Sushi Matsumoto

Chef Matsumoto Mizuho is renowned for replicating authenticityin local settings. Rather than chasing after gastronomictrends, this sushiya strives to faithfully reproduce the authenticsushi of mainland Japan amidst the Korean milieu. Such effortsare unmistakable—from the composition and arrangement ofshari (rice) and neta (fish topping) to the knowledgeable serviceprovided. The impressive line of tsumami (appetizers) andthe progression of nigiri sushi —reflecting the natural cadenceof flavors — remain the main culinary appeal.

1. Chef Matsumoto Mizuho's Background: Chef Matsumoto worked at the restaurant Kyubey in Japan and in the Westin Chosun Seoul's Sushi Cho before becoming head chef of Sushi Matsumoto in 2011.

2. Authenticity Replication: The restaurant strives to faithfully reproduce authentic sushi from mainland Japan amidst the Korean milieu, with a focus on replicating the composition and arrangement of shari (rice) and neta (fish topping).

3. Michelin Star Recognition: Sushi Matsumoto received one Michelin Star from 2022 through 2024.

Signature Ingredients

• Otoro (fatty tuna): The centerpiece of the omakase, Otoro's rich, melt-in-the-mouth fat demonstrates the chef's ability to select premium bluefin and balance it with precise nigiri technique; guests and reviewers repeatedly highlight Otoro as a standout element, marking it as a signature ingredient.
• Uni (sea urchin): A prized, delicate topping with a pristine, sweet-savory profile when fresh, Uni is presented as nigiri and in temaki, reflecting the restaurant's commitment to luxurious seafood without off-flavors.
• Anago (sea eel): A signature eel option noted for its fragrant sweetness and deep flavor, often complemented by citrus notes, illustrating the chef's subtle seasoning and balance with the rice.
• Saba (mackerel): An oily, fishy-free mackerel with sweetness from green onion and well-seasoned shari, showcasing the kitchen's ability to render fat and brightness without heaviness.
• Shiro Ebi (white shrimp): A delicate, clean-tasting shrimp whose aroma and texture are harmonized with aged rice and a bright wasabi/shari balance, highlighting precision in sourcing and prep.
• Ikura (salmon roe): Bright, sweet-salty carpels that add pops of texture and color, often wrapped with crisp seaweed in maki/temaki, a hallmark of the restaurant's refined yet playful approach to toppings.
• Snow crab meat: When featured, snow crab provides a luxurious crab sweetness and tender texture, underscoring the restaurant's emphasis on premium, seasonal seafood.