A “demand food party†that awakens your sleeping food DNA
When the sun goes down, it's a place where you can find energy in earnest!
It makes your night more delicious than the day
Today's topic! Japanese bar
The beginning is sashimi, which still has the wild flavor of raw food
You can enjoy all kinds of seasonal sashimi on one plate, so this is a small treat in your mouth
Yakitori, which is fun to pick and eat here
Yakitori that has been charcoal-grilled until golden brown to remove all the fat
Even the heaviness of the heart , which seems to be fleshy, comes through with the acting
After all, frying is the finishing touch
The moist batter meets the hot oil
The moment you inflate your crunchy body , your salivary glands explode
The partner of tempura is always beer.
If the carbonic acid in the beer captures the feeling of tempura! Kya
Sake that melts lovers with its softness and throbbing sensation
This, too, is the unique appeal of Japanese bars.
A popular place for lovers, a Japanese pub with delicious sake and even more delicious food!
Is this Seoul? Is it Tokyo?
The Japanese bar craze is spreading in Seoul! Why is that?
A Japanese bar that has gained popularity among young people due to its ability to eat a variety of foods!
Not only are the tasty snacks, but also the taste of the beer is excellent.
A Japanese bar with a variety of snacks!
A menu that feels complicated!
“Yaki, Age, Dongâ€
Free pass even if you know only three words ~
Yaki = a dish that has been grilled or stir-fried
* Okonomi+yaki = grilled ingredients of your choice
Age (fried chicken) = deep-fried in oil
Dong = short for donburi
(Donburi refers to a type of rice bowl)
Cha shudon = rice bowl topped with grilled pork!
Gyudon = rice bowl topped with beef
Oyakodon = rice bowl with chicken and egg!
Selected by the Ongoing Demand Gourmet
Here are some “Japanese bars†you should go to before you close.
The place that gave birth to a new style of Japanese taverns
A Japanese bar that pursues authenticity, starting with fresh sashimi
Ichie, Sinsa-dong, Seoul
This house is located in Sinsa-dong, Gangnam-gu, Seoul
It is a house that opened in 2012 and has been in business for 5 years
Assorted sashimi where you can enjoy plenty of seasonal fish
Mackerel fried rice seasoned with fresh mackerel
The signature menu is the crunchy deep-fried eel.
The classic white fish of the group meeting and the must-have tuna
A total of 10 kinds of sashimi including mackerel and horse mackerel!
Even herring sashimi, which is hard to taste in Japanese bars!
A hearty and colorful group party!
The octopus marinated in soy sauce and vinegar has an excellent sour and salty flavor that enhances the taste buds.
Mackerel fried rice, which is as popular as sashimi, is a dish eaten a lot in the Fukuoka region.
It is characterized by adding mackerel meat and eggs and stir-frying them together to create a savory flavor.
Japanese-style sesame leaves and chives on top of fried rice, and pickled plums topped with Hualong Peak
If you crush pickled plums and grate them on rice, the freshness will take away the bitterness!
The fantastic chemistry of fried rice and pickles
Finish with eel tempura that makes you laugh as soon as you put it in your mouth!
The crispy batter is filled with moist eel meat and a new taste of fish!
Hanzu-pyeong: An izakaya restaurant with very strong basic ingredients such as hot pot and tempura
Second dining room
A place with creative Japanese cuisine
Sinsa-dong Negi
This house, located in Sinsa-dong, Gangnam-gu, Seoul
It is a place that opened in 2015 and has been in business for 2 years this year
To a place that presents trendy Japanese food that reinterprets Japanese cuisine
Typical menus include seasonal sashimi, grilled onions, and egg bench gas.
Located in the basement of an alley where there aren't many people,
Negi has an atmosphere like a secret bar where only people you know can go
To a restaurant led by three young chefs from the hotel's Japanese restaurant
It's a place that pursues a trendy yet youthful Japanese pub.
The signature menu is “kuro tamanegi, †which means “black onion .â€
It's an onion dish that has been charred on the outside.
Bake in an oven to take advantage of the characteristics of onions that are sweet when ripe,
Bake on charcoal until the outside is completely burnt
Next, split (onion) and put on a sauce made from Japanese miso , eggs, and fresh cream,
As befits the name of the restaurant, which means green onion in Japanese, it is topped with green onion tempura as a garnish.
The more you eat, the more you fall in love with the charm of onions !
Next is “menchi gas,†a dish of minced meat coated with tempura batter and deep-fried
Wrap a soft-boiled egg that seems to explode if you touch it with minced meat
If you carefully coat the batter and fry it in oil
Egg minced meat gas is ready!
Soft soft-boiled yolk that comes out when you peel the crunchy surface!
Seasonal sashimi that you'll fall in love with once again with the taste
There are 12 to 14 basic types of sashimi, but if you're lucky
There is also a mixture of Japanese sea bream and golden persimmon coming from Jeju Island.
Moderate aging also enhances the umami of the meeting!
Scallops cooked properly to bring out the sweetness
Even chewy salmon roe with just the right amount of liver!
Using seasonal ingredients
A place where you can find Japanese “kappo cuisineâ€
Gappoaki, Cheongdam-dong, Seoul
This house, located in Cheongdam-dong, Gangnam-gu, Seoul, is a place that opened in 2014 and has been in business for 3 years
Aiming for Japanese-style kappo cuisine,
Dishes using fresh seasonal ingredients , such as seasonal sashimi and deep-fried snow crab legs, are representative menus.
*Gappo cuisine: It means cooking food by slicing and boiling
Specialty dishes that make the most of the natural flavors of the ingredients
Seasonal sashimi that is on par with a specialty Japanese sashimi shop
It includes tuna , sea bream , flounder , salmon , mackerel , herring, abalone, and even seasonal ingredients!
Gappoaki's unique mackerel recipe!
First, after salting the water like ground mackerel
After rinsing with vinegar water , soak in secret vinegar to marinate.
Finely cut the marinated mackerel and put it on with care! Kappo Aki's “mackerelâ€
It's rare for Japanese bars to cook abalone right away
This house is quickly steamed in a pressure cooker as soon as it is ordered! The soft abalone is served warmly.
The warm, warm abalone has an excellent soft texture and flavor.
Another signature dish, deep-fried snow crab
A plump shrimp goes well with a crispy batter, but a soft batter is perfect for pure crab meat.
Deep-fried snow crab legs that hide the real flavor in a humble appearance
Instead of white and red snow crab meat, inner skin that looks black!
The secret is usually the inside of a crab.
Clean the legs of a fresh snow crab , steam the body once and collect the entrails in it
If you put entrails on your legs, put batter on them, and fry them!
The deep-fried snow crab leg, which combines the umami of the entrails, is ready.
The finishing touch is a Japanese-style sherbet made from sesame leaves
Hanzu-pyeong: A place where you can feel exactly what you felt in Japan