Jeonbuk Life 2018-1 Spring

“I want to make my own restaurant
where people feel that Japanese food is
something comfortable and accessible.”
raw fish, clams, and shellfish that are
arranged artistically on top of shaved
ice. Each savory sliver has a clean taste
that’s complemented by the chef’s very
own homemade soy sauce. There’s a
dinner menu of spicy beef soup, Karaage,
pan-fried rice meals, and udon. The rest
of the offerings are made to match with
beer and for those who want to elevate
their dining experience, an authentic
Japanese sake. One thing’s for sure:
there’s nothing instant in this joint.
Everything is cooked and served fresh.
Food with sincerity
Goyangi is the chef’s very first restaurant
and it’s a whole family affair. His older
brother greets the guests and takes the
orders while he runs the kitchen. Almost
every night, his parents dine there with
their friends to show support. This is
probably what makes the vibe so homey,
with the friendly atmosphere all around
and Japanese food that is anything but
intimidating. Korea is no stranger to
Japanese restaurants since there is quite
an oversupply of restaurants that offer
the same tried-and-tested fare—sushi,
ramen, and tempura—all with the same
“fusion” flair. So what makes Goyangi
different? Chef Moon says, “All kinds of
food are the same. The difference is in the
mind of the one who cooked it, and the way
the food was made. For
me, I put all my heart and
effort in my food, so that
I will not doubt whether
people will love it or
not.”
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