Chef Kwon Oh-jun, an Edomae Sushi Master
The word sushi (鮨) carries the idea of time — of aging, of stillness. Built upon techniques learned in Tokyo and the fish of Korea’s coastlines, TAKUMIGON is the quiet trace of one craftsman’s thirty-year practice left on the table.
“Aging — the flavor time builds.”
Chef Kwon Oh-jun began his Edomae journey in Tokyo in 1994. He trained at the 110-year-old Sushihatsu, graduated from Tokyo Culinary School, and later studied the art of long-aged sushi at the Michelin two-star Sushishō Saitō. His life’s work has been to restore pre-modern Edomae techniques and reinterpret them through Korea’s seasons and coasts.
In 2021, the Embassy of Japan in Korea appointed him as the first Korean ‘Japanese Cuisine Goodwill Ambassador’ — a formal recognition of his role in understanding and sharing Japanese cuisine on Korean soil. He also serves as a leading member of the Japanese Cuisine Research Society, Korea chapter.