Last updated: October 29, 2026
If you have ever tried to read the U-Grill Korean BBQ menu before a visit, you know the problem: the restaurant’s own website posts its menu only as scanned images — three pictures (dinner, lunch and drinks) with no searchable text and nothing a search engine can read. This guide fixes that: the full U-Grill menu in plain text — both all-you-can-eat tiers, the meats on each one, and the sides, soups and noodles that come with them — for the Rancho Cucamonga and Chino locations in California’s Inland Empire.
U-Grill is an all-you-can-eat (AYCE) Korean barbecue restaurant: you pick a tier, the kitchen brings raw meats to your table in rounds, and you grill them yourself on the built-in tabletop grill while banchan — the small side dishes — keep refilling around you. The room is built for groups: big tables, a full bar, sports on the TVs, and, at Rancho Cucamonga, grill seating at the bar counter for solo diners.
A note on prices, because accuracy matters here: U-Grill does not publish a text price list anywhere — its prices live only inside those menu scans. The restaurant’s own website describes its AYCE tiers as “reported around $28–$38” per person, and the most recent diner reports put the Premium menu (Menu B) at $38.99 per person at Rancho Cucamonga, with Premium about $8 more than Regular (Menu A). Where a figure below comes from diner reports rather than the restaurant, we say so — and if you see $19.99 / $25.99 quoted online, those are the restaurant’s older prices, no longer current. Confirm the current price when you call or sit down.
U-Grill Korean BBQ Menu at a Glance
| Detail | What to know |
|---|---|
| Format | All-you-can-eat Korean BBQ — tabletop grilling, ordered in rounds |
| Menus | Two tiers: Menu A (Regular) and Menu B (Premium) |
| Price | Tiers reported around $28–$38 per person on the official site; recent reports put Menu B (Premium) at $38.99 and Menu A roughly $8 less — confirm current prices in-house |
| Locations | Rancho Cucamonga (12728 Foothill Blvd) and Chino (12206 Central Ave) |
| Hours | Open daily 11am; closes 11pm most nights, midnight Friday–Saturday |
| Time limit | 2 hours, per long-standing house rule reported by diners |
| Ordering rule | Up to 4 meats per round |
| Reservations | By phone; same-day reservations are reportedly not accepted — book a day ahead |
| Bar | Full bar at Rancho Cucamonga; beer, soju drinks and cocktails |
The Full U-Grill Menu in Text
The Two AYCE Tiers
Every table picks one menu per person, and everything in it is unlimited within your two-hour seating.
| Tier | What it is | Price (per person) |
|---|---|---|
| Menu A — Regular | The full core menu: brisket, beef belly, bulgogi, pork belly in several marinades, chicken, shrimp, pork chop, plus all sides, soups and noodles | Reported around $28–$31 in recent diner reports (about $8 below Premium); the official site gives the combined tier range as ~$28–$38 |
| Menu B — Premium | Everything on Menu A, plus the premium-only cuts below — beef tongue, galbi, pork jowl, mussels and the premium steak | $38.99 in the most recent diner reports we found |
Menu A — The Regular Menu
Beef
| Item | What it is |
|---|---|
| Prime Beef Brisket | Paper-thin slices that cook in seconds — the traditional first order, and the cut regulars here praise most |
| Premium Beef Belly | Rich, fatty beef belly — “beef bacon” to its fans |
| Beef Belly | The hearty, chewier belly cut that anchors a round |
| Marinated Beef Bulgogi | Thin beef in the classic sweet-savory bulgogi marinade |
| Spicy Beef Bulgogi | The bulgogi cut with heat |
| Premium Marinated Beef | The house-marinated beef, a step up in the regular rotation |
| Marinated Top Blade Steak | Tender marinated steak — reviewers at both locations single it out by name |
| Jalapeño Woo Baesal Steak | Steak with a jalapeño kick; a Rancho Cucamonga customer favorite |
Pork
| Item | What it is |
|---|---|
| Thinly Sliced Pork Belly | The quick-cooking belly cut — crisp it at the edges |
| Premium Pork Belly | Thicker, higher-grade belly; a Chino favorite |
| Garlic Pork Belly | Pork belly with a garlic marinade |
