KOREAN RESTAURANT GUIDE 2012 KOREAN RESTAURANT GUIDE KOREAN RESTAURANT GUIDEBOOKS This guidebook is the foundation s most ambitious effort to promote the finest Korean restaurants outside of Korea and share the authentic flavors and style of Korean cuisine with people of other cultures. An update to the previous 2011 edition, the Korean Restaurant Guide 2012, Tokyo is published along similar restaurant guidebooks for countries in Western Europe. It reviews Korean restaurants presently operating in Tokyo, and a total of 34 restaurants made it to the final selection based on location visits and updates by a group of Korean food critics and restaurant specialists. TOKYO KOREAN RESTAURANT GUIDE 2012 The Korean Food Foundation (KFF) is a leading non-governmental organisation dedicated to promoting Korean cuisine and culinary culture through research. The foundation is also committed to guiding the development of the Korean food industry and promoting the development and marketing of content covering Korean food.
002 008 018 022 026 032 036 040 044 048 MICHELIN GUIDE TOKYO 01 Sennohana 02 Matsunomi 03 Moranbong SHIBUYA-KU 04 Gingseng 05 SURAGAN 06 NARUGE 07 BOOLDAK 08 LINAMHA SHINJUKU-KU 054 09 Ozakyo 058 10 SAIKABO 062 11 Shinnichikan 066 12 Niccorimaccori 070 13 Hansarang 074 14 Hanmiri 078 15 Meigetsukan MINATO-KU 084 088 092 096 16 Ichiryu 17 Kusanoie 18 Sosonjae 19 Taikyuya 100 104 108 114 118 20 Kannichikan 21 MUGUNGHWA 22 RAKURAKU CHUO-KU&CHIYODA-KU 23 OHJURI 24 SHARATEI 122 25 Seikouen 126 26 HAIYAKU 130 27 PANGA 134 28 Yun OTHERS 140 144 148 29 SION 30 )Syuen 31 Seoul-mura 152 32 Chokouya 156 33 TENAMU 160 34 Hanuri 164 182 184 KOREAN RESTAURANT GUIDE TOKYO 001 001- - - -f.indd 1 2012.2.13 1:58:21 PM
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PREFACE ENGLISH Share in nature s gifts, joy of well-being, and good company through Korean food Korean cuisine, or hansik, is rapidly gaining popularity across the globe, probably because of its well-orchestrated bursts of flavors and health-enhancing effects. The Korean Restaurant Guide 2012, Tokyo aims to reveal the many qualities of Korean cuisine to the Japanese people who value a balanced and healthy diet, as well as people of other nationalities. The Korean peninsula, vertically stretched from north to south, features plains and mountains, and is surrounded by water on three sides, thereby providing for rich agriculture, fishing, and ranching. This wealth and variety is reflected three times a day at Korean meals; a typical Korean meal consists of a bowl of cooked rice teamed with a hot soup or jjigae (hot pot dish), at least one variety of kimchi, and an array of side dishes made with seasonal ingredients. Most Korean recipes employ the methods of parboiling, broiling, and simmering to cut down on fat and minimize the loss of nutrition. The most frequently used ingredients include vegetables, such as green leaves, mushrooms, nuts and seaweed, pepped up with traditional condiments such as ganjang (soy sauce), doenjang (soybean paste), and gochujang (red chili pepper paste), which are made with a base of fermented soy beans and other natural ingredients. Kimchi, doenjang, and gochujang, the three main fermented foods included in every meal throughout the year, are known to have outstanding anti-cancer, anti-oxidant effects and to lower cholesterol levels. Nutrition experts recommend four servings of vegetables for every serving of meat or fish we consume, and also highlight the importance of consuming various fermented foods to boost immune systems and prevent serious diseases such as obesity and cancer. These recommendations run parallel with the dietary pattern traditionally followed by the Korean people. The well-known bibimbap, japchae, galbijjim, and sinseollo are only some of the examples that embody the Korean culinary tradition of using ingredients and recipes for holistic well-being. For millennia, Koreans have developed a strong belief that good food heals the body and mind. Koreans meticulously select seasonal ingredients, at the peak of their nutritional value, and cook each dish with the kind of devotion they would give to brewing herbal medicines. Korean cooking focuses on balancing 002- - - -f.indd 4 2012.2.13 1:59:15 PM
the five flavors of acidity, bitterness, spiciness, sweetness and saltiness, thereby strengthening the five cardinal body organs. Korean cooking also embraces the five colors of blue, white, red, black, and yellow, traditionally believed to represent different elements of nature, thus achieving a perfect combination of flavors, nutritional values, and aesthetic beauty. This guidebook is the foundation s most ambitious effort to promote the finest Korean restaurants outside of Korea, and share authentic flavors and style of Korean cuisine with people of other cultures. First published in April 2011, the Korean Restaurant Guide 2011, Tokyo reviewed 34 Korean restaurants operating in Tokyo based on evaluations of food, service, hygiene, and décor by a group of Korean and local food critics and restaurant specialists. The Korean Restaurant Guide 2012, Tokyo is an update to the 2011 edition on the occasion of the publication of similar restaurant guidebooks for countries in Western Europe. More content and photos were added through on-site coverage. Three of the restaurants featured in this guidebook-sennohana, Matsunomi (one star), and Moranbong (two stars)-recently joined the selection of the 2012 edition of the Michelin restaurant guide for Japan s capital. We hope this book will encourage more local food lovers to seek out the high standards of food and services offered by Korean restaurants in Japan and to experience the charm of Korean cuisine. A list of other restaurants highly recommendable but not included in the selection due to lack of space is added in the back. Subsequent editions will be available as a smartphone application for more convenient access to Korean cuisine options outside of Korea. Korean food is often said to be «food of sharing». When we eat the food, we share in nature s gifts, the joy of well-being, and good company. We hope you discover new joy in life and well-being through exploring Korean cuisine. To conclude, we would like to extend our sincere gratitude to the food experts in Korea and Japan for providing us with their invaluable insights, to the restaurant owners for taking the time to participate in the interviews and help us gather information, and to all those involved in this new edition for their hard work and dedication. January 2012, Korean Food Foundation (KFF) KOREAN RESTAURANT GUIDE TOKYO 005 002- - - -f.indd 5 2012.2.13 1:59:15 PM
