How it works
Your first time at the grill.
If you have never done Korean BBQ, you will get it in ten minutes. If you have, here is how we do it: real charcoal, butcher's meat, sides without end.
In four steps
From the coals to the ssam.
The formula
On weekdays at lunch there is the €16 set: one meat, one soup, rice and sides. Otherwise all you can eat: €29 at lunch, €37 at dinner. Cover charge is separate.
The charcoal
The stone grill in the middle of the table runs on real charcoal, not an electric plate. It arrives already lit; the hood above the table pulls the smoke away.
The rounds
You order one round at a time, two or three cuts each. The meat comes raw, sliced for the grill. When it runs out, you order again. The table is yours for two hours.
The ssam
A lettuce or perilla leaf in your palm, a piece of meat, ssamjang sauce, a bit of kimchi or grilled garlic. Fold it and eat it in one bite.
The order of the cuts
Thick, thin, marinated.
The house advice is simple: thick cuts first, when the coals are at their liveliest and there is time to build a crust. Then the thin cuts, snowflake beef and pork belly, which cook in seconds. Marinated ones last, like bulgogi and jeyuk, because the sugar in the marinade dirties the grill.
Vegetables work at any point: mushrooms, onion, pumpkin, sweet potato, pepper. If the grill gets too dirty, ask for a fresh one.
The tools
Tongs, scissors, sauce.
Everything you need is on the table. If something is missing, that is what the staff are for.
For turning, not piercing
One turn per side on thin cuts. On thick pieces, wait for the crust before turning.
The Korean knife
Big pieces are cut on the grill with scissors, into ssam-sized bites. The rib steak arrives whole and is cut this way.
Ssamjang, oil and salt, spicy
Every table has its own little bowls. There are more at the side-dish station: try, choose, come back.
Banchan
The sides never run out.
Kimchi, radish, sprouts, sesame spinach, and the others that change with the day. In the all-you-can-eat formulas you take them from the side-dish station as often as you like; with the set lunch they come to the table.
They cut through the fat of the meat between one round and the next. Plain rice does the same job, and in the formulas it is unlimited.
Frequently asked
Before you sit down.
How long is the table ours?
Two hours from the booking time. More than fifteen minutes late and the table is not guaranteed.
Can I leave something on the plate?
A little, yes. For food visibly left over the restaurant charges €10 per plate: order in rounds, not all at once.
Is the rib steak always included?
It is part of the dinner selection, one per table. The included round of Amaro del Capo is one.
I have an allergy or intolerance.
Write it in the booking notes and repeat it at the table before ordering: the staff know what goes into every marinade.
We are a big group.
For large groups, birthdays and events the restaurant asks to be contacted directly: +39 352 226 2188.
Can we take away?
No, you eat at the table. The formula is built around the grill.