It was reasonable busy for a Sunday night while still room for walk-ins, so this is a good time to come and have a dinner with friends without having to shout to be heard.
With the economy we were guessing, the AYCE has been reduced from three differently priced options to the middle of the road value package and we were happy with the choices and overall value.
The raw meat portions are smaller but we have the attitude that it means having more variety without waste. And it's still AYCE so it's all good in the end.
Our server started off ok. He asked us if we had been before and not assuming that since we're obviously Asian heritage that we're also Korean which we are.
We assured that we were fine with cooking our own food. With our first round of meat we quickly realized he had the temp way too high. Wanting to save on energy costs with a quick cooking heat is one thing, but we had a challenge in keeping the meat from burning, especially as many Korean marinades have some form of sugar which can be scorched if the heat is too high.
At this restaurant with their system of indoor grills, the heat needs to be medium to have it high enough to cook with full flavor caramelization but not so high that it burns. It also allows for more rounds of meat cooking before having to switch the burner plates, thus saving on water and human elbow grease resources.
We know how to order Korean BBQ & in which order to cook the different meats so each round is enhanced by the prior w/o having to switch the charred plate, so long as the temp is right.
All throughout the meal it was a tug of war w/him jacking up the heat (after we said we were fine & know what to do) & us waiting for him to walk away before we could lower it & save our dinner.
The management would be well served in assessing their training & attitude towards the grill temp. There's no way this server could have helped other tables w/o burning the inventory if a table wanted more attentive grill service.