Kushi to Cook

To the point: Kushiage in a nature-inspired interior

Kushiage cooking, which originated in Japan, is said to appeal to all five senses. The surrounding physical space is tailor-made to create an even larger stage for this experience. Kushi to Cook is classy without being aloof, its understated interior design as refined as the food itself. Responsibility for this lies with Jongkim Design Studio, whose conceptual design divides a visit to Kushi to Cook into six stages, each an experience in itself. Even before entering the premises – the interior covers a total of almost 260 square meters – guests have the opportunity to look around and “discover”. Passing a simple yet elegant terrace, from which the main dining room can be seen through floor-to-ceiling windows as if on display, the guest walks up smooth concrete-grey steps through a tall entrance to the “check-in” area. This area is graceful in its natural simplicity, with a rounded reception counter in a curved environment of wood and clay earth, the latter starting at the floor and continuing up the walls. The chosen colours are also close to the earth, conveying a certain calm to the visitor as they “stroll” through a homely corridor to reach the equally discreetly designed area for appropriate hand hygiene (“cultivate”). There, too, round forms dominate, and water pours from a system of hanging pipes arranged like a wind chime.

An ambience that grounds you

The destination of this little expedition is the dining area („taste“), where the majority of the tables are elevated and arranged around corners, creating the feeling of counter-service. This area is dominated by wood as well: The designers chose this material for tables, ceilings, supporting elements and wall surrounds, among other things. And there again earthen clay appears as a protagonist, used for the surfaces of the walls. Shades of brown and beige harmonize with each other. Recessed ceiling light illuminates the scenery just enough not to disturb, small light spots emphasise what, besides the architecture, is the focus: the food. When leaving the restaurant, the guest goes back to where he or she checked in („check-out“), before leaving the location – gastronomically spoiled with exquisite kushiage, relaxed and grounded by an all-around nature-loving aura that seems to connect with the guest as if by itself.

Seoul – a perennial tourist destination

Once in Seoul, there are numerous options to choose from after such an experience. North of Gangnam-gu flows the Han River, and the area is considered one of the city’s most important business districts. Worth a visit is Garosu-gil Street, not far from the site of the Kushi to Cook, an avenue lined with tall ginkgo trees and populated with shopping malls, fashion, art, culinary offerings, and other tourist attractions and highlights.