A small, charcoal-fired Korean barbecue on the Clayton strip, where the chef-owner trained in Korea and still hand-picks every cut each week: marbled wagyu, pork belly and seafood, grilled over coals at the table. The cooking is the draw, but the banchan and house-made sides are built to keep pace with the meat. A dimly lit room given over to the grill, dinner only, six nights a week.
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