Department of FoodieDepartment of FoodieModern Korean BBQ joint cooking traditional dry-aged cuts of beef (including wagyu) at the table.
From Google Maps reviews.
Food was generally tasty although portions served varied. But the crazy thing is the lack of service. We counted 4 wait staff for a small restaurant and they were absent and disorganized. We ordered and then another waiter came and asked us for our order. They left us for long stretches, never asked us about our meal nor said anything as we walked by when we left. Just strange.
I recently visited this place and was very satisfied with everything. I especially want to mention the daytime staff — two girls and one guy. Unfortunately, I don’t know their names, but they were very friendly, patient, and answered all of our questions. The prices are very reasonable, and the atmosphere is really nice and cozy. It was a very pleasant experience, and I think it would be even better in the evening. I highly recommend this place. You will be served at the highest level.
I’m giving this place three stars only because I have a flexible palate, and the wagyu itself was good quality. Everything else about the experience was honestly shocking. They served us a thin slice of pumpkin the size of my index finger and cut it with scissors to split among four people — it felt cheap and strange for a place that claims to be high-end. Also, sharing one egg soufflé and two soups between 4 people? Literally one spoon for each bowl. The worst part was the service: the lady gr
From the Oct 22, 2025 health inspection. Lower-priority items are listed after the serious ones.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Cold food was held above 41°F, warm enough for bacteria to grow.