Thinly sliced beef short rib, pork belly, and marinated chicken arrive at the table in generous portions for grilling over the built-in tabletop burners, accompanied by a spread of banchan like kimchi, pickled radish, and soybean sprouts. The two-tiered A1 and A2 courses escalate with premium cuts such as kalbi and bulgogi in the higher option, allowing customization within the two-hour limit. Meats develop a deep char and caramelization from the high-heat grill, balancing smoky edges with juicy interiors. Diners often layer ssamjang paste and fresh lettuce wraps for added crunch and spice.