To Kagawa Prefecture, the Holy Land of Udon
I immediately headed for Kagawa, the “Udon Prefecture.”
The air in Kagawa felt somehow gentle, and the whole town seemed enveloped in the aroma of udon.
I enrolled in udon school, and from here, my new challenge begins.
The Essence of “Koshii” Learned at Udon School
At udon school, you’re first drilled on the basics: “What exactly is udon?”
“What matters most in udon is its firmness!” — The teacher’s words earn nods from the entire class.
Handling the flour, making the broth, frying the tempura.
Covered in flour every day, I felt the profound depth of udon with my own hands.
The Soul of Kuro5: The Birth of Rich Bone broth
At the heart of Kuro 5 lies a passion for soup.
We slowly simmer beef knuckles and chicken feet in a pressure cooker,
creating a rich bone broth where umami and collagen melt away.
This is the soul of Kuro 5’s flavor, unchanged since our founding.
A New Challenge: Meat Broth Dipping Udon
Using that soup as a base, we layer the rich umami of trimmed meat to create a deep, savory dipping sauce.
Dip in our freshly made, chewy noodles, and pure happiness fills your mouth.
This is Kuro 5’s “Meat Broth Dipping Udon.”
Sanuki broth × Black 5 beef = Beef Udon
nheriting the traditions of Sanuki, our clear broth made from dried sardines and kelp
is topped generously with Kurogo’s signature tender meat in our “Meat Udon.”
A gentle, nostalgic flavor.
Here lies a bowl crafted with the utmost dedication by a yakiniku restaurant.
。
Kuro5 Udon 5: The Moment of Birth
Then in September 2013, we opened “Niku Udon Kuro 5” at the north exit of Otsuka Station on the Yamanote Line.
For us, who had dedicated ourselves solely to yakiniku, this was our first new venture.
With both anticipation and apprehension, we launched the restaurant, where reliable comrades gathered.
——Iberico Yun, a former professional boxer; Sakamoto, manager of the Kabukicho branch;
and Matsuzaki, the linchpin of the main restaurant.
The new story of Kuro 5 began here…
Continue reading Kuro5 Birth Story: Episode 16
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
