Biwon Premium Korean BBQ and Sushi All You Can Eat

FOOD

Biwon’s entry Korean BBQ tier supplies the everyday grill cuts; Premium BBQ expands the meat and seafood selection; the Biwon Special adds the premium grill tier and AYCE sushi under one price. Separate sushi-only lunch and all-day programs give the Japanese side of the restaurant its own complete path. The menu is broad enough that the first practical choice is not what to eat, but which version of the restaurant the table wants.

On the grill, start with cuts that cook quickly and make the table immediately active. Beef brisket and beef belly can move from raw plate to finished bite in short turns, while bulgogi, spicy bulgogi and garlic beef belly bring marinades into the rotation. Pork belly appears in standard, thin-sliced, spicy and garlic versions, with spicy chicken, marinated chicken, marinated pork, pork shoulder and garlic butter squid extending the base Korean BBQ menu beyond beef.

The Premium BBQ tier is where the grill gains more range. Ribeye and New York strip are limited to one order per person, while marinated short rib, top sirloin, pork jowl and beef tongue add distinct textures. Seafood and offal also become part of the meal through shrimp, spicy shrimp, baby octopus, green mussels and beef large intestine. The combined Biwon Special goes further with Wagyu boneless short rib, salt-and-pepper Wagyu short rib, Wagyu brisket and Wagyu beef belly.

The sushi side is large enough to function as more than a pause between meat orders. Nigiri includes tuna, yellowtail, albacore, salmon, octopus, squid, surf clam, shrimp, eel, mackerel, ikura and masago, with dressed versions such as garlic tuna, yuzu yellowtail, yuzu lemon salmon and salsa salmon. Those pieces let the meal move toward cleaner, colder flavors without leaving the AYCE format.

Rolls push in the opposite direction, toward crunch, sauces and heavier combinations. Shrimp-tempura rolls include Tiger, Cowboy, Sunset and Surf & Turf; deep-fried choices include Cali Crunch, Spicy Tuna Crunch and Screaming Honey. Spicy rolls run from Yellowtail Lover and Kiss of Fire to the deliberately hot Burn Your Bum Bum, while baked options include Japanese Lasagna, Sweet Lobster, Baked Salmon, Volcano and Volcano Shrimp. Popcorn Lobster layers baked baby lobster over crab and avocado.

The appetizer list can become a meal of its own if the table is not selective. Korean fried chicken comes original, soy-garlic or sweet-and-spicy; corn cheese and steamed egg suit the grill; japchae, kimchi soup and soybean-paste soup pull the meal back toward Korean comfort food. Bulgogi fries and bulgogi tacos are more playful, while kimchi fried rice, kimbab and Spam musubi give the menu several rice-based detours.

For the combined experience, the strongest approach is contrast rather than completion. Fast-searing brisket followed by marinated short rib, then salmon or yellowtail nigiri, keeps the table moving between hot, rich and cool. A fried or baked roll can come later, when the grill has slowed down. Premium BBQ and Biwon Special diners can finish with a single dessert order such as vanilla or green-tea ice cream, Melona or mochi — a small, cold ending after a meal otherwise built around a hot grill and continuous ordering.