10 Butchers Korean BBQ
The beef is broken down in a butcher room on the premises and the wagyu sits in a fridge where you can see it. The Chronicle ranked it 74th in the Bay Area in 2025.
Why go
The staff do the cooking and the cutting, which is not how most Korean barbecue on El Camino works. All meat is carved in-house in the butcher room, with a fridge displaying Wagyu beef hunks frosted in fat sitting next to it,
the Chronicle's Korean guide reports, and at the table the staff are skilled grillers and deft with scissors, quickly turning grilled meat into a row of identical pieces.
2 The cuts run from shaved beef tongue to thick pork jowl to A5 wagyu.1 The house calls itself a Korean restaurant where you can enjoy 10 different types of high quality wagyu beef at a BBQ table.
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Order this / avoid
- Order: the galbi mandu,
thick dumplings filled with sweet wagyu short rib.
The Chronicle's critics call them the standout add-on.1 - Order: the kimchi mandu to start,
Skee-Ball-sized dumplings stuffed with softly tart fermented cabbage and served with a sweetened soy sauce.
2 - Order: a set of crisp lettuces, and eat the banchan seriously. The seafood pancake and the purple-yam potato salad are the ones the critics named.1
- Avoid: a shirt you need clean tomorrow. The Chronicle's own warning is that you leave
with the scent of barbecue on your shirt for the rest of the night.
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What locals & experts say
- San Francisco Chronicle, Top 100 Restaurants in the Bay Area 2025, number 74:
Most important: The selection of banchan is superb, with the highlights being seafood pancakes and potato salad made with sweet purple yam.
1 - San Francisco Chronicle, Top Korean Restaurants in the Bay Area:
The opposite of an all-you-can-eat experience, 10 Butchers in Sunnyvale is one of the most luxurious Korean barbecue spots in the Bay Area.
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Good to know
- The ranking has a year on it. Number 74 in the Chronicle's 2025 Top 100. The 2026 list does not carry it, and the paper's Korean guide still does.
- Hours: Monday to Thursday 11:30am to 2:30pm and 5pm to 9pm. Friday runs the same lunch and 5pm to 10pm. Saturday is 11:30am to 10pm straight through, Sunday 11:30am to 9pm.3
- Ordering: last online order goes in 30 minutes before close.3
Verdict
should-visit — The Chronicle's critics ranked it 74th in the Bay Area in 2025 and their Korean guide explains the mechanism: the beef is broken down in a butcher room on site, the wagyu sits in a display fridge, and the staff grill and cut for you. Fegan and Hernandez called the banchan the most important thing on the table, which at a beef restaurant is a real call. It is off the 2026 list, so this sits below the rooms that stayed on.