dong il jang, however, is as unwaveringly old school as you get. we sit down with roy kimed the place in 1978. like most korean restaurants, you didn't mess with the original, and like most father/son relationships, you obeyed dad's wishes, no matter what. >> my father opened put all this redwood and cherry, to this day i can't touch certain things here. >> he doesn't let you change the uniforms, either. >> no. he still controls the restaurant. >> you just do the work. >> i just do the work. as a korean, he knows. we start with the pickles, preserves, kimchi, a spicy squid. no bonchon. no meal. >> you know what this restaurant has that a lot of restaurants are going away from are the chairless rooms. >> the feet under, knees forward? >> the tea ceremony. no can do. >> that was punishment for koreans. >> and with a book over your head. >> for hours. >> what would a crime -- what got you into that position? >> as minimal as a 94 on a test. >> korean parents? well, let's just say they veer toward the strict. moms and dads were not conflicted about corporal punishment. i love