sugsudoga

"Chef's years-long study and mission to “create the best aged beef using the finest Korean meat” according to its own manual, the restaurant dry-ages the meat for 720 hours under varying conditions of temperature, humidity and oxygen for optimal fermentation in order to maximize its umami taste. This aged meat is then grilled on the table using the chef’s trademark method, which is known to best bring out the beef’s distinct flavor. Depending on the cuts, there are three different course meals available. The restaurant's prices, set affordably to help popularize the appeal of aged beef, add greatly to its attraction." - Michelin Inspector