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When the plates of Kobe rib-eye, tripe and pork sausage are depleted, order the bibimbap. The Korean rice bowl equivalent to a Cobb salad-topped with meat, various veggies and a runny fried egg-requires some assembly but no cooking. That this and other prepared dishes are unapologetically Korean shows how much the cuisine's influence has infiltrated this yakiniku.
What happens when a successful teppanyaki restaurant decides to branch out without its showboating chefs? You get a yakiniku: the same dishes grilled over furious flames, now minus the flaming-onion volcanoes, the rat-a-tat-tat rhythms of metal... More »
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