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.
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.