Photos and Video: How Bushwick’s Sandobe Slays

Cristin Noonan

Food and Local Business Editor
@cristinthenoon

Korean-Japanese fusion restaurant Sandobe debuted a couple weeks ago on the border of Bushwick and Bed-Stuy. We previewed Sandobe last year and announced its opening last week. With the kitchen launched and running smoothly, we stopped by to sample the menu, and we’re pleased to report that the Sandobe team is killing it!

Sandobe’s striking warm lighting is made even warmer by the abundance of wood decor. From outdoors, the tones may lead patrons to imagine there might be an actual fireplace crackling away inside.

High ceilings and an abundance of well-spaced tables make the acoustics at Sandobe perfect for intimate conversation, whether that means walking your best pals step-by-step through your date last weekend, running lines with your scene study partner, or talking business with a colleague.

For somebody who enjoys both eating out alone and with the company of friends, knowing that I can hold a private conversation at a place drives me to become a repeat customer—and indeed, a steady stream of groups of animated patrons trickled into Sandobe on a rainy Tuesday evening.

Sandobe’s back room bar, which is conveniently located a few steps from the private karaoke rooms, will soon be operational and helping lubricate those dazzling performances until 4 in the morning!

Currently Sandobe is working on acquiring an official beverage director, but for now customers can indulge in hot or cold sake, soju, and the lesser known Japanese spirit, shochu.

Sandobe’s Head Chef Charlie Kim was classically trained in French and Italian cuisine and most recently headed Blue Fin at the W hotel in Manhattan, though making Korean food growing up was what drew him to the kitchen.

“This is how [Kim] learned to cook at home,” General Manager Philip Han tells Bushwick Daily with pride.

Han, who was born and raised in the city, has been in the service industry for the past 15 years and most recently managed Korea Town’s highly coveted Korean barbeque eatery Kang Ho Dong Baekjeong.

Han tells us that among those who have dined at Sandobe, many have been repeat customers, and anybody who works in the service industry (this writer included) understands the how precious regulars are.

Indeed, after I filmed one of the sushi chefs constructing a sushi roll (a foodie’s favorite pasttime), I met a takeout customer who admitted that that was his sixth time ordering from Sandobe.

Speaking of delivery, Han says that in the coming weeks, Sandobe will be available through Seamless and GrubHub, Uber Eats, and Caviar—and of course, you can also just give them a call the old-fashioned way.

“The neighborhood is screaming for good Asian food,” tells Han.

Sandobe is named after co-owner Kenny Nam’s family sushi spot in the East Village, though in addition to the sushi menu, the new Sandobe serves other menu items such as bulgogi ($18), tako seaweed salad ($9), miso and tonkotsu ramen ($13), pineapple spam fried rice ($12), and poké ($13.50)!

Sandobe in the East Village had a slew of specialty rolls named after regulars, so the new Sandobe adapted that concept, naming its specialty rolls after pop stars who would be welcome to stop by: Patrons can order a Drake roll with Tuna, Avocado, and King Crab ($10) or a Kardashian roll with Salmon, Tuna, Yellowtail, and King Crab for $14 (of the 10 specialty rolls at Sandobe, all are priced at an even $10— except for the Kardashian roll, of course).

Considering that their prices are so dang swell, the presentation of food at Sandobe is stunning. Sandobe’s Korean items are served traditionally, says Han and “plated like our grandma would plate [them].”

Customers are served complimentary edamame when they’re seated, an inviting amuse bouch to help you dive into Sandobe’s menu.

I tried the Spicy Surf poké ($13.50) rolled up as a fun sushi burrito, and stuffed with salmon, scallop, shrimp and tuna, which is a must-have for somebody who love, love, loves seafood.

Perhaps at a different restaurant, an offering like this might feel like overkill, but Sandobe’s fresh ingredients make this dish slay in your mouth, then lay in your belly.

If I had to choose, though, my favorite dish was the Stone Pot Bibimbap ($16), a sizzling hot rice dish served with an egg yolk smack dab in the middle.

The fermented soy bean sauce gochujang, once combined with the egg yolk and stirred around the shredded beef and perfectly crunchy veggies and steamy rice, makes for extraordinary bites.

Do bring all of your friends to Sandobe, Bushwick!

All photos by Cristin Noonan for Bushwick Daily.