Korea and Japan both have rich cultures of eating fresh seafood, yet they offer distinctly different styles. A popular dish in both countries, known as '회덮밥' (hoe-deopbap) in Korea and 'Kaisendon' in Japan, showcases these differences. While Korean 'hoe-deopbap' typically mixes chopped raw fish with vegetables, 'gochujang' (spicy-sweet red pepper paste), and sesame oil, Japanese 'Kaisendon' focuses on savoring the pure taste of seafood with large, fresh cuts served with simple garnishes such as soy sauce and wasabi.
In Seoul, several eateries offer Kaisendon, like OTAI and Mipudong. OTAI, located in Apgujeong, aims to invite guests to experience the sea of Hokkaido through its authentic and fresh dishes including 'Classic Kaisendon' which features an array of seafood like tuna, salmon roe, and abalone.
These Kaisendon destinations not only promise a taste of authentic Japanese cuisine but also deliver a unique dining experience through thoughtful dishes and traditional presentations. They symbolize a blend of Korean creativity with Japanese culinary tradition, making them a must-visit for seafood lovers and food enthusiasts.
