TL;DR: Food and atmosphere were good, service not as much. Price for value of certain options are questionable, but this was my first time so I'm willing to give it another chance to earn more stars in the future.

Made a reservation for three, about five days in advance to celebrate my graduation.

Atmosphere: Low light ambiance, tables not crowded together, clean bathrooms, good size tables for small parties (didn't pay attention to the big tables). The nicest thing about this place was the smokeless grills. They have a fan underneath the grill that draws the smoke out and downwards which not only keeps the smoke out of your way from seeing and talking to your friends, but also makes the experience much quieter and relaxing than what I've experienced with the overhead exhaust systems you find at most Korean BBQ spots in town.

How it works: We did the AYCE option last night. There is a 90 minute time limit from the moment they serve you your first meat dish. I forgot exactly how long after you start that they call last call. Anything left over at the end of the meal will be charged a la carte. If you do not like a certain dish, you can send it back before last call and it will not be charged to your bill.

There are three options for AYCE, price per person: Premium($48), Ultimate($58), and Supreme($68) Each option includes all of the items from the cheaper option(s)

Food: ~ Premium Menu ($48) The Miso Soup was a good side portion that helped refresh my stomach between rounds. Flavor was great and vegetables weren't cheap tasting. The New York Steak had good flavor. The Kalbi Chuck Rib was very tender.

~ Ultimate Menu ($58) The Filet Mignon and the Gyu Sushi weren't as tender as I had hoped. The Harami Skirt Steak was pretty tender and had a great marinade. The beef tongue was almost like beef brisket.

~ Supreme menu ($68) The quality of certain premium meats were satisfactory. My favorite was the prime kalbi short rib(limited to one round per person) and the duck breast. I personally think that these are the only two items that make the Supreme option worth it. The Fried Calamari was nice and crispy with a flavorful sauce and a lemon wedge for a little citric taste.

In my opinion, the only difference between the prime short rib from this menu and the chuck rib from the Premium menu is that the prime is much thicker where as the chuck was almost as thin as beef brisket. As far as the flavor and tenderness, they were pretty similar.

Service: We had one main waiter along with two others running food for our table. One of them was average but friendly, one of them seemed as though he would have rather been anywhere else, and our main waiter was very courteous. The manager also made time to visit our table to get our feedback on what was good and what they could improve on.

They will tell you how long to cook each meat on each side. This is not accurate. Especially for the beef tongue. It is sliced very thin and will cook thoroughly in 10-15 seconds on each side. If you follow their instructions on 30-45 seconds on each side, it will burn/overcook. My advice, go with someone who knows how to cook their meat or ask the waiter to cook it for you.

It took a long time for us to get our orders. We were concerned mainly because we had a time limit, but I believe our main waiter was very lax with that rule because of the wait time. It was not that busy at all and he even commented on how it had been pretty slow that evening so I don't know why it took so long to get our orders. When we brought up the wait, he told us that for some reason that he wasn't sure of, the kitchen staff was passing over his tables and serving other tables first. I don't blame him at all for this, but that is not an acceptable answer. I appreciate him for giving us more time to eat given the circumstances, but unfortunately the only difference between going out to eat and cooking at home for me is the service, so it is the most significant part of my reviews and the kitchen staff hurt that. Otherwise I would have given four stars overall.