Pictures couldn't show how large a place this is. There were easily a couple thousand tables in the place and by the time we finished (we lingered quite a while), there were only a few hundred empty tables. There are several "coal preparation stations" where the charcoal is ignited and fans are used to get them really hot before whisking to tables.
Seafood is also available to cook on the grill of which I saw cuttlefish, white fish, squid, and others. The prawns, however, are too large for the table-top grill to accommodate, so there is a special area of large grills to take your prawns for grilling.
Dessert also comes in many forms and I tried a few things for the first time. There is even ice cream with various toppings. As a side note, I am still satisfied this morning while writing this blog postponing breakfast for awhile.
The procedure for grilling is to use separate plates for raw meat and clean plates for the finished cooked items. In order not to cross contaminate raw with cooked, you simply dip your chopsticks into the boiling water which surrounds the grill. This water is also where you place items you want boiled like vegetables, mushrooms, perhaps liver, or delicate fish. Many people, especially westerners, have become seriously ill after visiting these venues because of not understanding the concept of cross contamination.
Price? $6