01 / ABOUT THE PLACE
About this place
Watching excess fat render over charcoal-fired wire grills is the central pleasure of dining at Kinmaru in Kamata. The standard Special Set brings together upper beef tongue, upper kalbi, and upper harami along with grilled vegetables, offering an easy way to contrast the marbling across different premium cuts. A la carte selections range from thick-cut special beef tongue and Wagyu kalbi to quickly seared liver and prime beef offal, highlighting freshness across a broad roster of organ meats.
The side dishes provide plenty of balance between rounds of grilled meat. Lightly salted smashed cucumber and house-made napa cabbage kimchi lend a refreshing bite, while Hokkaido-sourced beef yukhoe, prepared in line with official food safety standards, pairs naturally with drinks. The kitchen also turns out a hearty variety of Korean dishes, including samgyeopsal sets paired with leafy wrapping greens, seafood jeon, bubbling-hot sundubu-jjigae, and chilled naengmyeon noodles.
Seating inside is centered around private booth-style tables, creating a relaxed setting for unhurried dinners with draft beer, draft makgeolli, or whisky highballs. Kinmaru opens at 16:00 in the evening and stays open until 5:00 the following morning, making it just as practical for a full post-work meal as it is for drinks and grilled bites late into the night.
