One of the eternal debates among Yakiniku lovers: mesh grill or iron plate?
Both have their charm, and the “right answer” depends on the type of meat and how it’s cooked.
But for those who’ve spent years mastering the grill, the answer is surprisingly simple.
The Iron Plate: Even Heat and Rich Aroma
The beauty of an iron plate lies in its heat distribution.
Thanks to its excellent heat retention, it cooks meat evenly from the surface to the center.
That’s why it’s perfect for salted or plain cuts and even thick steak-style slices.
As the fat melts, the iron plate releases a deep, roasted aroma that spreads across its surface – a unique flavor experience that only a hot plate can create.
However, it’s not without challenges.
When you grill meat with sauce, the marinade burns quickly, creating bitterness and sticking to the plate.
Once that happens, the plate takes time to clean and reheat.
So when it comes to sauce-covered Yakiniku, the iron plate isn’t ideal.
The Mesh Grill: Light, Fragrant, and Classic
The mesh grill, on the other hand, represents the very soul of Yakiniku.
Even if the sauce burns, only the grid lines get charred – the rest of the meat stays pure and aromatic.
As the fat drips down onto the charcoal, the smoke rises back up, coating the meat with that irresistible, savory fragrance unique to Japanese barbecue.
When the mesh gets dirty, you can simply replace it and continue grilling right away – no downtime.
That’s why even for outdoor BBQs, a mesh grill is far easier to control and delivers cleaner results than an iron plate.
Thick Cuts? Try the “Steam-Lid” Trick
There’s a secret way to make thick cuts delicious on an iron plate – use steam.
By covering the meat with a lid while cooking, you let gentle heat and steam penetrate evenly, keeping the meat tender inside and crisp outside.
It’s a pro-level move that requires precise timing; one mistake and the meat can turn tough in seconds.
That’s why people say, “Only skilled grillers can make iron plates shine.”
At KURO5, It’s All About Charcoal × Mesh
Kuro5, with locations in Kabukicho and Ikebukuro (Tokyo), is a restaurant devoted to authentic charcoal-grilled Yakiniku.
Their weapon of choice? Always the mesh grill.
The reason is clear.
Only the mesh grill can fully harness the power of charcoal’s far-infrared heat.
An iron plate cooks through direct contact, but it can’t achieve that fluffy-yet-seared texture that comes from charcoal’s radiant heat.
At KURO5, chefs grill over glowing charcoal, flipping each slice every 10 seconds to ensure even, juicy cooking.
The result is perfectly browned surface and tender inside – whether it’s sauce-covered cuts or thick premium slices.
This precise balance of heat and timing is what makes charcoal mesh grilling unbeatable.
The Final Answer: Mesh for Sauce, Iron for Salt
If you want your sauced Yakiniku to taste its best, go with the mesh grill.
It keeps the flavors clean, the texture light, and brings out the smoky essence that defines Yakiniku.
For salted or plain cuts, an iron plate can highlight the meat’s natural umami and juiciness.
But ultimately, it’s not about the tool – it’s about the timing and the grill master’s touch.
At KURO5, every piece of meat is grilled with rhythm, patience, and precision.
Over charcoal and mesh, flipped again and again – that’s where Yakiniku becomes an art form.
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
