seasonal white fish, egg yolk, salty seasoning
WhyPresented as a seasonal fish dish and a highlight of the course.Kimsusa
JonmatEstimated travel time based on straight-line distance
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The video introduces Kimsusa, a restaurant near Sinsa Station, with a Korean-style Japanese course meal. It features dishes like silver croaker, tuna, sweet shrimp, sea bream, marinated crab, and mixed rice in a lively, relaxed setting.
A concise guide based on what was ordered and described in the feature.
The course is a Korean-style take on Japanese food with seafood-heavy dishes. Notes mention mild sea flavor, some freshness, savory richness, yuzu aroma, and a not-too-fishy profile in parts of the meal.
soy-marinated crab sauce, white fish, savory richness
WhyShown as part of the restaurant's signature Korean-style course.brothy soup, silver croaker, good with soju
WhyMentioned as a seafood dish that pairs well with alcohol.Restaurants near this place
Showing the three closest places to Kimsusa. Distances and travel times start from this restaurant.
See what each feature ordered, described, and highlighted about the visit.
Kimsusa near Sinsa Station
At Kimsusa near Sinsa Station, the video introduces a Korean-style Japanese course meal with seafood dishes.
The video introduces Kimsusa, a restaurant near Sinsa Station, with a Korean-style Japanese course meal. It features dishes like silver croaker, tuna, sweet shrimp, sea bream, marinated crab, and mixed rice in a lively, relaxed setting.
The course is a Korean-style take on Japanese food with seafood-heavy dishes. Notes mention mild sea flavor, some freshness, savory richness, yuzu aroma, and a not-too-fishy profile in parts of the meal.
- Kimsusa near Sinsa Station is featured.
- Lunch is KRW 50,000 and dinner is KRW 100,000.
- Menus shown include silver croaker, tuna, sweet shrimp, sea bream, marinated crab, and mixed rice.
- The cuisine is described as a Korean-style interpretation of Japanese food.
- The atmosphere is presented as relaxed and suitable for drinking and talking.
