[SIGNIEL Seoul] SIGNIEL Club — A Private Lunch Sushi Omakase That Is Perfect for Celebrating a Special Day.

Baek Director’s Rating ★★★★★

Hello.

I’m Director Baek of Rev Dental Clinic, specializing in teeth whitening, laminates, and orthodontic treatment.

Some time ago, I wrote a review of SIGNIEL Club, where I met a famous person, right?!

Looking back, it was in March... Has it really been that long already...? We are already entering the second half of the year...

Anyway, the sushi omakase at SIGNIEL Club has its menu renewed every quarter.

The quality of the sashimi is so satisfying that I find myself thinking about this place again whenever I visit.

SIGNIEL Club, 107th Floor

It has already been nearly a year since I joined as a SIGNIEL Club member.

It is a space where you can enjoy Korean, Chinese, and Japanese cuisine, as well as a bar. Personally, I think the Japanese cuisine is the best.

According to the chef, the building is so high that city gas cannot reach it... So the Chinese cuisine, which does not have that wok-fired flavor, is at a disadvantage...

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Location: 300 Olympic-ro, Songpa-gu, Seoul

Parking: Valet parking available.

This is such a wonderful and impressive space, and I really like it.

Personally, I feel this may be the hotel in Seoul that its owner takes the greatest care over.

Jamsil Avenuel is also very impressive, and Lotte World Mall has so many delicious places to eat as well~

After valet parking in the SIGNIEL Seoul lobby, tell them you are visiting SIGNIEL Club and they will direct you to the private elevator.

Exterior

It is a place that always puts me in a good mood, no matter when I visit!

And today, we had gathered to celebrate someone’s wedding.

Interior

It was a lunch sushi omakase.

Such an~ immaculate space! It is always a pleasant place to visit.

Looking out from the 107th floor makes you feel as if you are on an airplane.

The meal begins!!!

An appetizer of eggplant, beans, and bonito flakes served over beautifully peeled tomatoes.

After eating the refreshing tomatoes, your appetite is instantly awakened.

It is a highly polished appetizer. While eating it, you find yourself thinking, “Oh, I’m back here again...”

An amazingly delicious, chilled matcha drink. The pickled radish on the left is also a familiar favorite that I always enjoy.

One amusing memory is that the chef said we should not compare it with Momoyama!! Haha.

This place offers an impressive variety of fresh ingredients. Shall we take a look at them one by one?

Steamed abalone aged for 8 hours

It is served in two pieces over a liver sauce.

It is delicious with wasabi, of course. I find that you can truly appreciate the flavor of abalone when enjoying a sushi omakase...

Three kinds of sashimi

The meal at SIGNIEL Club begins with these three kinds of sashimi.

They always deliver an impressive flavor, and today was no exception.

The one on the left is wild sea bream sashimi.

What more is there to say about the pleasantly chewy texture of wild sea bream...

The beautiful color of the skin is also key, right? Good omakase dishes simply look beautiful, even in enlarged photographs.

The one on the right is sashimi of tuna loin.

I was told that it had been flown in from Spain that morning. SIGNIEL Club’s sushi omakase uses only fresh tuna.

The remaining piece is seasonal pike conger.

It is also known as hamo. There is plum on top to add a refreshing note. It was a texture I had never experienced before, and the delicate, flaky quality was delicious. These three kinds of sashimi are truly captivating.

Sushi made with wild sea bream, plum, and shiso

The sea bream is not presented as one solid piece, but in small pieces. Mixed with plum and shiso, it offers both sweetness and tartness. I think I have tasted this on almost every visit, and it is one of my favorite pieces.

Fresh tuna belly sushi

The second sushi was fresh tuna belly flown in from Spain.

It is called otoro, right? I mean... such a precious ingredient as the second piece. It made me look forward to the rest of the day!!!!!

There is no need to explain how it melts softly in your mouth.

Steamed egg custard topped with pumpkin purée

You can think of it as steamed egg custard with a sweet pumpkin flavor.

So delicious~

Herring sushi with a touch of garlic on top

The herring sushi looks incredible!

I was told that herring is a very difficult fish to prepare because it has so many bones.

It is savory and moist, with a sense of freshness and no fishy odor.

The sushi keeps coming, with pieces that are difficult to find elsewhere.

(Personally, I think it is better than Tsukimi at the Waldorf Astoria Osaka.)

Striped horse mackerel sushi

Finely ground sesame is placed on top of the striped horse mackerel sushi.

Despite being sufficiently aged, it retains a crisp, slightly grainy texture.

The more you chew, the more savory it becomes—that is the best part.

Botan shrimp sushi

It is a magnificent size.