| Garlic Samgyubsal | The garlic treatment on classic samgyeopsal (uncured pork belly) — named first in the official listings |
| Spicy Pork Belly | Belly in a chili marinade; a Chino go-to |
| Marinated Pork Chop | A thicker cut for the middle of the meal |
Chicken & Seafood
| Item | What it is |
|---|---|
| Teriyaki Chicken | Sweet-glazed chicken that caramelizes well on the grill |
| Fresh Shrimp | Whole shrimp for the grill — part of the standard menu in diner reports |
Menu B — The Premium Additions
Premium is the full Regular menu plus a second shelf of cuts — the items reviewers name when they explain the upgrade:
| Premium-only item | What it is |
|---|---|
| U-Grill Premium Steak | The big marinated steak — diners call it massive and tender; more than one review says half of it alone earns back the upgrade |
| Premium Marinated Steak with Pineapple | The pineapple-marinated version praised in Google reviews |
| Filet Mignon | The tenderloin cut that shows up in premium-table reviews |
| Beef Tongue | Thin-sliced tongue — quick-seared, eaten with salt and sesame oil |
| Galbi (Marinated Short Ribs) | Bone-in short ribs in the sweet galbi marinade — the classic premium order |
| Pork Jowl | Rich, marbled jowl — crisp-chewy and hard to find on regular menus |
| Mussels | The seafood upgrade on the premium shelf |
Banchan, Sides, Soups & Noodles (Included on Both Menus)
The grill is only half the table. These come with either tier and refill on request:
- Banchan — the rotating small dishes: kimchi first among them, plus pickled and seasoned vegetables
- Corn Cheese — the bubbling sweet-corn and cheese skillet every table orders twice; servers will bring more on request
- Steamed Egg — fluffy steamed egg, plus a soybean stew one long-time regular says he would come for even if this were not an AYCE restaurant
- Japchae — stir-fried potato (glass) noodles, listed on the menu as Stir Fried Potato Noodle
- Korean Party Noodle Soup — a customer favorite at both locations
- Spicy Tofu Soup — the bubbling soondubu-style soup praised at both locations
- White Rice — plus rice paper, soy sauce and chili paste for wraps: ask for them, they are not always volunteered
Drinks
There is a full bar at the Rancho Cucamonga room — cold beer, soju drinks including the soju bomb, and cocktails. Drink prices are not published in text anywhere we could verify, so we list no figures; check the in-house drinks menu when you sit down. For dessert, diners mention ice cream, including a coffee flavor.
Lunch, Happy Hour and the Cheaper Way In
U-Grill serves lunch as well as dinner at Rancho Cucamonga and Chino, and lunch has always been the cheaper way in — older diner reports describe lunch deals in the low $20s, well under dinner pricing. The catch: the current lunch price is not published in text anywhere, so treat any exact lunch figure on an aggregator page with suspicion and call the location for the day’s deal before you go.
One more money-saver, reported by a recent Rancho Cucamonga diner: happy hour runs 3–6pm Monday–Friday and again 9pm to close daily. It is a single-source report, so confirm it in-house — but if it holds, the late window pairs well with the midnight Friday–Saturday closing.
What to Order at U-Grill
Start fast, start thin. Brisket first — it cooks in under a minute, seasons the grill, and is the cut reviewers hold up against every other Inland Empire AYCE spot (“the perfect mixture of meat and fat”). Follow it with beef belly while the grill is hot and clean.
Build the second round around garlic. Garlic pork belly and garlic samgyubsal are the two marinades this kitchen is known by — the official listings put them at the top of the menu. Add the spicy pork belly if your table likes heat, and put the corn cheese and steamed egg on early to pace the meal. Midway through, order the Korean Party Noodle Soup or the Spicy Tofu Soup: something brothy resets a table that has been eating grilled fat for an hour.
Wrap something. Ask for rice paper, soy sauce and chili paste at the start, not the end. Brisket or belly wrapped with rice paper, kimchi and a dab of chili paste is a different bite from the same meat eaten plain — and it is the regulars’ move, not the menu’s suggestion.
