The quiet pleasure of time,
served one piece at a time.
TAKUMIGON is a counter-only sushi omakase in Cheongdam, Seoul. Chef Kwon Oh-jun, trained in Tokyo, presents authentic Edomae sushi built on aged fish, 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 chefA slow rhythm, 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 here in Cheongdam.
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 Omakase
- LunchKRW 200,000 · 12:00 – 14:30
- DinnerKRW 380,000 · 18:30 – 21:30
Seats are limited. Please book ahead.
Reservations are by phone only. A phone call lets us tailor the booking to your party, course, and special requests — for a seat prepared with a touch more care.