Master Kim’s Korean BBQ



Cuisine

Asian, Korean



Meal Periods

Dinner, Lunch



Dining Format

Tableside AYCE



Phone

(702) 823-3111



Address

7036 S Durango Dr, Suite 100
Las Vegas, NV 89113



Website

masterkimslv.com



Cuisine

Asian, Korean



Meal Periods

Dinner, Lunch



Dining Format

Tableside AYCE



Phone

(702) 823-3111



Address

7036 S Durango Dr, Suite 100
Las Vegas, NV 89113



Website

masterkimslv.com

EXPERIENCE

Master Kim’s Korean BBQ on Durango Drive is a premium-leaning all-you-can-eat Korean barbecue built around a simple choice: pick a meat tier, settle around a tabletop grill, and cook the meal in rounds. Three standard AYCE levels rise from brisket, bulgogi and pork belly into progressively more ambitious short ribs and steaks, while a separate vegan/vegetarian AYCE menu gives plant-based guests a parallel version of the same cook-at-the-table experience.

Durango is the original Master Kim’s location and the restaurant where the brand introduced its automated delivery system. Ordered meats travel directly toward the table rather than turning every refill into a server handoff. That mechanical flourish fits the format: Korean barbecue depends on repeated orders, and the system keeps raw proteins moving while staff handle drinks, grill changes and the rest of the meal.

The room is contemporary and practical, built around booths and grill tables rather than elaborate decor. Cooking makes the table itself the focus, which gives the restaurant an easy group-meal energy. A 90-minute limit also gives the meal a defined pace. There is time to start with quick-cooking brisket, move into marinated short ribs or steak, and still finish with noodles or dessert, but long pauses work against the format. For the standard meat program, everyone seated at the table orders the same AYCE tier, so the opening decision shapes the meal for everyone.

Master Kim’s stands out through the combination of structure and abundance. The menu works like a ladder, with familiar Korean barbecue staples at the base and more expensive beef cuts appearing as the price rises. The experience stays interactive and social, with a little automation folded into the meal, but the purpose is straightforward from first round to last: choose the cuts, manage the grill, and keep the table moving.

FOOD

Beef defines Master Kim’s food program. The standard AYCE menu is divided into A, B and C tiers, each broad enough for a full Korean barbecue meal but with more expensive cuts added as the price rises. Black Angus brisket is included on all three and makes an easy opening round: thin slices, a hot grill and very little waiting. Bulgogi, beef belly and large intestine widen the base selection, while the higher tiers push toward short ribs and steak.

Menu A covers the fundamentals without feeling stripped down. Black Angus LA kalbi and New York steak are each limited to one order per person, while brisket, premium beef belly and bulgogi stay in the unlimited rotation. Organic Kurobuta pork belly, pork jowl, Kurobuta shoulder blade and spicy pork bulgogi give the grill a richer second track. Chicken bulgogi, teriyaki chicken, lightly salted squid and spicy baby octopus keep the entry tier from becoming an all-beef exercise.

Menu B deepens the beef selection with spicy boneless short rib, salted boneless short rib and marinated short ribs, plus beef tongue and stomach tripe. Wine-marinated and miso organic pork belly create two seasoned alternatives to plain Kurobuta belly. Butter lemon shrimp also enters here, useful when the table wants something quicker and lighter than another round of beef.

Menu C is the premium end of the regular Durango program. Prime snow boneless short rib, Black Angus ribeye steak and LA kalbi are among the limited selections, while New York steak, salted and marinated boneless short ribs, rib finger meat, tongue, brisket and beef belly provide the broader rotation. It is a tier built for alternating richer steak cuts with brisket, pork or seafood rather than loading the grill with everything at once.

The side dishes keep the meal from becoming an uninterrupted run of meat. Steamed egg, japchae, spicy rice cake, corn cheese, kimchi pancake, vegetables and buttered corn fit naturally between grill rounds. Soup is limited to one per person, with soft tofu, kimchi or soybean-paste soup as the choices. These hot dishes provide a softer, spoonable counterweight while the next batch cooks.

Each guest also gets one house special: homemade cold noodle, spicy cold noodle or bibimbap. The chilled noodles are particularly well suited after several rounds of pork belly and short rib, while bibimbap turns rice, vegetables and sauce into a more substantial finish. Dessert is also limited to one per person, with vanilla, green tea or pistachio ice cream and pineapple sorbet.

The separate vegan and vegetarian AYCE menu mirrors the barbecue format rather than merely removing the meat. It includes Unlimeat beef, beef bulgogi and spicy beef; soy-based chicken in plain, bulgogi, spicy and teriyaki versions; marinated eggplant; and tofu bulgogi. Vegan corn cheese and corn salad extend the side program. Plant-based guests can take part in the same grill-centered meal instead of piecing together a dinner from side dishes.

FOOD HIGHLIGHTS

♛ Black Angus Beef Brisket — thin slices built for a fast opening round.

♛ Black Angus LA Kalbi — marinated short rib included across the standard tiers.

♛ Prime Snow Boneless Short Rib — C-tier beef with premium marbling.

♛ Black Angus Ribeye Steak — C-tier steak limited to one order per person.

♛ Organic Kurobuta Pork Belly — rich pork that handles the tabletop grill well.

♛ Miso Organic Pork Belly — savory marinated pork from the B and C tiers.

♛ Butter Lemon Shrimp — quick-cooking seafood added at the B tier.

♛ Kimchi Pancake — crisp-edged Korean side for breaks between meat rounds.

♛ Corn Cheese — creamy sweet-savory relief beside the hotter grill items.

♛ Homemade Cold Noodle — chilled house special after richer grill rounds.

♛ Unlimeat Beef Bulgogi — plant-based barbecue with house bulgogi sauce.