[Signiel Seoul] Signiel Club - Private Dinner Sushi Omakase on the 107th Floor.

Baekwonjang Rating ★★★★★

Hello.

I’m Baek, director of Reub Dental Clinic, the dental clinic of dreams.​

In my previous post, I wrote about the Signiel Club membership.

A membership that gives you a 10% discount at all Signiel locations..

If you live at Signiel, you can naturally use it, and even if you do not live there, you can still join as a paid membership and use it for a set period if you are admitted.

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Signiel Club 107th-floor private dining.

On the 78th and 79th floors of Signiel Seoul, there are a lounge, Bicena, and STAY, respectively.

In addition, there are private dining rooms on even higher floors. They are located on the 107th floor.

Exterior

It wasn’t raining, but it was a cloudy Saturday evening. It’s a bit far from home, but I drove over and made my way to Signiel Seoul!

The reservation time was 6:00 p.m.

After arriving and handing over the car for valet parking, if you mention that you’re using Signiel Club, they will guide you to the dedicated elevator.

Since most people use it with reservations, just saying so is enough.

The valet parking fee is 35,000 won, and posts about credit cards that offer free valet parking are in a previous post..!

(I had Club One and Heritage Reserve)

When the elevator opens, that floral pattern is the first thing you see. It looks like marble, but it’s actually leather!... So it was leather craftsmanship..

It’s not easy to hide myself, haha

It’s on the 107th floor, and the elevator takes you up there in no time.

You may feel your ears pop..

You’ll see a stylish black-and-gray interior concierge area.

There are also some cool liquors on display for sale.

I came here to enjoy sushi omakase, and it’s on the right. The staff member was waiting to guide us.

(The concierge is set up so that they can see the elevator floor, so they were already waiting there!?)

Interior

When I arrived, there was one person from another group seated, so I couldn’t take great photos..

But there was a counter seat arranged in a beautiful spot overlooking Seoul endlessly.

This would be sushi omakase enjoyed from the highest place in Seoul.

It reminded me of the background I saw at Tepanyaki KURA at Conrad Osaka, which I enjoyed about two years ago..

The dinner sushi omakase is divided into a 350,000-won course and a 500,000-won course for one person.

Today, I’d like to introduce the basic 350,000-won course.

Meal begins!!!

I greeted the chef, who was polite and professional. Thank you for saying you would prepare everything deliciously today.

From the very beginning, everything was perfectly set.

A journey of about an hour and a half begins.

Appetizer of konnyaku and spinach dressed in sesame sauce

The konnyaku and spinach were finely cut into bite-sized pieces and dressed in sesame sauce.

You can taste the sesame dressing. The konnyaku and spinach add a pleasant texture and nuttiness.

8-hour-aged steamed abalone

This was aged steamed abalone, and they served one abalone cut in half.

You can eat it with the liver sauce and wasabi on top.

It had a truly soft and nutty texture.. a very refined steamed abalone flavor that was just right and left no other thoughts in my head.

Sashimi platter

A beautiful plate that could be called the main highlight of the day...

I came by car, and I had to go to work the next day, so I couldn’t have a drink, but it had visuals that made me feel like I absolutely should have had one..

From the right: lobster, amberjack, horse mackerel, and chilled Spanish tuna loin.

I ate from the right side.

Since these were sashimi suited to the season, the flavors were really.......

The lobster sashimi, which I was trying for the first time, was nutty but not particularly intense in flavor.

The amberjack was incredibly nutty and delicious. The best.

It was my first time realizing horse mackerel could taste this good. Even while eating it, I felt reluctant to finish it.........

The taste of the tuna loin, air-freighted from Spain in chilled condition today, was ..

It had a chewy texture that melted in my mouth, and it was the texture of tuna loin I had never tried before. A beautiful flavor.

Sea bream sashimi sushi with shiso

The sea bream sashimi was thinly sliced and mixed with shiso.

It was seasoned, and the lightly salty taste felt pleasantly good.

There was a moderate amount of shiso mixed in, and I thought: so this is how shiso is used so elegantly..

I realized it was very different from the shiso aroma I had at Ogawa in Gwanghwamun.

Tuna belly sushi

Tuna belly sushi that looks like it will melt in your mouth just by looking at it.

No explanation needed. The rich, fatty, nutty flavor is excellent any time you eat it.

The quality of the chilled tuna sashimi, which you would normally have to go to Japan to eat, was impressive.

Steamed egg with lobster innards and nameko mushroom sauce on top

Even the name is difficult.ㅎㅎㅎㅎ This is steamed egg topped with lobster innards flavor.

A fairly soft texture. It was delicious.

Herring sushi

A visually striking herring sushi.

As expected of a high-end sushi place where one meal costs 350,000 won, the neta is really thick and generous in portion.

This herring sushi at Signiel Seoul Club was said to have even received a thumbs-up from foreigners....

It gives off a fresh, lively texture with no greasiness at all.

It’s really amazing. I want it again..... This was my first time having herring like this...

Bigfin reef squid sushi

They seasoned the thick squid with salt.

They said that the huge bigfin reef squid that comes in around October is frozen and used for a year.

But now it’s October, right? That means we ate it when it was at its best.. what a win...

The neta was so thick that you could really feel a mouthful of squid sashimi.

