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OUR CHEFS 2017


Woo-joong Kwon

 

Chef Kwon prepares food based on the basic elements of Korean food. With housemade Jang(Korean fermented sauces) which is made by my self, Kimchi and Vineger which is also housemade, He uses local ingredients from all over the country that are in their best condidtions.


The name of the restaurant is derived from an archaic Korean word 'sooksoo' which means "professional cook."
A concept of his restaurant is that using house-made traditional Korean Paste, Kimchi and preserved vegetable or seafood. In addition, This restaurant focus on following traditional Korea recipe by using unique and sessional ingredients. 
It is very small owner chef’s restaurant, however, everything is made up only from chef investment and passion from many young chefs  without any investment from big group company, so that they can cook what they like to make. 

Chef Kwon Woo Joong interprets traditional Korean cuisine with a decidedly modern flair, using both rare and readily-available seasonal ingredients to create unconventional flavors.  For a glimpse of the chefs in action, reserve a seat at the counter. 

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