Young Hoon Ji

Chef Young Hoon Ji's culinary philosophy at Mhel is a profound exploration of "simple food made with deep care," rooted deeply in both Korean and Japanese traditions while subtly incorporating global influences. His vision is intensely personal, aiming to recreate the comforting yet refined flavors he and his wife, Seung-Min Yi, enjoy at home. This ethos extends beyond the plate to the entire dining experience, which he describes as "casual but professional," fostering a calm, focused, and welcoming "adult space." Ji's mission is clear: to create a space that reflects their love for Korean and Japanese food, paired with an extensive selection of sake. At its core, Ji's philosophy is built on sincerity, skill, and the belief that even a "very good piece of fish can take you a long way." He emphasizes rice as "the most important part of the menu," underscoring a foundational respect for staple ingredients. This commitment to quality is evident in his meticulous ingredient sourcing, which balances local Ontario producers like Kuramoto Farms, Linton Pasture Pork, and Oroshi Fish with specialized imports from Japan and South Korea, such as koshihikari rice and wild sesame, and even specific items like soybeans from Tokyo's Tsukiji market. The menu itself is a dynamic reflection of this philosophy, changing daily based on seasonal availability and fresh produce, yet always anchored by essential elements like grilled fish, raw fish, and rice. His approach is a harmonious blend of culinary innovation and deep respect for tradition, allowing individual ingredients to tell a complete story through careful preparation and presentation. Ji seeks to create a feeling of "fun dining" within a "calm, focused, welcoming" environment, where the care in cooking and the warmth of the room speak for themselves, rather than relying on accolades. Chef Ji's signature approach is a testament to his authoritative technical mastery, primarily focused on Korean and Japanese techniques, with a subtle integration of French, Italian, Spanish, and Chinese elements. His technical precision is exemplified in his meticulous fish preparation: a grilled fish might undergo a three-day aging process, followed by five to six days of miso curing, a careful sake wash to prevent burning, expert skewering, and cooking over authentic binchotan charcoal, seasoned with Korean sea salt and a mirin made from actual sake. This detailed process ensures a profound depth of flavor and texture that resonates with connoisseurs. Grilling over binchotan charcoal is a hallmark of his style, imparting a distinctive smokiness and crust to dishes like the 7-day-aged miso managatsuo or silver pomfret. Curing techniques are also central, as seen in the "Sagohachi cured 46s kanpachi." While his plating is described as "straightforward, almost humble," it is always "considered," showcasing an intentional aesthetic amplified by carefully selected ceramics from Korea and Japan. Flavor profiles are meticulously balanced, as demonstrated in the "Sagohachi," where cured fish, subtle wasabi heat, and amazake sweetness achieve a delicate yet pronounced harmony. Among his acclaimed dishes, which reflect a daily changing menu, some legendary examples include: * **The Signature Grilled Fish:** A masterclass in aging, curing, and binchotan grilling, often served simply with a little veg. * **Sagohachi:** featuring 46s kanpachi, a prime example of his curing prowess, accompanied by seei ohitashi, mazuma wasabi, and amazake. * **Mame:** an appetizer transforming humble soybeans into a delightful confit with miso and negi. * **Misae:** a showcase of grilled mushrooms and tofu with ohitasi scallions and karashi mustard miso, offering smoky depth. * **Ochazuke:** a comforting dish of yaki onigiri submerged in ichiban daichi. * **Purin:** his Japanese-style crème caramel, perfected with local Sheldon Creek cream and Tamarack Farms maple syrup. * **Aged Managatsuo with Sakura-leaf Mochi Rice:** a deeply smoky 7-day-aged miso silver pomfret paired with crunchy and chewy mochi patties. * **Kanpachi:** a raw fish dish elevated with black beans, umeboshi, olive oil, and castelfranco. * **Dak Gaseumsal:** a succulent chicken breast punched up with an amazake and ginger sauce and an endive salad. This comprehensive approach highlights both his technical skill and his commitment to presenting dishes that are deeply flavorful and elegantly simple.

Career

• Chef at Grey Gardens, Toronto
• Chef at Pompette, Toronto
• Chef at Ichie, Seoul
• Chef-Owner, Executive Chef at Mhel, Toronto