Here is a nice lunch I had with Geoff and my dad at Juban in Japantown. They also have 2 other locations, in Burlingame and in Menlo Park. Juban is what they call a yakiniku house, or in other words, a Japanese version of the more commonly known Korean BBQ (check out a previous trip here). My dad and I come here fairly regularly. We love that the grill is built inside the table, and sucks up all the smoke without ever reaching us - you leave with much less of that BBQ smell/feeling than after a typical Korean BBQ meal. And the food is always delicious! Actually, we constantly worry that the place is going to close down, because it seems the place is always empty when we go. I guess business must be okay - it's survived all these years after all. Lunch is a great deal; we always get the Yakiniku Deluxe, which is $14.50 and includes soup, sides, your choice of 3 meats (the dinner version of the combo is more expensive, and gives you 4 meats) and a very big bowl of rice. 
namuru - spinach, daikon, bean and soy sprouts 
tamago soup The namuru veggies are crisp and refreshing. I like the daikon the most, and ate every last bit of it from my serving. My dad likes the spinach, and thus ate all of his spinach. Geoff likes the sprouts, so he ate all of his sprouts. After a while, we had 3 dishes of namuru sitting there, each with a different item wiped clean! We ended up rotating so we could all eat more of our favorites - just a kinda funny thing that happened as the meal went on. The tamago soup is probably too salty for a lot of people, but I personally like it. It's tough to finish the whole bowl though. 
my meats - ribeye, tokusen kalbi (short ribs), tan shio (beef tongue) 
some ribeye on the grill The meats are all marinated in a tasty base. The ribeye is consistently tender and juicy, and since you cook it yourself, you can control the doneness (no overcooked stuff here!). The tokusen kalbi is short rib meat that's been taken off the bone, which makes life easy for us lazy people. Both have some nice marbled fat on them, so the meat is flavorful and doesn't dry out. They actually also have Wagyu (basically Kobe) beef on the a la carte menu, but it is quite expensive, and we've always felt that the normal ribeye is awesome anyway and a far better value. The tan shio is also great - it has a nice texture and gives some variety to the meal. Other choices for the yakiniku deluxe include filet mignon (cut up chunks - not as good as the ribeye), liver, chicken, pork, and various seafoods. The built-in table grill is really a marvel of BBQ technology. The little holes on the side are constantly sucking up the smoke. This allows you to cook the meat yourself on a very hot grill without the rain of meatiness getting into your clothes. You end up much cleaner than after your average Korean BBQ experience. The food is wonderful in its simplicity - the marinated meats combined with a great dipping sauce and a big bowl of rice are a truly satisfying meal. Actually, after I finish the meat, I like to pour the used dipping sauce (now also mixed with all the meat juices I've dipped in) over the rice and finish everything off. Mmmmmmm.