At Kaya Grill & Sushi, diners cook their own Korean barbecue to taste at built-in tabletop grills. Patrons grill their choice of two meats, such as marinated beef short ribs or tender rib eye and sample sides of rice, onions, peppers, and lettuce. The eatery's chefs also whip up classic Korean food and fresh sushi rolls for more conventional dining. A karaoke party room with buffet-style service can accommodate up to 80 people for events such as wedding receptions, birthday parties, or business meetings where quarterly earnings reports are delivered to the tune of "I Will Always Love You."
Most dinners come with one side dish. At The Korea House, however, each dinner comes with many. The sides boast a variety of fresh veggies, including the fermented cabbage that makes up the classic kimchi. The dishes also complement entrees including marinated beef short ribs, grilled chicken breast, and sauteed fresh mackerel; all sauces are homemade. But Korean delicacies aren't the only specialties at The Korea House, which has been in business for nine years. The eatery also whips up sushi rolls in the form of a dragon roll filled with freshwater eel or an alaskan roll starring salmon and crab.
When he made the trek from his native Korea in 1999, sushi chef Charlie Choi brought with him an energetic demeanor and culinary inventiveness. He relies on more than 20 years of sushi-making experience to craft traditional and modern Asian comestibles for his loyal clientele. Meals top bamboo serving trays inside vibrantly colored, themed rooms: natural light spills in through the skylights of a sunroom capped in overhanging tapestries, and a traditional dining room sports glass mosaics and swirling wood-grain chairs. In the warmer months, diners chill out with scoops of mochi ice cream as winds whispering faint chopstick tutorials flit through the cool, cobalt-blue décor of the patio.
As San Su BBQ's showy chefs fricassee vegetables, seafood, and meat on inlaid tabletop grills, awed diners fleck each newly barbecued morsel with a mélange of distinctly Korean condiments plucked from small constellations of finger bowls. Sesame and mustard sauces join tart kimchi as they flavor sizzling stone bowls of bibim bap, several styles of noodles, and traditional breaded katsu dishes. Smooth black marble encircles each grill, bolstering dishes served amid wood-paneled screens and lush potted plants whose leaves change color according to the nearest Scoville rating.