Uncle

Tried to eat here on an (early! –7pm) Saturday night and was extremely turned off.
Many pissed off people sitting around by the door, atmosphere was too bright and felt very sterile/​fake. When we did FINALLY get a hostess’ attention after 10 mins of standing in the cold doorway, we were told flatly that the wait was «two and half hours.» Which is restaurant/​customer service speak for «Kindly go f**k yourself and get out.»
That we did; went to Tokio instead and despite them being very busy; they had it together. Waited maybe one minute to get attention of hostess and be seated with our full party. Food and service at Tokio was excellent.
I’ve heard mostly good things about this place, but I’m beginning to think it’s Highlands Hipster Hype (H cubed!) Both staff and patrons looked frazzled and unhappy; maybe just a bad night for everyone? Not certain I will try to give it a second chance.

This place is currently the hot spot for ramen. We came at 5:30 and got sat immediately for a party of two. When we left at 6:30, the waiting area was packed! So come early or be prepared to wait.
The drink menu is pretty good with Japanese beer options.
To start we got the soft shell crab and fried green tomato sliders. The soft shell crab ones were delicious, plenty of gooey mayo. The tomato ones were ok.
I got the pork ramen which came with a cooked egg and plenty of spinach. The noodles are thick and tender. Flavor wise, make sure you add some hot sauce to kick it up a notch. The hubs bee bim bap was good but I wish it was served in a traditional stone bowl since I love the crispy rice at the end.
All in all it was a good meal, just don’t understand the long line and hype

I am Korean and used to go for the Bibimbap which was so yummy when they first opened. It has gone downhill in terms of taste and presentation. The bulgogi meat they use is lean and cut into huge cubes which are tasteless and is the center of this amazing Korean dish. For bulgogi marbled meat should be used, cut thin to absorb the marinade and then caramelized on the grill. They also claim to use gochujang on top, but it tastes like sriracha. They flooded the whole dish with the sriracha and black pepper which made it almost inedible last time I went. The presentation typically has each food item separated on the top to show the different ingredients in the dish vs just layered into one big bowl of mush as they did as well. Used to be my go-​to dish, not any longer.
The steamed buns are amazing — all of them. The shrimp is best! They also have some nice sakes there as well as decent noodle bowls. The vibe feels very alive with the bright lights and loud music. They recently switched it up and have mostly community tables there. Fun place with decent food.