"Since 1985, this St. Marks Place gem has specialized in traditional Japanese hot pot. There’s nabe, where the assorted meats and vegetables are thrown into the hot pot all at once unlike shabu shabu (thinly-sliced meats are essentially parboiled with a quick swish in the broth) and sukiyaki (all ingredients are stewed longer in a sweet and savory broth). Kimura serves heaping portions of all three types with fixed ingredients and there are options for add-ins like wagyu beef slices. The $23 collagen nabe (pig trotters, chicken, leek, tofu, dry garlic) and $21 kurobuta pork belly nabe (Japanese Kurobuta pork belly, cabbage, soy sprouts, chili, chive, burdock) are hits. Ramune soda and Japanese whisky cocktails round out the menu. There’s an outdoor heated booth at the back of the restaurant. Reserve a table ahead to avoid hours-long lines." - Caroline Shin, Eater Staff
