I arrived at this place through a quick google search. I was in the mood for Korean BBQ and in Gardena so the visit was produced by convenience and chance. And, although, I found this place to be good, in the sea of Korean BBQ places this place remains just good, maybe standard, and does not stand head and shoulders above the rest. But I do not mean that as an insult, and if one has perspective this can be praise. For instance, take a ninja. He might not be the ninja that is destined to wheel the throwing stars of destiny, but he still had a stedy career within a vast ninja army. Moreover, being able to steadily continue amongst many might not earn you gold stars on your forehead, but at least it keeps one going on their path till they are ready put their sword and nunchucks down. In other words, there is nothing wrong with being good on average because not all people can climb a mountain in a mythic way, some people climb the mountain through their own speed and step, and never give up, they just stay on their path of good.
My partner in bite and I stuck to only three meats--- the chicken, the brisket and the pork belly. And all of these bites were solid but the pork belly was a standout bite. To say that the pork belly was yummy! would be an understatement, for the pork belly was yummy!!!I. I took the brsket, their cabbage salad, a brown sauce that was sweet, and chicken and rice and mixed it in the cabbage salad bowl. All the flavors working together was what made the food spectacular, it had become an ensemble that carried the meal. Truly, the sum of the parts made the whole a flavor blast. In contrast, my dining buddy took a spoon put rice on top, then the brisket on top, then dunk the spoon into a small dish with the brown sweet sauce then deposited the full spoon into his mouth. He assembled each spoonful. I note this to remind all of us that there is no wrong way to eat because I mixed, he assembled, someone else might construct while another might create using the spoon as a brush and the sauce to stroke across a plate.
This place did have some practices that were all of its own. My favorite was the water kettle that was brought and poured into the fire to quell its flames. It felt ceremonial, like the kings of the past saw these kettles used when their fire flames needed to be extinguished when they were done with the meal. I also never had a korean noodle soup as part of a korean bbq experience. It kind of tasted like chicken noodle soup more than a korean soup. Some of the small side dishes include radish, and rice paper. Imagine small tortillas. One can use them to make small "tacos" with meat, and vegetables. I just used a lazy explanation to describe the Korean papers and their purpose. It kind of broke the spell of the Korean dining experience. But I went with the words that the server used to explain the papers as well. And there is no clearer way to explain the use of the small circular rice paper wraps than to say one will assemble small Korean tacos with them. There was also potato salad, Kimchee, and other flavor builders. For me it is always fun to construct and enhance my plates with the use of all available to me. And when eating Korean bbq the possibilities are maybe endless.
The service was engaging and attentive. Our grill got changed maybe like four times, and there was the kettle that was used to lessen the fire. I did clip a video of the fire ablaze. The fire was high- for a korean bbq grill- and it was tall probably taller than I have ever seen at a Korean place. So this place this offer me that.
My partner in grill, noted that the place does not offer us to take meats home. And that they might charge for uneaten food. He worried that we were going be charged at the end for not eating all our meat but we did not leave a lot behind. We just left enough for it to be known as the standard amount that one leaves behind when one engages on AYCE Korean BBQ experience. read more