Sample order for a first table of two (Premium): Brisket → beef belly → garlic samgyubsal → premium steak (order it early; it is the biggest cut and needs the hottest grill) → galbi → a soup and party noodles → one last round of whichever cut won the table. Ask for half portions to taste more — portions are large, and you can always order again.
Regular vs Premium: Is Menu B Worth It?
The upgrade is roughly $8 a person, and the answer depends on four cuts. If your table will eat beef tongue, galbi, pork jowl and the premium steak, Premium pays for itself quickly — the steak alone is portioned like a main course, and none of the four can be ordered on Menu A at any price. If your table mostly eats brisket, belly and bulgogi — a completely respectable way to eat here — Menu A covers all of it, and the $8 is better spent on drinks.
First visit, mixed table? Go Premium once, learn which shelf your table actually eats from, and decide with data next time.
Vegetarian, Vegan & Gluten-Free at U-Grill
Let’s be straight: this is a meat restaurant with a per-person AYCE charge, and it publishes no nutrition facts and no dietary menu. What can be said honestly:
- Vegetarian: A meatless plate can be assembled — banchan, japchae, steamed egg, corn cheese, rice, tofu soup — but several banchan are traditionally seasoned with fish sauce. A vegetarian paying the full AYCE price for sides is getting poor value; this is a restaurant to join as a group member, not to choose for a vegetarian dinner.
- Vegan: Harder still: rice, lettuce and whichever banchan the kitchen confirms are made without fish sauce or egg that day. Ask before you are seated, not after the first round.
- Gluten-free: The plain, unmarinated cuts — brisket, pork belly, beef belly — plus rice and lettuce wraps are the natural core. The risk is the marinades: bulgogi-style marinades are typically soy-sauce-based, and the shared grill means cross-contact unless your table coordinates. Tell your server before the first order so the plain cuts can come out first, on the clean grill.
Practical Information: Locations, Hours, Rules & Kids
The Two Locations
| Location | Address | Phone | Notes |
|---|---|---|---|
| Rancho Cucamonga | 12728 Foothill Blvd, Rancho Cucamonga, CA 91739 | (909) 899-1111 | The original, busiest room — full bar, TVs, grill seats at the bar counter for solo diners, free lot parking (near Etiwanda Ave) |
| Chino | 12206 Central Ave, Chino, CA 91710 | (909) 548-6227 | The second room — same two-tier format; reviewers call it clean and lively |
One wrinkle: a second Rancho Cucamonga listing at 9309 Foothill Blvd ((909) 481-8077) also appears under the U-Grill name and is linked from the restaurant’s own website, which labels it “Rancho Cucamonga 2.” We could not confirm whether it is a newer second room or a relocation in progress, and its listing describes dinner service only — call ahead if that is the address you are heading to.
The menu format is the same at both locations — tier structure, four-meats-per-round rule and two-hour limit are house rules, not location rules. The rooms differ in feel: Rancho is the bigger, louder, bar-forward original with the long weekend waits; Chino is the calmer second room.
Hours
Open daily from 11am. Closing is 11pm Sunday–Thursday and midnight Friday–Saturday per the locations’ listings; the restaurant’s own site lists midnight Saturday–Sunday instead, so do not plan a Friday night around a midnight close without checking.
Reservations, the Waitlist and the Wait
This is where U-Grill trips up first-timers. The official site invites you to book by phone, but diners consistently report that same-day reservations are not accepted — call a day ahead. Walk-ins are the norm, and the wait is the price: from 30 minutes on a weekday to two hours or more on weekend evenings, with weekday lunches the reliable walk-straight-in window. Add your name to the host-stand waitlist first, then wait.
The House Rules (Know Them Before You Sit Down)
- Two-hour limit. Reviewers say the clock starts when you order your first meat. Order with a plan (see What to Order) rather than grazing.
- Four meats per round. The kitchen brings the round, you grill it, then you order again. Portions are generous — ask for half portions to taste more widely.
- Per-person pricing. The AYCE price is per person for your tier; drinks are extra.
- Grill changes are part of the service. Staff swap grill plates as they carbonize — flag yours early rather than cooking on a blackened surface for an hour.