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PREFACE Yukio Hattori It was in the spring of 2010 when the Korean Food Foundation, which writes and publishes guides on Korean restaurants, asked me to serve as the screening committee chairperson for the guide on Korean restaurants in Japan. The guide was published about a year later in April 2011 and was titled Korean Restaurant Guide 2011, Tokyo. It is now an important guide that introduces Korean food to the Japanese. In 2011, Japan suffered major natural disasters including the Great East Japan Earthquake. Life was much more difficult for many in its aftermath, but some determined restaurateurs continued to effectively manage their Korean restaurants. As a participant of the Korean restaurant guidebook project last year, I am extremely gratified to see that the never-die spirit of these restaurateurs has inspired the Japanese, foreign tourists, and foreigners residing in Japan. We should not forget that these people are protecting the culinary culture of their mother country in a foreign country and are striving to widely publicise the culture. I think the Korean Food Foundation should go beyond introducing Korean restaurants through the production of guidebooks. It should encourage and actively sponsor many who are running Korean restaurants in foreign countries and make these people Ambassadors so that they can introduce Korean food more effectively. This would maximise the results. 008- - - -2.indd 8 2012.2.13 1:59:58 PM
Yukio Hattori Yukio Hattori is the chairman of the board of directors and principal of Hattori Nutrition College. Established 400 years ago, the college is Japan s top professional cooking school. Yukio Hattori KOREAN RESTAURANT GUIDE TOKYO 009 008- - - -2.indd 9 2012.2.13 2:0:0 PM
Pierre Gagnaire Korean food is unparalleled to the food of other world regions as it is extremely unique. Expressions such as food of nature and food requiring patience are used to describe Korean food, which possesses qualities non existent in other cultures. It possesses varied flavors and elegant colours. Korean food is a product of significant history and repetition resulting in the wisdom on how to live life, and the harmonisation with nature. On the mountains and fields, the diverse agriculture grows by receiving the earth s energy and rays of sunlight. After the agriculture undergoes a long period of maturation, it is fermented, which is why Korean food is in harmony with nature. These characteristics about Korean food make people worldwide as myself feel its charm and grow fond of it. Korean food enjoyed by people worldwide is the motto used by the Korean Food Foundation, which is making the public aware of Korean food by focusing on 11 countries in Europe and Japan. I am truly glad about this. Excellent food is bound to be recognised by people worldwide. So I believe a day will soon come when Korean food will be enjoyed and loved by all. I am glad that Korean Restaurant Guide 2012 is going to accelerate the process of making the masses aware of Korean food. This is because I am confident that Korean food will successfully guard the health of people worldwide. As Korean food 008- - - -2.indd 10 2012.2.13 2:0:0 PM
Pierre Gagnaire With his creative, innovative cuisine, Pierre Gagnaire garnered three Michelin stars, which are awarded only to the world s very best restaurants. He runs restaurants in Paris, London, Tokyo, Seoul, and other countries. is for the health of the body and mind, the restaurant guide enhances one s ability to enjoy Korean food and will lead to good health and abundance in life. Through the Korean Restaurant Guide 2012, I hope that people worldwide, will enjoy Korea s flavors, beauty, and furthermore, Korea s cultural beauty too. Pierre Gagnaire KOREAN RESTAURANT GUIDE TOKYO 011 008- - - -2.indd 11 2012.2.13 2:0:3 PM
PREFACE Sang-hoon Degeimbre Korea is my native country, but it was unfamiliar to me until recently. I have been living in Belgium since I was five years old. I rediscovered Korea when I encountered Korean food as a chef. My encounter with Korean food was a fresh surprise for me. Korean food has a strong aroma, and flavors that I have never before experienced even with beautifully prepared foods. Korean food seemed like something that had been hidden deep in my memory from long ago suddenly coming back to me. My encounter with Korean food spurred me to look further afield, and I began to consider what Korea could offer the world. My answer was Korean food! What are the merits of Korean food? Jang (various vegetable-based pastes) is fermented food that symbolises Korean flavors and is regarded as one of the most nutritious foods. Agricultural products effectively embody the natural characteristics of the regions where they were grown. Regarding taste, amino acids, which are created by fermentation, make Korean food taste rich. There is a need to widely publicise Korea s fermented foods amongst other countries. This is because fermented foods are the identity of Korea. The lack of reach of Korean food overseas may have been due to cautiousness and concern that Korean food might become altered or its traditions diluted. However, there is now great belief in the potential for the unlimited growth of 008- - - -2.indd 12 2012.2.13 2:0:4 PM
Sang-hoon Degeimbre A star chef of Korean descent from Belgium, Sang-hoon Degeimbre received two stars from the Michelin Guide. He runs L AIR DU TEMPS, a restaurant famous for molecular gastronomy, and serves as an Ambassador for Korean food. Korean food, and all necessary preparations have been made for its globalisation. Korean food will add a new attractive aspect to Western food, and further enrich the world s culinary tradition. Sang-hoon Degeimbre KOREAN RESTAURANT GUIDE TOKYO 013 008- - - -2.indd 13 2012.2.13 2:0:13 PM
