Sosuheon

• Traditional Hanok Setting Amidst Seoul's Modern Skyline
  Sosuheon is uniquely housed in a traditional Korean hanok, providing a calming and elegant environment that contrasts with the contemporary cityscape of Seoul. This setting enhances the dining experience by transporting guests into a serene, culturally rich space.

• Eight-Seater Counter with Focus on Craftsmanship
  The restaurant features an intimate eight-seater counter where diners can closely observe Chef Park Kyung-jae’s precise and confident sushi-making techniques, emphasizing the artistry and quiet concentration involved in preparing each nigiri.

• Chef’s Philosophy and Seasonal Premium Seafood
  Chef Park Kyung-jae, a Japanese cuisine specialist, emphasizes hosting guests with the best ingredients, space, and staff, reflecting a dedication to quality and hospitality. The menu highlights seasonal premium seafood, including dishes like cod roe with hairy crab and grilled hairtail, offering a generous and memorable sushi experience.

The most honored or signature ingredients at the Michelin-starred restaurant Sosuheon in Seoul are:

• Hairy crab: Used notably in dishes like cod roe with hairy crab, showcasing premium seasonal seafood and adding rich, delicate flavors.
• Cod roe: Featured alongside hairy crab, it highlights the restaurant's focus on high-quality seafood.
• Tilefish: Served steamed, tilefish represents the chef's commitment to fresh, seasonal fish prepared with finesse.
• Hairtail: Grilled hairtail is another key ingredient, emphasizing traditional Korean seafood flavors.
• Gizzard shad and creamy cuttlefish: These are highlighted in the nigiri offerings, demonstrating the chef's skill in sushi craftsmanship and the generosity of portion.

These ingredients are significant as they reflect Chef Park Kyung-jae's dedication to premium, seasonal seafood prepared with precise sushi techniques in an elegant traditional Korean setting, creating a memorable and refined dining experience.