Seop Kim

What type of food doyou serve?

Mainly Japanese and a bit of Korean

How long have you beena chef?

I’ve been a chef for about 10 years now, spending eight years in Korea and two years in Australia. I’ve been at Sansui for six months now.

Where did you learn to cook?

I learnt my skills in a lot of local restaurants in Korea and then I spent a couple of years training in restaurants in Australia. I was previously working at the 707 Sushi and Salad Buffet restaurant in North Strathfield. I was there for 10 months.

What is your specialty?

My specialty would have to be sashimi and sushi,  so I like to work with seafood. Nigiri and Maki rolls are some of the types of sushi I enjoy making.

Where do you source your ingredients?

We get all our ingredients locally and our seafood is local from [around] Australia. But we get all our vegetables from the grocers in Flemington.

What is your signature dish?

The restaurants signature dish would have to be fish sashimi. This is the best place for it. We use Red Moa fish mainly, but if we can’t get that, we’ll use Parrot Fish.

MISO DRESSING FOR CHICKEN SALAD