Oniku Premium AYCE BBQ & Shabu Shabu — Restaurant in Garden Grove

TLDR; got the shabu set- the experience for the price falls short for perceived value during soft opening

Only got the shabu- these are my observations, but your mileage may vary.

You are provided a tablet to leave on your table to order. This is due to their reliance on the Chowbus Buffet POS system, much like what other newer AYCE establishments employ. With their setup, you are limited to only 4 plates of meat, and you would have to wait 3~4 minutes per order.

A quick overview of using the tablet is that you’re able to order various items such as their assorted “premium” appetizers that are not on display at the food bar, meats, and drink (alcohol was not yet available).

Appetizers and food bar items were just okay. This is as expected.

We got the tom yum & sukiyaki broths (nothing to really write home about). The nice thing was that waiters kept an eye on your pots, coming around with dashi broth, asking if you need refills. The assorted dipping sauces that were waiting for us were about on par with what you can purchase at HMart. (Though, the Mizkan goma sauce is better than their goma offering in my opinion)

Main proteins was limited to only a couple of options : Beef belly, brisket, tongue, pork belly, and lamb shoulder. (Chicken was not available, even though it was listed on the website. They’re still soft opening, but I don’t think I would’ve ordered it.) 2 varieties of “premium” mushrooms were available to order on the tablet as well.

Beef belly & tongue was a good hit. Reliable picks, it was what we had expected. Lamb was good, not too much gameyness. I enjoyed it. We didn’t get too much, since I was the only one who wanted it. Out of the 2~3 plates of brisket, we only received 1 that was “acceptable” in my eyes. All of the other plates of brisket looked like they weren’t trimmed too well, with large pieces of fat that was really challenging to eat.

Finally, the service was good. I don’t really care for atmospheres, but it was mildly busy I was able to have a conversation still. Front desk was attentive, and sharp. I was amongst families, larger groups, and couples, and they were able to accommodate them well. Server crew was well staffed, it made it easy to flag down someone for some help (ex. sauce refill). I noticed that they were communicating which tables needed a grill change, which was a nice touch. At other places it would take a while for someone to notice without you flagging them. I didn’t really care for the robot, but it was there. Food running I would say was on the slower side. Only 1/3rd of all available tables were taken up in the restaurant, so I think I was expecting faster service. In the end, I think if they can improve that by grand opening, then that’ll be nice.

Would I go here again? Probably not for shabu. But, it was a good try. I know it’s in soft opening, but I simply wanted to see if it can rival other comparably priced establishments that I would typically patron, but I think this one falls just a bit short in perceived value. Again, just...

Walking into Oniku feels like stepping into a food district in Japan. The decor is industrial, stylish, and incredibly open, yet somehow warm and inviting. With all the concrete, wood, and steel surfaces, you would expect echoes, but the acoustics are perfect. Clearly, someone obsessed over every design detail. The most impressive part: not a single whiff of smoke lingers in the air. I honestly don’t know how they pull this off, especially since the grills run hot and never get turned down like at other Korean BBQ spots.

The food is where Oniku really sets itself apart. The meat quality is as high-end as it gets. I’ve been to plenty of Japanese BBQ places that serve premium cuts, but they often feel repetitive. Oniku blends that refinement with Korean flair, bringing bold flavors and variety. My standout was the bone in galbi premium cut. It was absolutely insane, rich, tender, and worth the visit on its own. Gnawing on the bone was hands down my favorite moment of the night, and I couldn’t stop thinking about how much this cut would cost anywhere else.

Service and speed are just as dialed in. Unlike places that drag out the courses to slow you down, Oniku keeps the pace fast. Orders go straight from an iPad to the kitchen, and a robot glides out with trays of perfectly portioned meats in minutes. Our waiter, Steven, made the experience even better. He didn’t just drop off food, he engaged, joked, and even playfully “threatened” to bring out more meat when we slowed down. That mix of efficiency and genuine hospitality is rare.

The luxury touches are everywhere, even in the small details. Shrimp arrive cleaned and deveined, the presentation is immaculate, and the portioning is generous to the point of indulgence. It is the opposite of skimpy. Oniku feels like the kind of place where the owners decided that if they were going to do Korean and Japanese BBQ together, they were going to do it at the absolute highest level.

This isn’t just another BBQ spot. It is an experience. Beautifully designed, flawlessly ventilated, stocked with top tier meats, and staffed by people who care about making your night memorable. Oniku is easily one of the best dining experiences in Orange...

I was lucky enough to come here early on, and when there was not much of a wait, but I'm almost certain it's going to be a crazy busy spot after grand opening. First of all, the restaurant has really cute design and decor, and the tables are spacious and well-spaced. Deep build, too, so it's really massive.

Onto the food. We got the shabu shabu AND BBQ combo, but you can choose one, or both like us. Love the ordering tablets. Makes the whole thing really streamlined. They impose an time-based order limit, but that's no problem. We ate plenty and got super full. Also, big gigantic self-serve bar for all your veggies, sides, and fruit in the back. Easy to get around to, even if you have to dodge some of those darn cat robots, hahaha.

I liked the shabu, and it offered a comforting soup-based counterpart to the BBQ, so I was able to switch back and forth. Best thing I had for that was the pork belly. Something about pork belly in spicy miso broth is nostalgic and delicious. They also have 4 dips to go with it, 2 dry and 2 wet. Incredible. The options felt endless!

The BBQ was the star of the show, for me. The zabuton, and premium options (we opted for the marinated rib and some of the wagyu. Wowzers. Great value, and the quality was top notch. If you're coming to eat AYCE, wagyu shouldn't be your main meat anyways, because you can only eat like 3 pieces before you all rich-meated out!

I gotta give a shoutout to the bean sprouts and the pickled radish sheets. Those things are the perfect addition to the meal, each...