Iiyo 이이요

Salmon, flounder, scallop and shrimp are piled thick on the rice for the yaki donburi, then torched only on top, leaving a seared edge over cool, sashimi-soft centers. Where pieces overlap, the flame does not reach, so those parts stay raw. The bar-centered room feels like a lively izakaya, and a queue forms before opening. Rather than mixing the yolk in all at once, dab it onto bites of fish and rice. The rice is pre-seasoned and can taste a little salty. A deluxe bowl with tuna belly and steamed abalone, a salmon-and-flounder bowl and a soy-marinated shrimp bowl round out the list, each served with a small udon. Yeoneo maki, a thick roll of rice, seaweed and salmon, is a side option.