Ajiyang Itaewon 아지양 이태원

Staff do all the grilling: chilled Hokkaido lamb chops and loin, aged in-house, go onto a brazier set into the table along with onion, mushrooms and pineapple. Each bite gets a different dip, from plain salt and truffle salt to cumin, mint jelly or the house sauce. The room is dim, with dark wood and a long counter, and coats go into individual lockers.