PREFACE Lourdes Plana Bellido As the director of the Madrid Fusion International Gastronomy Summit, I was asked to help with the introduction of this guidebook. I appreciate this wonderful opportunity to communicate my thoughts. I visited Korea in the summer of 2011, and it made a deep impression on me. My trip was full of discovery. Walking down the streets in Korea, I visited many restaurants, ranging from those that offer the most traditional dishes to those that use cutting-edge cooking techniques. I witnessed the time-honored spirit of the Koreans, who understand that each and every ingredient as well as the completed dish are means of dialogue between mankind and nature. The traditional lactic-acid fermentation method that originated from this spirit has extensive health benefits and has been handed down generation after generation. Meaning is accorded to the colors of countless Korean food ingredients, and these colors strike harmony with taste and nutrition. I am confident that Korean food will soon assume an exalted position in global gastronomy. The Korean people clearly understand the fundamental roles played by food in the balance between mankind and the environment, and have strongly upheld the value of unity between body and spirit in their lives irrespective of their social position. I believe it is only a matter of time before my conviction becomes reality in this time and age, when the global community places importance on 008- - - -2.indd 14 2012.2.13 2:0:13 PM
Lourdes Plana Bellido Lourdes Plana Bellido is the director of the Madrid Fusion International Gastronomy Summit. She was formerly the director of Escuela Alambique, a cooking school in Spain, and is contributing to work on Spanish culinary culture. the use of natural cooking, environment-friendly ingredients, and biodynamic food ingredients. Lourdes Plana Bellido KOREAN RESTAURANT GUIDE TOKYO 015 008- - - -2.indd 15 2012.2.13 2:0:16 PM
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MICHELIN GUIDE TOKYO 2012 KOREAN RESTAURANT 01 Royal-style grills, Sennohana Exquisite dishes once enjoyed by queens Meaning A Thousand Flowers, Sennohana is inspired to present exquisite dishes with the grace enjoyed by past queens, and to accompany these dishes and service with elegant flowers. Tables are set with different flowers every day, and each dish is embellished with a flower. Yoichi Kikuchi, the president of Sennohana, fell in love with Korea s medicinal foods, collectively called yakseon, while doing business in Korea. This passion led him to study Korean food and later to open Sennohana. Though the restaurant opened in only 2007, its food and services have received good reviews, and the restaurant was recently featured in the Michelin Guide Tokyo 2012. Special pick-up service is provided to patrons visiting from abroad, taking them from the airport to the restaurant, and then from the restaurant to their hotel after their meal. KOREAN RESTAURANT GUIDE TOKYO 019 018- - - -f.indd 19 2012.2.13 2:2:40 PM
1 2 3 1 Royal court-style grill the main dish of course meals 2 Gujeolpan* Platter of nine delicacies 3 Mont-Blanc cake enriched with Goryeo ginseng Yakseon course meals for health and beauty Sennohana offers four course meals, of which the most popular are the Soguk (Small Flowered Chrysanthemum) Course and Gukhwa (Chrysanthemum) Course. The royal court-style grill, boasting flavors and services befitting a king, is made without any seasoning, instead relying upon top-grade Kuroge (black-haired) wagyu beef and vegetables grown in Korea. Following the appetisers of yakseon porridge, royal-style fritters, and abalone sashimi, the grilled meat is served after a sorbet or dongchimi (cool winter radish kimchi). The gujeolpan platter bursts with the naturally-colored small flour pancakes. An assortment of desserts-such as puddings and cakes made of seasonal, healthful ingredients-is served on a tray for patrons to choose from. 018- - - -f.indd 20 2012.2.13 2:3:8 PM
Telephone +81(0)3 3599 6662 Address Tokyo, Minato-ku, Daiba 1-3-5, Si-Ria Odaiba F1 Directions Three-minute walk from Yurikamome Odaiba-Kaihinkoen station Opening hours Monday-Saturday 17:00-23:00 / Closed on Sundays Recommended Gukhwa Course 15,000 Gujeolpan 2,500 Dessert (seasonal desserts; à la carte prices) 300-500 Meal for one 10,000 Seating 30 Website www.sennohana.com 018- - - -f.indd 21 2012.2.13 2:3:22 PM
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MICHELIN GUIDE TOKYO 2012 KOREAN RESTAURANT 02 Prix-fixe of royal court cuisine, Matsunomi Featured in the Michelin Guide Tokyo 2012 A restaurant offering a prix-fixe menu consisting of royal court cuisine, Matsunomi is one of the three Korean restaurants that made it to the Michelin Guide Tokyo 2012 on December 2, 2011. The prix-fixe is offered for up to 32 individuals each day, and only for those with reservations. The owner chef, who is also an active chef-instructor, organises a Korean music concert every third Saturday to promote additional aspects of Korean culture besides Korean food. The restaurant is housed within a converted family residence and has a kitchen commonly found in a typical Korean home. The classic Korean items adorning the interior make visitors feel like they have been invited into a friend s house. KOREAN RESTAURANT GUIDE TOKYO 023 022- - - -f.indd 23 2012.2.13 2:5:0 PM
1 2 3 1 Gungjung topokki* Rice cake fingers and vegetables boiled in soy sauce seasoning 2 Gujeolpan* A hallmark royal court dish consisting of a platter of nine delicacies 3 Fritters made of yam and asparagus Simple flavors seasoned lightly with salt and soy sauce Having a preference for simple and elegant Korean cuisine rather than food with a kick, the owner-chef learned traditional royal court cuisine and yakseon foods (health-enhancing food containing ingredients used in traditional medicine). So his food is lightly flavored with only a touch of salt or soy sauce, and bold condiments and spices are rarely used. The prix-fixe menu, which comes with gujeolpan and gungjung topokki (royal court-style topokki), varies by season using freshest ingredients. This is in line with Matsunomi s key strategy of using good ingredients with good texture. More than just being delicious, the menu incorporates healthful food of all five tastes-bitter, sweet, savory, sour, and spicy. 022- - - -f.indd 24 2012.2.13 2:5:7 PM
