Jeju Heugu 제주흑우

Raw beef slices, yukhoe, liver and tripe come out before anything hits the grill, and each seat gets its own brass yugi tray. Jeju black cattle raised on the restaurant's own farm are aged for 90 days and served as tomahawk or tenderloin, grilled by staff and portioned onto individual plates. The seolleongtang on the side arrives already seasoned and with rice cakes in it, which can catch you off guard. Prices are high.