The Kobe Style Beef Short Rib is absolutely amazing! Beautifully marbled and cooked on the bone, the meat is just as tender as skirt steak and just juicy as can be. Rare to medium rare is the best way to enjoy this cut and paired well with a short dunk in the sesame oil/salt mixture. Thumb up, way up!
Prime Beef Brisket was sliced and had beautiful marbling as well. A short time on the grill is the perfect cooking time. The method of cutting against the grain just makes it melt-in-your-mouth delicious! Thumbs up!
The Premium Cut Sirloin is thinly sliced and almost looked like prosciutto. Beautiful red and white coloring contrast gets your taste buds going. A very short time on the grill will brown and melt the fat. I paired it with the bean sprout panjan and it worked perfectly together – tender beef and a crunchy texture from the bean sprouts. Thumbs up, way up!
Tiger Shrimp are huge! Personally, I would have liked the heads left on to get more flavor and the “miso” or head fat is always a treat for me. Seafood has a perfect cooking thermometer in their shells. When you see red/pink, it’s done. The shrimp had the perfect snap and were as sweet as can be. If you dare, bite into them with the shell on. The shell imparts a different flavor to the shrimp and adds a crunchy texture as well. Or if you fancy, you can shell them with ease. Thumbs up, way up!
Bulgogi is Korean’s take on “teriyaki”. With the yin and yang of sweet versus salty, it caramelizes well on the grill and adds a charred flavor to the meat. It is tenderer than most Japanese teriyaki beef. Pair this with either cabbage or cucumber kimchi and it will definitely make your taste buds scream in excitement. Thumbs up, way up!
If you a bizarre food lover, try the small intestine, large intestine, and abomasum (maw or rennet bag, which is fourth stomach compartment of a cow). They have a spicy option as well. Both flavors are really good just depends on your spice level. They are expertly cleaned but still need a long cooking time before eating. If you like chitlins (Southern-style pork intestine) and tripas (Mexican style milk gut), you’ll love the Korean version as well. The texture can be a little chewy, but the grilled parts have a crispy texture and impart a char-grilled flavor. There aren't any barnyard flavors/aromas as they are brined overnight to remove the off flavor and scents. I don’t know how to describe the flavor; I just know I love it! If you are unsure how to cook it, your server would be happy to do it for you.
They have a great selection of Cocktail Soju. The Lemon Soju was run of the mill – lemony and refreshing. Pomegranate Soju was delightfully tangy and perked up the senses. Blueberry Soju was mild with the essence of sweet blueberry flavor. The most interesting and favorite flavor of the night was Yogurt Soju with a creamy, yet tangy sweet flavor. These are all mixed up fresh by your server, no pre-bottled mixes here.