Korean barbecue meets high-end steakhouse culture at The Dancing Pine, which opened quietly last month in Sakura Novi, a new Asian-themed outdoor mall on Grand River Avenue.
With a name inspired by Korean folklore, it’s the latest concept from Ann Arbor restaurateur Min Kyu Kim.
The Team Behind The Dancing Pine
In his late 20s, Kim founded the Korean quick-service restaurant Kimchi Box. Since 2021, it has grown to nine locations statewide.
His hospitality company, Seven York Inc., has also been behind local restaurants like Dae Jang Keum, Tomo Sushi, The Seoul, Blue Fish Asian Cuisine, and Mama Satto. But Kim says he’s never done anything quite like The Dancing Pine.
“Since basically 2022, I had the idea to bring an elevated Korean experience to Michigan,” says Kim. “This is my first foot in the door of luxury, full-service dining.”
Executive chef James “JJ” Jung relocated to Michigan for the job. Previously, his storied culinary career took him to Chicago, California, and Las Vegas.
“Here in Michigan, when I visited, it felt like the market is really calling for these kinds of concepts,” Jung says. “I want people to come in and experience who we are… we want to make sure we’re giving them the best experience possible.”
An Elevated Interior
The 4,500-square-foot dining room looks out onto Sakura Novi’s pond and Japanese garden. The interior represents a mix of “old and new Korea,” says Kim. “These mother of pearl drawers, and the bar are very old Korea, and then we have these pillars of green, which are like newer Korea.”
Kim says he drew influence from New York City restaurants. Among them are Howoo — an upscale Korean barbecue restaurant in Manhattan’s Nomad — and Cote in the Flatiron District, the first and only Korean steakhouse in the U.S. to receive a Michelin star.
Each table features a Shinpo Grill, which burns charcoal. Its unique ventilation system pulls the smoke into vents underneath the floor, creating a completely smokeless environment.
Instead of the cook-it-yourself model typical at KBBQ restaurants, a staff member handles the grilling. It’s yet another touch designed to make the experience feel more elevated.
Steaks, Seafood, and Korean Accompaniments
Seafood selections include fresh oysters, scallops, and Yukae & Caviar — the Korean raw beef delicacy similar to steak tartare — served with Kaluga Caviar, chives, and shallots.
Steaks are available a la carte or from the Soorasang menu. The latter, a multicourse option designed for groups, features four to five different steaks. They come with complimentary accompaniments like egg soufflé and doenjang-jjigae (soybean stew). Others add additional flavor and acidity to combine with each bite — mushroom wasabi and chimichurri for dipping; a scallion lettuce salad, white and chive kimchis.
“I’m really trying to create an almost omakase experience of matching side dishes to different types of steak,” Kim says.
The restaurant currently has 10 different steaks. Eight of those are wagyu, including one Japanese cut (A5 Miyazaki), plus American and Australian selections. Due to its unique needs, the restaurant does its butchering in-house. From there, the kitchen staff is able to use the leftovers to create soup stocks. The staff also use them to create the Beef Dansi gravy in its risotto-like Sotbap, made with maitake and shitake mushrooms.
The desserts come from another Kim-owned establishment, ONDO Bakery and Café in Ann Arbor. Current selections include chocolate mousse (raspberry coulis, chocolate génoise sponge) and sweet potato cheesecake (sweet potato montée cream).
Leading up to its grand opening ceremony, Kim says its wine program is “still developing.” Additionally, the team is still in the process of creating a cocktail menu.
The Dancing Pine is planning a grand opening ceremony for early August. The restaurant is open Tuesdays through Sundays from 3 p.m. to 9:30 p.m. at 42738 Grand River Ave., Suite 100 in Novi. For more information, visit thedancingpine.com. To learn more about Sakura Novi, visit sakuranovi.com.
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