The barbecue masters at CJ BBQ Restaurant serve up slow-cooked meats including ribs, hot links, and pulled pork. They slather four types of ribs in housemade sauce, allowing guests to choose from pork, beef, baby back, and Korean-style versions. Other Korean specialties on the menu include kimchi ramen, hot spicy chicken, and bibimbap.
The chefs at Korea House enlist fresh ingredients to whip up a menu of traditional Korean cuisine. Dining duos or quartets can dive into duk kuk, a rice cake swimming in beef broth, but only twosomes have the added option of soon doo bu jige, a warm soup in which beef and shrimp betray their carnivorous brethren by mingling with tofu. Fish curls up inside the saeng sun jun's egg roll before being roasted and donning a jacket of fashionable seasonings to satisfy foursomes noshing on saeng sun gui. Bul kogi quells hunger pangs with thin-sliced, marinated rib eye, and jap chae positions beef and vegetables in a nest of noodles like a bird that went to culinary school. On the lighter, veggie-centric side, the sang chu coats lettuce with a soybean paste. Vibrant red-orange walls enclose the eatery's dining area, where an eclectic assortment of equally colorful décor make tie-dyed T-shirts weep with envy.
Sia Fusion Eatery's chefs dole out a hearty menu of Korean and American classics, served separately or fused together for artful sandwiches. Dive into a large serving of Korean-style fried chicken, which includes six drumsticks, 12 wings, and a choice of regular, soy-garlic, or spicy sauce for bites to dunk in and practice their cannonballs ($13.99). The tender, marinated beef of a bulgogi cheesesteak sandwich ($6.49) draws inspiration from Philadelphia and Seoul, and the classic third-pound bacon cheeseburger ($6.49) hearkens back to America's golden years. Plates piled with rice and veggies afford diners choices of spicy pork ($7.99) or chicken katsu ($7.99), which pair well with a shared milk shake ($2.99) or a diatribe about the no-good greasers.
From the bustling streets of Times Square to the equally vivacious streets of Hong Kong, people walk around with smiles after enjoying the japanese barbecue cuisine at Gyu-Kaku. The restaurant has more than 700 locations worldwide, each rooted in the belief that some of the strongest bonds between friends are forged at the dinner table. Groups dine on a huge variety of Japanese dishes, from popular meat and veggie dishes such as Harami Skirt Steak, Kalbi Short Rib, and Bacon-wrapped Asparagus - to unique Japanese-American appetizers such as the Spicy Tuna Volcano, Wasabi Crunchy Shrimp, and Ahi Tuna Poke. The real excitement takes place around individual grills, however, where diners can barbecue their own slabs of filet mignon, ahi tuna, or chicken with chili mayo until they are ideally tender or encircled by on-duty firemen.
Lucky for MoGo BBQ Inc. and its fleet of Korean food trucks, MoGo—a portmanteau of mobile and gourmet—also happens to be Korean for to eat. Proudly displaying this play on words in their metallic exteriors and everybody else’s car horns, the vehicles take to the streets of the Bay Area and open their awnings to release succulent wafts of a menu filled with Asian fusion specialties. Korean–style tacos hold piles of chicken, pork, short ribs, or tofu beneath a barbecue marinade and hand-cut slaw as massive burritos wrap around a half-pound of the same proteins with the aid of kimchi-fried rice and a chipotle sauce. Meanwhile, 100% beef hot dogs and spicy pork quesadillas pair up with tangy kimchi, and Hawaiian–inspired sliders brim with a combination of short ribs, spam, slaw, and jack and cheddar cheese.
Dotted with circles, squares, and rectangles, Olleh Sushi and Tofu House looks a bit like a geometry classroom. Though these wooden shapes could be used for math instruction, they’re instead used as tables topped with Japanese meals and Korean specialties such as tofu soups and barbecued short ribs. More than 75 types of sushi, such as salmon nigiri and crab-and-avo rainbow rolls, pair fresh flavors with vibrant colors that are delivered on plates or in wooden boats. At the bar, mixologists pour Sapporo beer from the tap and deliver bottles of chilled sake in flavors ranging from sweet and fruity to floral and nutty. Nearby, a private dining room welcomes groups with long communal tables and cushy red booths.
If you stop by Harumi Sushi between Monday and Thursday, you can get a sake bomb with your monkey brain. Both names might sound a tad alarming, but they're hardly literal: the sake bombs consist of a shot of sake dropped into a cup of beer, and the monkey brain is an appetizer of mushrooms, each deep-fried and stuffed with spicy tuna.
Other names on the menu are more honest. The rainbow roll, for example, does indeed flaunt several colors—its snow crab and avocado filling is decorated with different slices of raw fish. The staff arranges the orange blossom roll into the shape of a blooming flower, while the salmon wrapped around the rice lends orange to the presentation. And, the flaming dragon roll's combination of yellowtail, snow crab, shrimp, and tuna is actually cooked in fire, rather than simply tricked out in racecar flame decals.
Besides its rolls, the restaurant also cooks up Japanese dishes such as udon soups and teriyaki-flavored meats. Its bento boxes allow guests to sample a bit of everything, with compartments for chicken teriyaki, tempura vegetables, and sashimi or a California roll.