In 2008, couple Honey and Otto Kim opened Honey Cuisine, a Japanese and Korean restaurant in suburban Rohnert Park, steps away from Sonoma State University. Bibimbap is the star, featuring zucchini, radish, carrots, broccolini, marinated mushrooms and your choice of meat. (Try the grilled pork.) You should ask for the dolsot, which sees the dish composed in a claypot, yielding a bottom layer of crunchy rice, or nurungji. Since the restaurant offers Korean and Japanese menus, banchan is limited to kimchi, but it’s made in-house. Sweltering days are remedied by naengmyeon, chewy buckwheat noodles in a cold broth with a boiled egg, pickled radish and frozen broth icicles. Honey Kim, who can occasionally be seen practicing the keyboard in the dining room, makes a limited supply of off-menu pickled radish. Ask if it’s in stock, then bring some home.
