Korean BBQ, fire at the table.

Each Korean BBQ table has a built-in grill. You choose your cuts (marinated kalbi, bulgogi, prime brisket and more; two-order minimum, any two meats) and your server cooks them at your table, turning and cutting each piece and bringing it to you as it is ready. You wrap it in lettuce with ssamjang and banchan, and order more rounds as you go.

Weekends, yes. Grill tables go fast. Call (201) 350-7171 and a person will set it up on the spot. Reservations are taken by phone only.

Start with the kalbi, the dish this year's reviews rave about, plus banchan and one signature roll from the sushi side. You'll figure out the rest by round two.

No. Sendai grills to order rather than all you can eat, so every cut arrives cut fresh and you are not paying for volume you will not finish. Orders are priced individually with a two-order minimum per table.

Individual BBQ orders run from 36.95 for bulgogi or sliced roast duck to 54.95 for prime marbled short ribs, with marinated short ribs at 48.95. A table orders at least two, and two orders comfortably feed two to three people alongside the banchan.

No. Every grill table sits under its own extraction hood that pulls the smoke straight up and out while the meat cooks, so it does not hang in the room or settle into your clothes. You can come to Sendai on the way to somewhere else.

Yes, and more often than that. The grill plate is swapped for a clean one between parties, and swapped again between different meats during your own meal, so the last cut never carries into the next one. If you are eating around an allergy, tell your server and the kitchen will take it from there.

The grill is a meat affair, but nobody just watches: edamame, seaweed and Sendai salads, udon with mixed vegetables, and tamago from the sushi bar. Tell your server and the kitchen will work with you. See the full menu.