Top 5 Sushi Masters in Busan: Discover the Secrets Behind Michelin-Recommended Delicacies

(The CEN News / Reporter An Seoyeon) In an era obsessed with flashy labels, some chefs still let honest technique do the talking. From a quiet alley in Busan to the nationwide salt-bread battleground, we followed the dedication of masters who have risen to the top of their fields.

Takuno: Osaka-born sushi mastery at Gwangalli

Takuno, who has spent 30 years perfecting his craft in Gwangalli, Busan, favors the ingredient’s natural flavor over heavy dressings. Each fish receives its own specialized aging method and topping: yuzu-scented amberjack, chewy flounder fins, and wagyu sushi crowned with sea urchin (uni). His meticulous devotion to every single piece of sushi is so singular that he even declined an approach from the Michelin Guide.

Bread Wars Season 2: Who makes South Korea’s best salt bread?

A fierce showdown will crown one bakery among eight regional legends as the maker of the country’s best salt bread. Judges examine every detail—from dough temperature and proofing time to how butter and salt harmonize. After weighing classic technique against fresh interpretations, three masters selected the winner, which will be revealed this week.

Perfect rest refined over 20 years: the massage-chair master

Yoo Yong-ho analyzes body types and daily habits to recommend the massage chair that fits each person best. He goes beyond a simple sale, offering customized consultations that consider intensity, coverage, and the newest AI features. From a 20-year veteran’s perspective, we explore how the right adjustments can open up a whole new world of comfort.

Nagoya-style hitsumabushi: Michelin-recognized three years running

A beloved eel rice bowl spot in Hwamyung-dong, Busan, is the product of a chef trained in Japan’s Michelin-starred kitchens. The hitsumabushi—charcoal-grilled eel—is the star, its flavor deepened by cooking with the eel’s bones and balanced with the citrusy bite of sansho pepper.

The 0.1-second art: Japanese-style baby castella masters

Lee Jang-wook and Park Jung-hyun, who introduced Japan’s beloved snack “Tamanoka” to Korea, are known for their breathtaking speed. They pour a batter made from 24 ingredients seamlessly into a special mold and remove the cakes the instant they’re done with a single wrist flick. We visited their shop to see how traditional Japanese technique and their own rapid rhythm combine into pure craft.

Photo=SBS

(The CEN News) Reporter An Seoyeon press@mhns.co.kr