Flames reach toward the ceiling, just feet in front of diners' dropped jaws. The conjurers responsible: the chefs flipping, tossing, and saut?ing the fresh veggies, free range, chicken, and filet mignon at Soo Woo's hibachi grills. Yet such a spectacle is only one of the many possible dining incarnations here. In another part of the restaurant, sushi chefs slice and roll sustainable, locally sourced seafood into artfully presented nigiri and maki. And as for the Korean cuisine, heaping plates of fried chicken or hoisin-marinated hanger steak pair nicely with the day's selection of house-made kimchee, a cocktail, or the in-house sommeliers' selection of sakes and wines.