Telephone +81(0)3 3267 1519 Address Tokyo, Shinjuku-ku, Kagurazaka, 4-2, F1/2 Directions Eight-minute walk from JR Iidabashi station Opening hours Monday-Saturday 17:30-22:00 / Closed on Sundays Recommended Prix-fixe menu 6,800 Meal for one 6,800 Seating 32 022- - - -f.indd 25 2012.2.13 2:5:11 PM
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MICHELIN GUIDE TOKYO 2012 KOREAN RESTAURANT 03 A Michelin two-star restaurant, Moranbong Upscale Korean restaurant awarded two stars from the Michelin Guide Moranbong was recently awarded two stars from the Michelin Guide Tokyo 2012. This hanjeongsik table d hôte restaurant is at the forefront of globalising Korean cuisine. Run by Moranbong, the largest Korean food supplier chain in Japan, this upscale establishment offers explanations for each dish as they are served, going so far as to detail the culture behind them. Reservations are a must. Each room is equipped with a monitor, sound system, and kitchenette to help customers better understand Korean cuisine. The elder sister of the owner studied Korean food for 35 years and, as a consultant, is responsible for the development of the menu. KOREAN RESTAURANT GUIDE TOKYO 027 026- - - -f.indd 27 2012.2.13 2:6:3 PM
1 2 3 1 Strawberry fruit punch 2 Haemul-pajeon* Seafood and scallion fritter 3 Dolsot-bibimbap* / Rice garnished with vegetables, served in a sizzling stone pot Course menu selections featuring royal court dishes and regional dishes Moranbong only offers three set courses menu options. This restriction helps Moranbong render seasonal ingredients, mountain herbs, seafood, and meat into rich and exquisite interpretations of Korean royal court cuisine and regional dishes. The Moran Course menu includes tangpyeongchae (julienned mung bean jelly with vegetables and beef; a royal court dish), fresh raw fish, gejang (preserved crab), haemul-pajeon (seafood and scallion fritter), grilled meat, dolsot-bibimbap, and a dessert. The Yusura-ume (Cherry Tree) Course comes with samgyetang instead of dolsot-bibimbap. In the Mukuge (Rose of Sharon) Course, the main dish is complemented with seasonal vegetables and sinseollo, and a choice is given between the samgyetang and the yeongyang-bap (rice cooked with various healthful ingredients). Each course features a main event, where select, top-quality beef is grilled directly over a charcoal fire. 026- - - -f.indd 28 2012.2.13 2:6:11 PM
Telephone +81(0)3 6419 1775 Address Tokyo, Shibuya-ku, Jingumae 6-27-8, Emms Harazyuku Building B1 Directions Three-minute walk from Meiji-Jingu Mae station Opening hours Tuesday-Saturday 17:00-23:00 / Closed on Sundays and Mondays Recommended Batan Course 12,000, Yusura-ume Course 15,000, Mukuge Course 18,000 Meal for one 12,000 or more Seating 20 (including three rooms) Seating Website www.moran-bong.com 026- - - -f.indd 29 2012.2.13 2:6:18 PM
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KOREAN RESTAURANT 04 An innovative mixture of French and Korean cuisines, Ginseng Upscale Korean restaurant specialising in healthful food Ginseng, operated by the barbecue franchise brand Doraji, is an upscale restaurant dedicated to hanjeongsik (Korean table d hôte). Ginseng presents food of originality and great style by adding a French spin to traditional Korean cuisine. The restaurant is named after the most well-known energy-boosting medicinal herb unique to Korea, in order to reflect the nation s time-honored belief that the well-being of body and mind hinges upon food. Ginseng boasts a well-stocked list of more than 100 wines that finely complement its innovative, stylish dishes, and the knowledgeable sommelier-turned-manager is very helpful in guiding patrons to make choices that best suit their meal, tastes, and budget. The décor is understated and modern, with private rooms perfectly suited for special occasions and company dinners. KOREAN RESTAURANT GUIDE TOKYO 033 032- - - -f.indd 33 2012.2.13 2:8:49 PM
1 2 3 1 Sogogi-modum-gui Platter of assorted cuts of grilled beef 2 Fruit salad topped with a piece of cake 3 Consommé-like ginseng soup exuding a subtle fragrance of ginseng Korean prix-fixe meals highlighted with a prime-quality beef course Ginseng presents a total of five prix-fixe meal options, and every option includes a beef course made with top-tier Matsuzaka beef or Yamagata beef. The Ginseng Prix-Fixe Meal is the most luxurious, starting with clear ginseng soup, a glass of sparkling wine, and a starter to whet the appetite. The Ginseng Prix-Fixe Meal moves on to more intensely seasoned dishes, such as yukhoe-chobap (vinegared rice shaped into a bite-sized piece and topped with Korean-style tartare), kimchi and varieties of namul (cooked and seasoned vegetables), salad, meat, a small bowl each of rice and soup, and a dessert. A la carte options also abound. Ginseng added a French spin to oxtail, which is normally hard-boiled to make a nutritious soup in Korean cuisine, and turned the beef delicacy into a savory steak dish, a healthful selection that pairs excellently with wine. Sweets such as the cake du jour and mango pudding are not to be missed. 032- - - -f.indd 34 2012.2.13 2:8:55 PM
Telephone +81(0)3 5794 7474 Address Tokyo, Shibuya-ku, Ebisuminami 2-3-14, Conze Ebisu F4 Directions Three-minute walk from JR Ebisu station Opening hours Monday-Sunday 17:00-24:00 / Closed from December 31 to January 2 Recommended Sogogi-modum-gui 5,800 Ginseng Prix-Fixe 10,800 Ginseng soup 800 Meal for one 7,000 Seating 76 (including eight private rooms) Website www.ebisu-ginseng.com 032- - - -f.indd 35 2012.2.13 2:8:58 PM
