Sung-Hyun Ahn, who is currently executive chef of which is the first high-end sushi restaurant in Jeju Island, has been challenging culinary arts by using rare and unknown ingredients of Jeju since opened in 2014. Based on his culinary career including working experience at the best sushi restaurant in Korea such as , he was the first chef who demonstrated dark red shari by using Akatsu(long term ripening vinegar). Also, he has changed Korean sushi trend by using rare and unique fishes which were only used in Japan. Celebrating the 5th anniversary of , he adopted handcrafted high class refrigerator from Japan and renovated restaurant interior with masterpiece of artists and masters so that he can provide customers with greater satisfaction
How did you feel about joining JFWF 2019?
It was a very successful event with chefs from all over the world, JFWF officials, and countless guests. It was an honor to be with you, and I would like to make more efforts to properly promote Jeju’s food ingredients.
What is the most important factor in cooking?
Above all, a sincere heart is important. The taste may vary depending on how you cook it.
Any advice for those who dream of a chef?
Have a lot of experience with food ingredients, cooking, and service. Cooking is an endless learning.
Red Sea Bream Sushi, Toro Sushi,
Mackerel Shime Maki