Unique modern Korean cuisine
Happiness of eating at “Bistro Jonge”
This time we will be introducing ``Bistro Jonji'' in Nishikata, Bunkyo-ku, Tokyo. The location is right next to Todaimae Station on the Namboku Subway Line. Although it is called a bistro, it is a modern Korean restaurant.
My long-standing question is that when I eat Korean food in Tokyo, most of the food is spicy and bright red, and the food everywhere looks similar and looks like it has been stamped with a stamp. When I went out to eat in Seoul last year, I found that there was a wide variety of food, there were many specialty restaurants, and the tastes varied depending on the restaurant, and the fine dining was the ultimate in delicacy. There are almost no dishes in Tokyo that give you that feeling. Of course, there are differences in taste, but all the restaurants in Tokyo are all the same. My doubts were instantly solved when I ate at Bistro Jonge.
I see, I thought it was because other Korean restaurants in Tokyo didn't have proper chefs. Those who stand in the kitchen are not particularly culinary experts (probably). In other words, there is a taste and image of a standard Korean traditional dish, and they are simply making it closer to that. So there are no surprises wherever I go. Ella: I'm sorry, but to put it simply, most of the dishes are rough. When I went to Korea, that wasn't the case. Very disappointing.
My conclusion is that if you're looking for traditional cuisine, it's enough to know about these two restaurants: ``Chonggiwa Shinkan'' and ``Bistro Jeongji'' for Korean fine dining. In fact, I had prepared a manuscript for a few restaurants, but after eating at Bistro Jeongji, I lost the desire to introduce other half-baked Korean restaurants.
Korean cuisine that makes full use of delicacy and creativity can be found in Tokyo!
That is "Bistro Jonge"
Last year, the author visited SeoulJook"When"OnjiumI ate there and was very impressed. Together, “Asia's 50 BestIt is a store that has been ranked in18rank and30). I was struck by the delicacy, breadth and depth of flavor, and creativity. Of course, it's incredibly delicious. Not only are the ingredients delicious, but the delicate techniques used to bring out the flavor of each ingredient to the fullest. I've always wondered why I can't eat Korean food like that in Tokyo.
But there it was, ``Bistro Jonge''. Oh my god. I wonder why I never went before. I have no regrets like this. The many dishes at this restaurant are dishes that delve into tradition and add innovation to it.OnjiumI thought it was close to ``. The store's name, ``Jeonji,'' refers to a small container used to hold seasonings. First of all, I would like to disclaim that this is not a dish made bright red with chili peppers.
This store was created by Kim Soo-jin from Busan, South Korea. To give a brief history, after getting married and having a baby, she studied Japanese cuisine, French, and Italian cuisine at Tsuji Culinary Institute, and then graduated from there, and was taught by Han Bok-rye, a Living National Treasure of Korean court cuisine. After starting a wine restaurant and confectionery maker in South Korea, he worked as a cooking class instructor in Osaka and Tokyo.2022In May 2017, in front of Tokyo University, Bunkyo Ward,bistro JONGJI"open. He is also a certified sommelier by the Japan Sommelier Association.
What's amazing about Mr. Kim is that he not only uses organic vegetables, but also makes his own seasonings and soft drinks as much as possible, and even makes his own fermented foods. The handiwork is extremely detailed and takes a lot of time and effort. No, I think he must be busy. However, I can happily do troublesome things.——, I guess that's what a real chef is like.
The introduction is longer. This time I ate the ``Early Spring Menu Omakase Course.''
With the Omakase course,
Enjoy the chef's time-consuming handiwork!
The first thing that came out was a bright green ``rape flower porridge'' made with organic rape blossoms and organic brown rice. The taste is not strong, but it feels like it permeates into your stomach. Now, my stomach is ready.
The Amuse Bush that follows is ``Homemade Traditional Korean Medicine (Yakpo)'' which is amazing. Deep-fried seaweed in mochi paste, deep-fried camellia in gochujang mochi, slow-fried walnuts, grilled shrimp jerky, jujube coconut with cream cheese and pine nuts, and fried dried cod skin. The fried food was crispy, just the right amount of salt, and all had a deep flavor. I like beef jerky that is so thin that you can see through it. The combination of jujube and cream cheese is also excellent. No, I often make such troublesome items. Feel the passion for cooking. I was a little shocked.
I forgot to take a picture of the appetizer, but it's something like namul, which was named ``Moeggana,'' a royal court dish. However, each part is no ordinary Namul. Young pumpkin, beef, bukumi (fried rice cake), wood ear mushroom, shiitake mushroom, and yellow pine nuts. The only seasoning is salt and sesame oil, but after tasting each type, you mix them all together and eat them like bibimbap. This is my first experience with namul. It's a very delicate seasoning, but you might like it.
