Dolsan pairs Korean BBQ with a sushi menu under one roof, built around tableside grilling — staff cook and cut the meat in front of guests rather than leaving it to the table. The spread runs through prime thin-sliced beef brisket, bulgogi, and wagyu skirt steak, served with banchan, scallion and onion pancake, and steamed egg, plus lettuce and sauces for wraps.
Meat and seafood are sourced from trusted suppliers, and combo platters are built for sharing across groups of varying sizes. A private dining room is available for larger parties, and the space itself leans modern — clean lines, deliberate lighting. Owners Craig and Joanne are known to come by tables during service.
Meat and seafood are sourced from trusted suppliers, and combo platters are built for sharing across groups of varying sizes. A private dining room is available for larger parties, and the space itself leans modern — clean lines, deliberate lighting. Owners Craig and Joanne are known to come by tables during service.