Kochi Maru is a new Chinese kabob restaurant that opened June 2013 on Buford Highway outside the perimeter. This restaurant is similar to Tei Wei Chinese Kabobs (a.k.a. Beijing Kabobs, http://www.yelp.com/biz/te-wei-chinese-kabobs-doraville#hrid:rl6xCvUhDE1eehf4j3rNzQ), which is located next to Quickly inside the perimeter.
These kabobs or skewers are a Chinese street food known as "chuanr." There may be some confusion as to the type of cuisine Kochi Maru serves because the name of the restaurant sounds Japanese and the staff is mostly Korean. The menu says "Chinese BBQ Skewers" across the front, but Korean dishes, such as banchan and naengmyeon, are served here as well. I spoke with the staff and learned the business has two owners: one is Korean and one is Chinese. I was also told the clientele is mostly Chinese.
The restaurant set up shop inside the seedy Treasure Village shopping center. In a depressed strip mall, Kochi Maru is sandwiched between the old and popular Hae Woon Dae Korean BBQ restaurant and the economical Don Quixote Korean restaurant (which appears to have recently closed). You can't see Kochi Maru from Buford Highway, so instead look for the Shooter Alley strip club. The restaurant is located behind the club.
Kochi Maru is a fun dining experience and is unique to the Atlanta area because you get to grill and roast the kabobs yourself at the table. There are special tables with miniature charcoal pits installed into each table and exhaust systems installed above each table. There are also "regular" tables. If you sit at one of these tables, you can still cook kabobs at your table because the servers will supply you with a small, portable gas grill.
The charcoal pits have two levels of cooking: (1) a lower level, which is closer to the coals and flames for quicker cooking and (2) an upper level, which is a good place to slow-roast certain skewers or use as hot storage for recently cooked skewers. The skewers themselves are made of metal and it's not advisable to eat directly off them since you can burn yourself. Use chopsticks to grab the meat and slide them off the skewers onto your plate.
The menu has over 30 different skewers to try. They range from the basic (e.g. lamb, beef, pork, chicken, shrimp) to the exotic (e.g. lamb kidney, lamb heart, beef feet, ox penis, ox tongue, and lamb testicle). The skewers are deceivingly filling. The good news is you can always order more skewers if you're still hungry.
Prices per skewer order vary. The standard skewers, such as the lamb and beef, are about $10-12 for a set of 10 skewers. Some special organs and parts are sold in smaller quantities. For example, one lamb heart is $2.99 and one lamb testicle is $5.99.
In addition to skewers, many Chinese/Korean cold salads are served. These aren't meant to be cooked at the table, but to be ordered on their own as shareable appetizers and side dishes. Korean soups, noodles, and alcoholic beverages (e.g. soju, makgeolli) are also available for purchase.
Every meal is accompanied with complimentary Korean banchan (side dishes). Banchan selections can change daily. Typical banchan includes kimchi and pickled vegetables, such as bean sprouts and radish, and seaweed. The banchan I've had here has been fresh, flavorful, and appetizing.
As for skewers, I've tried the lamb, beef, beef rib, ox penis, bacon-wrapped sausage, chicken heart, squid, and lamb testicle. I recommend the lamb, beef, and bacon-wrapped sausage to everyone. They are smoky and are absolutely delicious. All of the skewered meats are pre-seasoned and pre-marinated, some are pre-cooked, so all you have to do is finish them off over the flames to your preference. Ask one of the servers if you need help cooking.
It's recommended for some of the skewers, such as the ox penis, to be slow-roasted on the top rack. The more adventurous skewers aren't as gross as they sound. If anything, they're bland. The ox penis is cut into several small slices, about 5 slices per skewer. The ox penis is especially bland. The consistency is gummy and reminds me of tough tendon or cartilage.
If you want to eat genitals, I'd choose the lamb testicles over the ox penis. The lamb testicles have more natural flavor and a relatively more appetizing texture. It's not as rubbery as the penis. If you've ever eaten brains before (e.g. pig or goat brains), the lamb testicle has somewhat of the same "mushy" bite to it, but tastes better. In contrast, the chicken hearts have a very firm bite.
A plate of seasoning made of chili powder and cumin is provided.
Consider roasting some corn on the cob. The non-skewer items I've tried such as the cucumber salad and lamb soup aren't bad accompaniments to the meat. Portion size for the salads is generous. Some come with many ingredients such as noodles. You may want to check with your server on salad ingredients so there are no surprises.
Service is good. read more