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  • KOREAN SPECIALTIES

    • ENTREES


      BULGOGI
      Marinated thin strips of tender rib eye steak cooked over an open flame.

      KALBI
      Marinated beef short ribs, butterflied and char broiled.

      PORK BULGOGI (spicy)
      Thin strips of pork tenderloin marinated in a hot pepper sauce and slightly charred over an open flame.

      BABY BACK RIBS

      A half rack of tender baby backs flame broiled in either spicy pepper sauce or teriyaki style.

      CHICKEN BULGOGI

      Boneless, skinless chicken breasts marinated in a special sauce and cooked over an open flame. Also served spicy.


    • OTHER SPECIALTIES


      CHOP CHAE
      Stir fried veggies with clear glass noodles and your choice of chicken, beef, or tofu.

      BI BAM BAP

      Bed of rice surrounded by vegetables and bulgogi and topped with a fried egg.  Mix in hot pepper paste to taste.

      NANG MYUN

      Buckwheat noodles served in a cold beef broth with vegetables and a hard boiled egg. Can also be served spicy with no broth.

      CHA JANG MYUN

      Thick noodles topped with black bean paste sauce, vegetables, and pork.

      STIR FRIED SQUID (spicy)
      Stir fried with veggies served on sizzling plate.

      STIR FRIED SHRIMP (spicy)
      Stir fried with veggies served on sizzling plate.

      STIR FRIED SCALLOPS (spicy)

      Stir fried with veggies served on sizzling plate.

      STIR FRIED TOFU (spicy)

      Stir fried with veggies served on sizzling plate.


    • SOUPS AND STEWS


      FANCY KIMCHI STEW FOR 2
      Served at the table in a brazier, this stew is a mixture of kimchi, pork, and vegetables to produce a unique spicy taste sensation.

      SPICY SEAFOOD STEW FOR 2

      Cod, shrimp, crab, clam, scallops, mussels, tofu, & vegetables simmering in a delicate broth. Served at the table on a brazier.

      KIMCHI SOUP
      Kimchi, pork, and veggies served in a hot pot.

      SOYBEAN PASTE SOUP - (DEN JAN CHIGE)

      A spicy blend of soybean paste, shrimp, and scallops with fresh vegetables.

      SOYBEAN CURD SOUP - (SUN DE BU CHIGE)

      Soft soybean curd with a spicy blend of shrimp, scallops, and fresh veggies.

      MIXED VEGGIE & BEEF SOUP - (YU KAE JANG)

      The Yu Kae Jang is a thick blend of veggies and beef in a special spicy broth.

      COD SOUP WITH VEGGIES - (MAE UN TANG)

      Spicy soup with scallops, shrimp, and mussels. Superb!

      SEAFOOD STEW - (JAM PONG)

      Spicy seafood stew served with water noodles and vegetables. The blend of shrimp, oysters, squid, scallops, and fish cakes… the best of the best.


    • FISH ENTREES


      PAN FRIED PIKE MACKEREL

      Two whole pan fried fish served on a bed of lettuce.

      PAN FRIED ATKA MACKEREL - (MILD FISH)
      Caught in the Northern Pacific, this buttery and light whole fish is a favorite.


  • JAPANESE SPECIALTIES

    • ENTREES


      CHICKEN TERIYAKI
      Tender grilled breast with teriyaki glaze served with shitake mushrooms and baby carrots.

      SALMON TERIYAKI
      Broiled king salmon coated with a miso glaze and brushed with teriyaki sauce.

      JUMBO EBI TEMPURA
      Crisp fried jumbo gulf prawns in tempura batter and served with chef’s choice tempura.

      TONKATSU

      Crisp fried pork in Japanese panko batter, served with Tonkatsu sauce.

      CHICKEN KATSU

      Crisp fried chicken breast in Japanese panko batter, served with Tonkatsu sauce.



