I visited a hidden gem, a tuna sashimi restaurant, and Japanese cuisine specialist in Garak-dong, Songpa-gu.
Located slightly away from the bustling Garak-dong district, it’s not too far to walk, making it a convenient spot for a second round after a drink.
The atmosphere carries a bit of a traditional market vibe, set back from the vibrant Garak-dong streets. Established in January 2007, Horim has been in operation for an impressive 17 years.
Situated just one block away from the lively main streets and entertainment areas, Horim, the tuna sashimi restaurant in Garak-dong, is a spot that exudes a subtle, masterful aroma. Such places often have a hidden master, and this one seemed to have that special touch.
Surprisingly serene and private, it was comfortable and leisurely to sit and chat. Although I heard it’s a favorite spot of a business associate, I didn’t have high expectations when I went.
The first dish served was salmon sashimi. The restaurant’s philosophy revolves around sourcing fresh fish daily from Garak Market, providing patrons with delicious sashimi and seafood. Initially expecting tuna, the salmon dish was a bit disappointing.
However, it turned out to be an omakase style experience. Omakase translates to “chef’s choice,” where the kitchen staff selects and serves various dishes. The presentation mostly focused on tuna sashimi, showcasing premium cuts such as red tuna belly, frozen and thawed yellowfin tuna, and a combination of various high-quality cuts.
Uni (sea urchin roe) took a central place, surrounded by premium tuna cuts like otoro, jutoro, and toro. While I appreciate tuna, I’m not well-versed in the exact names of each cut, but I do know that cuts like otoro and jutoro are generally considered high-quality.
A generous amount of sea urchin roe was served, allowing the diner to enjoy it with warm rice and a sprinkle of sea salt for a delectable treat.
The chef’s philosophy on defrosting and storing tuna set Horim apart, showcasing unique methods and expertise in running a sashimi restaurant. This added depth to the overall flavor experience.
Next up was a beautifully presented abalone grill, incorporating bell peppers, onions, and furikake. It maintained the unique taste of abalone while adding a savory and deep flavor that set it apart from typical grilled dishes.
The chef’s commitment to quality and passion for providing the best culinary experience were evident throughout the meal. The dining experience was enhanced by the presence of a warm, welcoming staff who took the time to explain various details about the dishes.
The special section of belly cuts, particularly the otoro, was a standout. It seemed to have an extra richness and tenderness that elevated it to a remarkable level.
A simmered dish featuring the body of a tilefish brought about curiosity about the specific seasonings used. The distinct and rich flavor stood out compared to typical simmered dishes, showcasing the restaurant’s dedication to unique and flavorful preparations.
Salmon heads, something I particularly enjoy, were presented, showcasing the grilling expertise of the chef. As expected from omakase, various ingredients were introduced, each contributing to a satisfying and well-rounded dining experience.
Tempura made its appearance, with crispy and delicately battered shrimp taking center stage. The chef’s commitment to avoiding excessive use of seasoning and allowing the natural flavors to shine was evident in the tempura’s light and delightful taste.
The final course featured nurungji, or crispy rice crust, served with fermented radish kimchi. This comforting combination provided a delightful ending to the meal, offering both texture and a satisfying closure.
In conclusion, my visit to Horim, the exceptional tuna sashimi restaurant in Garak-dong, was a memorable experience. The chef’s dedication to crafting each dish with precision and the restaurant’s commitment to providing fresh, quality ingredients were apparent throughout the meal.
[Personal Review]
✔ Unlike contemporary, visually appealing Japanese sashimi restaurants, Horim offers dishes made by artisans, providing an authentic and diverse dining experience.
✔ The restaurant is committed to sourcing fresh sashimi daily from Garak Market, ensuring top-notch quality and service for its patrons.
✔ The deep expertise apparent since its establishment in 2007 is evident in the almost imperceptible use of artificial flavorings and the distinctive taste of the omakase dishes.
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