Monday Meatfest: Buga and Tsuruhashi

Since Typepad's having, ummm, a few "issues" tonight, I thought I'd do a real quick post.

I've been asked more than a few times, which I prefer better Buga Korean BBQ or Tsuruhashi Yakiniku Restaurants. I always answer, "it's like asking me which one of Da' Boyz, Sammy or Frankie I love better. We love them both equally....but differently!"

Buga is of course, Korean BBQ, serves up Coleman Beef, and for my money uses the highest quality meat of any of the Korean BBQ's in San Diego. One of the complaints I've heard is that the meats are under marinated, but why disguise good meat? The marinades are mild, though flavorful...my only wish? Charcoal! Portion sizes are not humongous, but as I mentioned back in 2005 this is a Duk Bossam style restaurant, and the intent is to eat the meat with some greens, wrapped in either a rice paper or daikon radish wrapper. So without further ado, just a bunch of photos:

 

Another complaint I've heard were that the prices were on the high side...and I had kind of agreed. Until our last visit to Seoul BBQ. The Bulgogi was $18.99.....this order of Bulgogi we had a few nights ago was $18.95! That said, if you enjoy a sweeter marinade Seoul BBQ might be for you.

And of course....there's the Panchan, all those wonderful small dishes....

The Panchan are prepared well, and though the portions are small, we're always asked if we want more. There's usually an interesting variety of items that change  from day to day. One of the Servers at Buga, remembers us, and especially remembers Ed from Yuma, she had a fun time showing Ed how to eat Bossam style. She always makes sure to ask us if we want more Panchan....

Buga Korean BBQ Restaurant
5580 Clairemont Mesa Blvd.
San Diego, CA 92117

Open daily 11 to 11

On the other side of the coin is Tsuruhashi, which is a Yakiniku restaurant. Though Yakiniku draws its influence from Korean BBQ, it has become its own unique style. Many of the meats are served unmarinated, and dipping sauces are served. Binchotan is used in addition to the gas for grilling. Meat is served in smaller portions, approximately 4oz or so, and in many cases, the lowest grade of meat available is prime. No Panchan is served, though in most cases you can purchase Kimchee if desired. Among the marinated items, are some interesting things like the Beef Tongue topped with minced onion and garlic:

And Miso Marinated Beef Tongue:

And when an item like the Pork Belly is served:

It is seasoned with a dusting of salt and pepper, and served with a plate of lettuce for wrapping, and some hot bean paste.

When the beef tongue is served, again seasoned with salt and pepper, a little dish of lemon juice(which we never use) is served.

It can be pricey, but we've found that we enjoy some of the more inexpensive cuts, like the prime skirt steak(harami):

You can end up spending a good amount of money, but we've found that the usual tab for the Missus and I is about $40. Still, it's not for everybody. FOY RobW, was kind enough to send me a "review" from Yelp, that had me rolling, you can find it here, how a self proclaimed "fabulous cook", direct quote, can complain that no one explained how to cook the meat..........

Tsuruhashi Japanese BBQ
3904 Convoy St
San Diego, CA 92111

Hours: Thurs-Tues 5pm-Midnight

Closed Wed.

From the aren't you glad you live in San Diego Department:

One thing I find a bit embarrassing is the part of the weather report where they show what we call the "aren't you glad you live in San Diego because every place else sucks...." portion. If you've watched the news, I think you know what I mean. The latest flood, tornado, or other extreme inclement weather clip is shown with a quick cut away to tomorrows forecast of mid 70 degree temperature as if they need to make us feel better at another's expense........

Earlier today, Cathy sent me a photo, courtesy of Her Brother, that I had to post:

Doesn't "Bob" look like he's serving up a plate of shaved ice?  Ok...where's the red beans, lychee, taro, tapioca balls, and condensed milk?????

Comments

[Eileen]

Yum! I love Korean BBQ! Luckily we have lots of all you can eat Korean BBQ in LA for under $20/person. I just can't get enough galbi.

[Kat]

ooh yakiniku! love it :) I should make up a batch of bulgogi soon!

[Mscinda]

Hi Kirk,
I'm so glad you posted about Korean BBQ. I was just thinking about trying it when I returned from Texas. It looks yummy. :) Happy Holidays to you and the family.

[Joanna]

the reference about the absence of goodies on top of Big Boy Bob's plate of shaved ice is so...cute!

[nhbilly]

Thanks my stomach is rumbling. Nice meaty pictures. I might need to head back to Anjin asap.

[Carol]

Buga is my favorite Korean BBQ. I found their prices to be just a tad higher than Korea House but Buga's meat is a higher quality. Well worth the difference. They also serve more panchan.

Love the picture of "Bob". I love shaved ice but even I can't imagine eating it right now in our "cold" weather, hehe.

[Trent]

Did you notice that the Yelper who disliked Tsuruhashi has subtitled his own profile, "Cheap Bastard"?
BTW, have you been to the Korean Meat Market that opened up next to Dae Jang Keum? I got some thin-sliced duck breast for tabletop grilling, which was good.
The butcher said that they were getting black goat, and I'm hoping that they'll start carrying more items and improving the meat quality next door.

[Kathy]

Ay! I totally swooooooned upon the sight of the miso marinated beef tongue! :)

[Kirk]

Hi Eileen - There are some pretty good Korean BBQ buffets in LA like Manna.

Hi Kat - I can't wait to see.

Hi Mscinda - Thanks so much! I hope you enjoy your holidays as well.

Hi Joanna - Thanks....that was the first thing that came to mind when I saw "Bob".

Hi Billy - mmmmm red meat!!!!

Hi Carol - Buga does have a nice variety of panchan, and it changes from day to day.

Hi Trent - No I really didn't check out more than the "review", which was funny enough as is. I've browsed through the Korean Meat Market, since I'm in the area quite often. I'll probably pick up my next batch of meat for kalbi from them...and black goat if they have it. Like I mentioned in my previous post, I hope they do well.

Hi Kathy - That miso marinated tongue is a favorite of the Missus.

[Kevin]

That beef Tongue looks so tender and well flavored I can taste it!

How does Japanese BBQ compared to Korean? Is it less flavored (no marinade)?? I never had yakiniku before only Korean BBQ.

[Kirk]

Hi Kevin - In yakiniku...the items you order are in smaller portions, and in the good places the meats are of high quality (prime +). Many of the items are not marinated, though dipping sauces are provided. And those items that are marinated are different from Korean BBQ. Who wants to mar the flavor and textures of "Kobe" (wagyu) beef with a marinade? I hope you give it a try, and please let us know how you enjoyed yourself.

[Chubbypanda]

Lol. This sounds like a recap of the debate we had over at Beach's. I'm still not convinced that yakiniku is a serious contender to Korean BBQ's meatastic throne. =)

[Kirk]

Hi CP - We love them both....like I said, it's like trying to choose between Sammy and Frankie.

[leanne]

Oh, we just love Buga! It's where we go for Korean BBQ unless someone in our party really wants to go somewhere else (but usually everyone's happy to go to Buga). We've gotten okay at making bulgogi at home (to save money), but the ribeye at Buga is our favorite. That'll keep bringing us back. That, and the fact that I don't know where to find the yummy rice noodle sheets. Are they sold dried? Refrigerated?

[Kirk]

Hi leanne - Good question...I've never tried buying them - I'll find out an let you know!