Yonge Kim

18th – 22nd June

Yonge Kim made his name at Melbourne omakase Kisumé, where just ten lucky diners at a time would take their seats at the horseshoe counter to experience his beguiling interpretation of Japanese craftsmanship.

Executed with little more than a grill of smoking binchōtan and a makisu, Kisumé classics like ‘Hokkaido Scallop, Kiwi, Bonito Tosazu’; ‘Kingfish Nigiri, Beetroot, Yuzu Kosho’; and ‘Beef, Foie Gras, Yakiniku’ seamlessly melded ancient Japanese technique with the best of Australian produce. “Local ingredients, traditional methods”, he says. “When you go to have a pizza in New York, it’s not the same as Milan, but there’s nothing wrong with it… every food is localised.” With Yonge at the helm, Kisumé was awarded two ‘Chef’s Hats’ from AGFG, Australia’s answer to the Michelin guide.

Now busy working on the opening of his own restaurant back in South Korea early next year, Yonge is working with local fishermen, butchers and farmers to shine a light on the cultural importance of the food of his home.

Joining us for a week of adaptive, cleverly calibrated and finely honed sushi here in London, you can expect dishes like ‘Scallop, Kombu, Shiso Flower Seed, Finger Lime, Yuzu Shiro Shoyu’ and ‘Aged Beef, Shoga Yaki, Shishito’.

photo credit: Marcie Raw 2023