Kojima

Here are three unique and unconventional aspects of the Michelin two-star restaurant Kojima in Seoul:

1. Fusion of Edomae Sushi Techniques with Korean Wild Seafood
Kojima’s chef, Park Kyung-jae, trained in traditional Japanese Edomae sushi methods but creatively incorporates Korea’s wild seafood into his omakase menu. This includes unique ingredients like plump firefly squid and lightly grilled bonito, alongside classic nigiri such as mirugai and sea urchin from Hokkaido. This blend of Japanese technique with Korean ingredients offers a distinctive culinary experience not commonly found in sushi restaurants.

2. Intimate Dining Experience at a Hinoki Counter with Chef Interaction
The restaurant features an eight-seater counter made from 500-year-old hinoki (Japanese cypress), providing a serene and intimate setting. Diners sit closely around the chef’s workspace, allowing them to watch the meticulous crafting of each sushi piece and engage with Chef Park, whose reserved yet warm demeanor enhances the personal dining experience. This focus on direct interaction and craftsmanship elevates the meal beyond just food to an artful performance.

3. Location Above a Luxury Fashion Store with a Rooftop View
Kojima is uniquely situated on the 6th floor of Boon the Shop, a luxury shopping complex in Seoul’s upscale Gangnam district. This unusual location above a fashion store offers diners a rooftop vantage point with city views, contrasting with the traditional Tokyo sushi joint atmosphere inside. The juxtaposition of high-end fashion retail and refined sushi dining creates a distinctive setting that blends modern luxury with culinary tradition.

The most honored or signature ingredients at Kojima, the Michelin two-star sushi restaurant in Seoul, include:

• Niigata Rice: The sushi rice is sourced from Niigata, Japan, known for its premium quality. It is seasoned with a custom blend of red vinegar and a touch of salt, forming the essential base for the nigiri sushi served.

• Mirugai (Geoduck Clam): This is one of the standout seafood ingredients used in the nigiri. Mirugai is prized for its sweet, crunchy texture and is featured prominently in the omakase.

• Yellow Sea Bream: Another key fish used in the nigiri selection, valued for its delicate flavor and texture, showcasing the chef's skill in Edomae sushi tradition.

• Sea Urchin from Hokkaido: This ingredient is celebrated for its rich, creamy taste and freshness, sourced from Hokkaido, Japan, and used in signature nigiri pieces.

• Korean Wild Seafood: The menu highlights Korea’s wild seafood, including firefly squid and lightly grilled bonito, which are served before the nigiri, blending local ingredients with traditional Japanese sushi techniques.

These ingredients reflect Chef Park Kyung-jae’s philosophy of combining the finest Japanese sushi craftsmanship with premium Japanese and Korean ingredients, emphasizing freshness, quality, and a connection to his Korean roots and Japanese training. The use of a hinoki wood counter also enhances the authentic Edomae sushi experience.