Kojacha

The taste of fusion food is good. You can enjoy a unique taste rather than the best taste.

I went to lunch Korean Zapan China The chef's meticulous efforts stand out, but if you only consider food, there are many other options at this price.

Delicious and characteristic, but not the best, The price is ambiguous compared to the location and facilities. I ordered 25 per person and tried it, but it wasn't very impressive.

In the world... are there any places like this This is a secret space where only those who know. It was fun to be in a place where only the chosen ones could go. Detailed reviews are omitted. Go for yourself, we had a really good time. Thank you for the precious food. Shark's Fin Sea Cucumber Mapo Tofu is really the best.

The restaurant is run by a chef from Shilla Hotel, and the name Kojacha is derived from the Korean Japanese Chinese. It is a fusion restaurant focusing on Korean, Chinese and Japanese cuisine, and there are only two tables. It's almost impossible to make a reservation. It was operated for lunch and dinner, and I had a chance to go there for lunch, but each menu is close to a work full of sincerity. A place where they come and make their own sushi, they don't even run desserts, and even coffee for dessert is brought to a mill and grinded by themselves. For luxurious meals, Kojacha is recommended. Only if you can make a reservation!

Rating : ???? Place : Cheongdam-dong Kojacha Cheongdam-dong Koja Tea is run by Chefs Jo Young-doo, a former Japanese cuisine Ariake at Shilla Hotel, and Choi Yu-gang, a former Chinese cuisine chef. As a Michelin-starred restaurant, ko in KOJACHA stands for Korean food, ja Japanese food, and cha Chinese food. The balance of visual and taste is quite advanced, to the extent that all five senses are luxurious. In particular, the huge lobster-like lobster, which is only served on the dinner menu, has a great texture and sweetness. In general, Chinese food is quite delicious and luxurious, but it is a pity that the surface of Japanese food is a little dry. The painting by Isara artist in the room is so cute and it is a killing point that makes the interior atmosphere even more alive. It's not a place to compare cost performance, so it's a good place to buy if you want to do FLEX properly. Reservation is quite difficult. Assessment by Frank Kojacha, Chungdam-dong, Seoul Ceritifed by Michelin as one star restaurant. Operated by two chefs who were ex-chef from Shilla Hotel which is the most top level of hotel in Korea. The balance of all taste and circumstance are almost perfect and fullfill the five senses properly. copyrightⓒ 2022 All rights reserved by frank_ly_speaking #Frank Seoul #FrankGangnam #FrankCheongdam #Cheongdam Restaurant #Cheongdam-dong Restaurant #Kojacha #Cheongdam Kojacha #KojachaSeoul #Chef Cho Young-doo #Chef You-Kang Choi #Palseon #Ariake #Michelin Guide Seoul #Michelin Restaurant #Michelin 1 Star #Michelin Guide #Lee Abbey #Sharksfin #My money's food #My money's restaurant #frankseoul #tasteintravel #spinylobster #kojacha #comidacoreana #expatinkorea #michelinguide #mystorywithmichelin #Korean料理 #Korean料理レシピ