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[Shinjuku Wagyu Yakiniku First Choice] Step into 'Kuroge Wagyu Yakiniku Shiro ka Kuro' and experience the uncompromising spirit of craftsmanship.

Update-Date: May 15, 2026

Author: SAVOR JAPAN

Categories: Yakiniku

[Shinjuku Wagyu Yakiniku First Choice] Step into 'Kuroge Wagyu Yakiniku Shiro ka Kuro' and experience the uncompromising spirit of craftsmanship.

In the popular transportation hub of Shinjuku, the surrounding area has already entered a highly homogenized battleground. While most people tend to get caught in a vague observation among numerous options, if you are willing to shift the map a little to the left like I do and take an extra stop to "Nishi-Shinjuku," you will discover a store with an extremely interesting name—"Kuroge Wagyu Yakiniku Shiro ka Kuro." The store has chosen a completely different hardcore path. It sells not just grilled meat, but a spirit of "refusing mediocrity."

Dash Xu

From Taiwan, with a multi-faceted identity

Former television host and model.
Loves Japanese culture, sake, and cuisine.
Holds an international sake sommelier certification as the 2020 MISS SAKE TAIWAN, hoping to provide everyone with high-quality travel information about Japan, so that visitors can enjoy their time in Japan and experience in-depth travel.

There is no compromising gray area! The awareness contained in the store name "White or Black"

The store name "白か黑" sounds mysterious, but it actually comes from a powerful Japanese phrase: "白黒はっきりさせる", which means clear-cut, without ambiguity. When you walk into the store, you won't see the trendy warm decorations of the moment; instead, you will be visually impacted by the huge calligraphy of the business creed on the wall: "最高のお肉とタレを提供するうえで、中途半端なグレーは存在しない" (When providing the best meat and sauce, there is no room for ambiguity or gray areas). This is not just a decorative piece for taking photos, but it showcases the owner's absolute confidence and commitment. For the owner, the quality provided in the store has only two extremes: either it is "top-notch" that can withstand scrutiny, or it is directly eliminated, with no compromise in any "gray area".

Kuroge Wagyu Yakiniku Shiro ka Kuro

Open: [Tuesday-Saturday] Dinner 5:00 pm - 11:00 pm (L.O. 10:00 pm), [Sunday, National Holidays] Dinner 5:00 pm - 10:00 pm (L.O. 9:00 pm)
Closed: Monday
Average Price: [Dinner] 7,000 JPY
Access: Go north from Exit 1 of Nishi-shinjuku Station, and turn left at the first intersection; then you will see the restaurant
Address: 1F, Nojima Bldg., 8-6-2, Nishi-shinjuku, Shinjuku-ku, Tokyo
More Details Reservation

レストランの指定

A Cup of Japanese Culture: Suntory Officially Certified "Master of Foam"

As a Kikisake-shi, I often have a higher level of scrutiny regarding the details of restaurant beverages than the average diner. At "White or Black," what I first noticed was not the meat platter, but the certification emblem of Suntory "The Master of Foam" behind the bar.
Many people think that draft beer can simply be dispensed by pressing a machine, but in the eyes of a professional drinker, that layer of foam (Creama) is the soul that protects the flavor of the beer.
The Science of Cleanliness: A store that has received the "Master of Foam" certification must ensure that its glassware is thoroughly cleaned by hand, ensuring that no grease or fibers remain; otherwise, the bubbles will dissipate quickly.
The Technique of Pouring: Here, you can observe how the staff precisely controls the 7:3 golden ratio of liquid to foam. That layer of foam is as delicate as silk, effectively isolating the air to prevent beer oxidation and maintaining the impact of carbon dioxide on the palate.
The Logic of Pairing: I recommend taking a sip before tasting high-fat cuts. The unique elegant floral aroma and malt bitterness of Premium Malt's can precisely cut through the heavy oily sensation on the tip of the tongue, which is the art of professional "food pairing."

