Padded black booths surround grills beneath gleaming hoods, which reflect the glow of sunset-orange walls as they sweep away rising warm air and spice-steeped aromas. On Palace Korean Bar & Grill's tabletop skillets, chefs sizzle menu items such as pearlescent curlicues of kimchi and cuts of seafood as well as bulgogi, spicy slices of brisket also known as Korean barbecue. During the all-you-can-eat special, silverware jangles endlessly like a knight looking for his car keys as diners tuck into bottomless helpings of marinated beef short ribs, tender marble brisket, spicy pork belly, and jumbo shrimp.
It's no surprise that Akasaka Restaurant, named after a neighborhood in Tokyo, offers traditional Japanese specialties. Diners tuck into freshly sliced sashimi, seasonal imports of Kobe beef, and shabu shabu hot pots of seaweed-infused broth in which diners can simmer morsels of beef or seafood. But according to The Seattle Times, there's another showstopper: "It's hard to get past the great Korean food at this longtime Federal Way favorite."
On tabletop grills, guests can broil hand-cut short ribs, slices of scarlet bulgogi beef, and other korean meats to their liking. Servers present more than a dozen types of housemade kimchi and other korean banchan to accompany savory meals, along with glasses of sake, whiskey, and Asian beer.
Kokiri Restaurant dishes out authentic Korean cuisine, including a dozen kinds of banchan, or sides intended to offset main courses. The menu features soups and stews, noodles, and numerous traditional Korean entrees, such as bibimbap. This particular creation consists of a mixture of vegetables and seasoned beef on a bed of rice, and it's served with a special mixing sauce.
Diners at Shilla Restaurant have a choice: become the masters of their own culinary fate or let the chefs do all the work. At tables inset with Korean barbecue, they can flip slices of bulgogi beef, calamari, pork belly until they're perfectly seared. At the sushi bar, chefs roll more than 30 varieties of maki, while in the kitchen others are busy turning out an expansive menu of steamy Korean cuisine such as bibimbap.
Guests cook or slurp up kimchi in a sleek, monochromatic dining room. Beneath paper lampshades, they can counteract bites of spicy Korean entrees by drinking sips of sake.
For fresh maki, Seattle's Ichiro Teriyaki has got you covered.
Diners who avoid fat need to be careful, though, because Ichiro Teriyaki's menu does not offer low-fat options.
Have a few picky young eaters in the family? Not a problem at Ichiro Teriyaki, where the food and ambience are perfect for family dining.
At Ichiro Teriyaki, there's no need to confine your meal to a traditional dining room — outdoor seating is available when the weather is warm.
Relaxed attire is perfectly fine at Ichiro Teriyaki, known for its laid-back ambience.
You can also grab your food to go.
Those driving to Ichiro Teriyaki can choose to find street parking or leave their vehicle in the nearby lot.
Your bill at Ichiro Teriyaki will rarely go over $15, so you can really indulge!
In Focus: BBQ Chicken
Specialty: Korean fried and grilled chicken in several varieties, including the titular BBQ chicken
Menu item most likely to test the chef’s memorization skills:
the olive original chicken, which is battered, breaded, and deep fried in more than 30 ingredients
Best way to ward off vampires: order the crispy garlic wings
Non-chicken specialties: ramen, seafood soup, and a few choices that depart from the menu’s korean influences, such as burgers and coleslaw
The drink of choice here: soju, a distilled Korean spirit made with ethanol and water