Korean Barbecue at Ijji 4 is an Interactive Experience for Diners

by Nikki Moylan

Photos by Tanner Barrett

Reno, NV-

An upscale, spacious restaurant with Asian flair, Ijji is a local restaurant chain in the Reno and Sparks area, with four locations serving a wide variety of food.

At Ijji 4, bulgogi, or marinated beef, is a great option for diners during lunchtime. Photo by Tanner Barrett.

Emphasized at each location is the idea of family style dining, a staple of the Korean eating experience.

Ijji 1 offers sushi, and so does Ijji 2. A hibachi option is at the second location. Ijji 3 is set to open as a noodle house, serving ramen and pho, and Ijji 4 is solely Korean barbecue.

How does Korean barbecue work?

Offered to diners are marinated and non-marinated cuts of meat, like beef and pork, along with add-ins such as garlic, shiitake mushrooms, and broccoli. Lettuce leaves are an option and it is popular in Korean culture to use them as a wrap style dining option.

Tables usually are prepared these ingredients, along with tools such as tongs, chopsticks and scissors to cut the meat. Scissors help to reduce the large portions of meat and encourage the idea of sharing. Sauces offered include a house vinaigrette, a sesame oil with sea salt and pepper, along with a chili sauce.

For more information and an in-depth menu, visit http://ijjisushiandhibachi.com/location/ijji-4. Photo by Tanner Barrett.

Self-service for lunch and more

"Servers usually help customers with the cooking, especially if it's their first time there," said Johnny, a waiter at Ijji 4. Along with his twin brother, Marc, he has been working at the restaurant since its opening three years ago.

The grill is built into the table and servers frequently check in on guests. They also often replace the grill top as a way to keep it clean and prevent food from burning. Johnny estimates he changes out about 100 grill tops during a shift, and the other servers do too.

Some of the meats have been "Americanized", which Johnny describes as more marinated as opposed to not being marinated. Searing the meat is the most recommended way of cooking it as a way to ensure that it is fully cooked through.

The bar at Ijji 4 has a wide variety of mixed drinks, beer, wines and sake. The colored bottles on the right are a few of their soju options. Photo by Tanner Barrett.

Ijji 4 introduces soju to Reno

Korean alcohol known as soju is made in-house and comes in flavors such as pineapple, guava and green apple.

Ijji also does a lot of promotional partnerships with Yelp, and if diners check in during their dinner, they can get free food like pot stickers and spring rolls. The restaurant also caters events. This helps to get new customers in, and it's estimated that there's a 50/50 split between first-timers and regulars.

The grill setup with other lunch options such as kimchi and potatoes. Photo by Tanner Barrett.

Korean barbecue incorporates other worldly flavors

All you can eat options are a popular option at the restaurant during lunch. One of the most popular meat options is Hawaiian steak topped with pineapple. Chefs also play a major role in the kitchen as they prepare a la carte options, along with marinating and seasoning the meat.

Recent reviews of Ijji 4 are also positive, showing that the Reno community is receptive to the idea of Korean barbecue restaurants in the area.

"We had a lot of time to talk because of the time it takes to cook the food," said reviewer Kristin Havelka on Google. "We tried a wide variety of meats, veggies and sauces...everything was good."