At the center of the platters of miso-soaked steak, intricately marbled Kobe-style short ribs, garlic shrimp, and fresh veggies that crowd any given table at Gyu-Kaku sits a yakiniku grill, ready to bring all these flavors to life. At more than 700 locations worldwide, parties choose from a cornucopia of ingredients, tell their servers how they'd like them marinated—in sauces ranging from the strictly traditional to basil pesto—then begin searing their feast over the smokeless gas grill. New York magazine admired how "dominoes of harami skirt steak, marinated in sweet dark miso, turn caramelized and succulent on the hot grill." If protein overload looms, there are stone bowls of bibimbap and ramen to add balance. Patrons can wash down their meals with super-premium daiginjo sakes, sweet Japanese plum wines, and Asahi Super Dry beer, known to enhance its imbibers' deadpan witticisms.
Kang Suh specializes in authentic Korean cuisine, and takes care to create a welcoming atmosphere surrounding every aspect of the dining experience inside. The main dining room is brightly lit and simply decorated, with firm red chairs, a charcoal gray color scheme and square dividers similar to the natural wall panels found in Korean Hanok architecture. Food is served up in a traditional Korean style, presented in clean white bowls to emphasize the colorful ingredients. Hot items, like cha dol bae gi, a thin, non-marinated beef brisket, are cooked in front of you on a circular Korean barbecue, but with over six pages of dishes to choose from, diners could spend many meals at Kang Suh without every trying the same thing twice. Order up an array of kimchi, seafood pancakes, noodle soups and more, all of which can be shared amongst family and friends in the traditional Korean style.
Chom Chom's chefs serve up authentic Korean entrees, sushi rolls, and shareable Korean small plates, or kapas, in a chic, modern restaurant. Nimble fingers stuff homemade dumplings, and a stone bowl of dolsot bibimbap arrives to the table crowned with a fried egg. The 5,000-square-foot eatery rambles over two floors and seats 120 diners, whose optic appetites are sated by walls bedecked with yellow horizontal light fixtures and backlit cross-sections of tofu tree. Signature cocktails flood martini glasses with flavors such as green tea, lychee, and traditional soju as wooden spoons and chopsticks at each place setting lie in wait of post-meal stilt races.