Originally Posted by
SuperEWR
Interesting, I went to two other BBQ places on the same 3-day trip, Daedo and one other one whose name I am now forgetting, and I definitely thought B&B was a big step up in terms of the meat quality, so we just have a different point of view, as I definitely do not think "meat is meat." The handful of Korean friends / acquaintances that I met up with on that trip (and also some Korean friends here in the US) had either been themselves (and were the ones that recommended it) or knew of it as the premium hanwoo omakase place.
Of course part of the B&B price point is the ambiance, the chef and waiters that speak really good English, etc. and not just 4x the price for a commensurate 4x improvement in meat quality, but that's also the case with other high-end restaurants? I've never thought a Michelin restaurant that cost 5x a normal meal was 5x better food
When I say "meat is meat" I mean the general attitude at Korean BBQ. Obviously, yes, I know about like Japanese meat quality, aging, grades, etc. My point is that I don't think Korean meat justifies the high price tag because they don't actually do anything special with it. And the average Korean consumer just accepts it because it's fancy. Like Jeju black pork - it's fancy, sure, but it's nothing remarkable because they just throw it on a grill and over flip it and serve it with some kimchi and pickles lol.
And I say this with genuine love for Korean food, eat it daily, eat it all, love it. Just most meat here is nothing wild or super sexy. Maybe a few salt crystals put on top when they plate it.
Also yes, there is a trend now called 우마카세 which is omakase but "oo" instead of "o 오" for hanwoo omakase. Search that in your Naver Map and see what comes up.