Mingles

Chef Mingo Kang received his training from Martin Berasategui in San Sebastian, but his work at Nobu in Miami and in the Bahamas had the most significant impact on him. As Nobu reinterprets Japanese cuisine, he does so with traditional Korean cuisine. Kang uses new techniques and mixes contrasting elements in harmonious dishes. He also prepares his own jang, the trio of fermented Korean sauces that form the basis of Korean cuisine.