Magok yakitori omakase bar: the 29,000-won course at Kuro Yakitori

What kind of place is Kuro Yakitori near Magongnaru Station?

I want to introduce a great spot for yakitori omakase in Magok, Gangseo-gu, Seoul. I went to Kuro Yakitori, an izakaya-style yakitori specialist in Magok!

• ⏰ Hours: 17:00–01:00
• 🗓️ Closed: None
• 🅿️ Parking: Available
• 📍 Address: 21 Magokjungang 5-ro 1-gil, Gangseo-gu, Seoul

I heard you could enjoy Japanese-style omakase near Magongnaru for around ₩20,000-something, so I rushed over to Kuro Yakitori. It's a casual dining spot near Magongnaru Station and the second branch of 'Kuro' — great atmosphere, perfect for a birthday or a date course.

Corkage is free for one bottle under 20% ABV. Total heaven for anyone who loves to drink! 🍾 And there's parking support at officetel Building N, too.

Sitting at the bar, you can watch the chef grilling skewers and prepping ingredients right in front of you — a real treat for the eyes too.

What we ordered at Kuro Yakitori and what it cost

🏷️ Today's order

• Omakase for two (₩29,000/person): ₩58,000
• Monkfish liver toppinmaki: ₩22,000
• Okinawan draft dark beer: ₩8,500

Seeing the neatly arranged tray of ingredients got me excited for the omakase course before we even started eating.

Before the course really began, the chef showed us the fresh, aged sashimi that would be used in today's omakase!

Assorted sashimi: even mackerel in the 29,000 won course

The first thing to arrive in Kuro Yakitori's omakase was assorted sashimi! Red sea bream, salmon, red tuna, mackerel... the marbling and glossy sheen made it obvious this was top-grade fish.

It's hard to believe this is a ₩29,000 course — from the thick-cut mackerel sashimi to the tuna, chewy sea bream, and fatty salmon! I'd only ever had mackerel sashimi in Jeju before, but dipped lightly in soy sauce with a dab of wasabi, it just melts in your mouth...

The richest bite at Kuro Yakitori: monkfish liver toppinmaki, 22,000 won

The monkfish liver toppinmaki we ordered as an extra was ₩22,000. It's a futomaki roll piled high with savory, rich ankimo (monkfish liver) and topped with salmon roe.

I normally love ankimo, and this one had none of that fishy edge — just incredible richness. If you're an ankimo fan, highly recommend this one!❤️

Yakitori skewers: heart, tenderloin, neck and tare-glazed rib meat

The first yakitori to come out, grilled chicken heart, had zero gamey taste and was wonderfully chewy and bouncy. Next came grilled chicken tenderloin, lightly browned on the outside but moist and tender inside. The more you chewed, the more its clean, savory flavor came through — a really clean first skewer! 🤤 The sweet-salty umami of the special sauce mingled perfectly with the charcoal aroma, filling my mouth with savory goodness.

Next up was grilled chicken neck meat. The moment you bite in, its distinctively springy, chewy texture stands out, and with a light dip in shichimi pepper, the slight kick made it the perfect beer snack!

The last dish was grilled chicken rib meat topped with a soft poached egg and plenty of chives! Pop the yellow yolk, scoop up a spoonful of the chewy rib meat with the special soy sauce, and you get a perfect harmony of salty, soft, and rich flavor 🥚

Dessert at Kuro Yakitori: pick a cup noodle from the box

The final touch at Kuro Yakitori was the adorable dessert noodle box! As we were finishing up, the chef brought out a box of cup noodles on the house and told us to pick whichever one we wanted. 🍜 From Carbo Buldak to Chapagetti, fried udon, and Teumsae Ramen... I went with tonkotsu ramen and Carbo Buldak!