In fact, the owner's explanation of each item is wonderful. Although he has a Korean accent, he speaks such difficult words fluently and in perfect Japanese. Her explanations are also a huge attraction of this store. The stories make the food even more delicious. It's quite different from just eating what is served. The passion with which she talks about cooking is dazzling.
The next fish dish is also a small surprise. It's an adaptation of a court dish, with grilled Spanish mackerel and seasoned grilled wagyu beef alternately layered on top of each other. The Wagyu beef is seasoned with Korean soy sauce and spices, but this is only to make the Japanese Spanish mackerel more delicious. ``Please enjoy them together.The bland taste of Spanish mackerel is enhanced by the meat,'' says the owner. The garnish is homemade white kimchi that has been aged for three months. They also added fish sauce made from homemade white mutsu and salted shrimp shrimp. The reason there is no chili pepper in it is because chili pepper was introduced in Korea.17This is the oldest way to make kimchi since the 19th century. Well, it'll be a good learning experience. The Spanish mackerel and wagyu beef were amazing dishes that made me realize that such Korean food existed, and I wanted to eat something creative and delicious like this.
The main meat dish is stewed Wagyu beef shank. It is a combination of ginkgo nuts, chestnuts, Korean dates, daikon radish, and carrots. Beef simmered in dashi stock, Korean soy sauce, and fermented onion seasoning is tender and has a deep flavor. Each side dish is said to be stewed separately. Unlike Korean cuisine, which is all about a jumble of soy sauce, she seems to have used the Japanese method of simmering soy sauce. Therefore, each product retains its original color and taste.
As you can probably tell by now, the structure of the dishes at Bistro Jonge is modeled after a French course meal. It is truly ambitious, incorporating the essence of Japanese cuisine, French cuisine, etc., based on Korean traditional cuisine and court cuisine. There is probably no other Korean chef in Japan with such extensive culinary knowledge and skills. That's why it's unique. It would be a bit of a misconception if the food was too big and not very tasty, but the reason why this restaurant is so great is that everything is delicious.
The last meal was tteok (rice cake soup made with non-glutinous rice), a New Year's dish made with a base of kelp, dried sardines, and dried tiger prawns. The only seasoning is Korean soy sauce. Surrounding it are kimchi aged for three months, namul made from daikon radish and chrysanthemum, freshly made water kimchi, tsukudani made from dried nettle and walnuts, and jangachi made by pickling bellflower roots in gochijang (jeongji). Surround the large bowl. It's like my body is happy from within until the end of the meal. I feel like if I ate here every day, I would stay healthy.
The desserts are also perfect. Strawberry rice cake, strawberry sugar candy, Korean perilla stir-fry, yellow pine nut stir-fry, sujeonggwa (ginger, cinnamon, dried persimmon). The drink is cinnamon Korean tea. I want to eat strawberry mochi again.
The variety of beverages is also amazing. Her soft drinks include homemade drinks made with yuzu, green plums, and summer mandarin oranges mixed with cold water or hot tea, as well as a wide variety of beers and French wine pairings of her choice. She never gets tired of both drinkers and non-drinkers.
The menu changes approximately every month and a half. The next new menu will be available from April 2nd. I would at least try to eat this person's cooking every time. It was a store that made me feel that way. That's right, the bulgogi kimbap (reservation required) is definitely delicious.
What does "If you don't eat this, your life is ruined" mean?
Bassey, an editor with over 40 years of food-loving experience, is rumored to be a Reiwa-era Brillat-Savarin, or even the return of Furukawa Roppa, who rushes west and east to eat every time he hears there's something delicious to eat. A heart-wrenching gourmet essay.
bistro JONGJI Bistro Jonge
Nishikata, Bunkyo-ku, Tokyo2-21-4
TEL 070-8535-8642
Closed: Monday
Business hours: 12:00~14:00,14:30~16:30,17:00~22:30
Reservations required (reservations can be made from the website)
Early spring menu Omakase course 12000Yen
Half course 6000Yen
Author profile
Bassey is a foodie who has been eating around for over 40 years. In addition to Japan, he regularly goes to Hong Kong to eat Chinese food at his own expense, and also travels to Taiwan, Singapore, Bangkok, and Seoul for delicious food. During his time as the editor-in-chief of a travel magazine, he visited many Michelin-rated restaurants around the world, especially in Europe, and later on in the World's Best 50 restaurants. We want everyone who loves food to try ``Crab Miso Bean Paste Noodles'' from ``Tenkorou'' (Hong Kong). Actually, I like the Chinese food at this restaurant the best in the world. Another example of the best Western food is "El Seger de Can Roca" from Girona, Spain, which was ranked number one on the World's Best 50 list. Ah, I want to go there again.
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If you don't eat this, your life will be ruined.
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