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"Daedo is pure class. This is perhaps the classiest way to enjoy Korean BBQ. Just snooty enough so that you can expect more and impress your date, but not to come across awkward. It is just enough class that you know the experience is special all throughout but also you don't lose the essence of grilling meat fresh in front of you. And most importantly, Daedo absolutely paves its own way compared to high end yakiniku joints. Daedo is unapologetically Korean. And that's how we like it. It is Korean BBQ done in a way with proper form, effort, and dedication to excellence. Nothing is skimped throughout. The quality of meat is excellent. Every side banchan is great. It is laid out well and thoughtful. And every dish you order has been prepared well. Be ready to grill meat. You'll be doing this on a proper cast iron surface heated to the right temperature with beef fat and garlic as the oil. Whatever cut you get, it's great. Our meat was soft, buttery, and just right (sometimes wagyu can be too buttery). The kakdugi fried rice was a masterpiece. This one isn't easy to get right given that you have to fry the diced turnips just right. And it was well prepared in a wide skillet, with just enough crunch rice bits on the surface. The beef consomme was also great. No frills. No pretention. Just a good bowl of soup with many chunks of meat. And yes, do not forget the milk soft serve. I'd pay $10 just for that but they give it to you for free. Daedo really takes Korean BBQ to the next level and starts to touch the heels of fine dining. Prices are high but not exorbitant. No matter what you order, you'll leave happy. We will absolutely return."
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"Good restaurant , bit more upscale for Korean BBQ"
@luigca
"Daedo established itself as one of Seoul’s top barbecues by modernizing the experience into a bona fide steakhouse and limiting its menu to basically the best cut of beef: ribeye sliced as three primary cuts that divide the chop into the eye, cap, and strip. These cuts are then cooked on a specialized cast iron pan greased only with a white knob of kidney fat. The choice of beef is the restaurant’s biggest selling point, and Daedo’s Certified Angus Beef prime grade meat already places it within the upper echelon of LA barbecue spots, joining Park’s and Chosun, as well as Gwangyang (which also expanded from Seoul), Jeong Yuk Jeom, AB Steak, and Woo Hyang Woo."
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