We have been here twice, the first during their soft opening and again in January 2018. The difference between these two visits is striking as they have found their stride and stabilized their menu to popular Japanese and Korean dishes. The sushi remains inconsistent - the basic types of sashimi and California rolls are very good to excellent but some of the more exotic (which one wouldn't find in Japan) aren't as good. The Katu (which in Japan was called Ton Katsu) is also excellent, as are the tempura dishes. I enjoyed a Sashimi Salad - lots of food - this visit. Before I had the Bulgogi - which frankly wasn't spicy nor served on a sizzling hot plate - was just okay. Not up to my expectations based on eating Bulgogi in Korea. While they offer Gyoza, I prefer the Korean Yakimandeu and wish this was offered here. (Fond memories of the street vendors in Song Tan in the '90s...) That said, it appeared that the Bibimpop was very popular based on the number of other tables enjoying that dish - something to look forward to for our next visit! Okay, back for third visit. Tried the Bibimpop - good and a lot of food. I can see why it is popular but a bit subtle for my taste, especially after trying the seared yellow fin, which was outstanding. I think my conclusion is that the Japanese food is better than the Korean. I am not saying the Korean is bad but rather not all that authentic. (Having lived in Japan six years and visiting Korea dozens of times.) read more