Sligo’s first Korean-Japanese restaurant opened in 2016 - a good time to choose, with Korean food becoming increasingly popular.
Head chef and owner Nae Young Jung is from South Korea, which is strongly reflected in the menu. The Japanese element mostly comes from the sushi offering, which includes a roll of the day in addition to favourites like a California roll or cream cheese and smoked salmon, although there are pork gyoza or tempura to start and yakitori, stir-fried udon or soba noodles, or chicken katsu, which is one of the house specials, for a main dish.
The Korean dishes stick to classics such as kimchi jeon (a type of pancake), bibimbap with an egg on top (make sure you ask for a squeezy bottle of Sriracha sauce to generously drizzle over the dish) and beef bulgogi, which comes with a lovely assortment of separate garnishes and accompaniments on the side. For dessert, skip the chocolate cake and order the miso pancake instead, which comes in the shape of a fish, and try one of the Asian beers to complement the food.
An Irish element is evident in Jung’s dedication to using fresh Irish produce. All the meat is supplied by local butcher Gerry Burns in Cliffoney and all fish comes from Killybegs and Ballina.
Jung often comes out of the kitchen to chat with diners and ask how they’re enjoying the food, which he takes real pride in serving. Space in the restaurant is limited and can fill up quickly, even midweek – always a good sign – so it’s advisable to make a reservation.
- Special Offers