Elevated Michelin Star Korean Food At The Most Expensive Korean Restaurant In America K-Town
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Date: 2020-05-20
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Comments and reviews: 10
BoyBalastog
I get the feeling that most of the negative reception is either from non-Koreans or Korean diaspora. Koreans actually living in Korea would welcome various innovations and fusions with the indigenous cuisine because pretty much every other food in the country is authentic Korean, already. Only people who'd complain about this food not being Korean enough are those who don't get to have Korean food enough in the first place, and so can't come to terms yet that the cuisine can be elevated in different ways. There's always gonna be a place for traditional authentic Korean food, but it seems that the cuisine still hasn't quite matured yet to where people no longer feel insecure over innovating Korean food with haute cuisine and modern fusion. Japanese cuisine already went through these growing pains in the 90's, and its about time for Korean cuisine.
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I get the feeling that most of the negative reception is either from non-Koreans or Korean diaspora. Koreans actually living in Korea would welcome various innovations and fusions with the indigenous cuisine because pretty much every other food in the country is authentic Korean, already. Only people who'd complain about this food not being Korean enough are those who don't get to have Korean food enough in the first place, and so can't come to terms yet that the cuisine can be elevated in different ways. There's always gonna be a place for traditional authentic Korean food, but it seems that the cuisine still hasn't quite matured yet to where people no longer feel insecure over innovating Korean food with haute cuisine and modern fusion. Japanese cuisine already went through these growing pains in the 90's, and its about time for Korean cuisine.
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treatyourself
I hate to put down someone's hard work, but this is a real bastardization of the Korean royal cuisine that is being referenced so much. this is more like trendy millennial instagram food with a Korean twist. Caviar doesn't always elevate a menu, as much as I love caviar. For a truly elevated Korean experience, check out Jihwaja's menu in Seoul, the head chef is registered as an important cultural property No. 38: Korean royal court cuisine artisan. A journey for all your senses, still fine dining at 195 per person, but without all the tiny spoons. With that said, I'm sure the food in this video was tasty.
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I hate to put down someone's hard work, but this is a real bastardization of the Korean royal cuisine that is being referenced so much. this is more like trendy millennial instagram food with a Korean twist. Caviar doesn't always elevate a menu, as much as I love caviar. For a truly elevated Korean experience, check out Jihwaja's menu in Seoul, the head chef is registered as an important cultural property No. 38: Korean royal court cuisine artisan. A journey for all your senses, still fine dining at 195 per person, but without all the tiny spoons. With that said, I'm sure the food in this video was tasty.
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Guest
always tough when someone tries to make fine dining out of a food that is typically seen as cheap, such as asian, or african or street food. but we dont blink an eye paying for 12 courses of fois gras, squid ink pasta, etc, italian food and french food and so on. the biggest resistance always come from the people who s cuisine is actually being elevated- they always say- oh the orginial is better, or its a rip off- but they miss the point. the point is that the food of a culture is finally being represented at a higher level - which is something we should all be happy about seeing expressed.
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always tough when someone tries to make fine dining out of a food that is typically seen as cheap, such as asian, or african or street food. but we dont blink an eye paying for 12 courses of fois gras, squid ink pasta, etc, italian food and french food and so on. the biggest resistance always come from the people who s cuisine is actually being elevated- they always say- oh the orginial is better, or its a rip off- but they miss the point. the point is that the food of a culture is finally being represented at a higher level - which is something we should all be happy about seeing expressed.
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MrBunny
I feel like this is just an attempt to get western approval for Korean cuisine. Korean food does not need to be legitimized by western critics or ideals. call it an Asian fusion restaurant with Korean inspiration, but never call it a Korean restaurant. All true Koreans know that the best Korean food is served by none other than our mothers and grandmothers. no amount of Michelin stars will temper or contaminate the true soul and passion of Korean food. We Koreans would call this restaurant. a joke. This branding is designed to satisfy Europeans, not Koreans.
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I feel like this is just an attempt to get western approval for Korean cuisine. Korean food does not need to be legitimized by western critics or ideals. call it an Asian fusion restaurant with Korean inspiration, but never call it a Korean restaurant. All true Koreans know that the best Korean food is served by none other than our mothers and grandmothers. no amount of Michelin stars will temper or contaminate the true soul and passion of Korean food. We Koreans would call this restaurant. a joke. This branding is designed to satisfy Europeans, not Koreans.
