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Order the Butcher's Feast. Four cuts — galbi, hanger, one of the Prime dry-aged cuts, one American Wagyu — plus banchan, two stews with rice, and soft serve. At $82 per person it undercuts almost every à la carte combination on the menu that would deliver the same range, and the kitchen has been running this format long enough that the sequencing is tight. The galbi is the standout: sweet, charred, cut properly against the grain. The dry-aged strip and ribeye are correct but not surprising — you can get comparable dry-aged steak at a dozen New York steakhouses. What you cannot get elsewhere is the Wagyu-then-galbi-then-stew progression at this price point.

Dim, low-ceilinged, chrome-heavy. The overhead vents above each table are the design signature — they pull smoke straight down so the room stays clear even at capacity, which at a Korean BBQ is the whole trick. Banquettes in dark leather, brass fittings, warm pendant lighting over each grill. It reads steakhouse first and Korean BBQ second, which is exactly the positioning Kim was going for.

The service is the second reason to come. Servers cook every cut tableside, time each piece to the grill, and move the finished meat onto your plate in the right order. They know the menu cold and pace the meal so the stews land while you still have appetite for them. Warm rather than just polished, which is not the default at Michelin-tier NYC rooms.

The Butcher's Feast is the value play in NYC beef right now. Four cuts, banchan, stews, dessert, cooked for you, for less than what a single dry-aged ribeye plus sides costs at Keens or Peter Luger. The math is clean and it's the reason regulars order it every time.

Yes, on the Butcher's Feast, three or four times a year. The format holds up on repeat visits and the sequencing still lands. Bring three other people so the table works with the four-top structure and you all get the full progression.