The restaurant - on Ashburn Place in South Kensington - celebrates Korean barbecue culture, with each table housing an inbuilt tabletop-style grill. The King Kalbi is KGK's signature dish - diamond-cut beef short rib marinated with KGK's signature sauce, ready to be grilled. Non-marinated Japanese wagyu ribeye steak is also available for guests to grill at the table, along with whole tiger prawns and seasonal vegetables. Other notable dishes include Korean beef tartare and pork belly su-yuk with ssamjang. Billed as the only restaurant in London to offer a Korean Omakase dining experience - you can opt for chef's own selection and seasonal specialities.
With more than 260 sites across China, Taiwan, Japan, Singapore and Indonesia, the new store at 47 Greek Street marks the brand’s European debut. Serving top quality meats from wagyu beef, karubi and harami to pork belly and chicken thigh, this new addition allows diners to tailor their grilling experience to their personal preference at affordable prices. The restaurant provides individual smokeless table grills, allowing solo and group diners to enjoy the Japanese-style barbecue experience in a multitude of ways.
Specialising in yakitori, yakiniku, and dry-aged wagyu, High Yaki is bringing its “staircase barbecue” - the name given to the presentation of the ready-to-grill food - to Chinatown. The brand is inspired by traditional Japanese cuisine with a western twist and a menu which focuses on a variety of meat and fish ready for the grill, including an array of beef cuts, offal, and fresh seafood, which diners can cook on their own grill in the middle of the table. High Yaki has been brought to the UK by the owners of Skewer & Beer and Shu Xiangge Hot Pot, the latter a Chinatown London favourite.
A lavishly designed, 100 cover restaurant, set over two floors - in Covent Garden - serving authentic Chinese hot pot, regional street food dishes, alongside quality sushi from the stunning ground floor sushi bar. Each table on both floors has a state-of-the-art hot pot burner in its center ready to be fired up for the main event. Choose from a selection of soup bases, a vast array of Asian herbs, condiments and sauces as the dipping sauces and a variety of key hot pot ingredients to poach in the broth, dipped and quickly consumed. Ingredients range from premium Japanese Wagyu and Abalone to King crab legs, Panga slices, prawn balls and on to King trumpet mushrooms, Winter melon and a variety of noodles.
Based in Soho and named after the Cheongdam-dong district in Seoul, Chungdam serves up Korean BBQ to be cooked at your table. Blending the modern with the traditional, the extensive menu is stacked with Korean favourites, all made with high-quality ingredients. The star of the show, of course, is the BBQ selection, which includes the likes of Chateaubriand filet mignon, brisket, beef tongue, marinated short ribs, Wagyu A3-5, pork belly and salted chicken thigh (among other options) to be cooked on Chungdam’s state-of-the-art BBQs. You can choose to eat your meats on their own, dipped in sauce or wrapped in lettuce with spring onions, garlic and chilli. But aside from that, there’s a range of rice & noodle dishes, starters and sides as well as Pyeonbaek steam boxes made from Hinoki wood which are used to steam seafood, veggies and prime cuts of beef. Interiors are warm and minimalist and the restaurant is situated on the corner of Greek Street and Romilly Street, and there’s also a private karaoke room.
Long before Korean cuisine became a trend in the capital, Koba has stood in London’s Fitzrovia since 2005. The restaurant specialises in Korean table barbecue and underwent a refurbishment to celebrate the beginning of its second decade - by Korean design agency Elephant have blended elements of the country’s rich design heritage with more contemporary touches. To coincide with the re-opening, chef and owner Lindia Lee introduced a revamped menu, yet the focus remains on table barbeque cuisine, signalled by a series of unadorned low-hanging extractors hovering over tabletop burners. Here, classic dishes like bulgogi are cooked by diners themselves. Other Korean staples, such as shinsunro, a hotpot served in a flaming copper pot, and bibimbap are also available.
Hot Stone has been serving fresh, top quality Japanese ingredients tucked away in Islington’s Chapel Market since 2018. With over 19 years of experience in some of the country’s most prestigious restaurants, including Tsukiji, Nobu and Zuma, Executive Chef Padam Raj Rai’s Ishiyaki menu offers a do-it-yourself experience - inspired by the ancient Japanese art of cooking on a searing-hot stones. Sear your cut of premium Kobe, A5 Wagyu and on black tiger prawns on 400°C sizzling stones brought to the table. Inspired by the philosophy of Japanese design, the minimalist interiors boast traditional wooden panelling, accent tiling and beautiful artwork by 18th century Japanese ukiyo-e painter Hokusai Katsushika.
This terrace bar and grill restaurant is from the Barrafina team and located in Coal Drops Yard, King’s Cross. The partially covered restaurant supplies diners with their own bespoke mini charcoal grills, or parrillas, allowing you to cook select cuts of meat, fish and vegetables for yourselves at the table. The menu has developed by Barrafina’s Executive Chef, Angel Zapata Martin and inclues: 50-day aged rump steak, Middlewhite pork chop and rare Iberian pork sweetbreads from Maldonado. You can also order from a list of para picar ahead of the main grilling course such as the DIY Pan con Tomate which you assemble yourself. A Spanish wine list as well as sherries, beer, and gin and tonics completes the offering. There's a new outpost in the Borough Yards development in London Bridge.
Playing with your food