Kuma special omakaseExplicitly recommended
WhyOmakase works well when you want a chef-curated course instead of choosing a single dish.
Kumasanghoe
Jonmatdori서울 영등포구 여의대방로69길 7 2층
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About this place
This is a Japanese cuisine restaurant on Yeouidaebang-ro 69-gil in Yeongdeungpo-gu, Seoul. Kuma special omakase is listed as a recommended item.
Taste notes from the video
A concise guide based on what was ordered and described in the feature.
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Visits and features
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Wild Live Sashimi: Large Flounder and Black Rockfish Highlights
It presents a mukbang focused on sashimi made from wild large flounder and black rockfish.
This is a sashimi-centered dining scene featuring wild large flounder and black rockfish.
Taste notes from the video
The wild large flounder is noted for its savory richness and soft texture. The black rockfish is highlighted for its chewiness, savory flavor, and the umami of makjang.
Key visit points
- Wild large flounder is eaten.
- Black rockfish is eaten with makjang and wraps.
- The flounder is said to taste different depending on the cut.
- Wasabi is grated and served with the sashimi.
Returning to Kuma for a Giant Grouper Feast
A food video tasting giant grouper sashimi and its various cuts at Kuma.
Kuma in Yeouido, where giant grouper sashimi is served. They discuss its rich flavor and chewy texture while tasting the different cuts separately.
Taste notes from the video
They say it has a strongly rich and nutty flavor, while the flesh, skin, and even the stomach are chewy and thick.
Key visit points
- The giant grouper is broken down for sashimi, and several parts are eaten.
- The flesh, belly, collar, fin meat, skin, and stomach are mentioned.
- They repeatedly react that it is rich and nutty.
- Its chewy texture and thick skin are described as distinctive.
- It is explained that the giant grouper arrived in Yeouido.