CreatripTeam

On Oct. 24 at Mokpo Haegwan 1897, the “World Gourmet Party – Japan” showcased Namdo (southern Korea) ingredients reimagined by Michelin-starred chef Nishimura. He served a three-course Japanese fine-dining menu featuring local seafood: crab "bifun" (Japanese rice noodle dish), tuna with mozzarella, and a Mokpo-style bouillabaisse, highlighting how regional produce can be translated into global fine-dining language. The event included a chef-audience talk about how food expresses local identity and was part of the Namdo International Gourmet Industry Expo’s special sessions. The “World Gourmet Party” project pairs Namdo ingredients with international chefs; earlier sessions included Michelin Green Star chef Viri presenting a Spanish reinterpretation. Organizers say they will expand international exchanges to promote Namdo flavors on the global stage. Additional performances of the Japan session ran Oct. 25 with limited tickets. The Namdo Expo continues Oct. 1–26 at Mokpo Culture & Arts Center with exhibits, demos, talks and hands-on programs.