My Korean sister-in-regulation recommended that we look into a pojangmacha in Seoul. Pojangmacha isnt the identify of a restaurant, but a style of eating encounter.
Though Seoul is dwelling to plenty of substantial-conclude Japanese eating, Mitou stands out for its initial kaiseki classes utilizing the freshest seasonal elements.
These lobster tails have been great. Set on the grill, they blowtorch the meat prior to casino sprinkling it with some shredded cheese. The cheese is then melted under a Zaigle (infrared grill) and concluded off with some kind of spicy purple sauce, possibly manufactured with gochujang.