Soon Grill

Soon Grill Restaurant Review:

This two-tier restaurant lets diners discover its Korean cuisine under the best conditions. Chef Sunghak Han proposes many specialties, among them diverse bulgogi, which means “fire meat” in Korean. A grill is incorporated in the midst of each table and the waitress cooks meats such as Simmental or Wagyu beef and black pork from Bigorre before clients, removing the fat and cutting it in chunks. One picks up a morsel with chopsticks, rolls it in a lettuce leaf and drenches it in a spicy sauce before enjoying the results. Kimchi and potatoes are accompaniments. Fried shrimps with caramel sauce and Korean tiramisu perfumed with green tea complement the meal. Wine pairings can be taken care of by a sommelier, unless one prefers to taste rice-based alcohol like the spice-infused Bekseju.