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유키나
Tho I'm actual Korean who had really many kinds of Korean food but I would not like this style. not meaning their quality like would suck a lot but what I want to say is that those kinds of remake are TOO apparently having distance with actual feelings that we get from Korean traditional food. It'd not be different for many other people where their home countries don't have quisine or just feeling like eating as normal thing. Why we should follow that gorgeous but too expensive things for keeping step up with many famous ones or western ones or etc.
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Tho I'm actual Korean who had really many kinds of Korean food but I would not like this style. not meaning their quality like would suck a lot but what I want to say is that those kinds of remake are TOO apparently having distance with actual feelings that we get from Korean traditional food. It'd not be different for many other people where their home countries don't have quisine or just feeling like eating as normal thing. Why we should follow that gorgeous but too expensive things for keeping step up with many famous ones or western ones or etc.
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Razzy1312
2: 35 And things like this are why fine dining is kind of a joke to me and not worth the money. It's all about the food and drink, who cares about what plate or what stick they serve it on? While Michelin star restaurants do serve great food, you are paying more for the experience. If someone could serve me the same dish for half the cost, but it's served on a paper towel and I have to eat it standing at the bar - I'll take it over double the cost and the experience.
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2: 35 And things like this are why fine dining is kind of a joke to me and not worth the money. It's all about the food and drink, who cares about what plate or what stick they serve it on? While Michelin star restaurants do serve great food, you are paying more for the experience. If someone could serve me the same dish for half the cost, but it's served on a paper towel and I have to eat it standing at the bar - I'll take it over double the cost and the experience.
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TheYellowFD
a korean and a trained cook. composition is not korean, cooking technique is not korean, presentation is not korean. More importantly, the ingredients are not korean. Even the restauran'ts name Jungsik is from a Japanese workd Teishoku. Jungsik or Teishoku consists of rice, soup and a few side dishes served all at once. But these people are doing multi course tasting menu. It is like you name a restaurant Buffet, but you do plated service. sigh.
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a korean and a trained cook. composition is not korean, cooking technique is not korean, presentation is not korean. More importantly, the ingredients are not korean. Even the restauran'ts name Jungsik is from a Japanese workd Teishoku. Jungsik or Teishoku consists of rice, soup and a few side dishes served all at once. But these people are doing multi course tasting menu. It is like you name a restaurant Buffet, but you do plated service. sigh.
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Chloe
meh. this is cool and all like a once in a blue moon fusion type thing but there is nothing better than getting basic ass homestyle Korean food that comes in a metal bowl or stone pot with hella banchan for like 12. 99 then. Hitting a Paris baguette or tour Les jour for coffee and pastry. I feel like this kind ruins the vibe of a night out in ktown or just eating Korea food in general
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meh. this is cool and all like a once in a blue moon fusion type thing but there is nothing better than getting basic ass homestyle Korean food that comes in a metal bowl or stone pot with hella banchan for like 12. 99 then. Hitting a Paris baguette or tour Les jour for coffee and pastry. I feel like this kind ruins the vibe of a night out in ktown or just eating Korea food in general
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John
YOu know I am really sick of Michellin star bologna. It seems like every Michellin star restaurant has been pretty much like a boxed package. Nicely decorated, good ambience, tiny portion of food. Michellin is a French based organization extremely culturally biased. Dude give me a break. This is Korean food. Not French food. Why is it that everything has to go by Michellin standards?
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YOu know I am really sick of Michellin star bologna. It seems like every Michellin star restaurant has been pretty much like a boxed package. Nicely decorated, good ambience, tiny portion of food. Michellin is a French based organization extremely culturally biased. Dude give me a break. This is Korean food. Not French food. Why is it that everything has to go by Michellin standards?
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Mark-Angelo
How long do think these restaurants will last? Because restaurants like these are relatively new. They seemed more niche oriented than the likes of Marco Pierre's restaurant that has 3 Michelin Stars. Then there's Rene Redzepi's Noma. Very revolutionary and experimental. Would that still be around 10-15 years from now?
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How long do think these restaurants will last? Because restaurants like these are relatively new. They seemed more niche oriented than the likes of Marco Pierre's restaurant that has 3 Michelin Stars. Then there's Rene Redzepi's Noma. Very revolutionary and experimental. Would that still be around 10-15 years from now?
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