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Table setting
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Public seatng
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Semi-private booths behind these wooden sliding doors
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Entering our booth
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Larger semi-private room
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Chadol-Jjim - Steamed thinly sliced beef brisket with enoki mushroom, perilla leaf, and bean sprouts
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Chadol-Jjim - Steamed thinly sliced beef brisket with enoki mushroom, perilla leaf, and bean sprouts
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Spread of pickles and condiments, preparing for the Korean BBQ with cuts of Wagyu beef
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Assortment of salts, Korean pickles (perilla leaf, parsnip leaf, and wild garlic leaf) and cabbage and serrano peppers in light soy sauce
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Searing the Wagyu strip loin cut
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Searing the Wagyu strip loin cut
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Searing and smothering the Wagyu tenderloin with a cube of rendered beef fat
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Searing and smothering the Wagyu tenderloin with a cube of rendered beef fat
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Claypot rice with fresh uni, summer black truffles and assorted vegetables
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Claypot rice with fresh uni, summer black truffles and assorted vegetables
thewanderingeater:
Claypot rice with fresh uni, summer black truffles and assorted vegetables
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Mochi ice cream - Black sesame, red bean and green tea flavors
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Mochi ice cream - Black sesame, red bean and green tea flavors
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Uncovering the Chadol-Jjim - Steamed thinly sliced beef brisket with enoki mushroom, perilla leaf, and bean sprouts
thewanderingeater:
Chadol-Jjim - Steamed thinly sliced beef brisket with enoki mushroom, perilla leaf, and bean sprouts
thewanderingeater:
Claypot rice with fresh uni, summer black truffles and assorted vegetables
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Claypot rice with fresh uni, summer black truffles and assorted vegetables
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Finish cooking the tenderloin
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Presenting our trio of Wagyu beef cuts - tenderloin, strip loin, chuck flap