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KOREAN RESTAURANT 05 A contemporary Korean restaurant, SURAGAN Stylish fusion Korean restaurant SURAGAN is a contemporary Korean restaurant in Ebisu lined with trendy restaurants. It was opened seven years ago with the concept of providing a fusion of Korean and Japanese cuisine in an atmosphere inspired by New York. Offering refined flavors and stylish ambiance, the restaurant is particularly popular among young office workers. Its location in a half basement floor is complemented with floor-to-ceiling windows and a small garden decorated with Korean earthen pots and stone sculptures at the entrance. SURAGAN s elegance is enhanced with minimalistic interior design, and the New York-style open kitchen literally shows-off the restaurant s pride in its food. KOREAN RESTAURANT GUIDE TOKYO 037 036- - - -f.indd 37 2012.2.13 2:10:7 PM
1 2 3 1 Bossam-kimchi* Kimchi stuffed with tuna, squid, and scallop filling 2 Chaeso-bulgogi* Beef and vegetable bulgogi made of Japanese wagyu beef) 3 Modum-yukhoe* (Assortment of slightly cooked slices of beef brisket and rib meat) Harmoniously blending Japanese ingredients into Korean cooking Creating harmony between Korean and Japanese cuisine, SURAGAN offers various dishes featuring Japanese ingredients cooked in the Korean way. For example, the popular bossam-kimchi, which is made upon order, is made by placing a filling of tuna, squid, and scallop atop salted Napa cabbage leaves laid out in a small bowl. The leaves are then wrapped into pouches and closed at the top. The kimchi is served with a spicy red chili sauce. Another tasty surprise is the scallion fritter, which is innovatively made with lots of yam ground into the batter. This savory dish is pan-fried to be crisp on the outside and soft on the inside. The chaeso-bulgogi is made with wagyu beef marinated in a special sauce, and offers an outstandingly tender yet chewy texture. 036- - - -f.indd 38 2012.2.13 2:10:14 PM
Telephone +81(0)3 5447 6588 Address Tokyo, Shibuya-ku, Ebisu 4-3-1, Quiz-Ebius Building B1 Directions One-minute walk from JR Ebisu station Opening hours Monday-Sunday 17:00-01:00 / Open all year round Recommended Bossam-kimchi 1,260 Chaeso-bulgogi 3,990 Modum-yukhoe 1,600 Meal for one 1,300 Seating 60 036- - - -f.indd 39 2012.2.13 2:10:17 PM
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KOREAN RESTAURANT 06 Innovative take on Korean fare, NARUGE Inventive dishes crafted by a Korean cuisine specialist NARUGE is a fusion Korean cuisine restaurant run by a Korean cuisine specialist and researcher who is a second-generation Korean-Japanese. The female owner-chef inherited time-honored secret recipes and techniques from her mother-in-law, who is herself a Korean court cuisine expert hailing from Sunchang in Jeollabuk-do Province, a location known as the home of many delicacies. She opened her own venture more than three decades ago. In a bid to challenge the myth that Korean dishes are all spicy, salty, and rustic, as well as to better appeal to Japanese patrons, she places a heavy focus on both capturing the authentic flavors of different ingredients and achieving artistry in presentation. Booking reservations is required at least two days in advance, and courses can be designed in accordance with individual preferences and price ranges. The owner-chef has been covered by local press, and continues to promote the virtues of Korean cooking by authoring books and giving lectures. KOREAN RESTAURANT GUIDE TOKYO 041 040- - - -f.indd 41 2012.2.13 2:11:10 PM
1 2 3 1 Dessert made with acorn jelly dotorimuk) 2 Modumjeon* Platter of assorted pan-fried fritters 3 Prix-Fixe Meal Low-calorie gungjung prix-fixe meal NARUGE s menu tilts heavily towards traditional Korean court cuisine, featuring light and pure tasting dishes that are less pungent and salty. All the sides, kimchi, sauces, traditional condiments (soybeen paste, red chili paste, etc.), and stocks are made from scratch in the kitchen. Cheesejeon (vegetable fritters topped with cheese boasting a unique flavor combination and impressive presentation) and the dotorimuk dessert (acorn jelly made with acorn powder ground in-house and sprinkled with natural brown sugar and roasted soybean powder) are two of the owner-chef s original inventions. The most popular choice is the low-calorie yakseon prix-fixe meal. By definition, yakseon cooking refers to all types of cooking that employs ingredients and methods intended to promote the well-being of body and mind, and NARUGE s Gungjung Prix- Fixe Meal is centered on fermented dishes and different varieties of namul (cooked and seasoned vegetables) known to prevent aging, boost health, and keep the body in shape. 040- - - -f.indd 42 2012.2.13 2:11:25 PM
Telephone +81(0)3 3461 8286 Address Tokyo, Shibuya-ku, Dogenzaka, 1-5-9, Renga Building F2 Directions Three-minute walk from JR Shibuya station Opening hours Monday-Sunday 11:30-16:00 17:00-23:00 / Closed from December 30 to January 1 Recommended Dotorimuk dessert 980 Modumjeon 680 Gungjung Prix-Fixe Meal 3,500 Meal for one 3,500 Seating 85 Website www.naruge.com 040- - - -f.indd 43 2012.2.13 2:11:28 PM
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KOREAN RESTAURANT 07 Tantalising local palates with fiery dishes, BOOLDAK Hongcho B00LDAK s first franchise in Tokyo BOOLDAK, located in Shibuya Mark City, is the first Tokyo venture of Hongcho BOOLDAK, which generated a boom of uniquely fiery chicken dishes in Korea. BOOLDAK s tongue-scorching chicken dishes captivated Japanese food lovers instantly. In addition to its spicy selections, non-spicy oven-baked chicken, dotorimuk (acorn jelly) salad, and a number of Korean staples on offer are thoroughly enjoyed by local patrons. The décor is a rendition of a casual neighborhood pub commonly seen in Korea. The front wall of the kitchen is glass, and customers can watch the chefs and staff passionately at work. Already, a group of BOOLDAK enthusiasts has formed, dispelling worries that locals might find bitingly hot dishes deterring. KOREAN RESTAURANT GUIDE TOKYO 045 044- - - -f.indd 45 2012.2.13 2:12:33 PM
1 2 1 Booldak Crepe Set 2 Oven-baked chicken Four levels of tongue-scorching spiciness BOOLDAK, the eponymous dish of fiery-tasting broiled chicken, comes in four different levels of spiciness to cater to Japanese patrons who appreciate such attention to small details. The restaurant also offers a wide range of sides to take the edge off tongue-scorching main courses, including long-boiled nurungji (scorched and crispy rice) and the namul set composed of cooked and seasoned radish strips, mushrooms, and bean sprouts. A new addition to the menu invented to appeal to local palates is the Booldak Crepe Set, which consists of spicy broiled chicken, vegetables, and bean sprouts served with crepes to be wrapped and eaten together. The refreshing dotorimuk-muchim (acorn jelly salad) and beef tripe nabe (jelly-like collagen balls and beef tripes boiled down together in a pot) are favorites among young female patrons. 044- - - -f.indd 46 2012.2.13 2:12:38 PM
