HOME > Chowhound > Washington DC & Baltimore >

Discussion

Kogiya in Annandale

  • 5

According to Todd Kliman, it's "the best Korean barbecue out there right now."

Anyone been?

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. It's much better than Honey Pig, that's for sure. The $21 AYCE is pretty good. I like the unmarinated pork belly, though the miso one isn't very far behind. The place is clean and service is efficient. It's not very big, so I can imagine the lines are pretty long during the dinner hour and weekends.

    1. Don't eat Korean BBQ often and when I do, I could hardly tell which heavily marinated meat is better. In this case, I think Kogiya is a bit better than Honey Pig, especially after factoring in the price. We had AYCE lunch for $19, tried the thinly sliced beef (not marinated, cooks fast but not exactly tender), miso pork belly, spicy pork belly, and marinated chicken dark meat. The pork bellies and chicken all took some time to cooking so we had a leisurely 2 hr lunch with a few cold beers on this snow day.

      1. It's a sad status for Korean BBQ joints when a critic names a AYCE joint the best Korean BBQ restaurant as under these prices the quality is undoubtly compromised.

        2 Replies
        1. re: Kurtis

          AYCE is the probably the best bargain but the restaurant is not exclusively AYCE. One interesting service point is they kept changing the grill-top for us as we switched meats. In addition, they do all the cooking. The waiters here work their asses off.

          1. re: Worldwide Diner

            "One interesting service point is they kept changing the grill-top for us as we switched meats. In addition, they do all the cooking."

            Changing of the grilltop after a couple rounds of grilling the same meat, or when changing the meat with different marinade is pretty much a common practice, and this is done without asking in most places in Seoul, but only a few outside of it (though all willingly will change it if you request). This becomes a rule to get good searing without getting charred/smoked, and to taste individual meat parts.

            You are right here, this does take some effort to do it right (although the reality is that there's 2-3 different grillers exchanging hands vs single griller assigned to a table in Seoul), along with attending to other needs of diners. I always personally tip them aside from usual tip added to the bill as I do the same for somms or sushi chefs whose effort added significantly to the meal.

            But what I would like to see is some of these places that carry good quality meats and along with those from Korea. Cost involved in doing this is likely the limitation as these are the going prices for BBQ joints in Korea - see below link.

            http://travel.cnn.com/seoul/eat/city-...