OLHSO Korean BBQ House

The Korean BBQ is good at Olhso. We had the signature $270, pork plate $85, 7x beers $49, 2x soju $30 and 5x rice $15. Our chef/waiter Jonathan was great. He man'ed 5 tables and still delivered. The meals come with soup and salad. Their soups are too hot to be enjoyed right away as it is served in the traditional stone bowls. You will burn your tongue and ruin your taste buds for the rest of the meal. 1st round of lettuce is free, if you ask for more, it will be extra.. The food tasted OK. No complains. Great job everyone at Olhso. Next time, I'll try the al la carte items like the big beef rib I saw another table eating.

On a chill Tuesday afternoon, my partner and I finally decided to try out this restaurant for their new-ish lunch menu. We got the bulgogi jeongol and it was pretty great. We also ordered beef tartare and it was fantastic. The beef was tender and the presentation with the ice cream cone was very novel but actually delicious. The banchan was nice and fresh as well and the servers did a great job checking in with us and refilling our banchan when needed. Though this place is expensive I would definitely give them a try for dinner.

Nice Korean restaurant in downtown San Mateo. It started with food Truck before the restaurant open. We made appointment coiple days before for f Dinner. Two table option. Grill and no grill. The grill one seems more popular where the server will still the meat at the table. The othe option is the will cook the meat at the kitchen and bring the it to your table. Looks like the two options have two different menu. We arrived for dinner and the restaurant was pretty packed. I was surprised that the restaurant is pretty big with plenty of tables. Some banchan are unique and the rest are common one. We ordered olsho cut whole shortrib. Beef tounge, pork belly, pork jowl, beef bone jjim, beef tartare, seafood pancake and japche. The food was ready pretty quickly. The highlight is the shortrib and pork jowl. The beef soup was good and the Oxtail was tender The rest of our order are ok. The japche is a bit too sweet for me. Overall Good food but not that good service with force 20% gratuity as we are 7 people. I expect better service. I am not sure what the servers were busy with. Some just walking around. They didn't pay attention on basic stuff like the water. I expect there is dedicated server for tables.

Really nice Korean BBQ place. All the food is high quality and presented beautifully. The prices are on the expensive side for what you're getting though, and taste-wise, the dishes fall short of cheaper, more authentic Korean versions at other restaurants in the Bay. We ordered the ribeye, which they grilled for you tableside, the japchae noodles, and the kimchi stew. The ribeye was cooked to a perfect medium rare. The kimchi stew was good but I wish the flavor was deeper, with more umami. And the japchae was pretty standard, also a bit light on flavor. Service was attentive although a bit awkward at times.

I hit OLHSO for an audit this evening. The space is a bit different—they use high-end digital projections on the walls—but the focus here is clearly the grill. The Food: The Classic Menu is well-paced. The Beef Tongue was the right way to start—clean and bright with the lemon and scallion. From there, it moves into the heavier stuff. The Galbi and Flat Iron had excellent marbling, and they held up well on the gas-fired grill. The kitchen here manages the temperature perfectly. The Outside Skirt was the highlight; the marinade didn't drown the meat, so you actually get the beef flavor from the Australian Wagyu. The Supporting Dishes: Seafood Pancake: Don't skip this. It’s got that perfect crust—crisp on the outside, tender in the middle, and packed with seafood. Soondubu: This wasn't just a side dish. I found myself going back to this stew throughout the meal as a palate cleanser. The heat and the texture of the silken tofu were exactly what I needed to cut through the fat of the Wagyu between rounds. Technical Takeaway: The staff knows how to run a grill. They kept the meat moving and rendered the fat perfectly without ever letting it burn. It’s a clean, efficient operation that balances the high-tech atmosphere with legit, technical execution in the kitchen. If you're in the Peninsula, this is the K-BBQ spot to beat right now.