Cho and co-government chef Park Sung-bae travelled across the country for two a long time ahead of Onjiums debut, investigating Korean heritage food items and substances.
Though Seoul is dwelling to a lot of high-finish Japanese dining, Mitou stands out for its authentic kaiseki courses utilizing the freshest seasonal elements.
These lobster tails had been amazing. Set on a grill, they blowtorch the meat before sprinkling it with a few shredded cheese. The cheese is then melted less than a Zaigle (infrared grill) and concluded off with some sort of spicy purple 토지노 솔루션 sauce, most likely designed with gochujang.