At the new restaurant, customers would sometimes tell us, “You cook it too fast—let us eat more slowly.”
Furthermore, wines that had rarely been ordered before started selling, and every day taught me many important lessons about customer service.
Until then, I believed that a “cool 烧肉 restaurant” was one that energetically served delicious grilled meat with gusto.
But around this time, I began learning the true meaning of service: “adapting to the customer’s pace.”
Moreover, the sheer busyness after the move was truly overwhelming,
with tables turning over 4 to 5 times daily. Apologizing to waiting customers became a regular part of my routine.
The pressure from customers waiting on empty stomachs was immense,
and sometimes we even got yelled at.
Even so, we kept going every day, giving it our all, driven by the determination to “make sure they’re absolutely satisfied.”
Every day was as hectic as a battlefield, so naturally the prep work was enormous.
From morning till night, we cut meat, cleaned 牛内脏, and simmered broth. That was our daily grind.
But thanks to that, everyone grew at an astonishing pace,
and before we knew it, the whole crew had the look of professionals.
When pushed to the limit, people awaken.
Those days at Kuro 5 were nothing but a succession of such moments.
Days of battle in the hall.
While stoking the binchōtan 炭火 fire, we grill meat for dozens of customers.
Sweating, laughing, faster and more precise than anyone else.
Their appearance is like a collective of 烧肉 artisans.
Thus, Kuro 5’s “soulful grilling style” gradually took shape.
Continue reading 黑5 Birth Story: Episode 10
和牛 烧肉 黑5
IKEBUKURO Main Restrant
1F Shima 100 building ,2-46-3, 池袋, Toshima-ku , Tokyo 171-0014
https://ch.kuro5.net/restaurant/honten
和牛 烧肉 黑5
IKEBUKURO East Exit Restrant
2F Need Building, 1-42-16 Higashi-池袋, Toshima-ku, Tokyo 170-0013
https://ch.kuro5.net/restaurant/higashiguchi
和牛 烧肉 黑5
歌舞伎町店
1F Sankei Building, 2-21-4 歌舞伎町店, Shinjuku-ku, Tokyo
https://ch.kuro5.net/restaurant/kabukicho
Official Instagram: @黑5烧肉