Three botan shrimp are arranged on top, showing off their beautiful color.

You know how they become sweeter the more you chew them, right? Their firm texture gradually melts richly in your mouth—it is a work of art.

Jeju rockfish on Japanese seaweed with sesame oil

Those who know will know, but Japanese seaweed tastes different from Korean seaweed.

I think it is denser and has a heavier flavor.

Here, Korean rockfish from Jeju—which is also a rare ingredient—is placed on top and finished with sesame oil.

It is far too impressive to call it just the sixth piece. It is truly delicious.

Giant surf clam sushi

The chef said it was the most expensive and delicious shellfish.

In fact, the clam seemed almost alive and moving that day.

When you put it in your mouth, it simply fills your entire mouth. After eating this clam, you start to like clam sushi.

Whew... I love it.

Patterned cuttlefish sushi with a touch of lime

The chef introduced this patterned cuttlefish as the “Hermès of the squid family.”

I was told that SIGNIEL Club purchases one ton of it once a year. (I am not sure about the exact figure... haha.)

I think this patterned cuttlefish sushi has appeared as one piece whenever I have visited.

It is remarkably thick, and the more you chew, the texture becomes slightly liquid-like. This is another mysterious experience.

Golden-threadfin sushi with a touch of dried egg yolk

Golden threadfin is usually grilled and served over rice in a typical sushi omakase.

I understand that the fish is small, so there is not much flesh suitable for making sushi.

But it is even more delicious as sushi. Haha. The flesh is tender and savory.

I think the topping is also very important.

Fried green plum and fried eel

The items farther away are fried green plums. In my entire life, SIGNIEL Club is the only place that has served me fried plums.

They are very sweet and delicious. The ingredients are brought in from Japan.

The item in front is a small eel that has been fried. It is easy to eat and tastes good too.

Hokkaido sea urchin and salmon roe

A generous amount of Hokkaido sea urchin was placed on the Japanese seaweed we had eaten earlier.

The salmon roe is next to it.

How should I put it... It is delicious, but as you eat it, you may wonder whether the raw flavors are becoming a little fishy. The sea urchin was impressively fresh.

Personally, I think it tastes completely different from domestic sea urchin....

Futomaki

A futomaki that is not too~ large, while still containing everything it should!

I really like the futomaki at Momoyama at Lotte Hotel Seoul... The futomaki there may be a little tastier, though.... Haha.

Conger eel sushi

Conger eel sushi lets you know that the end of the sushi omakase is approaching.

The eel was quite thick. Its texture had a certain strength, and it felt as though the flavor was bursting out.

They served cold udon, but I cannot remember its name!! ㅠㅠㅠ

You add the noodles first, followed by the green onion, wasabi, garlic, and seaweed.

Then add the springy noodles all at once!!!

It ends up looking roughly like this, and it is an incredibly chewy bowl.

I think it is best to add all the toppings. It feels like a final comfort for your stomach, which is full of sushi...

Apple mango, buckwheat ice cream, and coffee (ordered separately)

Dessert is served as the final course. If you wish, you can eat dessert at the bar, a separate space next door~

It is a place where you can easily spend an hour chatting while looking out at the Han River view.

The apple mango was incredibly delicious, and the buckwheat ice cream was perfect as well.

Coffee does need to be ordered separately, but I did not compare the prices carefully; it seemed less expensive than the SIGNIEL Hotel lounge.

The bar where we spent time is an impressive space filled with all kinds of expensive and rare whiskies.

I am going to enlarge the photos and look through them so I can try buying them one by one too... Hahahaha.

I had another truly delicious meal today!!!

Conclusion

I feel this may be one of the best sushi omakase experiences.

There is no need for many words. It can certainly be called an exceptional space—a sushi omakase with a 100th-floor view, the only one of its kind in Korea...

And the sushi lineup has nothing that can be skipped. Every single piece is worthwhile.

Since the chairman personally created this space, there is no need to question its level of completion.

Taste: ★★★★★

Value for money: ★★★★★

Accessibility: ★★★★★

Facilities: ★★★★★

Parking: Valet parking available.

It feels almost amusing for me to give a rating.

It is always so satisfying, no matter when I visit—the atmosphere created by the space, the excellent service, and the best sushi omakase.

It is a place I should visit again and again whenever I have the time~

All I can say is that I was happy. And I sincerely congratulate the two people who have met someone who will remain a wonderful lifelong connection.

Thank you for reading another one of my personally paid-for restaurant reviews today.

I will strive to become a memorable restaurant coordinator through carefully selected posts. :)

This has been Director Baek of the dental clinic, aspiring to become a master of implants and a food enthusiast.

Thank you!!