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  Fusion Korean cuisine made by Korean-Japanese owner chef
Naruge
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Naruge is run by a Korean-Japanese who has studied Korean traditional cuisine. Her mother-in-law, a Korean palace cuisine specialist and owner of a yakiniku restaurant, took note of Kim’s talents as a chef and started Naruge 30 years ago. This Korean homestyle casual restaurant is currently run by Kim and her daughter. Naruge’s specialty is its delicate balance between Korean and Japanese cuisines, satisfying the tastes of the nationals of both countries. Examples of this are desserts such as dotori muk, or acorn jelly, topped off with brown sugar or sweet bean powder, and a tendon dish with cheese sauce. Many of the traditional palace dishes offer mellow favors, using less seasoning than other Korean dishes. With her particular interest in Korean local foods that are healthy and nutritious, owner roams the country to find fresh ingredients like various greens and acanthopanax. Owner ’s passion for Korean food and promoting it idely by creating varied dishes using unconventional ingredients is notable throughout her menus and through the hospitable service at Naruge.
 
 
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