ADVERTISER UPDATE
The beef short rib is a tasty cut of bone-in meat.  Popular wherever cows are a prevalent food source, this fatty delicacy is especially good when slathered in teriyaki and hot sauce.

Located near the chuck, forward of the belly and south of the midline on the cow, the short rib, or 'flanken rib' as an old style butcher would say, refers to the last three little ribs and strip of meat on the animal.  The thin, Korean, or kalbi, cut is tender enough to be barbequed, and cooks fast. 

Kokiyo Teriyaki, at 8537 N Lombard St., is right in the heart of things, and chock full of meat.  Upon arrival, one cannot help but notice there is a border of cocks along the walls – that’s roosters to you – and the immediate smell of garlic and ginger.  Booths are filled with happy customers, some waiting for their take-out, others already enjoying a hot, simple dinner.  The interior is immaculately clean and neat, the tables covered in warm yellow clothes to match brightly painted walls. 

There is something so satisfying about a good, quick meal.  Korean BBQ short ribs are the newest special, and at $8.95 with a side of rice and salad, Kokiyo may just have your number.  Salad entrees, bento boxes, a myriad of tempuras and teriyaki, katsu and curries are all also on the menu.

Under new ownership since February, this St. Johns staple boasts the same secret sauce, with the added bonus of fresh salads, brown rice, and specials like the beef short ribs.  Andrew Chung, owner, told the Sentinel earlier this year that he and his family picked St. Johns because they love the neighborhood, describing it as a 'hidden gem.'  

After an estimated 14 years of teriyaki business in the same location, the only change he wished to impose was to lengthen the menu.  It seems he has succeeded.

Now they offer the same great tastes, but with more variety.  What a wonderful life.

Kokiyo Teriyaki, 8537 N Lombard St., (503) 283-3434, Mon-Sat 11am-8pm.