For the Table
Beef Combo
소고기 콤보Premium USDA cuts grilled at your table — kalbi, brisket, and bulgogi over charcoal.
The full Choi's Garden menu — yakiniku-style Korean BBQ, USDA-graded meats, slow-simmered stews, and stone-pot rice. Serving Honolulu on Rycroft Street since 2003. Every table order arrives with the night's banchan.
Premium USDA cuts grilled at your table — kalbi, brisket, and bulgogi over charcoal.
Pork belly and assorted cuts, grilled tableside with ssamjang, aged kimchi, and lettuce wraps.
Marinated beef simmered tableside with cabbage, glass noodles, and scallions in a copper pan.
Grilled pork, an array of leaves, doenjang, rice, and a working census of banchan.
Slow-simmered pork bone broth, blood sausage, and our chili paste.
A selection of premium USDA cuts, grilled at your table with the full banchan service. A house favorite for groups.
Pork belly and assorted cuts, grilled at your table with ssamjang and aged kimchi.
Egg-battered white fish, pan-seared until golden — one of the dishes regulars come back for.
The classic — soy, sesame, and pear marinade. The dish guests describe as "the best Korean food in Hawaii."
Signature spicy marinade over a bed of onions. A long-time house favorite.
Stir-fried chicken with gochujang, rice cake and cabbage — guests ask for it by name.
Hand-cut beef tartare, sesame oil, pear, egg yolk. A specialty of the house.
Silken tofu, clams, shrimp, and chili broth.
Clear short-rib broth slow-simmered for hours, with glass noodle and daikon.
Aged kimchi simmered with pork and tofu. Comfort in a bowl.
Vegetables and beef over multigrain purple rice in a sizzling stone bowl.
Cold buckwheat noodles in a fiery sauce — a popular pairing with the lunch Kalbi special.
Pan-fried scallion and seafood pancake, crisp at the edges. Made to share.
Korea's classic distilled rice spirit. Bottle service available.
Curated selection by the bottle and glass.
Hite, Cass, OB, plus imports. Cold and on hand.