*This content was translated by AI.
- Chef Kakazu from Okinawa Prefecture, Japan, was newly recruited, "Tepanyaki Omakasero will properly convey the essence of authentic Japanese gastronomy."
Lotte Tourism Development announced on the 26th that it will introduce a new Japanese traditional iron plate dish called "Tepanyaki Omakase" for only 12 people a day at the Grand Hyatt Jeju Japanese restaurant "Yumeyama" in Jeju Dream Tower Complex Resort.
Tefanyaki Omakase is a traditional Japanese iron plate dish served by chefs cooking ingredients on an iron plate on the spot using the freshest ingredients of the day.
An official from Lotte Tourism Development said, "You can enjoy the unique taste, aroma, and texture of the ingredients by cooking them directly on the iron plate, so you can now enjoy Tepanyaki, a popular menu for Japanese gourmet travel, authentic in Jeju."
Tefanyaki Omakase is presented as a limited number of 12 people per day (a total of three times a day, four people per session, and the number of people can change depending on the situation). The menu is operated in 7 courses and 9 courses, and the prices are 200,000 won and 310,000 won per person, respectively.
The menu will be overseen by Chef Kakazu Jun (嘉数順), from Naha, Okinawa Prefecture, Japan, which was newly recruited. He is a chef certified as a "Ryukyu cuisine transferee" and a distiller expert, and is a veteran chef who has a reputation for reinterpreting Okinawa's royal court cuisine.
"Tepanyaki Omakase will properly convey the essence of authentic Japanese gastronomy," he said, stressing that "it is a private gastronomy on an iron plate for only a few people."
He added, "There is also a menu that reinterprets traditional Okinawa court cuisine, which will be a unique experience to enjoy Japanese tradition and modern gastronomy at the same time."
Among the courses, the signature welcome menu, "Jimami Tofu," is a reproduction of peanut tofu, a traditional Okinawa court dish, using Jeju peanuts. Jimami means ingredients from the region, and it can be said to be a symbolic dish that connects the food cultures of Jeju and Okinawa.
"Korean Beef Sirloin" uses only the top-notch Korean beef 1++ rating, so it has a rich marbling and soft texture. It is a searing technique that quickly cooks the surface on a high-temperature iron plate to trap the juice and maximize the deep flavor of Korean beef.
Okdom Clear Soup uses Jeju's finest Okdom, which is called the king of fish and was only presented to precious guests.
"Crayfish (Iseevi) Grilled Iron Plate" (9-course menu) maximizes the flavor by cooking the unique firm and chewy texture of the crefish on a high-temperature iron plate. It completes the savory taste with a special sauce that adds Saikyo miso, a premium white soybean paste, to the crefish intestines.
In addition, you can enjoy four types of menus, including "Aburi-roasted abalone and road," "Korean beef sirloin," and "Crayfish Grilled Iron Plate." In particular, Abalone and Road Aburi Grilled is a warm sashimi enjoyed on the iron plate that maximizes the chewiness and softness of Jeju abalone and the flavor of the best tuna belly road.
The Japanese restaurant "Yumeyama" is located on the fourth floor of Jeju Dream Tower and operates from 5 p.m. to 12 p.m. every Wednesday to Sunday, making it a good place to enjoy sightseeing in Jeju until late at night.
It introduces a variety of menus such as Tepanyaki, Sushi Omakase, Izakaya, and can be paired with various alcoholic beverages such as highball, draft beer, sake, and whiskey.
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*This content was translated by AI.
