How Master Sushi Chef Park Sangha Is Defying Sushi Tradition in Korea Omakase
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Date: 2020-05-20
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Comments and reviews: 9
Bryan
As an American seeing this in 2020, I can only say that I'd be. completely taken aback by this. I want so bad to learn the sushi style but in a way that allowed me to myself. I want so badly to be able to prepare sushi in a way that was self expresive. Korea has been my next major destination.
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As an American seeing this in 2020, I can only say that I'd be. completely taken aback by this. I want so bad to learn the sushi style but in a way that allowed me to myself. I want so badly to be able to prepare sushi in a way that was self expresive. Korea has been my next major destination.
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Alan
I dream of finding restaurants like this where I live, I want to enjoy food that has been done with love and passion, become a regular with neighbors & friends new and old I can see every week in there but instead I'm stuck in a place full of garbage fast food resutraunts here in texas. .
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I dream of finding restaurants like this where I live, I want to enjoy food that has been done with love and passion, become a regular with neighbors & friends new and old I can see every week in there but instead I'm stuck in a place full of garbage fast food resutraunts here in texas. .
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eybi
One of my favorite episode here in Eater. I pray his dream to come true. Chef Park Sangha is hardworking modest and goal oriented person. I cant wait to watch his next episode here with his new hotel and restaurant, drinking with his regulars! Cheers to you Chef!
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One of my favorite episode here in Eater. I pray his dream to come true. Chef Park Sangha is hardworking modest and goal oriented person. I cant wait to watch his next episode here with his new hotel and restaurant, drinking with his regulars! Cheers to you Chef!
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Francine
For him to see his beautiful food for only about 44 USD it's amazing. I pay at least 60 where I live for a single person good sushi dinner, drinks extra! He is so dedicated to his craft. I don't know how he's still alive.
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For him to see his beautiful food for only about 44 USD it's amazing. I pay at least 60 where I live for a single person good sushi dinner, drinks extra! He is so dedicated to his craft. I don't know how he's still alive.
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SuperGoldnut
A few of my favorites are Toro and Chutoro along with Madai(sea bream. Of course Unagi(fw Eel) as everyone loves that. Actually I was thinking that I should add about 5 or 6 other fish to my list
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A few of my favorites are Toro and Chutoro along with Madai(sea bream. Of course Unagi(fw Eel) as everyone loves that. Actually I was thinking that I should add about 5 or 6 other fish to my list
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Douglas
Observing such mastery from seafood selection to final delivery is a treat. But if he doesn't learn to delegate his dream goal/s will be in peril. That's just very basic project management 101.
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Observing such mastery from seafood selection to final delivery is a treat. But if he doesn't learn to delegate his dream goal/s will be in peril. That's just very basic project management 101.
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matyourin
Great sushi. but I fear his plan wont work. his regulars are locals, they wont be interested in a hotel. And he will be dead or a really bad case of alcoholic within 2-3 years at this pace.
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Great sushi. but I fear his plan wont work. his regulars are locals, they wont be interested in a hotel. And he will be dead or a really bad case of alcoholic within 2-3 years at this pace.
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Watcharat
He wins on the largest Futomaki; holy crap; and it's made better with assorted raw fish rather than assorted vegetables. That's some high quality seaweed to hold that together right there.
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He wins on the largest Futomaki; holy crap; and it's made better with assorted raw fish rather than assorted vegetables. That's some high quality seaweed to hold that together right there.
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Guest
Whenever I make it to Korea I am definitely going to go visit his restaurant. I appreciate someone who really cares about their craft and their customer. He deserves all the business possible.
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Whenever I make it to Korea I am definitely going to go visit his restaurant. I appreciate someone who really cares about their craft and their customer. He deserves all the business possible.
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