As far as I know, Kaya Korean BBQ and Sushi is the only place in town where you can do that Korean BBQ thing. Here's some leftover thoughts from my review of Kaya in this week's Alive.

Kaya's got one of those fun & friendly sushi bars where the knife-happy chef shoots you an emphatic "Hello, welcome!" right when you step in. Above is the excellent Maguro Tataki appetizer, which I'd call sushi light, as it's got a little sear on its edges for folks unsure about going full raw. Colorful and dynamic, the fresh tuna tastes great naked, but picks up lots of flattering flavors from sesame seeds, tobiko (very affordable "caviar"), shredded daikon radish threads (which lend a nice textural counterpoint), a bright, orange-tasting ponzu sauce and the usual sushi accouterments of wasabi & pickled ginger. When eaten all together, it's quite the snacking carnival.

As explained in my article, you must request a special BBQ table if you want to do the "Q". These tables are (and some are very attractive, done in highly polished two-toned wood) fitted with a grill in the middle. Underneath that is a fan which quite efficiently sucks down all the potentially annoying smoke.

On the left is the uncooked meat combo: in the right background is the raw pork belly; in between is a greens/scallion and toasted sesame oil "salad".

The drill here is to eat the finished meat kinda like a Korean taco. So, depending on the type of meat you're dealing with, you'll wrap it in a lettuce leaf and/or paper thin daikon disc soaked in a sweet lemon juice--and pack in some of that "salad." You'll also condiment (used as a verb) that stuff up with fermented soybean paste (salty/sweet/spicy) and/or more sesame oil jacked-up w/ salt. If all that sounds complicated, it really not, and you'll quickly get the hang of the process. (Hint: copious orders of beer and sake help!)

Here's an action shot of us using the grill. If this DIY aspect sounds daunting, know that your server will help you as little or as much as you desire. Plus, there's also the "safety net" of a "call server" sorta panic button you can press if you start to get nervous when left alone (you big baby). Mostly, you don't want to overcook your proteins into a rubber-bandy texture--but if you do, you might look into bumping up your beverage order.

Look at this aftermath--and this was just two orders of BBQ dinners, fleshed out with all those Korean tapas-y things (called banchan). It's a veritable parade of color, flavor & texture.

So if you like your kinetic dinner to have accents that are raw, seared, fresh, fermented, sweet, salty, crispy, soft, fatty, lean, meaty and fishy all at the same time...and really like playing with your food, check Kaya out.