Omiwol is a Korean BBQ restaurant that takes the concept to an entirely new level.

Helmed by Eddie and Lussia Kim, Omiwol first opened its doors in December of 2024. The owners explain that their goal was to create a restaurant that showcased the uniqueness of Korean cuisine.

Eddie, who runs the restaurant's kitchen, tells us that his culinary philosophy revolves around the five tastes: spicy, salty, sour, sweet and bitter. These flavours complement and contrast with one another, creating a harmonious balance that leaves diners feeling full and satisfied.

This philosophy is also reflected in the restaurant's name: "omi" refers to the five elements, while "wol" refers to the phases of the moon. Together, they reference the ingredients used in Eddie's cooking and the time that it takes to prepare them.

Eddie also employs multiple aging techniques, each of which brings a different quality to the meat. Dry aging intensifies the meat's natural flavours, while wet aging makes the meat tender and juicy. Ice aging, meanwhile, gives it a unique texture that melts in your mouth.

The freezers used to facilitate this process can be seen throughout the restaurant.

The rest of the building is decked out in rich blues and browns, with plush leather seats and stylish golden accents. A stylized moon logo can be found on the walls, as well as the menus and place settings.

Omiwol's menu consists of set meals and individual dishes. Sets generally consist of raw meat and vegetables, which can be cooked and seasoned according to personal taste. Traditional Korean sauces and side dishes are also included.

We tried the Winter Feast ($105), a seasonal variation on the Butcher's Feast. This meal is intended for two people and comes with a mix of beef and pork, as well as your choice of yukhoe or marinated crab.

We opted for the marinated crab, which is served with cucumbers, cabbage and lemon slices on the side.

Eating the crab was a bit of a challenge, since the meat was hidden inside the shell. Fortunately, Eddie and Lussia showed us the proper way to eat it: simply squeeze the shell between your thumb and forefinger and wait for the meat to seep out.

We also tried corn cheese, a popular South Korean dish made from sweet corn kernels and mozzarella cheese.

Kimchi fried rice is a quintessential Korean comfort food. The rice is soft and fluffy, with vegetables mixed evenly throughout. A fried egg is layered on top, adding some protein to the otherwise carb-heavy dish.Kimchi stew is a warm, hearty dish, made with similar ingredients, including tofu, onions and scallions.Green onion salad is one of Omiwol's few cold dishes. It is made from thinly sliced scallions, seasoned with soy sauce, vinegar and sugar. This gives the salad a light, refreshing flavour and makes it an ideal counterpart to many of the heavier dishes. The Winter Feast comes with two cuts of beef and two cuts of pork: flatiron, Denver, belly and collar, respectively. Each of these cuts has a different shape and texture. As a result, each piece requires different cooking techniques. Flatiron steak comes from the chuck, or shoulder, of the cow and has a tender, juicy texture.

Its counterpart, the Denver steak, is a cut taken from the cow's shoulder area. It benefits from hot-and-fast cooking techniques and is best enjoyed in small, bite-sized portions.My personal favourite cut was the pork belly, which comes from the pig's lower abdomen. It is a rich, fatty meat and tastes delicious when the edges are lightly seared.

The pork collar, meanwhile, comes from the pig's shoulder and has a slightly tougher texture. Despite this, it is an incredibly versatile cut and can be prepared in a number of different ways.Lussia recommended wrapping the meat with pickled perilla leaf, which she grows in her backyard. This herb has a strong, aromatic flavour, similar to basil, and enhances the meat's natural smokiness.Eddie, meanwhile, suggested a glass of wine, to compliment the fatty, high protein food. Though I'm normally not a big fan of red wine, I was amazed to discover that the meat and the alcohol paired perfectly with one another.

Other sides, such as lettuce, wasabi and gochujang, can be used to create delicious and flavourful veggie wraps.Omiwol is located at 153 Yorkland Boulevard.