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Korean Restaurant in Your city. Practical information, direct contact and enquiries in one click.
Charcoal at the table, kimchi from the basement
The grills run on real Korean lump charcoal, the kimchi is fermented in our basement in earthenware jars, and the doenjang has been bubbling on the same family recipe for forty years. The chef came from Busan twelve years ago and brought his mother's recipes and her opinions about how spicy is spicy enough.
Tables are built around the grill — yours, not ours — and the staff turns the meat at the moment that decides whether it's medium or perfect. We have a quiet room for groups of eight, a long bar for solo diners on weeknights, and we open at 5pm because that's when the charcoal is ready.
Opening Hours
Built Around The Grill
Our current menu — discover it on-site or reserve in advance.
Cross-cut wagyu short rib marinated 24 hours in pear, soy and ginger, grilled at your table — three slices, six banchan, lettuce and ssamjang.
Thick-cut pork belly grilled at the table, with garlic, kimchi, perilla leaves and a fermented soybean dip. Best with a cold makgeolli.
Rice cooked in a stone bowl until the bottom crisps, topped with seasoned vegetables, marinated beef, a runny egg and a spoon of gochujang.
Beef sirloin in pear-soy marinade simmered tableside with mushrooms, glass noodles, daikon and chrysanthemum greens for two.
Twelve seasonal side dishes — kimchi, pickled radish, seasoned spinach, anchovies, marinated egg, and whatever the chef made yesterday.
A flight of premium soju and traditional Korean rice wines, served with two anju snacks chosen to match each pour.
« Good kimchi is patient. Good company is fast. »
Korean Restaurant
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