The first creation was Kuro 5’s “Beef Cutlet Sandwich.”
Using only the tenderloin core cut, it was a dish where the balance between Kuro 5’s special sauce and shredded cabbage was exquisite.
The tenderness of the tenderloin, the aroma of the bread, and the savory depth of the sauce all harmonized together
a menu item embodying Kuro 5’s signature “luxurious way to enjoy meat.”
This fillet cutlet sandwich was originally offered as a souvenir item back then.
While many shops now sell expensive Wagyu fillet sandwiches,
Kuro 5 used American-style fillet meat and sold it at an affordable price for easy enjoyment.
Its taste and generous portion size gained popularity, making it a hugely popular item for about three years.
Customers often asked, “Do you still have any?” right before closing time,
and it became one of Kuro 5’s hidden specialties.
Actually, there was a time when we served beef stew.
Beef stew never really caught on at yakiniku restaurants,
but we were amazed by the deliciousness of braised beef cheek,
and started using that meat in our komtan soup too.
At yakiniku restaurants, “tender cuts” are popular,
but in reality, most beef cuts are tough and tricky to handle.
But that’s precisely why they pack incredible umami.
“How could I deliver this umami to more people…?”
Through trial and error, one answer suddenly struck me.
—That’s it! Ground meat!!
By mincing the tough cuts, I could bring out both the umami and tenderness.
“Let’s make delicious hamburgers!”
From the moment I decided that, I became completely obsessed with hamburgers.
“Is it really best to fry onions until they turn amber-colored?”
“Is a 7:3 beef-to-pork ratio truly ideal?”
Questioning each of these conventions one by one, I repeated trial after trial.
Grilling, tasting, then grilling again.
And I realized—
“Hamburgers are defined by their ingredients, heat control, and grilling technique.”
“What makes a hamburger steak truly delicious?”
Days spent holding beef in my hands, intently observing the grain of the meat and the distribution of fat.
How the onions are sautéed, the temperature of the meat, the kneading technique—everything alters the flavor.
Precisely because there was no single correct answer, the pursuit itself was a joy.
The hamburger patty I was truly satisfied with turned out to be completely different from the first recipe I tried.
The meat uses no pork whatsoever—100% beef.
Moreover, grinding it twice results in a surprisingly fluffy texture.
Onions are used raw, not sautéed.
Spices are kept minimal too, using only black pepper.
“Because the ingredients are so good, keep it simple.”
With that conviction, I was utterly particular about the cooking method.
The sauce was an adaptation of Kurogo’s yakiniku sauce, blended with grated onion.
The mashed potatoes served as a side were paired with a meat sauce made from Wagyu trimmings.
Every time the sizzling sound of “Sizzle!!” echoed from the fragrant hot plate,
the smiles on our customers’ faces grew wider.
Furthermore, using this hamburger steak as a base,
we developed our “Curry Hamburger Steak Doria” topped with
Black 5’s special beef curry and cheese.
Its rich, savory flavor is so impressive,
you’d never guess it originated in a yakiniku restaurant kitchen.
It’s been a huge hit among our staff.
This dish was the catalyst that led us to decide to start serving lunch.
The finished hamburger steak meets our special beef curry, giving birth to the “Curry Hamburger Steak Doria.”
With this new menu item as our flagship, we’ve decided to launch lunch service exclusively at our East Exit location.
“We’ve got delicious hamburger steak!” — Doria and curry for lunch, yakiniku for dinner. Kurogo’s challenge is now expanding into the daytime hours.
Continue reading Kuro5 Birth Story: Episode 13
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