- Your clothes will smell like barbecue. Reviewers warn about this with affection; do not wear the one jacket you love.
Kids & Families
U-Grill is genuinely family-friendly — big tables, high chairs at Rancho, and reviews full of families whose kids ate happily (the spicy baby octopus was a surprising hit even with the children, in one family’s words). One safety note every parent review repeats: the grill is in the middle of every table and it is hot — seat small children away from it.
On price, honesty again: U-Grill does not publish a kids’ AYCE price anywhere, so we will not invent one. Child pricing at AYCE restaurants usually turns on age or height; the only reliable way to get the current child rate is to call before you go — (909) 899-1111 (Rancho), (909) 548-6227 (Chino).
Payment & Parking
Both locations sit in surface-lot plazas with free parking (the Rancho room is praised for plenty of it). The check is a per-person AYCE charge plus drinks and tax — tip on the full experience; the staff are your grill changers and banchan refillers all night.
You can cross-check the dinner, lunch and drinks scans on U-Grill’s official menu page — the restaurant’s own site, and the source this text guide transcribes and supplements.
FAQs
How much is U-Grill Korean BBQ per person?
The official website describes its tiers as reported around $28–$38 per person. Recent diner reports put Menu B (Premium) at $38.99, with Menu A (Regular) roughly $8 less. The restaurant publishes no text price list, so confirm the current price when you book — older $19.99 / $25.99 figures online are out of date.
What is the difference between Menu A and Menu B at U-Grill?
Menu A (Regular) is the full core menu — brisket, beef belly, bulgogi, pork belly in several marinades, chicken, shrimp and all sides. Menu B (Premium) adds the premium-only shelf: premium steak, filet mignon, beef tongue, galbi short ribs, pork jowl and mussels — for roughly $8 more per person.
Does U-Grill take reservations?
By phone — but same-day reservations are reportedly not accepted, so call a day ahead. Most guests walk in and join the waitlist; expect 30 minutes on a weekday, up to two hours or more on weekend evenings.
What are U-Grill’s hours?
Both locations open daily at 11am. Listings show an 11pm close Sunday–Thursday and midnight Friday–Saturday; the restaurant’s own site lists midnight on Saturday–Sunday, so check before planning a late Friday visit.
Is there a time limit at U-Grill?
Yes — two hours, and diners report the clock starts when your first meat order goes in. You can order up to four meats per round; portions are large, so ask for half portions when you want variety.
Does U-Grill have a lunch special?
Lunch is served at both locations and has historically been priced well below dinner — older reports describe deals in the low $20s. The current lunch price is not published in text anywhere we could verify, so call for the day’s deal rather than trusting an aggregator page. A happy hour (3–6pm Mon–Fri, 9pm to close daily) has also been reported at Rancho — confirm it in-house.
Where are the U-Grill locations?
Rancho Cucamonga at 12728 Foothill Blvd ((909) 899-1111) and Chino at 12206 Central Ave ((909) 548-6227). A further Rancho listing at 9309 Foothill Blvd appears on the restaurant’s own website; call ahead to confirm its status.
How much is U-Grill for kids?
The restaurant does not publish a kids’ price anywhere we could find, so there is no figure we can quote honestly. Call your location before you go for the current child rate.
Before You Go
- Book a day ahead, or walk in at lunch. Same-day reservations are reportedly refused and weekend waits run to two hours.
- Know your tier before you sit down. Premium is roughly $8 more and buys tongue, galbi, pork jowl, mussels and the premium steak. If your table lives on brisket and belly, Menu A is the smart ticket.
- Budget the two hours. The clock starts at the first order; four meats per round, big portions — ask for half portions and order in waves.
- Ask for the wrap kit early. Rice paper, soy sauce and chili paste are available but not always volunteered — they change the meal.
- Call for the two unpublished prices. Neither the lunch deal nor the kids’ rate is published anywhere — (909) 899-1111 (Rancho), (909) 548-6227 (Chino).
- Dress for smoke. Tabletop grilling perfumes everything you wear; let the staff change your grill plate before it carbonizes.
Enjoying the menu guides?
Follow MenuExplore for daily restaurant menus & prices — know the menu before you go.
