Gaggen by Choi Junho
Seoul, South Korea
Gaggen was recognized for its unique approach to Kaiseki.
A dish highlighting the delicate flavor of young Japanese scallions and fried rockfish was featured.
Chef Choi Junho is known for his innovative approach to Kaiseki, blending traditional Japanese techniques with Korean seasonal ingredients and flavors at his restaurant, Gaggen.
Customers praise Chef Choi Junho's meticulous attention to detail, the delicate balance of flavors in his dishes, and the use of high-quality, seasonal ingredients. His Kaiseki is described as a refined culinary experience that captures the essence of Korean seasons.
Gaggen by Choi Junho
Okoze Karaage (Fried Rockfish), Chilled Jelly with Sea Urchin
Chef Choi Junho, along with chefs Choi Hyun-ah and Won Jin-hee, trained in Japan and now apply their expertise to Korean ingredients. The restaurant's name, Gaggen, signifies a blend of tradition and innovation.
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