Chewy yet.. nutty with every bite — happiness~

Striped jack sushi

Also called shima aji, right? It’s a fairly premium fish.

As expected, the crunchy texture is excellent, and chewing such a generous piece of neta made me so happy.

They brought out the kuruma shrimp...

It was taken straight from the aquarium and still alive. I’m sorry..

They explained that the kuruma shrimp is called that because its tail is the color of barley.

After saying hello to us.... it was taken away to be lightly blanched ㅠㅠ Sorry...

Jeju rockfish sashimi

In the meantime, they placed a piece of rockfish sashimi onto seaweed.

Seaweed and sesame oil were served together.. and it had a subtly Korean-style sashimi flavor, right?

It felt like lively raw fish sashimi that tasted even better because it was fresh.

Meanwhile, the kuruma shrimp had already come out red and was being peeled... . . .

Kuruma shrimp sushi

It became one bite-sized piece. It was delicious....

And so on...

Babylonia shell

This was the Babylonia shell, which they said was a premium sashimi ingredient.

When they slammed the shell onto the table, it started twitching...

They said this was a live shell, and only live ones can be eaten raw.

It had quite a bit of texture, and when you chewed it, it felt crunchy.

It was a strange texture and flavor, and I felt sorry for this one too. . .

Meanwhile, the kuruma shrimp head came out fried.

Phew...

Yellow croaker steamed in sake, meringue made with egg whites, dongchunghacho, and lobster

The ingredients are being explained to us as they tell us what kind of dish it is.

The steamed yellow croaker should be eaten in small portions together with the egg white meringue, lobster, and dongchunghacho.

Since the ingredients are so good.. the flavor becomes very refined. The texture is fluffy.

Horse clam scallop and truffle

Literally, two expensive ingredients met.

I didn’t know horse clam scallops could be this big. They were slightly cooked, giving them a soft, jelly-like texture.

And it was the first time I had so much truffle in my mouth.

The two flavors you already know mix together and fill the mouth.

Golden sea bream sushi

Golden sea bream is also a kind of sea bream, right? The neta included the skin as well, and it was lightly seared.

The flavor wasn’t strong, but compared to the sea bream I usually think of, it had a softer texture and a smoother finish.

Kinmedai sushi

Kinmedai is usually served grilled with rice, but at some high-end Japanese restaurants, they also serve it as sushi.

They said that because there isn’t much kinmedai flesh once it’s sliced into sashimi, they usually don’t make it into sushi.

The flesh is truly tender, nutty, and gets more delicious the more you chew it.

Lotus root menbosha and green plum tempura

This green plum tempura can be called the signature of the Signiel Club sushi omakase course.

Even though it looks like this, once you take a bite, it’s a flavor that can only make you give a double thumbs-up.

It has a fairly sweet feeling, and it feels like resetting the stomach after all the sushi you’ve eaten.....?

And the lotus root menbosha adds the crunch of lotus root to the menbosha we know, making it even more complete.

Hokkaido uni and salmon roe

No need to say anything separately, right? You’ll understand once you taste it. Delicious.

Gizzard shad sushi

Autumn is gizzard shad season, isn’t it?

Fresh autumn gizzard shad is wrapped in shiso, and when it enters your mouth, you’ll feel a very moist and nutty flavor.

Anago sushi

Anago sushi with neta attached on the top, left, and right.

It really looked like a tank.

It’s a perfect deliciousness that needs no explanation.

The aroma of eel spreads throughout your mouth.

While I’m having a little udon..

The futomaki comes out, and it was incredibly delicious too...

I said it was delicious without even realizing it, and they gave me one more piece ^^ Thank you..!

Imperial plum

This is a plum that has been pickled to look red.

It’s less sweet than the earlier green plum, but it has a deeper savory richness.

It’s delicious. It looks like something only Japanese people should eat, but it tastes good when you try it. haha

I got so hooked that I took a photo of the plum bottle. I should order it..

Sweet potato + green tea ice cream + red bean dessert

The meal ends with this beautifully made ice cream.

I don’t know where the ice cream is from, but it tastes as good as Häagen-Dazs.

A review of this wonderful sushi omakase after a long time...

Today was really, really delicious.!!!

Conclusion

Signiel Club is truly a wonderful space.

Last time I only visited the lounge, but this time I finally visited Signiel Club!

My first impression was that the private space was so impressive, and the night view was truly gorgeous..

The staff’s service was so, so excellent, and it really felt like a perfect hideout.

The sushi omakase offered at 350,000 won per person can be enjoyed at a 20% discount if you have a Signiel Club membership. So, the story goes that I enjoyed it for 280,000 won per person..

As the chef said, as the price of sushi omakase rises, the range of ingredient choices widens, allowing you to enjoy great sushi that is somewhat less ordinary. In that sense, I was very satisfied...

Overall, the flavors were clean from start to finish, and I looked forward to the next course. This time is simply a memory.

Taste: ★★★★★

Value: ★★★★★

Accessibility: ★★★★★

Facilities: ★★★★★

Parking: Free valet parking available with credit card.

It’s a great place to visit any time. Next time, I think I’ll stop by for lunch.. or go for Chinese food.

Thank you for reading my blog post about a restaurant I paid for myself today as well,

I’ll do my best to become a memorable restaurant curator with carefully selected posts. :)

This was Baek, director of Reub Dental Clinic near Sinsa Station.

Thank you.!!