Telephone +81(0)3 5489 0655 Address Tokyo, Shibuya-ku, Dogenzaka, 1-3-11, No.1 Building F2 Directions Two-minute walk from JR Shibuya station Opening hours Monday-Saturday 11:30-15:00 17:00-23:30 / Sunday, National holidays 16:00-23:00 / Open all year round Recommended Booldak Crepe Set 1,480 Oven-baked chicken 980 Beef tripe nabe 1,280 Meal for one 1,500 Seating 60 Website www.daynetfood.com/booldak 044- - - -f.indd 47 2012.2.13 2:12:41 PM
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KOREAN RESTAURANT 08 Seasonal Hanjeongsik table d hôte, LINAMHA A chef-owned restaurant with a trendy ambiance LINAMHA is an upscale Korean restaurant in Daikanyama, a fashionable, upand-coming area. The owner-chef has great passion for food and pride in his work, so much so that he named his business after himself. Inspired by his mother, he cooks stylish fusion dishes blending Korean and Japanese cuisine. Prices tip the scales toward expensive, as the restaurant uses only select, seasonal ingredients from suppliers across the country. This caveat aside, many of the regulars are gourmands who rave about the food. The interior is decorated like a trendy lounge bar, accentuated by Korean earthenware pots and antique furniture. KOREAN RESTAURANT GUIDE TOKYO 049 048- - - -f.indd 49 2012.2.13 2:14:13 PM
1 2 3 1 Fresh raw fish served as part of the seasonal hanjeongsik Korean table d hôte 2 Gujeolpan* Platter of nine delicacies 3 Kimchi set with seven varieties of kimchi Hanjeongsik table d hôte featuring select, seasonal ingredients The menu includes four hanjeongsik prix-fixe options and 50 or so à la carte dishes. For the prix-fixe, patrons are given the liberty to choose what dishes they want from the menu, as Japanese like to try out various dishes in small quantities. Popular are the gujeolpan, a platter of eight vegetables and small wheat flour pancakes neatly arranged in a partitioned container, as well as the kimchi platter, which comes with small amounts of oisobagi (cucumber kimchi), kkakdugi (radish kimchi), and buchu-kimchi (kimchi made with Korean leeks) among others. The fresh fish, which arrive daily from where they are caught, are served fresh as hoe (fresh raw fish), grilled, or braised. 048- - - -f.indd 50 2012.2.13 2:14:21 PM
Telephone +81(0)3 5458 6300 Address Tokyo, Shibuya-ku, Daikanyama-cho 20-20, Mon Cherie Daikanyama Bldg. B1 Directions Two-minute walk from Tokyu Toyoko Line Daikan-yama station Opening hours Monday-Sunday 17:00-01:00 / Closed from December 31 to January 4 Recommended Seasonal hanjeongsik table d hôte 6,300, Gujeolpan 1,570, Kimchi set 1,370 Meal for one 3,000 Seating 75(including two rooms) Website www.li-ga.com/linamha_d 048- - - -f.indd 51 2012.2.13 2:14:24 PM
PREFACE 09 KOREAN 15 RESTAURANTS 052- - - -f.indd 52 2012.2.13 2:15:23 PM
TOKYO / SHINJUKU-KU KOREAN RESTAURANT GUIDE JAPAN 053 052- - - -f.indd 53 2012.2.13 2:15:37 PM
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KOREAN RESTAURANT 09 Food just like how grandma made it, Ozakyo A 40-year-old business with a friendly ambiance In business for forty years in the Shin-Okubo district, Ozakyo is a friendly and homey restaurant. Patrons are greeted warmly by a grandmother in her eighties, and the restaurant is always bustling with Korean students who miss the flavors of home, as well as locals who simply love Korean food. The elderly woman s son has taken over the restaurant, but she still prepares all the food to keep the flavors consistent. From à la carte dishes, such as gamjatang and nakji-bokkeum, to side dishes, all foods are made according to traditional recipes. The dim lights and log walls add to the inviting ambiance. KOREAN RESTAURANT GUIDE TOKYO 055 054- - - -f.indd 55 2012.2.13 2:16:30 PM
1 2 1 Gamja-tang* Pork bone and potato soup 2 Samgyeopsal barbecue / Spicy pork belly meat marinated in a red pepper paste marinade Comforting, deep-flavored broth and spicy barbecue The favorites of Korean students are the yukgaejang, which is based on a deep-flavored broth of ox bones seasoned with leek, garlic and powdered red pepper and served with shredded beef, the sundubu with a spicy and light taste, and the gamja-tang. Their samgyeopsal (pork belly meat) smoked in a recently-installed barbecue is also receiving good reviews from locals. The meat is left to tenderise in a marinade of gochujang (red pepper paste) and ground fruits. Trimmed of any excessive fat, the meat is savory, yet has a lingering sweet and spicy taste. Savored with palate-cleansing pickled ginger and julienned leek, Ozakyo s flavorful samgyeopsal leaves patrons clamoring for more. 054- - - -f.indd 56 2012.2.13 2:16:35 PM
Telephone +81(0)3 5155 7294 Address Tokyo, Shinjuku-ku, Okubo, 1-12-27 Directions Five-minute walk from JR Shin-Okubo station Opening hours Monday-Sunday 11:00-24:00 / Open all year round Recommended Yukgejang 1,365 Gamja-tang 2,625 Samgyeopsal BBQ 1,260 Meal for one 1,500 Seating 230 Website www.ozakyo.jp 054- - - -f.indd 57 2012.2.13 2:16:38 PM
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KOREAN RESTAURANT 10 A Korean food franchise, SAIKABO Cooking with mother s love for her son-in-law SAIKABO is considered to be the most successful Korean restaurant operating in Japan. Since opening its first restaurant in 1996, SAIKABO now boasts 22 franchise restaurants, as well as a handful of grocery stores. Just as its name suggests (SAIKABO means the caring of a mother for her son-in-law ), neatly-presented home-style Korean meals take center stage at this restaurant. Located on the restaurant floor of upscale department stores like Odakyu and Isetan, SAIKABO is highly praised for the quality of its food, service, and facilities. The restaurant has a neat, contemporary ambiance. KOREAN RESTAURANT GUIDE TOKYO 059 058- - - -f.indd 59 2012.2.13 2:17:33 PM
