The chefs at Seoul Garden specialize in Korean and Japanese cuisine, serving dishes of sauteed cuts marinated in Korean barbecue sauce and raw sushi rolls. When it comes to Korean recipes, they serve spicy, boneless chicken and pork along with pairings of dumpling soup denjang chi ki—bean paste broth soaking tofu and zucchini. In addition to large hot pots of bulgogi and octopus, they roll fatty tuna cuts with avocado and cucumber, miso soup on the side to cleanse the palate.