Aged Sashimi and Pressed Sushi at a Japanese Omakase-Style Spot in Songpa, Seoul

Atarashi (아타라시) is doing something quietly interesting in Songpa District — Japanese-Italian fusion that doesn't feel gimmicky. If that sounds suspicious, fair. But the aged sashimi alone is worth making the trip.

What to Expect

This is an evening-only spot with a focused menu that leans heavily Japanese, with a few Italian touches — pasta shows up alongside pressed sushi, which sounds odd until it doesn't. Think of it like a Japanese izakaya that took a wrong turn in Italy and decided to stay.

The stars here are the raw and aged seafood dishes. Aged sashimi (aged fish, sliced and served raw) is different from your standard sashimi — the aging process concentrates the flavor and softens the texture in a way that's almost buttery. If you've never had it, don't be nervous. It's not fishy or sharp. It's actually more approachable than fresh sashimi for first-timers.

Sea urchin (uni) appears on the menu too. When it's good, it's rich and oceanic — like the sea in one bite. When it's not at its freshest, you'll know. Reviews suggest it can be hit or miss depending on the day, so treat it as a bonus rather than a must.

One thing to know going in: portions are small. This isn't a place to arrive hungry and expect to be filled by one dish. Order two or three things, pace yourself, and think of it more like a tasting experience than a sit-down meal.

What to Order

Grilled abalone with cream sauce — This is the standout. Abalone grilled and finished with a soy-marinated abalone served alongside a cream sauce. The contrast between the savory brine and the richness of the cream is genuinely impressive. If it's on the menu, start here.

Horse mackerel pressed sushi (aji oshi-zushi) — Pressed sushi is exactly what it sounds like: fish layered over seasoned rice and pressed into a firm block, then sliced. The horse mackerel version has been reportedly solid lately. Cleaner flavor than mackerel, slightly leaner. Good entry point if pressed sushi is new to you.

Aged sashimi — Order it. Don't overthink it. The depth of flavor justifies the trip to Songpa on its own.

Atmosphere & Vibe

Small space. Evening-only hours (5 PM to midnight, closed Sundays). The kitchen is open, which some people love — though at least one reviewer noted it could be tidier. Seating has been flagged as on the uncomfortable side, so don't plan to linger for hours. This is more of a focused dinner than a long, leisurely night out.

It's not loud. It's not flashy. It's the kind of place where the food does the talking and the room stays out of the way.

Not great for groups — this is a better bet for two people, or solo if you're comfortable eating alone.

Practical Info

• Address: Google Maps link below — address not publicly listed; use the Maps link for navigation
• Google Maps: Find it here
• Nearest subway: 8-minute walk from the nearest station
• Hours: Monday–Saturday, 5:00 PM – 12:00 AM | Sunday: Closed
• Price range: Estimate mid-to-upper range per person given the ingredients
• Spice level: Mild
• Vegetarian: No
• Halal-friendly: No (alcohol available, seafood-forward menu)
• Reservations: Yes — recommended given the small size
• Good for groups: No

Closing Tip

Reserve ahead — a small room fills fast, especially on weekends. And given the portion sizes, don't be shy about ordering more than you think you need.

Quick Summary