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Rich G.

When I went there I noticed the same issue with the kimchi. In fact, most of what we had was underseasoned. Perfectly cooked, but underseasoned. I think it was more of a "still getting the kinks out" thing than it was a problem that will prove endemic to the place.

And one thing to mention -- from Nov 9-23 they're going to have the sumo championship in Japan running at the restaurant. Hard to beat tasty locally brewed sake and sumo on the TV.


I was wondering what was up with that place. I saw it while riding the bus home one week and had no advisory as to what was up with it. Then someone clued me in and I've been working on plans to make it down there. I've got to try this sake, and I have a few favorite Korean dishes I need to see if they have.

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