Jungdae (正大, 정대) is the Seoul sushi counter of Chef Lee Jung-dae, who trained for seven years at Tokyo’s Sushi Saito and was its first foreign chef. It is one of the hardest sushi omakase reservations in Seoul. This review covers my dinner in February 2026, with photos from the course, plus the current price and how booking works.
This review is adapted from a visit by Revitguide reviewer 호미식 (Homisik), who rated it 4.5 out of 5. Read the original Korean review on Revitguide. (Also romanized as Jeongdae. Japanese: 鮨 正大)
Jungdae at a Glance
| Jungdae | 정대 (正大) |
| Chef | Lee Jung-dae, seven years at Sushi Saito in Tokyo |
| Cuisine | Edomae sushi omakase with mostly Korean seafood |
| Address | Unit 102, 1F, 501 Dosan-daero, Gangnam-gu, Seoul (서울 강남구 도산대로 501 1층 102호), near Cheongdam intersection |
| Seats | A counter of about 10 seats |
| Hours | Dinner only, two seatings from about 17:00 and 20:00, Tuesday to Saturday. Closed Sunday and Monday. |
| Price | Dinner omakase ₩380,000 per person (2026 listings); corkage ₩70,000 |
| Booking | Very hard. Regulars rebook directly, and the few remaining seats open on CatchTable. |
| Map | Open in Naver Map |
Who Is Chef Lee Jung-dae? The Sushi Saito Connection
Sushi Saito in Tokyo held three Michelin stars for about ten years, until the Tokyo guide dropped it in 2020 because the public could no longer book it. Lee Jung-dae bet his life on sushi, moved to Japan and learned under the great master Takashi Saito for seven years. He held on with such strong passion that he became Saito’s first foreign chef.
He opened Jungdae near Gwanghwamun in January 2023, and then moved the restaurant to Cheongdam in December 2025. What surprised me most was something he said: “My goal is to move completely beyond Saito-san’s color.” To me, it sounded like a declaration that he will step out of his master’s shadow and build Jungdae’s own value with Korean ingredients. I found that philosophy wonderful.
My Dinner at Jungdae (February 2026)
I came because people call it the best restaurant on the planet right now. First of all, the ingredients themselves were superb. The dishes needed no extra decoration, and the natural flavor of each ingredient was enough to feel complete. From the moment a piece went into my mouth until I swallowed it, there was no gap in flavor or aroma. This, I thought, is what “delicious to the very end” means.
The atmosphere was impressive too. During the meal, the chef made sure guests could fully focus on the food. After the meal, we had a warm and fun conversation.
Snow crab, abalone and young tuna sashimi
The very first dish, snow crab from Uljin, had a light freshness that was perfect for waking up the appetite. Next came abalone, and then young tuna from the East Sea served as sashimi, which surprised me with how soft and rich it was. I thought, “When the ingredients are this good, sashimi alone can be this delicious.”
Pohang octopus: the one miss
However, the stone octopus from Pohang was a little disappointing. The simmering flavor felt a bit strong, and my memory of the excellent octopus I had at Sushi Saito Juyon probably played a part too.
The Jungdae nigiri course
After that, the course went in this order: Spanish mackerel from Gadeokdo, filefish, red sea bream, yellowtail, horse mackerel, gizzard shad, lean tuna, medium fatty tuna, fatty tuna, blackthroat seaperch (nodoguro) from Jeju, mackerel from Jeju, Japanese cockle, squid, hard clam, Hokkaido sea urchin, sea eel, negitoro, tamagoyaki and dessert.
Nodoguro and Jeju mackerel
In particular, it was my first time eating nodoguro (geumtae), and it was truly soft and delicious, almost like tuna. The mackerel was memorable too. Even without smoking, the fish itself had no fishy smell at all. All I could say was “delicious.”
Service at Jungdae
There is also a separate manager in the dining room, who carefully checked that our meal was going well.
Jungdae Price and Reservations (2026)
- Price: 2026 listings put the dinner omakase at ₩380,000 per person. Drinks are extra, and corkage costs ₩70,000.
- Seatings: Dinner only, in two seatings, Tuesday to Saturday.
- How to book: Most seats go to returning guests who rebook directly. Therefore, new guests should watch the CatchTable page for the few remaining seats and turn on alerts.
- Tip: If you enjoy the meal, try to book your next visit before you leave. I couldn’t, and I regret it a little.
Is Jungdae Worth It?
Jungdae is not just hard to book; it is almost impossible. Luckily, I got a seat this time. Because the conversation with the chef was so memorable, I am a little sorry that I did not reserve my next visit before leaving. I look forward to coming back on another good day with good people. My rating: 4.5 out of 5.
Planning more sushi and fine dining? Read our Sushi Saito Juyon review, our guide to Michelin restaurants in Seoul, our review of Gaggen, and our picks for the best Korean restaurants in Seoul.
FAQ
Who is the chef at Jungdae?
Chef Lee Jung-dae. He trained for seven years at Sushi Saito in Tokyo and was its first foreign chef.
How much does Jungdae cost?
2026 listings put the dinner omakase at ₩380,000 per person, before drinks. Corkage is ₩70,000.
Where is Jungdae now?
It moved from Gwanghwamun to Cheongdam in December 2025. The new address is Unit 102, 1F, 501 Dosan-daero, Gangnam-gu.
How can I book a seat at Jungdae?
Returning guests take most seats, so check CatchTable often for the few remaining ones and turn on alerts.
Is Jungdae in the MICHELIN Guide?
We could not confirm a listing in the MICHELIN Guide Seoul 2026. Its chef’s former restaurant, Sushi Saito in Tokyo, held three Michelin stars for about ten years.
We checked prices, hours and booking information in November 2026, and they can change. Check CatchTable or Naver Map before you go.