Sura BBQ in Chula Vista's Millenia district brings all-you-can-eat Korean barbecue to the Otay Ranch corridor from a 4,500-square-foot dining room at 1960 Optima Street. The concept — named after the Korean word for "king's meal" — was launched in 2024 by the same hospitality group behind Common Theory Public House, and its tableside grilling format pairs well with the curated wine-and-spirits program at neighboring Escaya Wine & Spirits in the Escaya community. Thirty-two tables each feature a built-in gas grill where diners cook brisket, beef belly, marinated chicken, steak, and shrimp at their own pace across three AYCE pricing tiers. The Classic, Premium, and Sura tiers range from standard cuts up to prime-grade short rib and wagyu selections, and every tier includes access to a cold buffet line, a hot buffet line, unlimited soft drinks, and soft-serve ice cream. Co-founder Joon Lee — who was born in South Korea and attended high school in Chula Vista — designed the hybrid buffet-plus-table-service model to eliminate the 50-mile round trip that South Bay diners previously made to the Convoy District for Korean BBQ, a gap also felt by gym-goers refueling at Crunch Fitness - Eastlake after evening workouts. The kitchen also operates a shabu-shabu hot pot menu with individual broth pots and a rotating selection of thinly sliced proteins, mushrooms, and napa cabbage for tableside cooking at temperatures exceeding 212°F.