Three table seats and four counter seats.
Kurogo began in this tiny shop of just 23 square meters.
In the early days, only friends came.
I can’t tell you how much encouragement I got from those comrades who said, “I’ll go if it’s your place,” and made the trip.
Truly, back then, every day was only possible because of my friends’ support.
And I’ll never forget the landlord.
He’d come almost every night saying, “Just checking in,” drinking alone and teasing Izumi-chan, our female staff member.
Izumi-chan would put up with him with a wry smile, and the shop was always filled with laughter.
Looking back now, Kuro 5 back then was made of “people.”
Inside that tiny shop: friendship, human warmth, and just a touch of chaotic comedy.
That, perhaps, was the very origin of Kuro 5.
Three table seats, four counter seats.
The tiny Kurogo, just 23 square meters, was always supported by friends.
But reality was harsh—customers never increased, and only the meat piled up day after day…
“At this point, we have no choice but to offer samples!”
With that resolve, we started a yakiniku tasting event right outside the shop.
However, this was Ikebukuro’s hotel district.
People walking by had completely different destinations in mind.
So even when we asked them to try a sample, most wouldn’t stop.
Still, we didn’t give up. We kept grilling every day with single-minded dedication.
The steam and savory aroma spread through the alley, and little by little, more people began to stop.
Eventually, customers started coming in because of the samples, and Kuro 5 finally began to function as a proper “restaurant.”
With so few customers coming in, we ended up with a huge surplus of meat.
That’s exactly why every day, all the staff would just eat yakiniku nonstop.
As we kept eating like that, we noticed something.
It was that the “ideal shape and thickness for maximum flavor when you put it in your mouth” was completely different for each cut.
Thin slices work best for loin, but thicker cuts are tastier for kalbi. Tongue has a satisfying chewiness at a certain thickness…
It felt like conducting science experiments. We experimented daily, learned, ate again, and verified our findings.
The leftover meat was certainly a hassle, but I believe that very experience became the origin of what makes “Kurogo’s yakiniku” unique.
At Kuro 5, we have precise standards for each cut of meat: width, thickness, and weight in grams.
These standards remain consistent 365 days a year, with almost no deviation.
Because around that time, I resolved: “We won’t serve anything that doesn’t meet the exact specifications.”
From visual beauty and texture to the satisfaction felt upon the first bite.
Every detail is a commitment to making that single bite the ultimate experience.
Days of trial and error using leftover meat forged Kuro 5’s current standards.
However—
A new wall awaited us there.
Alright! From now on, I’ll work hard to really get this place going—
Just as I was feeling that way, something unexpected happened.
A sudden accident meant I ended up getting taken away in an ambulance…
I shamefully contracted viral meningitis and had to leave the workplace for about a month…
It was a long absence right after opening, just when we were ready to push forward.
I felt utterly pathetic and frustrated, staring at the ceiling countless times from my bed.
“I’m sorry for letting you down at such a crucial time. I’m counting on you to handle things…”
Every time I said those words, it felt like my chest was being squeezed.
The fact that I had no choice but to rely on my family and colleagues made me feel utterly pathetic at that moment.
Wagyu Yakiniku Kuro5
IKEBUKURO Main Restrant
1F Shima 100 building ,2-46-3, Ikebukuro, Toshima-ku , Tokyo 171-0014
https://en.kuro5.net/restaurant/honten
Wagyu Yakiniku Kuro5
IKEBUKURO East Exit Restrant
2F Need Building, 1-42-16 Higashi-Ikebukuro, Toshima-ku, Tokyo 170-0013
https://en.kuro5.net/restaurant/higashiguchi
Wagyu Yakiniku KURO5
Kabukicho
1F Sankei Building, 2-21-4 Kabukicho, Shinjuku-ku, Tokyo
https://en.kuro5.net/restaurant/kabukicho
Official Instagram: @kuro5yakiniku
