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By Kang Seung-woo
Genji, the Japanese restaurant at the Millennium Seoul Hilton, and its new head chef Goo Min-sool are ready to wow fine diners as the establishment plans to offer an industry-first tempura-specialized "omakase" bar starting September.
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| Goo Min-sool, a veteran chef with 23 years of experience, will offer an industry-first tempura-specialized omakase menu at the Millennium Seoul Hilton's Japanese restaurant Genji starting September. / Courtesy of Millennium Seoul Hilton |
To offer the new dining experience, the hotel recently recruited veteran chef Goo who has 23 years of career, while it is currently remodeling the restaurant.
"The Millennium Seoul Hilton will be the first property in Korea to set up a counter with a tempura-only omakase menu," Goo said in an interview with The Korea Times.
"As far as I know, there is only one non-hotel restaurant with the same concept in Seoul, with another set to come soon."
According to Goo, 12 types of tempura will be served including shrimp, beef and asparagus. The ingredients will vary depending on the season. Plus, in-between side dishes will also be served to prevent diners from feeling too greasy.
Goo said the Hilton quickly caught what is hot among customers with regard to offering the new menu.
"Nowadays, I find people want to taste various types of food ranging from sushi and teppanyaki to tempura _ a different scene from the past, when they only had the standardized menu," he said.
"The tempura omakase will soon emerge as a new trend in the hotel restaurant sector and we have an opportunity to get off to a faster start than others."
He added that as tempura is currently gaining traction at hotel restaurants, many of them as well as standalone restaurants are now considering introducing a tempura omakase menu.
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| Genji is now under renovation to set up a tempura-specialized omakase counter. |
Being the first to the market does not mean success, but Goo is confident about the chef's choice of meal.
"My service is not just offering tempura, and patrons are not merely dipping them in soy sauce. When I serve each tempura, it is accompanied with add-on ingredients -- for example, a scallop tempura is further enhanced by the uni (sea urchin roe)," he said.
"I just want to say come and experience something you cannot have elsewhere. That is only what I can say as a chef."
Even before the introduction of the service, the hotel's owner, Millennium Hotels and Resorts, had been pinning its high hopes on Goo, already drawing up a plan that will take full advantage of his skills.
"He has been delighting the palates of diners at boutique restaurants in Seoul, and the Millennium Seoul Hilton is excited to bring his knowhow, innovation and passion for Japanese fine-dining to Genji," said Kim In-jin, director of the Millennium Seoul Hilton's asset management.
"Beyond our hotel, Goo is likely to play a key role in other properties as well."
Genji, named after "The Tale of Genji," a Japanese literary classic, is translated as the best food, wine and gourmet experience in Japan.
"By offering the tempura-specialized omakase and evolving it into an omakase restaurant, Genji will truly be able to live up to its name," Goo said.
