FlounderOrdered on video
A clean sweet flavor with good texture.
WhyIt was singled out as the best flounder among entry-level sushi places the speaker had tried.
NEARBY PLACE · restaurant
Sushi Aruhi
Jonmat서울특별시 영등포구 여의나루로 42 2층
About this place
A lunch omakase visit to Sushi Aruhi in Yeouido. The video says lunch is 30,000 won and dinner is 35,000 won, and that reservations sell out very quickly. It focuses on the course structure, the rice texture, and ingredients such as flounder, scallop, and futomaki.
Taste notes from the video
A concise guide based on what was ordered and described in the feature.
The rice is described as having a vinegar note, warmth, and slight sweetness. The video also says there is almost no fishiness, the flounder is well aged, and the scallop tastes sweet.
Recommended dishes
ScallopOrdered on video
Sweet and tender scallop.
WhyIt was directly described as tasty because of its sweetness.FutomakiOrdered on video
Large roll with plenty of ingredients.
WhyIt arrives as a large, filling finish to the course.Visits and features
See what each feature ordered, described, and highlighted about the visit.
Sushi Aruhi - The best value sushi omakase lunch for 30,000 won
A look at Sushi Aruhi in Yeouido and its 30,000-won lunch omakase course.
A lunch omakase visit to Sushi Aruhi in Yeouido. The video says lunch is 30,000 won and dinner is 35,000 won, and that reservations sell out very quickly. It focuses on the course structure, the rice texture, and ingredients such as flounder, scallop, and futomaki.
Taste notes from the video
The rice is described as having a vinegar note, warmth, and slight sweetness. The video also says there is almost no fishiness, the flounder is well aged, and the scallop tastes sweet.
Key visit points
- Located in Yeouido.
- Lunch is 30,000 won and dinner is 35,000 won.
- Reservations open on Naver at 5 p.m. on the 20th of each month.
- Chawanmushi, sushi pieces, scallop, and futomaki are shown.
- The rice is described as having a vinegar note, warmth, and slight sweetness.