1 2 3 1 Sundubu-jjigae* Spicy soft tofu and clams hot pot 2 Dolsotbibimbap* ( Bibimbap served in a sizzling hot stone pot 3 Pajeon ( Scallion fritter Locally recognised for its fresh and clean taste SAIKABO hires professional Korean chefs to prepare exquisite dishes based on standardised recipes. Popular on the menu are the pajeon, japchae, galbijjim, jeyuk-bossam, bulgogi, and jjigae. The hot and spicy dishes are made using a powdered red pepper comprising three varieties of red pepper. To promote Korea s culinary culture where great care is taken in the preparation of every meal, the restaurant insists upon using the best condiments, and it brings salt and gochujang red pepper paste from renowned producers in Korea. The kimchi is always sourced from the same factory to ensure consistent taste. 058- - - -f.indd 60 2012.2.13 2:17:40 PM
Telephone +81(0)3 3347 0108 Address Tokyo, Shinjuku-ku, Nishi-Shinjuku, 1-1-3, Odakyu Department Store F12 Directions JR Shinjuku station, Odakyu Department Store, restaurant floor Opening hours Monday-Sunday 11:30-22:00 / Open all year round Recommended Sundubu-jjigae 1,080 Dolsot-bibimbap 1,050 Pajeon 1,280 Meal for one 1,300 Seating 80(including three rooms) Website www.saikabo.com 058- - - -f.indd 61 2012.2.13 2:17:44 PM
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KOREAN RESTAURANT 11 Korean barbecue & grilling, Shinichikan Upscale restaurant with a 50-year history Shinichikan is famous for serving Matsusaka beef, considered one of the top beef brands in Japan. The restaurant has become established as an upscale Korean barbecue and grill restaurant since it opened in Shinjuku Kabuki-cho in 1963, when the area was barren of Korean restaurants. Unlike other, similar restaurants, Shinichikan exudes an essentially quiet and elegant ambiance. There are small rooms on the first floor for family gatherings or business meetings. The rooms on the second floor are larger and can accommodate group dinners or social gatherings. KOREAN RESTAURANT GUIDE TOKYO 063 062- - - -f.indd 63 2012.2.13 2:30:48 PM
1 2 3 1 Assorted cuts of Matsusaka ordinary beef 2 Dolsot-bibimbap* Bibimbap served in a sizzling stone pot) 3 Sundubu-jjigae* Spicy soft tofu and clams hot pot Tender and moist prime Matsusaka beef Matsusaka beef is characterised by dense, snow-flake marbling, the quality of which is maintained by feeding beer to female Japanese cows (wagyu) and providing them with regular massages. The beef is so tender and moist that some say it literally melts upon contact with the heat of the human tongue. The proper amount of fat and sweetness makes it a prime beef for both raw beef dishes and grilling. All Matsusaka beef used at Shinichikan are graded ordinary, prime, and super-prime, and the dishes come with a quality certification number and mark for increased reliability. Diners usually finish their meal with the dolsot-bibimbap with the scorched rice on the bottom of the sizzling stone pot and the soft tofu hot pot with clams. The naengmyeon cold noodle dish is also a great complement to a barbecue meal. 062- - - -f.indd 64 2012.2.13 2:31:11 PM
Telephone +81(0)3 3209 8426 Address Tokyo, Shinjuku-ku, Kabuki-cho, 2-28-13, F1-2 Directions Five-minute walk from Seibu-Shinjuku line Seibu-Shinjuku station Opening hours Monday-Saturday 16:00-03:30 / Sunday 16:00-23:00 / Open all year round Recommended Assorted cuts of Matsusaka ordinary beef 2,000 (minimum two persons), Dolsot-bibimbap 900 Sundubu-jjigae 950 Meal for one 2,000 Seating 70 (in 18 rooms) Website www.shinichikan.com 062- - - -f.indd 65 2012.2.13 2:31:37 PM
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KOREAN RESTAURANT 12 A great spot to enjoy makgeolli, Niccorimaccori Epicenter of makgeolli fever in Japan Niccorimaccori is a makgeolli house that also specialises in rustic, home-style Korean food. It is run by Edong Maccori that first introduced this milky Korean liquor to Japan and made a big splash. Niccorimaccori made its mark with hongeo-samhap, jokbal, and other dishes that further heighten the experience of enjoying makgeolli, and most of these dishes require seasoned hands to make properly. Niccorimaccori recently moved to the more spacious Shinokubo locale from Ueno It now occupies a space of more than 330 square meters, and includes a private room that can accommodate 20 people. Niccorimaccori is striving to create another wave of makgeolli fans in Shinokubo, the center for Korean culture enthusiasts. Currently, four Tokyo branches are in operation, and five more are scheduled to open in 2012 throughout Japan, including in Osaka. KOREAN RESTAURANT GUIDE TOKYO 067 066- - - -f.indd 67 2012.2.13 2:32:26 PM
1 2 3 1 Haemul-dubu-ssam Succulent seafood and soybean paste sauce thickened with tofu, meant to be wrapped with leaves of sesame or lettuce 2 Jjim-dak Chopped chicken braised with potatoes and glass noodles in soy sauce 3 Dwaeji-galbi-gui* Sweetly marinated and grilled pork ribs Haemul-dubu-ssam, a popular choice finely complementing makgeolli Several dishes good for sharing amongst friends with glasses of makgeolli have been added to the menu at the new locale, such as jjim-dak (chopped chicken braised with potatoes and glass noodles in soy sauce) and sutbuldwaeji-galbi (marinated and charbroiled pork ribs). An all-time favorite and a dish that has been covered by a local broadcaster is the haemul-dubu-ssam (lightly grilled, succulent seafood and soybean paste thickened with tofu, meant to be wrapped with leaves of sesame or lettuce). The jjim-dak braised in soy sauce pepped up with various condiments is highly popular among Japanese patrons for its less pungent, pleasantly sweet flavor. The tender and savory sutbul-dwaeji-galbi is prepared according to the authentic recipe from Idong, Pocheon, a town famous for rows of galbi houses, and marinated in a sauce made by boiling soy sauce, chopped onion, minced garlic, and fruit purée. 066- - - -f.indd 68 2012.2.13 2:32:47 PM
Telephone +81(0)3 6233 8525 Address Tokyo, Shinjuku-ku, Hyakunin-cho 2-1-1 K-PLAZA F1 Directions One-minute walk from JR Shinokubo station Opening hours Monday-Sunday 11:00-24:00 / Closed from December 31 to January 2 Recommended Haemul-dubu-ssam 1,800 Jjim-dak 1,380 Dwaeji-galbi 980 Meal for one 2,500 Seating 104 (including one private room) Website www.niccori-maccori.jp 066- - - -f.indd 69 2012.2.13 2:32:57 PM
