoul 06015, Korea, near Dosan Park. It is about an eight-minute walk from Apgujeong Rodeo Station Exit 5 and about twelve minutes from Apgujeong Station (Line 3) Exit 2. There is no private car park, so nearby paid parking is recommended.
From booking to arrival
TAKUMIGON is reservation-only. If this is your first visit, here is the order to follow.
- Choose your courseDecide between lunch omakase (200,000 KRW, about 90 minutes) and dinner omakase (380,000 KRW, about 150 minutes).
- Reserve a counter seatPick a date and time on CatchTable, or call +82-507-1358-3674 to confirm a seat. Counter seating is limited and often fills early.
- Share your requestsLet us know about allergies, religious restrictions or an anniversary when you book, and we will build it into the course.
- Arrive at the counterCome to 14 Dosan-daero 58-gil, 2F, Gangnam-gu, Seoul about five minutes before your booking. The counter moves together as one course.
At a glance
- Name
- TAKUMIGON (타쿠미곤)
- Category
- Edomae sushi omakase · Japanese
- Chef
- Kwon Oh-jun — first Korean Japanese Cuisine Goodwill Ambassador
- Address
- 14 Dosan-daero 58-gil, 2F, Gangnam-gu, Seoul 06015, Korea
- Phone
- +82-507-1358-3674
- Hours
- Tue–Sat · Lunch 12:00–14:30 · Dinner 18:30–21:30
- Closed
- Sunday · Monday
- Price
- Lunch KRW 200,000 · Dinner KRW 380,000
- Seating
- Counter only · reservation required
- Corkage
- Wine 100,000 · Magnum 200,000 · Whisky 200,000 · Sake 100,000 KRW
- Nearest station
- Apgujeong Rodeo Station Exit 5, about 8 minutes on foot
- Recognition
- Blue Ribbon Survey 10 years running · Siksin ★★ · Michelin Guide selected
