korean restaurant / [Jeju] Sushi Hoshikai/ Sushi Seikai – Lim Deok-hyeon, Chef Kim Ho-yeol – 611

[Jeju] Sushi Hoshikai/ Sushi Seikai – Lim Deok-hyeon, Chef Kim Ho-yeol

Chef Lim Deok-hyeon, an authentic sushi restaurant where you can find the value of Jeju's unique seafood

I went to Sushi Hoshikai, which I am leading.

Go to store information â–¶

This is also a place that has already attracted the attention of so many foodies that the World's 50 Best Restaurants judges have gone there.

Chef Lim Deok-hyeon, the owner of Hoshikai, returned to his hometown of Jeju Island after gaining experience in Seoul's sushi spot “Sushi Hyo” and Japan.

On this day, Chef Lim Deok-hyeon was on a business trip to Japan, so Chef Kim Ho-yeol invited me.

Order a cup of Suntory.

A well-maintained soft beer is served.

Chawangmushi

Kobachi with hemp, okra, sweet shrimp, and northern clams.

Tsumami is ready.

Jeju Island ice sea bream.

They prepare thick and generous portions of frozen sea bream belly fat and back fat.

The elastic yet firm skin feels very different.

Suimono with plenty of polymerization

Matsugawa Thai.

They serve it very thick. They also give you plenty of belly fat so you can enjoy it.

The appearance of the sea bream

Thinly sliced flounder from Jeju Island was wrapped around the road.

Rather than being soft because it's cut into thin slices. Hoshikai's unique aging method seems to make flounder softer. It's unusual. A texture I've never experienced.

Jeju Island flounder, which is unusually clear and transparent, has a very soft and soft texture,

When placed on the tongue, it shows a pleasant taste that melts slowly on the tongue as if you were eating pheasant meat

Abalone served at a warm temperature

Similar to the style of sushi Matsumoto

Chef Kim Ho-yeol says there is well-aged mackerel and prepares it in advance.

Rather than being slick, hand movements are twirling. It also comes from the taste.

Winter defense.

Yellowtail is in season. ~ It's good because it's oily and fat is firm.

He said it would be really tasty…

Jeju raw mackerel tadaki.

The texture and flavor of Hikarimono. It's easy to dissolve in the soy sauce that comes with it

The flavor is calm and conveyed with a silkier texture.

I keep saying ah, and I start eating it.

Maguro said that it thawed well and prepared it.

I always reflect on tuna belly fat, though.

If only my belly fat was worth this much…

Anyway, it melts softly.

Miso soup

Delicious miso soup made from Tokushima miso paste. As cool as Seolleungtang

The first sushi. He gave it to me, saying he thought they would like sea bream.

Prawns & sea urchins. (Jeju Island Horse Dung Sea Urchin Station)

Horse dung sea urchin called angjango has the bitterness and saltiness unique to Korean sea urchin eggs, yet you can enjoy a neutral flavor that conveys a Japanese soft feel.

The shari here uses red acacia and Jeonnam Haenam rice to blend in a round texture and a refreshing rich flavor.

A style of Shari that goes very well with Chef Kim Ho-yeol.

Akami

You can feel the texture of akami more clearly than the rich flavor, probably because the tsugatan concentration is slightly weak.

The person who prepared it while saying that Maguro should also be squeezed

Gamadouro.

Just as much as it looks in the picture. The taste and texture were excellent.

You like Odoro better, though. This is Kamado, and you can feel that the taste is even better

Tsumami, and the thickness of the netter… Always keep your mouth full.

“I like sea urchins… Hashi.. Did you just ask?” He said

Unicorn kanmaki.

from beginning to end. Full of sea urchins…

I wanted to take a picture of the solution because I felt like it. I don't think it's Dory. I felt a lot of love from Chef Kim Ho-yeol.

Nama-mackerel.

They ask you to fully enjoy Jeju Island and go home, and pick up a three-tiered mackerel.

I found myself eating a meal with my mouth stuck in my ear.

Aji.

The aging of this place seems to have a characteristic of disappearing the scent that was felt in Mingles.

The unique scent of horse mackerel disappears, and the mineral flavor pours out.

Tasting kumtae after a long time

Petit Kaisendong.

The items are also very cute.

Jeju winter hanchi.

The texture of Jeju Island's winter hanchi is special.

The Himalayan rock salt on top and. Even yuzu.

More than sushi. I think it would be perfect as an amuse for a restaurant. It conveys a very bright flavor.

The reason people praise Hoshikai. The chef's skill and freshness that can only be felt in Jeju Island meet the fish that has been commonly found in the past

Leading to another taste I had never experienced.

At this point. I feel that it's okay with Anga.

A crunchy Anga.

Northern clams lightly sprinkled with purslane.

Eel grade anago… until.

I tasted it as an addition.

I want to tell you that I want to eat hirame one more time. The chef brought it to me in a style that he enjoyed.

LOL LOL LEFT LIGHT. Bread in the mouth.

One more ice sea bream

Like 3 times. hahahahahahaha

Homemade croquettes made with Jeju black pork.

The rough flavor of black pork goes well with potatoes and tempura batter

It goes very well with beer. I definitely want to try the croquettes again next time.

Textured tenobe noodles made from futomen that has been removed and dried by hand one by one.

At this point, I think my stomach will explode.

Soft and soft Hoshikai bridge.

Udo peanut ice cream that contains plenty of Udo peanuts to convey its deep flavor

Yuzu ice cream that you even told me to be a good eater

It ends with Hahahahahahahahaha I ate a lot…

While following the traditional sushi method, you can experience new textures and flavors with special fish such as ice sea bream, Jeju skewers, golden tae, and raw mackerel that can only be enjoyed in Jeju.

The sushi here uses red vinegar that has been aged for a long time and Haenam rice from Jeonnam to show the perfection of ingredients that are as perfect as the finest sushi restaurants.

Sushi Hoshikai is a sushi restaurant that truly conveys the hard work and excellent skills of the chefs of Sushi Hoshishikai and the flavors of Jeju's sea.

If you have a chance to visit Jeju Island, I definitely recommend visiting this place.