The restaurant was packed every single day.
Among the members who joined around this time were staff still active at Kuro 5 today, as well as colleagues who went on to start their own successful businesses.
By this point, the style of “staff grilling the meat” had become firmly established.
This was also popular with customers, and the busyness only increased.
However, the restaurant was cramped, often forcing us to keep customers waiting or even turn them away…
Thinking, “We have no choice but to expand the restaurant,” we decided to consult with the landlord.
Around that time, Kuro 5 became busier, and the landlord apparently thought, “It’s been so noisy lately I can’t sleep.”
So it seems he was considering moving to the second floor of the building, and the deal was smoothly finalized.
This allowed the shop, which had been just 23 square meters, to expand to 33 square meters.
It was reborn as the new Kuro 5, featuring six table seats and four counter seats.
In November 2008, we completed expansion construction just six months after opening.
It felt like a long time, but looking back, those six months flew by.
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
