Source : the age
It’s dressed with neon signs, polished concrete and leather booths, but the city branch of this barbecue king stands out for quality meat. Expert grilling by staff shows off the texture of soy-marinated pork ribs versus wagyu rib finger. Order cut by cut or choose a set to avoid decisions. Chasing more flavour? Dip freshly charred meat into punchy soybean ssamjang, earthy sesame oil and salt, or a soy-chilli-onion combo.
The brick-red depths of kimchi-jjigae provide sour-spicy contrast to smoky meat, while another side of the chewy rice cakes tteokbokki baked with stringy mozzarella adds textural intrigue to your spread.
Between bites, reach for kimchi, fried tofu and other banchan refilled by efficient staff. If there’s room, try hotteok, a warm brown sugar and peanut pancake that’s toasty and feels built for sharing – or fighting over.
Good to know: Built-in exhausts over the tabletop grills mean no lingering odours on your favourite coat.
Good Food reviews are booked anonymously and paid independently. A restaurant can’t pay for a review or inclusion in the Good Food Guide.
Last visited: May 2026
