In the South, barbecue means smoke, patience, sauce, and tradition. It is pulled pork, ribs, brisket, slaw, beans, and the kind of meal people gather around.

Korean barbecue is built around that same love of grilled meat and shared food, but the experience is different. Instead of low-and-slow smoking, Korean BBQ is usually grilled hot and fast at the table, served with banchan, sauces, and bold flavors like garlic, sesame, soy, chili, and fermented vegetables.

Zaya 1943 Korean Steakhouse brings a more elevated approach to that experience. We are not traditional Southern BBQ, and we are not the typical Korean BBQ restaurant where guests cook their own food.

At Zaya, our team grills premium cuts tableside for you. Guests enjoy the interaction and flavor of Korean barbecue with the service, sourcing, and quality of a modern steakhouse.

One of the biggest differences is our dry-aging program. While many Korean BBQ restaurants focus on marinated meats and quick grilling, Zaya features steakhouse cuts that are dry-aged in-house, including ribeye, New York strip, and tomahawk. Dry-aging deepens the flavor, creates a richer texture, and gives the meat a bold, concentrated steakhouse character before it ever reaches the grill.

Our menu also includes galbi, American Wagyu, and A5 Japanese Miyazaki Wagyu, paired with banchan that brings balance, brightness, spice, and texture to the meal.

Southern barbecue is about smoke and time. Korean barbecue is about fire, flavor, and sharing. Zaya brings those ideas together with dry-aged steaks, guided tableside grilling, and a dining experience built for Chattanooga celebrations.



If you are searching for Korean BBQ in Chattanooga, Zaya offers something different: premium dry-aged meats, bold Korean flavors, and a modern steakhouse experience where every cut is grilled for you.