    • UDON - JAPANESE NOODLE SOUP


      VEGETABLE UDON
      CHICKEN UDON
      BEEF UDON
      TEMPURA UDON
      NABE UDON
      SEAFOOD UDON



  • LUNCH SPECIALS


    • Served from 11:00 AM to 2:30 PM (Monday – Friday)

    • BBQ ENTREES


      (Served with Pan Chan sides, Rice, and Salad)

      1. BEEF BULGOGI
      Marinated thin strips of tender rib eye steak cooked over an open flame.

      2. PORK BULGOGI (spicy)
      Thin strips of pork tenderloin marinated in a hot pepper sauce and slightly charred over an open flame.

      3. CHICKEN BULGOGI

      Boneless, skinless chicken breasts marinated in a special sauce and cooked over an open flame. Also served spicy.

      4. KALBI

      Marinated beef short ribs, butterflied and char broiled.

      5. BABY BACK RIBS

      A half rack of tender baby backs flame broiled in either spicy pepper sauce or teriyaki style.

      6. CHICKEN TERIYAKI

      Tender grilled breast of chicken with teriyaki.

      7. SALMON TERIYAKI

      Broiled king salmon coated with miso glaze and teriyaki.


    • SPECIAL ENTREES AND SOUP


      (Served with Pan Chan sides and Rice)

      S1. CHOP CHAE BAP
      Clear noodles stir fried with veggies and your choice of beef, chicken, or tofu.

      S2. BI BIM BAP
      Rice, veggies, and your choice of meat or tofu topped with a fried egg and hot sauce on side.

      S3. YU KAE JANG SOUP

      Beef and veggies in a spicy beef broth.

      S4. SOON DU BU SOUP

      Seafood and veggies in a spicy soft tofu broth.

      S5. DEN JANG SOUP

      Spicy soybean paste broth with veggies and seafood.

      S6. MANDU SOUP

      Dumplings with egg, clear noodles, and spring onions (rice not included).

      S7. TONKATSU

      Crisp fried pork in batter with side of sauce, also served with salad.

      S8. CHICKEN KATSU

      Crisp fried chicken in batter with side of sauce, also served with salad.


  • CHEF YOUNG’S ULTIMATE MENU FOR THE DISCERNING PALATE


    YOUNG’S BEEF TENDERLOIN SHISH KABOB

    The tenderest section of tenderloin marinated throughout and broiled over an open flame with select vegetables.

    IL SONG STIR-FRY RIB-EYE

    Cubes of hand selected rib-eye stir-fried with zucchini, tomatoes, onions, green onions, mushrooms, and peppers (bell or jalapenos) and blended to perfection.

    YOUNG’S CHOICE BULGOGI

    Thinly sliced and marinated prime rib-eye seared over an open flame. The ultimate in bulgogi.

    SWEET AND SOUR PORK TENDERLOIN

    The most succulent of pork tenderloin deep fried in a delicate batter and served with a topping of either vegetables or pineapple and cherries.

    SWEET AND SOUR CHICKEN BREAST

    Boneless and skinless chicken breast deep fried in a delicate batter and served with a topping of either vegetables or pineapple and cherries.

    SWEET AND SOUR SHRIMP

    Large hand selected ocean prawns deep fried in a delicate batter and served with a topping of either vegetables or pineapple and cherries.

    SWEET AND SOUR FISH

    Personally selected cod or red snapper deep fried in a delicate batter and served with a topping of either vegetables or pineapple and cherries.

    GRILLED SHRIMP AND SEA SCALLOPS

    Extra large shrimp and sea scallops grilled over an open flame and served with lightly stir-fried crispy vegetables.


  • APPETIZERS


    YAKI MANDU

    10 Pan fried dumplings filled with a mixture of beef, noodles, and fresh vegetables.

    VEGETABLE PANCAKE

    Fresh veggies mixed in a flour/potato starch batter and pan fried until golden brown. (For Kimchi add $2.00; for seafood combo, shrimp, or oyster pancake add $4.00)

    EDAMAME

    Boiled fresh salted green soybean pods.

    VEGGIE TEMPURA

    Deep fried combination vegetables.

    SEAWEED SALAD

    Various types of seaweed and cucumber blended with our special house dressing.

    SQUID SALAD

    Cooked squid blended with our special house dressing.

    SHRIMP TEMPURA (4 PC)

    Crisp fried jumbo gulf prawns prepared in a delicate tempura batter.