Sushi Kohoshi Dongtan Omakase Lunch Review 2026: Private Rooms

Are you searching for the perfect sushi Omakase spot in Dongtan, South Korea, ideal for group gatherings?

While Omakase is typically enjoyed at a counter seat, larger groups often find this setup a bit awkward.

But here's a secret: Dongtan boasts an Omakase restaurant with private rooms!

Join me for a review of my recent lunch experience at Sushi Kohoshi Dongtan! :>

1. Sushi Kohoshi Dongtan Location & Private Room Booking

📌Essential Information

​📍227, B102, 172 Dongtanbanseok-ro, Dongtan-gu, Hwaseong-si, Gyeonggi-do, South Korea

⏱️Lunch sittings: 12:00 PM, 1:30 PM / Dinner: 6:30 PM

🅿️Dongyang Paragon underground parking available

💰Lunch: ~$51 / Dinner: ~$88

✅️Currently offering a 10% discount on lunch

✅️Features 14 counter seats and 3 private rooms accommodating 2-12 guests

My group, a party of 10, opted for a private room. It was fantastic for a large gathering, allowing us to chat freely and enjoy our meal without any distractions!

Do note, however, that since it's not a counter seat experience, the sushi isn't served one piece at a time. Instead, expect to receive your sushi in batches of 4-5 pieces.

2. Sushi Kohoshi Lunch Course | A Culinary Journey

Of course, sushi is the star of any Omakase, but it's rarely the first dish to arrive, right?

The appetizers at Sushi Kohoshi were so incredibly delicious, they truly set the stage for an amazing meal! ❣️

Chawanmushi

This warm, silky Japanese steamed egg custard is always a comforting start. The ingredients can vary daily, but on my visit, it featured delicate small shrimp.

It’s the perfect dish to gently prepare your palate!

Tsukemono

A delightful assortment of pickled cucumber, eggplant, and grated yam. While not visible in the photo, there were also some sea vegetables included.

The chilled, subtly tangy sauce made this a fantastic appetizer to awaken the taste buds! ⭐

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Japanese Amberjack (Kanpachi)

This is where my experience truly began to shine! The Japanese amberjack was perfectly aged, incredibly tender, and I loved the recommended ways to enjoy it:

1. With Sushi Kohoshi's special barley miso + wasabi

2. With a touch of salt + wasabi

They guided us to try one piece each way, and both were absolutely divine! ♥♥

The barley miso was simply delicious, and let me tell you, the combination of fresh fish and salt is pure magic! ✨ Don't miss trying it as suggested!

Abalone

The abalone was also presented in two delightful ways:

1. Abalone + wasabi + rich abalone liver sauce (known as 'geu' in Korean cuisine)

2. Mixing the remaining 'geu' sauce with seasoned rice

The rice itself was subtly seasoned, making it a perfect complement to the savory abalone liver sauce.

Grilled Spanish Mackerel & Suimono

Next up were the grilled Spanish mackerel and a clear clam soup (Suimono).

The grilled Spanish mackerel was served atop a sweet and creamy miso sauce. The smooth texture and subtle sweetness paired beautifully with the tender fish.

The clam soup, a traditional Japanese Suimono, was a light and refreshing broth, perfect for cleansing the palate before the main sushi event.

3. Sushi Kohoshi Dongtan Lunch Sushi: 13 Masterful Pieces

As we weren't at the counter, the sushi was presented in batches, rather than one piece at a time.

Our lunch consisted of a total of 13 pieces, served in three delightful plates: 5 + 4 + 4 pieces!

✨Dining Tip: Apply soy sauce sparingly with the provided brush, and follow your server's recommendations for the best experience.

Avoid dipping the sushi directly into the soy sauce; instead, use the brush provided to lightly glaze the fish.

The first plate was arranged to be eaten in an 'S' shape, from left to right:

Red Snapper - Tuna Belly - Flounder - Pickled Mackerel (Amasaba) - Sea Urchin Roe (Uni)

The Red Snapper was a pleasant, classic start.

Everyone raved about the Tuna Belly – it was truly exceptional. Given its rich, fatty nature, they recommended adding a generous amount of wasabi for the perfect balance.

The Flounder was topped with truffle salt, making it incredibly aromatic and delicious without any need for soy sauce. It was just perfect! 🩶

And the Pickled Mackerel (Amasaba) – what can I say? It was presented as three thinly sliced pieces, which really accentuated its unique texture!

Finally, the Sea Urchin Roe (Uni). With a dab of wasabi and wrapped in gim (seasoned seaweed), it was a sublime experience. The gim and uni truly complement each other! ><

Aji Fry (Fried Horse Mackerel)

Before the second sushi plate arrived, we were served Aji Fry (fried horse mackerel) with a light vinegar sauce.

The clear liquid on the bottom right of the plate is the vinegar sauce, and I was amazed at how well it paired with the crispy fried fish! Dipping the Aji Fry generously into the sauce was incredibly delicious! 😍

The second plate featured four pieces of sushi, presented on a charming fish-shaped dish. We were instructed to eat them from the head to the tail of the fish, meaning from left to right.

The Seabass was another delightful white fish in the lineup.

Akami, the lean tuna, is always a personal favorite, and it was delicious here. Just like the tuna belly, I highly recommend a generous dollop of wasabi – it won't be too spicy!

The Spanish Mackerel was applewood smoked, giving it an enhanced aroma and wonderfully tender texture.

For the Saba Bouzushi (pressed mackerel sushi), which had sesame seeds sprinkled on top, remember to apply soy sauce to the rice part underneath the fish! ⭐

The combination of the seasoned rice (shari), mackerel, and seaweed was truly a match made in heaven! ㅠ_ㅠ

The final plate brought four more sushi pieces, along with a refreshing soba noodle dish featuring grated yam.

*(Note: My group arrived a bit late, so the flow of dishes might have been slightly faster than usual!)*

I can't recall the exact order, but this plate included:

Futomaki, Shrimp, Eel, and Tamago (Japanese Rolled Omelet)

They say eating a Futomaki in one bite brings good fortune! It looks big, but with a little maneuvering, you can definitely manage it in a single mouthful! 🤣

The Eel was incredibly tender and not at all greasy, while the Shrimp was quite substantial, boasting a wonderfully thick texture.

The final bite, the Tamago, was delightfully sweet! ><

Dessert was a refreshing shiso leaf sherbet, which perfectly cleansed the palate, leaving no lingering fish flavors.

I highly recommend Sushi Kohoshi in Dongtan for anyone seeking a fantastic sushi Omakase experience for family gatherings or business dinners!

Next time, I'm definitely bringing my husband to try the counter seating! 🍣✨

That concludes my review of Sushi Kohoshi Dongtan! :>