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Tuna and ginseng chicken soup for gourmets
Designed for one gourmet over 99
of those who do not know about luxury dishes
Chamchigwon +1 and Baekje Samgyetang 13 Wol (CEO Gwon Taek-su)

Authentic Kaiseki cuisine upgrades the dignity of tuna dishes

When it comes to Japanese restaurant, Korean people tend to give more credits to authentic course meals, sushi, tonkatsu and tuna in order. But in Japan, more gourmets tend to test technique of tuna specialists. Walking a 20 years of single path as a chef, Gwon Taek-su opened Chamchigwon +1 (chamchi means tuna in Korean) last year. His technique was so great that gourmets all over the nation have willingly paid a visit to his restaurant in Changwon City for the last 9 years. Gwon started his career from a king crab restaurant and went to Japan to study cooking in one of the three cookery schools in the nation and worked for a seasonal dish restaurant in Osaka before coming back to home land. Gathering his knowledge and knowhow in the field, Gwon opened his restaurant in 2008 with upgraded recipe, facilities and interior. Gwon mastered the way to accurately make a sushi in correct number of grains of rice, to season with vinegar and salt only and to give sharp cuts with knife. Gwon uses kelp and Katsuobushi broth and wasabi made of horseradish produced only in one place of Korea to give a perfection to every single dish he serves. 

Consistency in taste and finish calls regulars

Gwon's wife was an actor of Takarazuka Revue (theatre troupe) in Japan. The couple came to Korea with a dream of success. However, Gwon at first had to go through a number of other jobs other than a chef before finally open his 33 square meter restaurant in Changwon. Since the first day of the business, Gwon has kept his principle of boning the tuna in front of dinners in the show kitchen, of all other grill or fry dishes to be made to order, and of providing limited amount dishes only for the day. The first 7 months were rather slow in business but the dinners who recognized the value of the masterpiece meals started to line up soon after. Kim's meticulousness in cooking was also well applied to customer services as he and the staff effectively organize the timing of serving so that they do not interrupt the conversation. The 8 rooms in the restaurant are spaciously designed so that the dinners can feel a sense of comfort. Like many other master chefs do in Japan in their late age, Gwon already has set up his dream of running a really smally restaurant to serve only 5 to 6 booked dinners a day. 

The samgyetang added with a clean Japanese broth

Three years ago, Gwon opened 'Baekje Samgyetang 13 Wol (samgyetang means ginseng chicken soup in Korean)' in Masan District, Changwon. The restaurant borrowed a concept of traditional Korean house with paper doors and titled roof. What makes it stands out, however, is its unique combination of traditional Korean samgyetang and the Japanese chicken broth recipe. The former serves the nutritional part while the latter the clean taste. All ingredients used for the dish are the freshest available on the day and are meticulously prepared. Kim's principle in running his business is so strict that the chefs must always stay in the restaurant in order not to disappoint the dinners who came to enjoy the masterpiece dishes. This is the reason that he is doubtful on suggestions of franchise but make his family business unique and traditional. <Power Korea> sends a message of support.


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