korean restaurant / sushi – 642

Awakening your sleeping gastronomic DNA <수요미식회>

The best flavors extracted from the best ingredients

A one-point game that comes from the artisan's fingertips! A piece of art~!

The pinnacle of gastronomy!

Today's food, sushi

Sushi used to be a quick and simple way to fill a meal like fast food

It is said that after the 1800's, it began to develop into the current form of sushi.

<오사카식 VS 도쿄식 초밥>

Hakozushi (Osaka-style sushi)

Place aged fish or shellfish on a sushi mold

A type of sushi made by putting sushi on top of it and dipping it

Also, there is Tokyo-style sushi, which is closest to the type of sushi we commonly eat.

Nigirizushi (Tokyo-style sushi)

For bite-sized sushi of “chikazushi” or “fist sushi”

Sushi lightly coated with wasabi and topped with seafood

In fact, it's only been a while since I was able to eat authentic Japanese sushi in Korea .

Until the 1990s, sushi was served as a course meal at Korean-style Japanese restaurants

Chef Morita, the successor of Kiyoda, who was sent from the famous Japanese sushi restaurant Kiyoda to the Shilla Hotel

The transformation of Korean sushi began in 2003, when I was sent to the Shilla Hotel.

<한국 초밥의 변화>

last! Fifth

Introducing the Omakase Course!

“Omakase” means “leave it to the chef”

This is a course where sushi and sweets are served at the chef's discretion.

The chef who knows the condition of the fish best can make the most delicious sushi

It also symbolizes the beginning of communication between the chef and the customer!

The taste of sushi varies from place to place depending on who makes it!

The representative of Korea

Here are 5 sushi chefs.

The first chef, Chef An Hyo-joo, the king of Mr. Sushi in Korea

Chef An Hyo-joo, who has 36 years of experience representing the history of sushi in Korea

36 years of communication with fingertips, working at Shilla Hotel Ariake from 1985 to 2003

He is a person who made a mark in the Korean sushi genealogy, and is the leading actor who sparked a sushi restaurant boom when he opened Sushi Hyo in 2003.

She is <미스터 초밥왕> also famous as a model for characters appearing in the extra Korean edition of Japanese comics.

I developed the “ginseng sushi” and “dog fire sushi” that appear in the manga myself.

Chef Ahn Hyo-joo's signature menu 'Conger Eel Sushi'

“Conger eel sushi” is made by putting conger eel in a sauce containing sugar and soy sauce, simmering it, then lightly grilling it on the fire to bring out the crunchy flavor

It looks hard on the outside, but it's not soft when you put it in your mouth, so the soft texture is excellent.

Sprinkle sea salt from 15 years on top of conger eel sushi

It creates the best combination of the mild flavor of conger eel and the flavor of sea salt.

Another menu, “Yellowtail fin sushi”

It is made using the precious fin that ordinary yellowtail can only make 4 pieces of sushi

This sushi has a chewy texture that makes you feel like you're chewing on meat instead of fish.

After eating Chef Ahn Hyo-joo's sushi

I always feel at ease, and I think the chef's reputation comes from this.

Korea's Mr. Sushi King has been making sushi for a long time with untiring passion!

The second chef, the protagonist of the local sushi restaurant boom! Chef Choi Ji Hoon

Chef Choi Ji-hoon, who has 25 years of experience, became independent from Shilla Hotel Ariake after becoming independent

As the main character who sparked a craze for high-end sushi restaurants,

Currently, he is currently running a private sushi restaurant, Sushi Master

Of course, they spare no investment for good ingredients

He is famous as a chef who meticulously cares about the tastes of his customers.

Signature sushi, “mackerel sushi”

Mackerel sushi has a strong fishy flavor and is favored and disliked!

Mackerel, which is a fatty fish, is lightly grilled over charcoal to bring out the flavor of the region

Cover the sliced radish on top of the sushi

The refreshing taste of radish and the taste of wasabi on top

It blends in the mouth and has a gorgeous flavor!

“Flounder sushi,” which is made by cutting flounder into two thin slices;

There's even “rice straw smoked mackerel sushi,” where you can feel the smoke scent that continues to circulate in your mouth even after eating!

Chef Choi Ji-hoon makes contemporary sushi that feels like a stylish trench coat!

The third chef, the master of sushi! A dedicated craftsman! Chef Park Kyung-jae

To Chef Morita of Shilla Hotel Ariake

Chef Park Kyung-jae, who has 20 years of experience who taught him the techniques of authentic Japanese sushi

As a chef in Kojima, a high-end sushi restaurant that opened in 2014,

“Kojima” is famous as a place that pursues the best sushi with the best ingredients

It's natural to post pictures of restaurants on social media these days, but

With the chef's philosophy of prioritizing customers over promoting restaurants

Kojima prohibits photography, so they refused to take pictures in stores, but they accepted the interview.

Chef Park Kyung-jae makes authentic sushi!