‘www.youtube.com/embed/NB34Zt_C0MU’

Discovering the Unique Art of Aged Sushi at Takumi-kun

Hello, everyone! Mariage here. You might have seen our previous video introducing the fascinating world of aged sushi in Korea. Today, I’m excited to share my personal experience at Takumi-kun, where I had the privilege of tasting sushi crafted by Chef Konwoo-joong. It was unlike any traditional sushi I’ve ever encountered – truly a culinary art form.

What Makes Takumi-kun’s Aged Sushi So Special?

When most people hear “aged sushi,” they often think of aged sashimi. However, Takumi-kun employs a unique aging method called fukajime. This process involves curing the fish, typically red meat fish, in a mixture of sugar, vinegar, and salt. The result is a mysterious blend of sweet and savory flavors that tantalizes the taste buds.

To draw a comparison, think of dry-aging or wet-aging meat. Just as meat is aged at specific temperatures and humidity to relax muscle fibers, enhance umami, and deepen flavor, fish undergoes a similar transformation here. The goal isn’t just firmness; it’s about achieving a tender texture, heightened oiliness, and profound sweetness that conventional sushi rarely delivers. Imagine mackerel aged for a year or even two – what flavors would that unlock? Today, Takumi-kun will reveal just that!

A Culinary Journey Through Long-Aged Delicacies

The Unforgettable 1-Year Aged Horse Mackerel

Our journey began with a piece of horse mackerel (aji) that had been aged for a full year. The moment it touched my palate, an explosion of umami erupted! What’s truly remarkable is that despite being aged for a year, it retained a surprising elasticity while offering an incredibly tender texture. The fish itself was rich, with a delicate oiliness that spread across the mouth, leaving a delightful lingering flavor. It was topped with green onions marinated in a special soy sauce, which perfectly complemented the fish’s umami. Honestly, after tasting this, I regretted not visiting Takumi-kun sooner!

Beyond Sushi: Thoughtful Side Dishes

• Miso Soup: Uniquely flavored with sansho powder, it offered a savory, almost rustic taste, reminiscent of traditional homemade doenjang (fermented soybean paste).
• Steamed Shrimp: This plump shrimp had a delightful texture, enhanced by a hint of lemon, though its inherent sweetness was somewhat subtle.
• Amberjack (Buri): Served with a touch of lemon and salt, the chef’s philosophy here is evident: rather than heavily seasoning the rice (shari), the focus is on enhancing the ingredients themselves. A bold sprinkle of salt brought out the rich, fatty notes of the amberjack, preventing it from being overshadowed.

The Marvel of Long-Aged Mackerel and Tuna

Next came the Ohagi Mochi, a delicate minced tuna creation. “Ohagi” refers to a mochi (rice cake) wrapped in red bean paste, and this dish mimicked its shape. The softly minced tuna filled the mouth with a rich aroma, complemented by the subtle crunch of pickled radish and green onion. The savory soy sauce added a pleasant saltiness that I personally found very enjoyable.

Then, the star: mackerel aged for one year and two months. I had expected the texture to completely change, but astonishingly, its firm yet moist structure was still intact. The chef meticulously explained each piece, detailing how to best appreciate its flavors. This long-aged mackerel was incredibly juicy and moist, slowly releasing an umami that mirrored the earlier horse mackerel. With every bite, a symphony of savory, sweet, and oily notes unfolded, leaving me utterly satisfied. My initial skepticism about such long aging completely vanished after experiencing both the aged horse mackerel and this incredible mackerel.

The O-toro (fatty tuna) was lightly seared on the outside, giving it a beef-like appearance. Surprisingly, it was served with a generous amount of wasabi that was perfectly balanced by the tuna’s rich oiliness, never overpowering. It had a savory, deep tuna flavor with a fine, marble-like texture, reminiscent of premium beef cuts.

A piece of Akami (lean tuna) marinated in soy sauce followed. Its texture was such that the ingredients seemed to adhere perfectly to the palate. The subtle sweetness and umami, combined with a pleasant aroma, made it truly delightful.

The Shirako (cod milt) was presented as a significant sushi piece. The chef explained the difference between “sushiko” (with membrane) and “ikku” (without). It was surprisingly large, but without any fishiness or excessive saltiness. Its thin membrane popped delightfully in the mouth, offering a refreshing, mineral-rich taste reminiscent of fresh sea squirt.

A Satisfying End: Noodles and Dessert

For the meal’s conclusion, Inaniwa Udon was served. The clear broth, a blend of dashi and chestnuts, offered a sweet and savory depth that beautifully complemented the earlier rich flavors of the aged fish. Finally, dessert arrived: a refreshing Yuzu Sherbet and fresh Shine Muscat grapes. The yuzu used for the sherbet was sourced from pesticide-free wild yuzu trees on Geoje Island, offering an intense, nostalgic yuzu aroma that reminded me of homemade yuzu tea from childhood. Even the dessert felt like a warm, cherished memory.

Exceptional Service and Value

Beyond the exquisite food, the service at Takumi-kun was truly exceptional. During the meal, I felt a bit unwell and had my eyes closed. Chef Konwoo-joong immediately noticed, inquired about my comfort, and even provided nutritional supplements. Such meticulous care speaks volumes about their hospitality.

The prices are ₩120,000 for lunch and ₩210,000 for dinner per person, which might seem considerable. However, I can confidently say that every moment spent dining at Takumi-kun was filled with joy, wonderful memories, and deep appreciation. The superb flavors, the chef’s engaging presence, and the refined, impeccable service from all staff members left absolutely nothing to be desired. While the exact location isn’t explicitly mentioned in the review, it is clear that Takumi-kun offers a premium, specialized sushi experience, earning an informal top-tier rating for its profound quality and service.

I extend my heartfelt gratitude to the entire Takumi-kun team for such a delightful and memorable experience. I hope you all have a wonderful holiday and enjoy delicious meals. Happy New Year!