SEOUL – Dinner kaisekirefers to the traditional style of Japanese cooking that comes with a complex series of small dishes, is a great way to explore and enjoy the delicious and delicious taste of Japanese cuisine.
Chef Nobuhiro Yoshida, a veteran chef or chef de cuisine at a Japanese restaurant located in Tokyo, was in Seoul this week for the Seoul guest chef promotion event in conjunction with Tokyo Night in Seoul.
Yoshida, with 30 years of experience at Hyatt’s world-class restaurants, not only brings a Japanese fine dining experience to foodies but also combines Korean seasonal ingredients with his culinary skills.
“I am happy and surprised because the Korean ingredients are of good quality,” said Yoshida to The Korea Herald.
“I was fortunate to participate in this Tokyo Night guest chef promotion in Seoul for two consecutive years, I also appreciate all the Korean customers who have deep knowledge of cuisine kaiseki Japan,” he added.
Have dinner kaiseki the lavish event begins with an appetizer of tender grilled salmon, scallops and fresh sea urchin – uni in Japanese – all arranged artistically on small plates covered with leaves.
Leaves are a common garnish for dishes kaiseki summer because it offers a cool atmosphere.
In addition, the appetizer consists of two pieces of grilled freshwater eel with fried eggplant and thinly sliced salted cucumber. Sprinkled with powder ash berry Japan, the spicy taste of powder adds to the soft and crunchy taste of eel with eggplant and cold cucumber.
Chef Yoshida wanted to combine the ingredients harmoniously because eel is known to offer heat and energy to the body while eggplant and cucumber cool the body.
After feasting on fresh tuna and other fish of various sizes, which offer the firm and chewy taste of seasonal fish, as well as crispy fried fish tail filling and Korean hanwoo meat simmered in Nabe – hot pot stew – cold soba noodles are the way to go made into a dessert.
The eight-course kaiseki dinner ends with dessert, including soup cooked with Korean watermelon, or chamwoemilk tofu and green tea ice cream. – ANN/The Korea Herald