“I’m not a big fan of liver…” If that’s you, this is the dish you absolutely need to try.
At Kuro5, a yakiniku restaurant in Ikebukuro and Kabukicho, one of the most popular repeat-order dishes is the Grilled Liver Wrapped in Fat (Ami-abura Reba).
Crispy and smoky on the outside, meltingly juicy on the inside. And to finish, it’s coated in a rich, spicy-sweet secret yangnyeom sauce that makes it a true star of the menu.
So why has this dish remained a favorite in the fiercely competitive yakiniku districts of Ikebukuro and Shinjuku Kabukicho? The secret lies in its careful preparation and the way it’s grilled.
What Is Kuro5’s Signature Grilled Liver?
This isn’t just ordinary liver. Fresh beef liver is cut into bite-sized portions and carefully wrapped in pork caul fat (ami-abura).
When grilled, the caul fat turns crispy and aromatic on the outside, while the liver inside stays tender and juicy. The fat softens the strong flavor of liver, enhancing its richness and umami. It’s the perfect partner for this often-overlooked cut.
And instead of just salt or sesame oil, Kuro5 finishes the dish with a house-made yangnyeom sauce-a sweet, spicy Korean-style marinade refined over years. It elevates the flavor to something completely unforgettable.
“Wait, is this really liver?” – The Secret Is in the Prep
Many first-time guests are shocked because the taste is unlike any liver they’ve had before. The reason is Kuro5’s meticulous preparation:
- Fresh beef liver is sourced daily
- Thorough cleaning removes blood and membranes
- Each piece is hand-wrapped in caul fat
This process ensures the liver stays plump and tender, with absolutely no unpleasant odor-even when fully grilled.
The Key to Grilling: Roll It for Crispy Outside, Rare Inside
How you grill it makes all the difference. The recommended method? Keep rolling it as it cooks.
This allows the caul fat to become crisp and golden, while the liver inside cooks gently, staying rare and silky. The result: crispy outside, melting inside. Be careful not to overcook-it will lose its juiciness.
The Yangnyeom Sauce: The Final Touch
While delicious on its own, at Kuro5 the grilled liver is dipped in a special yangnyeom sauce. Made with garlic, chili, ginger, and sesame oil, this spicy-sweet sauce ties everything together-cutting through the richness and amplifying the umami.
It’s more than a “BBQ sauce”-it’s the finishing touch that makes the dish complete. Some regulars come just for this sauce.
Can You Make It at Home?
Honestly, nothing compares to the freshness and skill of the professionals. But if you’d like to try:
- Caul fat can sometimes be found at butcher shops or online
- Soak liver in milk or salted water to reduce odor
- Grill over medium heat, rolling frequently, keeping the center rare
- Recreate a yangnyeom-style sauce with soy sauce, garlic, gochujang, and sesame oil
Still, the true magic comes from top-quality ingredients and expert grilling. That’s why we recommend experiencing it at Kuro5 itself in Ikebukuro or Kabukicho.
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
