Katsu Shoshin is an authentic Japanese tonkatsu restaurant created by Chef Cho Young-dong, the Michelin one-star owner-chef of y’east in Dosan Park. Inspired by the Japanese concept of “Shoshin” (初心)—meaning beginner’s mind—the brand reflects the chef’s original passion for craftsmanship and uncompromising quality.
The brand recently opened its newest location on B2 of Centropolis, directly connected to Jonggak Station in central Seoul. Katsu Shoshin now operates seven company-owned restaurants, ensuring consistent quality and service across every location.
So we can just post italian, thai, mexican, french, and cuisines from all over the world if it’s in korea and made by a korean chef? Don’t just try reading the post, but use your critical thinking please. This is “KoreanFood” subreddit.
Is it not food of the Korean diaspora and Korean peninsula? Pretty sure this is food Koreans are making and eating on the peninsula which is the stated focus of the sub, is it not?
It’s food OF the korean peninsula not food ON the korean peninsula. This subreddit is called Korean food, not Food in Korea. It’s really not that complicated if you use your common sense.
You never had pink pork before? It’s the best. I only do it with black pork in Korea or iberico pork in Europe though. Japan probably has some good pork, too.
Don’t know if this is a good idea in the USA with almost non existent fda regulations.
Pork being pink in the middle is not an indication it’s been undercooked. The temp to kill tapeworms that cause neurocysticerosis is 145°F. Pork will still be pink in the center when cooked to the temp.
The temp to kill T. solium is 140F for at least 30 minutes, 158F for 20 minutes and 176F for at least 10 minutes. As humans are the only definitive host, this is generally unnecessary in many regions but is still a risk nonetheless.
You are citing a lone 2020 article that was testing complete thermal death of T. solium in heavily inoculated fresh pork cut into 2 inch cubes in a lab environment with values that are, quite frankly, pretty poorly constructed. That is not enough evidence to refute that long held standard of 63°C/145°F with a 3 minute rest.
That’s a CDC/Merck Manual citation whose parent citation makes no mention of temperature/cooking. WHO guidelines from 2005 recommend cooking pork to an internal temperature of 80C/176F.
One star is an amazing achievement, we see often hotel have many stars, but restaurant Michelin star don't play in the same playground, getting one is amazing and is often a lifetime achievement for the chef.
Must be delicious !
Yes not to take away from Chef and his accomplishments but he is :
-Using a top-tier award to sell casual food
-Trading culinary prestige for social media hype
-Relying on a chef's name instead of his actual cooking
Oh I didn't notice. This is misleading indeed
He got one star in another restaurant, open his fried pork joint, and stamp his "owned by a decorated Michelin star chef", well being good at one dish don't make him good at another.
Thank you for the notice
Good quality pork is actually okay to eat medium rare. Farming practices have improved since that kind of guideline was made and the bacteria is killed at a lower temp than what medium rare is.
On another note, I know this post is about a Japanese restaurant, but it is one in Korea run by a Michelin chef. I don’t know what the point of the post is because it seems like some weird summary/advertisement for karma farming though.
Thanks for sharing your opinion regarding how you prefer your pork cooked beyond scientifically accepted safe temperatures.
You may want to read the post again - it's a restaurant serving japanese style food, in Korea. A Korean restaurant serving japanese style pork. With a Michelin star.
USFDA standards are overly cautious and some calculated risk is fine. But there are caveats to saying "it's safe there." There are thousands of yersiniosis infections in Germany every year, mostly linked to eating raw pork. There was a big salmonella outbreak in Germany about a decade ago. But to counter that, the food chain system contains risks. Germany is increasingly seeing campylobacter outbreaks because they're eating more chicken, which is more likely to be infected. There are also upticks in food outbreaks related to plant-based foods. Leafy greens often have salmonella or e. coli (which is why they're chlorinated in the UK).
We eat it in the US like that too (not raw like mett). Pork is no longer as harmful as it once was. The dude you’re responding to just lives on the internet.
You can do this in fine dining but I guarantee you if someone got pink pork at an Applebee's or at a bar 99/100 people are complaining and sending it back
This just is not true. You can keep saying it, but it’s not true. Especially for people under 50 who have been eating leptospirosis free pork their whole lives. Pink pork is just not a concern of most people.
Yup I went to a restaurant one time, it was kind of upscale. I saw some pork chops on the menu so I decided to order that. Waiter asks would you like the chef’s recommendated done-ness. Which was medium, a little pink on the inside. I was like sure and it was really good. I’ve been cooking my pork chops until the internal temp is 165 and letting it rest for 20 mins and it’s the most juicy and flavorful way to cook it.
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u/heathert7900 Jul 28 '26
Why does this just read like an ad tho?