customers must be treated rather than diners who eat food, a âbusinessâ that is good at
into the requirements of a gourmet restaurant.
A house that is good at doing business tends to guarantee the
taste due to the smooth supply and demand
of ingredients and the energy of the customers.
if you quickly notice and are in a hurry to match your taste, it
becomes a âgourmet restaurantâ that quickly fades away.
Jonggak is a place where
people can unwittingly <ì¡ë¯¸> serve delicious food with
their own food philosophy.
they say they don't notice is that they are doing business simply by supplying plenty of fresh,
seasonal ingredients at reasonable
prices, not to mention expedient methods where you can go back and forth.
The fast cycle restaurant industry
has been offering these kinds of food, starting with the
âI didn't noticeâ
service, Oden Tang.
Unlike places that serve
oden soup at the level of thinly processed fish cakes, no one is missing
if it's broth or kamaboko if it's kamaboko
If you give them something like this as a service, it's embarrassing if you eat
oden soup elsewhere, so the
âI didn't noticeâ is boasting of the amount and flavor that Jang Jeong 4
will eat, even if you do the middle one.
The plentifully sliced sashimi is prepared
entertaining rather than
being eaten, and the cabbage mixed
with soy sauce is savory and fresh, so it goes very well
Oysters are no different.
At a price of 10,000 won, it gives a heartwarming sense
of joy with unparalleled volume and freshness.
I feel once again that eating oysters of
this level at this price in a country
called Korea is a blessing.
âSauryâ is served as a service, and there
is a warm feeling âwithout noticing.â
When it comes to service like a barley sack that has been changed, there is a sense of sincerity
when you see a saury like
this rather than a saury that is difficult to eat.
notice that the whole food goes against the times, and the
service feels like being treated
properly in a humane way
rather than being ânice.â
Han Joo-pyeong: A bar that will go back in time and become a classic
â â â â â
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