Kojima

Where Korea's pristine waters meet centuries-old Japanese tradition, Kojima Seoul elevates sushi to an art form through Chef Kim Woo-tae's masterful omakase at one of Asia's most coveted eight-seat counters. This two-Michelin-starred sanctuary transforms wild Korean seafood into transcendent Edomae experiences that honor both heritage and innovation.

Founded in 2014 by Chef Park Kyung-jae—whose fisherman roots on Uido Island inspired the restaurant's name meaning 'small island'—Kojima has evolved into Seoul's definitive sushi destination. Under current chef Kim Woo-tae's guidance, the restaurant maintains its founding philosophy while pushing boundaries of traditional omakase. Park's 2023 Michelin Mentor Chef Award recognition solidifies Kojima's position as a cornerstone of Seoul fine dining, where authentic Edomae techniques meet Korea's exceptional maritime bounty.

The cuisine centers on a sixteen-piece nigiri progression preceded by seasonal tsumami and expertly grilled preparations. Chef Kim sources daily from Garak Market, showcasing Korea's wild seafood through standout pieces including mirugai geoduck clam, yellow sea bream, and prized Hokkaido sea urchin. Each grain of Niigata rice is seasoned with traditional red vinegar and salt, with portion sizes thoughtfully adjusted to individual preferences. The menu evolves seasonally, featuring plump firefly squid and lightly grilled bonito that demonstrate the kitchen's versatility beyond raw preparations. This ultra-premium omakase represents the pinnacle of Korean-Japanese culinary fusion.

The experience unfolds at an extraordinary 500-year-old hinoki cypress counter, where eight fortunate guests witness each piece's meticulous creation. Located on the sixth floor of Boon the Shop in Gangnam, the minimalist space channels Tokyo's most revered sushi bars through bleached wood aesthetics and serene ambiance. Chef Kim's warm demeanor and obvious pride create intimate connections between diner and craftsman, while the curated sake program and wine selections enhance each course's subtle complexities. The chef's table experience includes detailed explanations of sourcing and technique, transforming dinner into culinary education.

Securing reservations at this best fine dining in Seoul requires advance planning, with smart casual attire recommended for the sophisticated setting. The omakase format ensures every guest experiences Chef Kim's full artistry, making Kojima essential for serious sushi enthusiasts and luxury diners seeking Seoul's most authentic Edomae experience.