The kitchen differentiates itself through a full buffet and salad bar running parallel to the grilling experience, offering soups (Haejangguk, miso, beef and radish), stir-fried dishes (Jeyuk Bokkeum, Tteokgalbi, spicy chicken), cold preparations (Kimbap, smoked duck, cold Jokbal) dumplings alongside the meat selection. The format appeals to groups and occasions requiring interactive dining without the commitment of a single-dish meal, the meat comes cooked to order at the table, while the buffet fills gaps and accommodates varied appetites. Pork Belly, sliced thin to showcase the balance of fat and lean meat, serves as the kitchen's signature offering and the clearest draw for first-time visitors.