I began my chef's journey in 1992, working all across South Korea both in fine dining and 5-star hotels, like the Westin Chosun. It was here I was able to master the unique flavors of both the East and the West, creating award-winning fusion dishes.
Seeking a new challenge, I came to Austin in 2005, to work as the Executive Chef at Haru(now Ichi Umi). During my time here, I was able to explore the never-ending nuances of sushi, pairing unique cuts, techniques, and flavors together while developing our Omakase menu.
In 2021 I left Haru to embark on a new journey, Choo Omakase. Here, my work is not mass-produced. By working in small quantities, I've been able to pioneer fish cutting, prepping techniques, and unique pairings that highlight each ingredient's purest flavor, all in less than 48hours. With Choo Omakase I've created a bespoke sushi experience, and what I believe to be true Omakase.
Sando is the Japanese shortened English for Sandwich. Sando is a light and enjoyable menu that Japanese people like to eat. It is a bit different than your normal everyday sandwich which has fresh vegetables, meats, and or seafood.
The most important part of Sando is the milk bread (shokupan). The bread joins with the various ingredients in a simple and smooth manner, where you can enjoy and taste the natural flavor of each topping. Once you've tasted Sando you will definitely become addicted to it.
I hope from now on, through me, you can feel the charm of Sando.
With over 30 years of experience, Chef Choo's world-renown knife skills and unique flavor pairings result in an Omakase experience like no other. With just 48 hour turnaround time from the market to your table, this guarantees the freshest tasting fish possible. Enjoy!
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