Horo Honjia is a Korean barbecue restaurant established in 2015 that is known for its authentic taste. The owner is an out-and-out Korean, and he does it himself almost every day, and he has impressed many diners with his skillful barbecue skills.
There is no such thing as a Korean restaurant's signature smoke extractor, but diners will not be bothered by the fumes. The stove is not only smokeless, but also equipped with an integrated range hood function. Next to the baking tray is the smoking vent, which sucks up the fumes before they reach the diffusion zone, similar to how an integrated stove works. The restaurant has two kinds of grills, grill nets and baking trays, which correspond to the grilling of thick and thin meats, so that self-grillers can better control the heat. However, the chopsticks are made of plastic, so diners cannot use chopsticks to pick meat directly on the stove. Before placing an order, the clerk will generally ask the diner if they need the roasting service, but even if the diner says that he does not need it, there is often a situation where the clerk suddenly and silently takes the dish to the empty table next door to help grill it during the dining process, which affects the dining experience. There is no barbecue insulation equipment, which is a little regrettable.
Seasoned beef ribs are the signature dish of the stove home, and they are loved by diners. Cow ribs are small strips of meat that are cut in the direction of the vertical ribs. The restaurant has prepared an exclusive sauce for marinating, giving it a unique flavor with a slightly sweet taste. Selecting cowboy bones is a technical task, which can be seen from the appearance: the cowboy bones are finely chopped and spread all over the whole piece of meat, and the meat is fat and tendons. After grilling, some of the oil melts, the meat becomes fatter and more tender, and the aroma of tallow slowly spreads. In the mouth, you can feel the oil melting, complementing the slightly chewy texture.
Boutique snowflakes are one of the most expensive dishes in the restaurant, and the price of 108 is twice as high as that of seasoned beef ribs. The fat is scattered like snowflakes on the beef veins, and the marble-like appearance shows its "boutique" status. Compared with the "snowflake" used in many Chengdu Chaoshan beef hot pots, this high-quality snowflake is undoubtedly much better. During the tasting process, diners can feel the fat blooming, and the beef is tender and slightly chewy. Snowflakes are eaten with lettuce to eliminate excess oiliness. The business of the restaurant is good, the turnover rate of barbecue and other meat is high, the freshness is guaranteed, and diners will basically not touch the minefield.
In addition to barbecue, the home-cooked dishes produced by the stove also performed well, such as seafood bibimbap and seafood cakes. The rice grains of the seafood bibimbap are distinct, and there is a strong seafood smell in it, and the delicious and rich taste is not greasy and disturbing. The inside of the seafood cake is tender, the skin is crispy and fragrant, and the addition of seafood makes the taste of the cake light, but unfortunately it is a little greasy. According to the practice of the industry, the stove family first delivers their own kimchi before dining, and the number of 4 plates is slightly "stingy" compared to many big-name chains, but the kimchi tastes sour and salty, and the praise is high, which shows the restaurant's intentions.
The environment of the stove home is a little old, but fortunately it is neat and clean. Most of the waiters are aunts around 40 years old, the service is more enthusiastic, and the dishes are removed neatly, but the frequency of changing the baking tray is not high, so it is recommended that diners directly ask the boss to barbecue the meat on their behalf.
