The Post and Courier   Posted: August 1, 2013
Kanpai: A Reason to Cheer in Mount Pleasant

 

He brings precision to the cutting of his sushi and a sense of the discipline of simplicity. His creativity is at work when he marries Nutella with hoisin sauce as a dip for freshly wrapped summer rolls of shrimp, pork confit, Thai basil and cilantro ($6 for 2). Too sweet for my taste, but a combination that some may enjoy. His tempura ($6) is crisply jacketed in batter. His saba ($5) buttery; his maguro, velvet. His broths have depth of flavor and his garnishes are well-conceived and fresh.

 

Read the full artical by  Deidre Schipani
 

 

City Paper

Adventure awaits diners who brave off-menu offerings Beyond the pale

Posted: August 14, 2013

 

"I"ll leave it to you," and signals to the chef that you are up for anything. It provides him an opportunity to create an artistic progression of dishes. It's best to do this with a chef who's familiar with your preferences. In Charleston, one of the most respected sushi chefs is Sean Park, who recently took ownership of Kanpai in Mt. Pleasant.

Follow up on Chef Sean's Latest by  Stephanie Barna

 

Small Works of Art

 Posted May 29, 2013

 

"It's hardly a secret that Park knows his way around a fish or a slab of pork belly. In 2010, Esquire's John Mariani praised the chef by saying, "Sean Park turns out beautiful, fanciful sushi," and tagging O-Ku as one of the best new restaurants of the year. In 2012, Park took over the kitchen at Bambu and successfully revamped a menu that desperately needed help. Now, Park has moved on to bigger things: this past year he decided it was time to own his own restaurant, so he purchased the space at 1035 Johnnie Dodds Blvd. and decided to keep the Kanpai name." Said  Eric Doksa of City Paper.

 

Read the full artical about  Chef Sean in City Paper.

 

Check him out on You tube An Evening at KANPAI'S courtesy  of Ginger McCartney.

 

Stay tuned for  more to come.