Mori

Co-owned by a Korean chef trained in Japan and his Japanese wife, Mori offers nicely presented authentic Japanese kaiseki dining that will delight both your eyes and palate. Chef Kim Wan-gyu crafts delicate dishes using the fresh seafood and seasonal produce of Busan. He has an unmatched sense of culinary balance as manifested by the perfect harmony of ingredients and a well-controlled sense of rhythm that characterizes Mori’s course meals. Enjoy authentic Japanese cuisine in this cozy space, where the chef’s sincerely crafted cuisine is complemented by the smooth and attentive service of his wife.

1. Chef Kim Wan-kyu's Unique Background: Chef Kim Wan-kyu trained in Tokyo Sushi and Cuisine School before returning to Korea at age 35 to open Mori. 2. Mori's Seasonal Menu: The restaurant's menu is designed to incorporate seafood from Busan, as well as account for the city's seasons, making each meal unique. 3. No Set Menu: Meals at Mori are reportedly unique in each experience, with no set menu, allowing for a truly customized dining experience.

Signature Ingredients

• Fresh Seafood: Sourced from the coastal waters of Busan, the seafood is a cornerstone of Mori's kaiseki menu, showcasing the region's rich marine biodiversity. Each dish highlights the natural flavors of the fish, often served as sashimi or in delicate preparations that respect the ingredient's integrity.
• Seasonal Vegetables: The restaurant emphasizes the use of seasonal produce, which is carefully selected to complement the seafood. This commitment to seasonality ensures that each dining experience reflects the current harvest, enhancing the freshness and flavor of the dishes.
• Japanese Rice: Integral to many kaiseki dishes, the rice is often prepared with precision to achieve the perfect texture and flavor, serving as a base for various accompaniments and enhancing the overall dining experience.
• Umami-rich Broths: Various broths made from dashi (a Japanese stock) are used in soups and sauces, providing depth and complexity to the dishes. These broths are crafted from high-quality ingredients, including kombu (kelp) and bonito flakes, to create a harmonious balance of flavors.
• Artisanal Soy Sauce: Aged soy sauce is used to enhance the umami profile of dishes, adding a layer of richness and depth. The choice of soy sauce reflects the restaurant's dedication to authentic Japanese flavors and culinary traditions.