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25, Seolleung-ro 157-gil, Gangnam-gu, Seoul
Oliver by Syoten

Nestled on the second floor of a small white building, Oliver by Syoten is just a 5-minute walk from Exit 5 of Apgujeong Rodeo Station. Despite its discreet exterior, the bar is always packed with visitors especially on weekends.

Menu

Oliver by Syoten takes classic Japanese flavors and reinterprets them with Western variations. While they serve traditional dishes like sashimi and sushi, they also offer a wide range of fusion dishes like miso pasta and beef bourguignon, allowing for unique and carefully curated pairings.

The price range is mid-to-high, with sashimi plates and main dishes priced between ₩30,000-50,000, sushi and pasta at around ₩25,000, and side dishes starting from ₩10,000. Though not the most budget-friendly, every dish we ordered was well worth the price.

Appetizer at Oliver by Syoten

As soon as you sit down, you’ll be served with their signature otoshi(a complimentary appetizer), which was a small plate of bite-sized cabbage and cucumber sticks served with a unique miso paste. The hummus-like paste has a fragrant miso-garlic flavor and when paired with fresh vegetables, it becomes an addictive starter. FYI you can order a refill of the otoshi at a cost of ₩2,000.

What I Ordered

One of Oliver by Syoten’s most signature dishes is the mackerel roll. This sushi features thick, fresh mackerel slices over delicately seasoned rice. While the mackerel is served raw, the top is lightly seared in tataki-style.

What makes this menu even more intriguing are the accompanying sauces: a smoky paprika paste and Dijon mustard. The paprika paste made from roasted bell peppers adds a subtle smokiness that pairs beautifully with the fresh mackerel. And it was also interesting that the roll was served with Dijon mustard instead of the usual wasabi, bringing a fusion touch of a Western spiciness.

The kani(which means ‘crab’ in Japanese)-miso pasta was another standout dish. This creamy fettuccine pasta is made with crab miso sauce, highlighting the deep umami flavors of both ingredients. The sauce is generously infused with crab meat and roe, creating its thick texture and rich taste. The smoothness of the fresh fettuccine also complements the sauce perfectly.

The duxelles omelet was a luxurious dish that combines French ingredients and Japanese techniques. A soft, fluffy omelet is topped with melted cheese and a generous amount of duxelles—a finely chopped mushroom mixture sautéed with butter, onions, and garlic. Upon the first bite the deep aroma of truffle fills your mouth, while the combination of soft eggs and mushrooms creates an indulgent texture.

The custard pudding at Oliver by Syoten is a hidden gem that you must order. Unlike the standard jelly-like texture of most puddings, Oliver by Syoten’s version has a consistency closer to tiramisu—dense, creamy and smooth. The sprinkle of crushed peanuts on top adds a satisfying crunch, making it a delightful way to end the meal.

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Corkage & Wine Pairing

Corkage at Oliver by Syoten

As an izakaya with an extensive drink menu ranging from sake to wine, Oliver by Syoten also allows customers to bring their own wine, with a corkage fee of ₩30,000 per bottle. I brought a bottle of Mascà del Tacco “Lu Ceppe” Negroamaro, a full-bodied Italian red wine. Though it was a red wine, our bottle got too warm so we asked for a chilling bucket, which the staff stylishly presented with fresh flowers—a pleasant service reminiscent of my previous visit at Itaewon Gyojiphap.

Tasting Notes of Mascà del Tacco “Lu Ceppe”

The Negroamaro grape variety, named after the words “negro” (black) and “amaro” (bitter), produces wines with a deep color and strong tannins. The first sip of Lu Ceppo indeed reminded me of a bold Shiraz, with a touch of balsamic acidity lingering at the finish. The slight tanginess at the end made it an excellent match for the rich flavors of the dishes we ordered.

Vibe & Atmosphere

Oliver by Syoten’s interior design strikes the perfect balance between cozy and stylish. The warm wooden elements and dim lighting create an inviting atmosphere, while the walls are adorned with decor reminiscent of Western America—aligning with the bar’s unique concept of “Japanese food enjoyed at an American friend’s house.”

The open kitchen allows diners at the bar to watch the chefs at work, adding to the dynamic energy of the space. The tables are relatively close together so it could get a bit loud when the house is full, but the lively background music and chatter seemed to enhance the vibrant atmosphere of the trendy bar.