Chicago Kalbi specializes in yakiniku, Japanese barbecue grilled tableside over charcoal rather than gas or a flat-top. The lineup runs through Wagyu beef imported from Japan, Kobe beef, Berkshire pork, and free-range chicken, all cooked at the table by hand.
Sides are house-made, including banchan that regulars single out — the kimchi in particular has developed a following. The restaurant also keeps a sake collection to go alongside the grill.
Service leans warm and attentive, and the room has built a steady base of regulars who keep coming back for the combo sets and the interactive, cook-it-yourself format at each table.
Sides are house-made, including banchan that regulars single out — the kimchi in particular has developed a following. The restaurant also keeps a sake collection to go alongside the grill.
Service leans warm and attentive, and the room has built a steady base of regulars who keep coming back for the combo sets and the interactive, cook-it-yourself format at each table.