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Jeong-im Lee, a 3rd year chemistry student at Wellesley College, said, “First of all, the price went down. The price is also one of the important things about restaurant food. Also, the employees are now very generous about giving extra upon our request.” These days, Yasu, Koreana, Chungkiwa and some other restaurants serve about 5 to 7 side dishes. Hyun-tae Kim, a student at BU School of Law, said, “There were only three kinds of side dishes, such as Sookju Namul, Shigeumchi Namul and Kimchi, in most of the restaurants. People not only complimented the increased variety of entrees, but they also talked about the improvement of side dishes. I no longer have to long for Korean foods I want to eat by listing them on paper and waiting to go to Korea or New York.” However, now I can enjoy them anywhere easily. However, these days, each restaurant has its own special menu.”Ĭhoi added, “I thought street vendor style Tteokbokki, Gamja bbyuhjjim and Hoi Moochim would be the kind of dishes that I would never be able to try in Boston. Most restaurants had similar menus such as Kimchijjigae and Dolsotbibimbap.
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A graphic designer, Sun-hee Choi, said, “In the past, the menus did not have much variety. A few years ago, Koreans and Korean restaurants had conflicts about misunderstanding the proper amount for a tip, poor service, and tasteless dishes.Īfter the conflicts, what has changed about eating out in Boston? Most of Koreans’ responses were very positive.