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KOREAN RESTAURANT 13 Home-style meals, Hansarang Simple and beautiful ambiance Hansarang is a Korean restaurant specialised in home-style meals. Its location in Little Korea in the Shin-Okubo district places it in the heart of the Korean Wave fever gripping Tokyo. The restaurant is so popular that it has a long queue outside at lunchtime, and a disproportionate number of patrons are young women who come from afar for an experience of Korean culinary culture. Reminiscent of a Korean table d hôte restaurant in Insa-dong, Seoul s mecca of traditional Korean culture, the interior is unassuming and yet marked by classic Korean beauty. It has on-hand some Hanbok traditional clothes for patrons to wear and take pictures. KOREAN RESTAURANT GUIDE TOKYO 071 070- - - -f.indd 71 2012.2.13 2:33:41 PM
1 2 3 1 Pork belly meat grilled with kimchi and seasoned bean sprouts 2 Gungjung-japchae* Glass noodles with sautéed vegetables in ancient royal court style 3 Korean-style salad Samgyeopsal grilled with kimchi and seasoned bean sprouts The most popular dish at Hansarang is the samgyeopsal-gui. Japanese pork belly meat sliced rather thickly is grilled on a pan alongside kimchi and seasoned bean sprouts. One way to enjoy the nuttiness and crunchy texture of this dish is by wrapping the meat, kimchi and bean sprouts in a green leafy vegetable. If you are new to Korean cuisine, a staff member will be happy to offer help with the wrapping, a practice called ssam that is an integral part of Korean food. Also popular are the japchae, samgyetang, fritters, and topokki. Vacuum-packed samgyetang is sold for take-out at the food product corner on the first floor. 070- - - -f.indd 72 2012.2.13 2:33:53 PM
Telephone +81(0)3 5292 1161 Address Tokyo, Shinjuku-ku, Okubo, 1-16-15, Noseido Building F2 Directions Five-minute walk from JR Shin-Okubo station Opening hours Monday-Sunday 11:00-24:00 / Open all year round Recommended Samgyeopsal-gui 980 Gungjung-japchae 1,680 Salad 880 Meal for one 1,500 Seating 120 Website www.hansarang.jp 070- - - -f.indd 73 2012.2.13 2:33:56 PM
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KOREAN RESTAURANT 14 A ssam restaurant, Hanmiri Well-being ssam restaurant serving unlimited fresh vegetables Hanmiri is a famous ssam restaurant in the Shin-Okubo district. It is popular for its health menu serving lots of fresh vegetables. The daepae samgyeopsal, whose name is given for the thinness of the pork belly meat, appearing as if it were cut with a plane daepae comes with fresh leafy vegetables collectively called ssam, which come in unlimited amounts at no additional charge. Though wrapping meat in vegetables may seem cumbersome, the dish is quite popular, especially among health-conscious women. The interior, which is decorated with Korean Wave stars, is neat and simple. KOREAN RESTAURANT GUIDE TOKYO 075 074- - - -f.indd 75 2012.2.13 1:53:1 PM
1 2 3 1 Ssambap jeongsik Prix-fixe of meat, leafy greens, and side dishes 2 Maesaengi samgyetang* Ginseng and young chicken soup with seaweed 3 Gul-jeon / Oyster fritter Generous ssam menu and samgyetang The bountiful ssambap prix-fixe comes with daepae samgyeopsal, sauce, wrapping vegetables, and ten side dishes, which include japchae, fritters, seasoned vegetables, and salad. The dishes are all light and savory, as they might be in a home-cooked meal. Ten types of fresh, organic wrapping vegetables, like red cabbage, chicory, and mustard greens, are brought straight from Korea. Also included in the prix-fixe is pickled myeongi (wild garlic) from Ulleungdo, which is rare even in Korea. Another popular dish is the samgyetang, boiled with medicinal ingredients and maesaengi seaweed. 074- - - -f.indd 76 2012.2.13 1:53:10 PM
Telephone +81(0)3 5287 4919 Address Tokyo, Shinjuku-ku, Hyakunin-cho 1-8-11, JS Building Directions Three-minute walk from JR Shin-Okubo station Opening hours Monday-Sunday 11:00-24:00 / Open all year round Recommended Ssambap jeongsik 2,980 Maesaengi samgyetang 3,000 Guljeon 1,420 Meal for one 3,000 Seating 40 074- - - -f.indd 77 2012.2.13 1:53:13 PM
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KOREAN RESTAURANT 15 60 years of tradition, Meigetsukan First Korean grill restaurant in Tokyo When it first opened in 1946, Meigetsukan mainly served spicy Korean hot pot dishes to either Korean-Japanese or poor students. The tremendous success they garnered in their first three years helped them raise the building in the restaurant s current location. When they reopened, they gave the restaurant the name Meigetsukan, and since then have offered Korean-style barbecue. The secret to their respected 60 years in business lies in the top-quality meat they obtain from established suppliers, a practice which has helped the restaurant maintain the same flavors over their many decades of service. Today, the man running Meigetsukan is the grandson of the woman who founded the restaurant. KOREAN RESTAURANT GUIDE TOKYO 079 078- - - -f.indd 79 2012.2.13 1:54:6 PM
1 2 3 1 So-galbi-gui* Top-quality prime ribs 2 Grilled tripe seasoned in red chili paste sauce 3 Naengmyeon* ( Cold buckwheat noodle in chilled broth Different seasonings for different cuts of meat A wide selection of meat types and cuts are available, be it beef or pork, steak or tripe. Top-quality prime cuts with even marbling is grilled without seasoning, and patrons may dip each bite in salted sesame oil if they so choose. The meat is so tender that it melts in the mouth. More exotic organs are seasoned in red chili paste sauce, Japanese soy sauce, or Japanese soy bean paste sauce. The tripe seasoned in a red chili paste sauce is quite popular for its spiciness and chewy texture. Made with beef tongue, the gyutang is also appetising and delicious. The naengmyeon, featuring noodles made in-house, has a chewy texture and a cool and deeply flavored broth. It is a satisfying dish to complement Meigetsukan s carnivores delights. 078- - - -f.indd 80 2012.2.13 1:54:12 PM