CreatripTeam

Chef Ohjun Kwon at Seoul's 'Takumigon' defies sushi norms by serving aged sushi, a rarity even in Japan. Traditional sushi usually involves fish aged for a maximum of a few days, but Takumigon presents sushi with fish aged for up to three years. This practice, rooted in historical preservation methods, has become uncommon in Japan. Chef Kwon, who trained in the Edo-mae sushi style (Tokyo traditional sushi), opened Takumigon in 2017 after returning to Korea. His work has gained respect internationally, even drawing Japanese visitors to experience his unique creations. This dedication to traditional techniques, while using Korean ingredients, reflects his philosophy that the best sushi starts with respectful handling of ingredients. Takumigon's aging process breaks down cellular structures in the fish, offering surprising and complex flavors that have challenged and changed initial perceptions of aged sushi. Chef Kwon continues to innovate, emphasizing respect for ingredients and dedication to culinary excellence.