Weekend Lunch & Dinner Buffet Genji hosts popular buffet station for weekends and national holidays.

Artists create. Cooks create too. Just as artists repeatedly learn by close application, cooks continue to make new tastes, fragrance and colors. If artists are made from apprenticeship and craftsmanship, cooks learn, hand down and finally take a risk of their lives for cuisine. Jae-cheon Jeong, the chef of 'Genji', Japanese restaurant in Millennium Seoul Hilton Hotel, has constructed his own world in the field of Japanese cuisine so he has worked as judge at the Japanese cook's license tests held by Human Resources Development Service of Korea and at various cooking contests. However, Mr. Jeong also had to take the introduction course of grinding knives for 3 years.

However, the past time honestly returns for one's efforts and concentration of one's attention. It has been 26 years since he entered the world of Japanese cuisine. Mr. Jeong is a high school graduate, but now he is a chef working for a famous hotel. It is only him who knows hardships and difficulties that he has had, but it was a big harvest that he went to Japan once a year or two years to learn Japanese cuisine.

… He uses a sashimi knife made in Osaka, Japan. In Osaka, there is a family who has made only the knives for over 400 years. The blade of a knife that is sharpened with time and concentration of attention is different from other knives. "There is a saying that the development of Japanese cuisine results from the development of knives. For delicate taste of sliced raw fish, a knife should be sharp-edged on the fish when slicing. If the knife is not sharp enough to smoothly slice fish, I often get injured." He says that he himself sharpens his knife because these days, professionalism is required in every aspect. .

"People think that sliced raw fish is all of the Japanese cuisine, but Japanese cuisine is served together with many other luxurious dishes like salted dishes, tofu, vegetables, etc. Every dish contains a cook's sincere heart."

"Recipe is different by country and one's preference, but selection of fresh materials and chef's long-stored experience determine the taste. However, the secret obtained through experience is not all. The age of internationalization requires food that all the world people can enjoy deliciously. "Just as creation has no end, cooking has no end either. Therefore, in order to make excellent dishes, a cook should be diligent, and in order to make a new dish, he/she should be modest enough not to be satisfied with his/her ability."

… Creative cuisine requires endless efforts from experiments to make new tastes to decorations to heighten the palate. Therefore, those who create something can't take a rest.