Gan San

Past reviews have highlighted a bowl of roast beef topped with transparent shaved ice made from bonito dashi, a standout on Gan San’s lunch menu. In the version described, beef from the inner round is rested at −25 degrees, shaved, then layered over rice with the dashi ice. Reviewers remembered how the dashi seeped into the rice. The meat is cool and, they say, juicy with each bite. Diners can choose between a rich sauce with egg yolk and a lighter sauce; either can also be used as a dipping sauce as they eat.

In the evening, there is the option of sampling charcoal-grilled meats in smaller portions, including kalbi, boneless short rib, skirt steak and tongue. One review noted that the small plates made it easy to try a variety, and diners have also mentioned tail gukbap, kimchi and ssam lettuce with their meal. Some singled out the stick-cut tongue as a dish they would happily order again. One group was recommended a platter for two or three, so leaving the selection to the restaurant is another option for groups of that size.

Beer is among the drinks on offer, and one diner enjoyed a highball mixed with ginger ale. The restaurant has lunch and dinner menus, and dinner reservations are available.