Jeju island is a small beautiful island located at the end of the southern Korea.
Because it is right next to sea, its seafood is extra fresh.
Chef Yim used to be a sous chef of sushi Hyo, one of high-end sushi restaurants in Seoul. I used to go to sushi Hyo once in a while and one day he told me that he is planning to move back to his hometown, Jeju island where his parents live and open a sushi restaurant. That is sushi Hoshikai, now one of the most raved sushi omakase in Jeju island.
I finally got to visit Sushi Hosikai before I come to New York City. When I visited Hoshikai, Chef Yim was out of town but sous chef Kim greeted us with all delicacies.
sushi hoshikai means ’embracing star and ocean’
japanese steamed egg custard!
Chef grinds it right in front of you!
Did you spot something extraordinary?
the color of rice is BROWN!
No, they do not make sushi with brown rice…
Instead they use Red vinegar, Akazu which is fermented for 10 years.
Himalayan Salt on to of my tuna
my favorite piece !
uni + amaebi shrimp
you can never go wrong with this combo.
Even its dried seaweed tastes different. They buy all their dried seaweed from Japan.
the texture and flavor is much thicker.
Shaving fresh dried bonito flakes
Rolling fermented saba (mackerel)
the last dish to wrap up!
Tamago – Egg custard with star stamp
yuja ice cream
I would recommend for those who visit Jeju Island and want to try high-end authentic sushi. Many of the local seafood restaurants in Jeju tend to be more like whole in the wall since local fishermen manage the restaurant. However, Sushi Hoshikai is very up-scaled traditional Japanese restaurant that bring the unique fish and flavor of Jeju. Reservation is highly recommended.
- Location : Ohnamro 90, Jeju, Jeju Island, South Korea
- Phone : +82 64-713-8838
- Website : http://www.jejusushi.com/
- Price : Omakase *market price (lunch omakase was about 120,000 KRW) / Lunch sushi courses starting 38,000 KRW / Dinner Sashimi courses starting from 80,000 KRW