Fine wine with Korean fare
Friday - February 22, 2008
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If you were trying to guess the nature of Christopher’s Hu’s former business, then a look at the wine list at Yakiniku Seoul might provide your first clue. Where similar restaurants offer a predictable array of domestic beers and sake, Hu offers a surprising wine list along with a wide selection of premium sake and imported beer.
“I used to be in the liquor business,” says the affable Hu. “It seemed natural to me to offer our customers fine wines with their food.”
So don’t be at all surprised to find Chalk Hill Chardonnay, Franciscan Cabernet, A by Acacia Pinot Noir or the wines of Dan Duckhorn on the list. Ordering a glass of Pinot Noir with boneless short ribs, a La Crema Chardonnay with steamed saba or even a bottle of Opus One to complement a combo platter has never been easier.
“We do have a lot of customers who like to drink wine with their meal,” says Hu,“and even though most people are surprised to see Opus One and other distinguished wineries on the list of a yakiniku restaurant, we do have customers who order and enjoy.”
The wine list complements Hu’s menu, but is also the first indication that this is not your average yakiniku restaurant.“For us, the difference in our food is that we use the finest and highest quality ingredients we can source,” says Hu.
That means Kobe beef, top quality boneless short ribs and Tamaki rice.
“The rice is important part of the meal,” says Christopher. “People who know and understand this kind of food appreciate that we use the best, most expensive rice available.”
If you’re a first time guest, you might want to go for lunch to experience a sampling of what the restaurant has to offer. You’ll be able to taste the quality of the food, and take advantage of the lunchtime pricing.
“At lunch we offer similar dishes to our evening menu,” says Hu.“It can be a good way for people to get a taste of our food.”
Specials include a combo plate of kalbi, barbecue chicken and beef for just $9.95.
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The restaurant (on the corner of South King and Kaheka) is bright, clean and welcoming, with low ceilings, simple décor and a small bar.
Popular dinner menu items include a combination plate that features Kobe beef, boneless short ribs, kalbi and rib eye ($43.95).
The Beef Tongue ($21.95) has its devotees, and regular guests rave about the butterfish and the corvina.
If you want to find a perfect match for that glass of Opus One, go for the Yakiniku Seoul Special ($46.95). The enormous serving of food includes short ribs, grilled yellow corvina, green onion jun, nori and miso stew or soft tofu stew, and spicy raw crab (a restaurant specialty) along with rice and sides.
Christopher Hu and his wife Su have been in the restaurant business since taking over Yakiniku Seoul almost nine years ago, and they’ve earned a name among the best Korean restauarants in Honolulu.
Hu likes to joke that his wife got him into the business.
“Mostly the liquor business is more fun,” he says with a smile, “I was talked into the restaurant business.”
Those who enjoy a fine glass of wine or excellent sake with their Korean food should be glad that he was.
Yakiniku Seoul 1521 S. King St. 944-0110
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