Umihak 우미학

Staff grill the 1++ grade hanu sirloin and tenderloin from the first piece to the last, after trimming away even the fine sinew, and a small brazier at the side keeps the meat warm. Among the sides, the caviar katsu sando pairs crisp bread with tender beef, and the gamtae yukhoe sets raw beef with thin gamtae seaweed for a mild sweetness without any fishy taste. Set menus add woogeoji-guk (cabbage-leaf soup), grilled cheese and marinated cherry tomatoes. Highballs are mixed with plain soda water, so the spirit keeps its own taste. Fried rice with snow-cheese, brisket and kkakdugi, or a sea urchin and cockle yukhoe bibimbap, follows the grill, and soft-serve ice cream closes the meal. Private rooms sized for different groups suit family dinners and sanggyeonrye, the formal first meeting between two families. Bookings go through CatchTable.