Sushi Do Ku

You are not a car. Instead of a meal that fuels you, enjoy a meal that is a theme of gourmet. Sushi Doku brings meaning to your busy life.

Chef's handmade soy sauce shrimp, seasonal aged live fish, double kombu-jime (kelp aged) domestic large flounder, triple kombu-jime Norwegian superior grade salmon 2pc, 320kg S-grade (bluefin tuna) belly, chewy ika (squid), sweet and large red shrimp, perfectly textured abalone, special scallops

8 pieces of Japanese freshwater eel, 320kg Honmaguro (bluefin tuna) chutoro (medium fatty tuna), chef's handmade shimesaba (marinated mackerel), grilled ankimo (monkfish liver) gunkan, three pieces of amaebi (sweet shrimp), chef's handmade soy sauce shrimp, double-aged kombu-jime (kelp aged) domestic large flounder, triple-aged kombu-jime Norwegian superior grade salmon, 320kg S grade (bigeye tuna) flesh, chewy ika (squid), sweet and large red shrimp, special scallops

Seasonal sea urchin gunkan, 320kg honmaguro (bluefin tuna) otoro (fatty belly), low-temperature aged domestic sea bream, 8 pieces of Japonica freshwater eel, chef's handmade shimesaba (mackerel sashimi), tarako anki mo gunkan (monkfish liver gunkan), three pieces of ama ebi (sweet shrimp), double kombu jime (kelp aged) domestic large flounder, triple kombu jime Norwegian superior grade salmon, 320kg S grade (eye tuna) flesh, chewy ika (squid), sweet and large red shrimp, special scallops

Gonbu Jime Salmon Sushi 10pc

Authentic Sushi 10pc + Special Half Soba

10 pieces of main sushi + special half buckwheat

Special Sushi 12pc + Special Half Soba

Art Sushi 13pc + Special Half Soba

A summer special seasonal menu that revives your appetite with a sweet and salty broth and chewy buckwheat noodles.

A generous bowl of udon made by boiling noodles and broth on the spot, topped with ajidama egg, seasoned tofu, and green onions.

A crispy and moist udon completed with two large authentic Japanese tempura shrimp and vegetable tempura added to the full udon.

A representative Japanese drinking snack. The chef personally seasoned fresh and crunchy Japanese-style octopus jeotgal, completing it with the sharp taste of wasabi.

The most luxurious and decadent taste from the sea, ankimo (monkfish liver) is a moral foie gras that does not involve animal cruelty and is the only competitor to foie gras. The skill of Sushi Doku has maximized the sense of betrayal.

Sashimi that maximizes the rich flavor of salmon through traditional Japanese kelp aging. Each piece contains the chef's knife skills and aging secrets.

The value of a large flatfish weighing over 2.5kg, which is the standard for white-fleshed fish, varies greatly depending on its size and skill. We personally select and catch flatfish from Wando/Jeju that rival red sea bream, going through the most perfect scaling process. Undoubtedly, flatfish is the most perfect fish in Japanese cuisine.

Add the best sea urchin available 'now' depending on the season and fishing conditions from domestic East Sea, California, Canada, or Mexico.

Sushi made with inari fried in fresh oil, pressed to leave just the right amount of space between the rice grains.

Sushi made with inari fried in fresh oil, pressed to leave just the right amount of space between the rice grains.

Basic sushi made with eggs that are aged in sake, coated with a sweet and salty flavor on a crust similar to castella.

Basic sushi made with eggs that are aged in sake, coated with a sweet and salty flavor on a crust similar to castella.

Sushi made with the unique texture and flavor of the largest 8LH size premium bamboo shrimp, boiled to perfection.

Crispy on the outside and juicy on the inside, made with carefully selected tender chicken thigh, a top-quality Japanese dish.

There is no dish that showcases Japanese cooking skills as much as tempura. This is a giant Nova shrimp tempura that demonstrates what it means to fry skillfully.

Crispy on the outside and juicy on the inside, made with only the finest selected chicken thigh.