TAKUMIGON in the Press

Authentic Edomae Aged-Sushi House TAKUMIGON to Host Sake Pairing Gala Dinner in July

TAKUMIGON, a restaurant devoted to authentic Edomae aged sushi, will host a sake pairing gala dinner in Seoul's Gangnam district on July 10–11. Sake brewed by legendary Japanese master brewer Naohiko Noguchi and appraised by former Suntory chief blender Seiichi Koshimizu will be paired with Chef Kwon Oh-jun's aged-sushi course.

— Naohiko Noguchi's sake meets Chef Kwon Oh-jun's aged sushi — news of the July sake pairing gala dinner.

A Japanese Gourmet Rail Journey with Matsuda Bucho and Chef Kwon Oh-jun

YouTuber Matsuda Bucho and Chef Kwon Oh-jun set off together on a rail journey through Japan in search of its seafood — a gastronomic record that unfolds the sensibility of aging through the flavors of season and region.

— A culinary travelogue of Chef Kwon's journey through Japan with Matsuda Bucho — a recent record offering a glimpse into TAKUMIGON's Edomae roots.

A Densely Layered Meal: The Aged-Sushi Course at TAKUMIGON

An understated first impression and a quiet counter face-to-face with the chef — a first-hand account of TAKUMIGON's Cheongdam course, faithful to the fundamentals of aged sushi.

— A recent gastronomic sketch that calmly traces the flow, temperature, and shari balance of TAKUMIGON's course since the move to Cheongdam.

Sushi Made from Fish Aged for Three Years? The Restaurant Drawing Diners from Japan

The essence of sushi that Chef Kwon Oh-jun has spent fifteen years striving to convey in Korea — presented alongside his recipe for cha-soba unagi isobe yuba-age, made with green-tea soba, eel, teriyaki sauce, nori, semi-dried yuba, and more.

Japan's 'God of Sake' Meets Korea's Master of Aged Sushi

Kwon Oh-jun, owner-chef of TAKUMIGON — a Japanese cuisine goodwill ambassador appointed by Japan's Ministry of Agriculture, Forestry and Fisheries and a renowned master of aged sushi — came together with Naohiko Noguchi, the supreme master brewer of Japan known as the 'god of sake,' in a meeting that drew wide attention. Artisan joining artisan...

The Flavors of Hokkaido, Encountered by Chef Kwon Oh-jun

Hokkaido's long winter, blanketed in snow through March, is when its gastronomy reaches its peak. A journey in which ingredients tempered by icy currents and winds are brought to completion, through Chef Kwon's hands, in a single dish.

— A travel essay capturing the moment Chef Kwon's ingredient-first philosophy meets the winter bounty of Hokkaido.

The Pairing of Aged Sushi and Aged Sake [Myung Wook's Humanities of Drink]

A cooking class, dinner talk, and sake seminar led by Kwon Oh-jun, the master of aged sushi. Held at the Jeju Communication & Collaboration Center, the event was co-hosted by Park Sung-hee, CEO of Inpainter Global, and TAKUMIGON, Korea's foremost aged-sushi restaurant in Seorae Village...

Chef Kwon Oh-jun: A Master of Aged Sushi, by Invitation to Jeju (with Matsuda Bucho)

Meeting aged-sushi master Chef Kwon Oh-jun at a cooking class and dinner talk built around seasonal ingredients from Jeju and Hokkaido.

— An invitational dinner talk on seasonal Korean and Japanese ingredients — a record of the event that spotlighted Chef Kwon as a 'master of aged sushi.'

Aged-Sushi Master Kwon Oh-jun's Cooking Class and Dinner Talk in Jeju

Kwon Oh-jun, owner-chef of TAKUMIGON — a researcher of Japanese cuisine widely known as a master of aged sushi — travels in person to production regions across Korea and Japan in search of fresh, safe ingredients. Drawing on his encounters with rare delicacies, he continues to create new...

Tuna, Tangerines, and Nanko Plums — A Rich Japanese Gourmet Journey and the Charm of Small Towns

This is why Kwon Oh-jun, head of TAKUMIGON and Korea's foremost master of Japanese aged sushi, joined the journey. The Wakayama ingredients he recommends go straight into Japanese cooking — that moment when the most ordinary ingredient transforms into a dazzling dish...

