A new discovery for me, in my office building's ever-changing basement, is a small sushiya called Sushi King (sushiwang in Korean). The sushi isn't stellar, but it's much better and somewhat less expensive than the sushi I'd had at a restaurant down the street from where I work. Because Sushi King is inside my building, it's easy to get to, and I don't have to brave the summer heat.
Here are three photos of the place—one of the menu, one of my cold soba (momil or momil guksu in Korean), and one of the variety plate of nigirizushi (modeum chobap in Korean*) that I'd ordered. Click on the first and third pics to see them at a larger size; the second pic is already at its original size:
*The term modeum means "assorted," and chobap is the term for sushi. Cho means "vinegar," and bap means "rice," and that's what sushi means: vinegared rice. (A lot of people think sushi means "raw fish," but that's actually sashimi.)
I don't like sushi. It's always undercooked.
ReplyDeleteJeffery Hodges
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Better raw than half-baked, I say.
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