The six Scottish oysters were generally fresh and sweet, although the shucking has room for improvement. Three of them contained sand or a few shell fragments, which is a bit disappointing at a restaurant in this price range.
The hand-cut beef had a rich and flavourful taste, complemented by the addition of raw egg and mozzarella cheese. The combination was indeed enjoyable on the palate. However, we couldn’t trace the presence of white truffle, and there were quite a few tough tendon parts in the beef, which made it a bit challenging to chew.
The JJJ Premium Butcher’s Cuts include USDA prime 45 days dry aged ribeye, Denver steak, Hanger steak, and JJJ house marinated galbi.
We started with the 45-day dry-aged ribeye steak. The beef had a rich flavour and a delightful aged aroma. The meat was quite good, with just a hint of chewiness, but overall tender.
Our top recommendation would be the second option, the Denver steak. Not only was the meat tender and succulent, but it was also packed with flavourful marbling, truly deserving the title of perfection.
The third option was the hanger steak, which had a very aromatic beefy taste, but it had some chewy parts that affected the overall texture.
Lastly, we tried the house-marinated galbi, with a sweet and slightly savoury Ssamjang sauce, and the meat was tender and well-cooked. Balancing the sauce’s flavours, we paired it with lettuce or perilla leaf and garlic slices, creating a multi-dimensional taste experience.
The traditional Korean Bibimbap arrived with a beautiful presentation, and the portion size was quite generous for two people (best fit for 4 persons). It featured shiitake mushrooms, beef, spinach, sesame oil, and other ingredients, all masterfully mixed together to create a satisfying combination. Additionally, the inclusion of crispy rice bits added a delightful texture. However, the beef quantity was relatively insufficient, with only one to two pieces per bowl.
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