Become Your Own Japan Travel Expert — A Gourmet Journey Through Pickles and Fermented Foods

Kwon Oh-jun, owner-chef of TAKUMIGON, introduced fermented foods and regional home-style dishes found across Japan, recommending the likes of Shibetsu salmon rice bowls and jingisukan in Hokkaido, and sea urchin soup from Aomori in the Tohoku region...

[Chef's Pick] Three Restaurants Soigné's Chef Lee Jun Keeps Going Back To

"TAKUMIGON — the Seorae Village sushiya of Chef Kwon Oh-jun, the originator and true master of aged sushi in Korea. Even in a cuisine as bound to tradition as sushi, the seasoned chef's new flavor combinations and adventurous experiments..."

'Spring, a Poem of Love' Cooking Class Concludes to Great Acclaim

The class was led by Chef Kwon Oh-jun of TAKUMIGON in Seorae Village — a Japanese-food goodwill ambassador appointed by Japan's Ministry of Agriculture, Forestry and Fisheries, whose restaurant has been selected for the Michelin Guide four years running. He demonstrated a tofu dish served in a Japanese kobachi (small bowl) and the clear soup suimono...

Chef Kwon Oh-jun's Recipe: A Special Autumn Pufferfish Dish

Chef Kwon Oh-jun's recipe — a special autumn dish of pufferfish. In autumn, when a warm bowl of soup beckons, pufferfish comes into season, bringing wholesome flavor and warmth. Rich in protein and minerals and prized for its health benefits, this seasonal autumn fish stands out even among puffers...

"Mackerel Aged for a Year and Four Months" — TAKUMIGON, by a Sushi Chef with 26 Years Devoted to Aging

Since opening as owner-chef, he has been bringing authentic Edomae sushi to Korean diners. Sushi Sho Saito, where he trained in Japan, holds two Michelin stars — and Chef Kwon Oh-jun's TAKUMIGON was itself selected for the Michelin Guide 2019.

Aged-Sushi Specialist Chef Kwon Oh-jun Presents the True Taste of Aged Sushi at TAKUMIGON

Chef Kwon Oh-jun, who has devoted more than twenty years to the study of aged sushi, introduces this craft — still unfamiliar in Korea — at TAKUMIGON.

— Coverage from TAKUMIGON's opening days — a record of the chef's aged-sushi philosophy being formally introduced to Korea.

Aged-Sushi Specialist Chef Kwon Oh-jun Presents the True Taste of Aged Sushi at TAKUMIGON

Chef Kwon Oh-jun, a specialist who has devoted more than twenty years solely to the study of aged sushi, is drawing attention as a leading champion of its true taste. TAKUMIGON, the aged-sushi restaurant he opened last May in Seorae Village, Seocho-gu, Seoul...

Chef Kwon Oh-jun: "Sushi Is Life Passed On to Life"

The tuna carries a grayish hue; the mackerel is unmistakably raw, yet has the texture of something gently cooked — the work of aging that moves between chilled, frozen, and room temperature. Kwon Oh-jun, head of the Korea chapter of the Japanese Culinary Research Association, shares his philosophy of aged sushi.

— The first in-depth interview to profile Chef Kwon as head of the Japanese Culinary Research Association's Korea chapter — a record of his philosophical view of aged sushi.

Blue Ribbon Survey · TAKUMIGON

An Edomae omakase in Cheongdam featured as a Blue Ribbon Survey Pick for ten consecutive years, from 2017 through 2026.

— Blue Ribbon Survey Pick · Listed 10 years running

CatchTable · TAKUMIGON

TAKUMIGON's official listing on CatchTable — a 4.8 rating across 1,013 reviews, consistently ranked among the top-rated sushi omakase in Cheongdam.

— Official CatchTable listing · Rating 4.8 / 1,013 reviews

Siksin Selection · TAKUMIGON

An Edomae sushi omakase in Cheongdam, Seoul, awarded two Siksin stars in 2026 — home to the aged sushi of master chef Kwon Oh-jun.

— Siksin ★★ · Selected 2026