One In A Million
See more articles from Million RestaurantMillion Restaurant has been treating customers to authentic Korean eats since 1989, created by five siblings and their mother. The family all had previously been in the restaurant industry and decided that they wanted to open their own joint.
As manager Mike Lee — son of one of the founders — explains, his grandmother hails from a countryside town in Korea that’s noted for its food.
“My grandma came from there, so she brought a lot of know-how and recipes here,” Lee says.
It might be a simple dish, but Million’s Chicken Soup ($9.95 lunch; $11.95 dinner) also is a poplar item. The restaurant’s version of the classic comes stocked with half of a whole chicken, radish, green onion and long-rice noodles.
COOL AS A CUCUMBER
In addition to yakiniku, prepared dishes that you can find at Million include Cucumber Buckwheat Noodle Soup and Kalbi Combo ($21), which features chopped cucumbers sauteed in a spicy sauce and resting atop noodles in a chilled soup. It’s all capped off with half of a boiled egg. The broth, Lee explains, is a Million Restaurant specialty. The kalbi, meanwhile, is marinated in a teriyaki-style sauce and served on a bed of onions on a sizzling platter. Lee explains that the Million team chose to offer these two items alongside each other because combining the two is a common trend in Korea.
626 Sheridan St., Honolulu
Monday-Thursday, 11 a.m.-11 p.m.; Friday-Sunday, 11 a.m.-midnight