Sushi Hyun

An unremarkable exterior belies the lavish omakase that awaits diners once they step inside Chef Juhyun Lee’s sophisticated oasis. Japanese luxury pervades every element of the meal, from exquisite seafood and hand-made ceramics to the silken, subtly fragrant hinoki counter (crafted from a tree more than two centuries old). Subtlety goes hand in hand with indulgence in Chef Lee’s meticulous preparations, with spectacular ingredient quality allowed to take the spotlight, from perfectly tempered Edomae-style nigiri to a comforting rice dish of fried karei flounder, a nod to his Korean background. Effortlessly attentive, unobtrusive service and a thoughtful collection of wines and sakes, selected by Chef Hyun himself, provide an additional layer of comfort and refinement.

• Hinoki counter crafted from wood from a tree more than two centuries old, paired with handmade ceramics.
• Omakase that balances Japanese ritual with a Korean accent, most clearly in the karei flounder rice course.
• Wine and sake selection curated by the chef, designed to sit quietly alongside the seafood-first progression.

Signature Ingredients

• Seasonal seafood for Edomae-style nigiri.
• Hinoki, used for the counter, subtly perfuming the room.
• Karei flounder, served fried over rice as a signature comfort course.

Menu

• Omakase at the hinoki counter, built around impeccable seafood, Edomae-style nigiri, and a sequence that leans into restraint rather than show.
• A rice dish of fried karei flounder appears as a comfort-note mid-meal, nodding to the chef’s Korean background.

Style

• High-touch counter dining where ingredient quality is allowed to stay in the foreground, supported by quiet, attentive service and a thoughtful sake and wine selection.