The Essence of Cooking: Harmony in Flavor, Texture, and Taste - Interview with Chef Shin Dong-hyuk
Creatrip Team
a year ago
Chef Shin Dong-hyuk initially had no ties to the culinary world until he discovered his love for creating through cooking. He became absorbed in how his creations impacted others, leading him to pursue a career in cooking. Self-trained in Japan, he worked at Nadaman, a traditional Kaiseki restaurant known for its ceremonial dishes. Shin's approach blends intuitive and precise practices honed under respected Chef Masami Honda. As head chef at the Korean restaurant Tsukiyowa, he crafts harmonious experiences through dishes that reflect seasonal changes and ingredient excellence. Highlighted is his 'Una Ju' - eel rice bowl, showcasing balanced flavors and delicate textures. Shin's focus lies on delivering harmony in taste through careful ingredient preparation and balancing aroma, texture, and seasoning to create a soothing dining experience.
