Izziban Sushi & BBQ

FOOD

The Standard AYCE selection puts sliced beef, several pork preparations and chicken at the heart of the table grill, with sushi rolls and side dishes widening the meal. Selections can change. Brisket comes thinly sliced; marinated sirloin offers a seasoned beef choice alongside it.

Pork belly gets especially generous attention, with fresh pork belly, thin slices and a gochujang version among the choices. For Kimchi Pork Belly, thinly sliced pork is rolled around kimchi, so the meat and accompaniment go onto the grill together. Marinated pork shoulder and a bone-in pork chop extend the selection to other cuts. Pork people have decisions.

Marinated chicken, marinated spicy chicken and buldak chicken give the grill a poultry selection of its own. Seafood in Standard centers on shrimp, supplied raw for table cooking or with garlic butter. Garlic-butter shrimp makes a different order from shrimp tempura in the sushi rolls: one is yours to grill, the other arrives already prepared. Shrimp Tempura pairs the battered shrimp with avocado and adds krab, tempura crunch and eel sauce on top.

Sushi has its own connection to the barbecue. The Bulgogi roll combines beef with avocado and asparagus, carrying the Korean side of the menu into a prepared roll. California keeps to krab, cucumber and avocado, while Philly adds cream cheese to salmon and avocado. J.P takes a more playful route with bacon, cream cheese and jalapeño. Bacon has found another place at the table. Of course it has.

Tempura and deep-fried rolls deserve a separate look. Coco Shrimp brings shrimp tempura, avocado and cream cheese together with coconut flakes and eel sauce. Coco Krab uses krab tempura, avocado and mayo, topped with baked coconut flakes and eel sauce. Crunch Salmon is deep-fried, with salmon, avocado, cream cheese and krab inside, then eel sauce and scallions on top. Crunch Tuna uses tuna and avocado with white sauce and kimchi sauce.

The vegetable-roll section has a few surprises of its own. Banana tempura joins avocado and cucumber, with cashews and eel sauce over the roll. Sweet Potato combines sweet-potato tempura with cream cheese and eel sauce. Asparagus also comes with cream cheese and cucumber; plain avocado and cucumber rolls offer simpler choices. Banana and cashews in the sushi order? That is a conversation worth having.

Premium adds flat iron, marinated short rib, thin-sliced tongue and ribeye to the beef selection. Oyster Blade is a flat iron cut of beef, despite that seafood-sounding name. Short rib comes marinated, in bone-in or boneless form, while tongue arrives thinly sliced for the grill. Cajun shrimp and marinated squid expand its seafood choices. Nigiri and sashimi bring tuna, salmon and octopus into the meal, alongside the rolls.

Gyoza, edamame, steamed egg, spring rolls, krab rangoons and sliced pineapple fill out the side menu. A supplementary salad and hot bar adds self-service food, while the separate weekday lunch-bar offer covers that bar rather than the full grill-and-sushi package. Ramyeon and corn cheese sit among paid BBQ boosters.