Among all the cuts of Japanese BBQ, Harami (outside skirt) is one of the most beloved.
It looks like lean red meat, but in fact, it’s a type of offal – the muscle of the diaphragm.
Because its fibers are thick and it retains a lot of moisture, the texture changes dramatically depending on how it’s cooked.
The Common Misconception: “Quick Grilling Makes It Tender”
Many people believe that Harami should be grilled quickly to keep it tender.
But in reality, this is a major misunderstanding.
If you sear only the surface quickly, the inside remains raw and the juice doesn’t stay inside.
As time passes, the outside hardens while the center stays raw and even develops an unpleasant odor.
The key is to raise the internal temperature slowly so that the collagen within the fibers breaks down.
This method brings out a moist, melt-in-your-mouth texture that makes Harami truly shine.
Kuro5 Style: “Flip Every 10 Seconds” – The Repeated Heating Method
At Yakiniku Kuro5, we never let the meat sit still in one place.
We grill for about 10 seconds, then flip – and repeat this process continuously.
This allows both sides to cook evenly while keeping the meat juicy and tender.
If the heat is too strong, the outside burns while the inside stays cold.
If it’s too weak, moisture escapes and flavor is lost.
That’s why the ideal temperature is a steady medium heat, using the gentle far-infrared heat of Binchotan charcoal without direct flames.
Since Harami fibers run diagonally, we gently press the meat as it grills to feel its bounce.
When it gives a soft “spring back” under your finger, it’s perfectly cooked.
Thick-Cut Harami: 2 to 3 cm is Ideal
At Kuro5, Harami is served thick – around 2 to 3 cm.
This thickness helps retain the meat’s natural juices and creates a balance of a seared surface with a rare, tender center.
Even for thin slices (about 7–8 mm), we keep flipping the meat every 10 seconds.
This constant motion prevents the surface from drying out and keeps the texture fluffy and soft.
It’s this precise control of heat that makes the Harami at Kuro5 stand out.
About Yakiniku Kuro5
Yakiniku Kuro5 is a Japanese BBQ restaurant located in both Kabukicho, Shinjuku and Ikebukuro, Tokyo.
Unlike most yakiniku restaurants where customers grill their own meat, at Kuro5 the staff grills every piece in front of you to perfection.
Since our founding, we’ve believed that “the way you grill defines the flavor.”
Every staff member is trained as a “Yaki-Bugyo” – a grill master – who carefully manages heat, timing, and meat thickness.
By mastering these details – the charcoal temperature, the cut thickness, and the melting of the fat -each slice of meat expresses its best possible flavor.
How We Grill Harami at Kuro5
Our Harami at Kuro5 is about 2 cm thick.
We grill one side for 10 seconds, flip, and repeat – more than 10 times in total.
In total, this takes about 2.5 to 3 minutes.
We never rush the cooking process. By keeping the surface temperature even, the center stays moist and flavorful without losing any juice.
The perfect timing to cut is when you see a light “sweat” of meat juice forming on the surface.
At that moment, when we slice it open – an “umami waterfall” flows out.
Right in front of the customer, our grill masters capture that exact moment – no more, no less.
That’s the philosophy of Kuro5’s Fire Control – a dedication to bringing out the ultimate flavor of Harami, beyond even the finest cuts of beef.
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
