“A Stateless Izakaya Spreading Happiness” — Chef Lee Jin-gon’s Freeform Cooking
Creatrip Team
2 months ago
Chef Lee Jin-gon runs SIMIBE, which he calls a “stateless izakaya” (informal Japanese-style bar) because it doesn’t fixate on one national cuisine or genre. His menu focuses on dishes that pair well with drinks and reflect his personal tastes rather than strict culinary rules. Signature items include a sashimi cake (layers of sashimi on rice rolls) and pollock roe–stuffed herring grilled to deepen flavor. Lee’s cooking philosophy grew from childhood home cooking and later training (including military catering duty), teaching him that food is both responsibility and comfort. He prioritizes making food he truly loves, believing passion yields better results. Future plans include running a noodle-and-broth restaurant and a four-day-a-week omakase service, favoring sustainable, balanced work over expansion. For Lee, cooking is ultimately about creating happiness: deciding what to eat, making it, sharing it, and enjoying it together.
