So I thought about titling this something less on the nose like... melt in your mouth wagyu, or dry aged Korean bbq is the way of the future, or uni and caviar topped oysters are the stuff of sea otter dreams - but honestly, there's just one simple truth. A swagged out dinner at Cote Korean Steakhouse is legit THE BEST KBBQ I've ever, and frankly will probably ever have.

When it comes to Korean BBQ, there's a few key differences that make them better or worse... namely, quality of meat, quantity and quality of the banchan, service, and cost. I am a big believer in quality vs. cost and do have a hard time justifying places that are good, but charge WAY too much for what you're eating. I also will say that I've been invited into Cote as a media guest and filmmaker... I've done both their set menu and gotten treated to the absolute mouth melty luxury that's their A5... and I haven't paid for a bill... yet.

The first time I went, we opted for their "Butcher's Feast" which is their standard set menu at $54 a person and comes with 4 select cuts and all the assortments. Already the meat they served was far better than anything I'd ever had, and the waiter was there to ensure that each piece was seared to a perfect medium rare... after all, they've put in all the work to find marbled goodness, and age it, so they were most certainly not going to let us overcook it. A+ on the service.

The banchan assortment was pretty standard and on point. But one thing really caught my attention - the giant preserved perilla leaves which had a funky umami flavor and provided a really unique and different wrapping option to the traditional pickled daikon I'm used to.

AND THEN there's the "Fisherman's Welcome" - West coast oysters, East coast uni, and a dollop of caviar! Talk about surf & turf... but f'real, this is a gem all on it's own. And for any seafood lover an absolute must-have starter.


But let's get to the MEAT of this post... sure, the feast is fantastic and probably what I'd order when I go back because I'm not made of money - however if you have cash burning a hole in your pocket then GET READY, because if you thought you knew KBBQ - until you have a sizzling hot, fresh off the grill, perfectly cooked bite of A5 Wagyu - you know nothing of KBBQ.