A small cup and Japanese characters greet you above the doorway. Korean and Japanese drinking and dining culture share many things in common.
Winter Lettuce Salad ($10)
Sweet and crunchy with a persimmon vinaigrette.
Radish Kimchi and Brisket Fried Rice ($16)
Big, tasty, and comforting, there's nothing surprising here, but who needs surprises when you've got flavors so close to home?
Scallion Pancake with Local Squid ($12)
Familiar Korean classics that are better-than-you-remember are par for the course here. Try this: Imagine the best haemul pajeon you can, then imagine taking that flat Korean scallion pancake and exploding it into the third dimension, rising above its cast iron plate craggly and crisp, the lacy pancake batter barely managing to contain crisp shoots of fresh scallion and local squid as tender as you can hope for.
Pork Fat Ddukbokki ($12)
Totally traditional in appearance and flavor with the mild heat of Korean kochikaru ground chili balanced with sweet fermented bean paste and sugar.
Gwangju Market Fried Chicken ($12)
Tender marinated pieces of dark meat chicken that are juicy enough, but come in a clumsily thick layer of starchy breading with flavor that seems positively bland in comparison to the rest of the food here.
Royal Trumpet Mushrooms and Scallion Skewers ($6)
Tender and nicely charred. One of two vegetarian items on the menu.
Chicken Skin Skewers ($6)
You will not find better chicken skin anywhere.
A Variety of Skewers
It's easy to fill your table from the skewer section, though a little harder to fill your belly.
Chicken Heart Skewers ($6)
Tender, meaty, and perfectly cooked.
BBQ Galbi Skewers ($10)
It might be the priciest galbi-per-ounce you've ever had, but it's probably also the best.
Fresh Killed Chicken Wings ($12)
Sweet and tender with a soy-sake marinade and housemade pickles.
Braised Trotters with Fermented Shrimp Sauce ($20)
Intense and meaty, the very definition of umami.
Spicy Cod Roe Stew ($22)
This may be my favorite dish on the menu. Intensely rich and layered broth with clouds of poached cod roe and silken tofu.
This milky-white Korean farmer-style beer is popular with all the Korean and Japanese kids these days.