In Seoul, sushi tastes are passing over conveyor belts and honing in on the more proper sushi, termed "sushiya." With sushi masters leading the way, the well prepared omakase method of dining is gaining prominence. Naturally, the quality is heavily dependent on the chef's ability and know-how. As one saying goes, "There are as many methods as there are sushiya restaurant names." Chef Ahn Hyoju is at the center of this trend. Chef Ahn is even featured in the Korean episode of the Japanese manga "Mr. Sushi King" and is recognized as one of the first generation Korean sushi masters. Sushi Hyo is therefore the place any self-respecting sushi diehard in Korea will visit at least once. The vegetable stick setting common in Japanese restaurants, elongated fish (neta - Japanese for ingredient) and the selection of ingredients according to traditional recipes feels classic compared to the menus of younger generations of sushi chefs. The ikura (salmon roe), known to be supplied from his former master in Hokkaido, and the eel dishes simply melt in the mouth and are especially popular.