Duk-hyun Lim graduated from Tokyo Cooking Academy, one of the best culinary institutes in Japan and built up his experience in Hotel Okura, Hotel Intercontinental Tokyo, Niigata Grand Hotel for seven years. After his return to Korea, he had opportunity to gain expertise in Japanese cuisine, through the training by “Hyo-joo Ahn”, the best sushi master chef in Korea.

He is an executive chef at <Sushi Hoshikai> in Jeju, He aims at achieving his dream to make the best sushi with fresh ingredients of clean Jeju, his hometown.

Sushi Hoshikai, the best fine-dining restaurant in Jeju, offers traditional sushi with top-quality ingredients of Jeju. Rather than seeking profitability, Sushi Hoshikai aims at providing “Dream Sushi, embracing stars and sea of Jeju”, based on the dignity of Jeju island and artisan spirit.

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