Popular No.1 "Carefully Selected Wagyu BBQ Black Course" Content

Today we have chosen the most representative "Black Course (Kuro Course)" in the store. The logic of this menu is not about stacking portions, but about "the rise and fall of cuts, changes in temperature, and the resetting of taste."
【Black Course Contents】
・Appetizer : Togarashi-cut meat grilled raw beef
・Side Dish: Korean seaweed
・Small Dish: Today's special pickles and cold vegetable platter
・Vegetables: Fresh grilled meat shop style vegetable salad
・Platter: Special selected salt flavor three combination (premium salted beef tongue, Wagyu heart, Wagyu diaphragm)
・Specialty: Happy sirloin paired with brand egg Maximum
・Mid-course: Turnip water pickles
・Offal: Today's selected offal three combination platter
・Sushi: Grilled Wagyu sushi
・Main Dish: Carefully selected rare cuts of Wagyu (shoulder tri-tip)
・Ending Main Course (choose one of three): (Stone pot bibimbap / Cold noodles with sauce / Beef tongue curry)
・Dessert: Coffee milk Italian panna cotta with caramel apple

Precise Control: A Taste Experiment Led by the "Meat Master"

When dining at "White or Black", when high-quality meat appears, you must put down the tongs and hand over control to the professional staff. Have you ever been to a barbecue restaurant, worried about how to grill high-end meats? Don't worry about failing; this restaurant offers a "grilling service for rare cuts," such as the happy sirloin and rare parts, because they understand that the fiber structure and melting point of the fat in black-haired wagyu are extremely delicate. The staff will accurately calculate the flipping time based on the heat of the day and the thickness of the meat slices, ensuring that each piece of meat is delivered to your mouth at the optimal moment for the "Maillard reaction."

A Stunning Beginning: Grilled Togarashi-cut Beef (Yukke)

The venue has chosen the rare part of the beef shoulder "Togarashi-cut Beef Tartare (Yukke)" to slowly unveil.
The so-called "Togarashi-cut Beef" does not refer to spiciness, but is named for its shape resembling a chili pepper, located in the shoulder area of the cow. This is an extremely rare cut of red meat, possessing an incredibly rich sweetness, with fine fibers and a very tender texture.
The shop first lightly sears the surface of the meat, bringing out a hint of smoky aroma, and then pairs it with fresh, tender egg yolk. When consumed, it is wrapped in crispy Korean seaweed, and in that moment, the smoothness of the egg, the richness of the red meat, and the salty crunch of the seaweed intertwine in the mouth. This is not just an ordinary appetizer; this is the owner telling you: for this dinner, we want you to experience a dish that lives up to the restaurant's name.

Many people rush to the meat when eating barbecue, but I believe that these seemingly secondary vegetable dishes are the key to whether a barbecue can be "enjoyed without getting tired of it."
This kimchi platter is not just an appetizer; it feels more like a ritual of "taste cleansing." The fermented sourness and just-right spiciness of the kimchi can instantly reset the palate, making it pure.
Personally, I especially like to start with a "fresh barbecue restaurant-style vegetable salad" to "prepare my stomach" before eating meat. This way of eating not only aligns with health aspects of glycemic control but, more importantly, the crisp fibers of the vegetables and the special Japanese-style oil and vinegar dressing can effectively awaken the dormant digestive system. I also intentionally leave some side dishes to enjoy later when tasting the rich fatty cuts, combining the slightly sour kimchi with the steaming meat slices in my mouth—sometimes the spark created by the collision of meat aroma and sour spiciness on the tongue is even more fascinating than just eating the meat.

Special Selection Salted Three Combination: The Ultimate Sanctuary for Beef Tongue Lovers

The platter includes: premium salted beef tongue, Wagyu heart, and Wagyu diaphragm. This combination best reflects the artisan's exquisite attention to detail in handling the cuts. First is the "premium salted beef tongue," taken from the most exquisite part, sliced to the perfect thickness, and grilled over charcoal until the edges are slightly charred. The alternating "crisp" and "chewy" texture upon entry is the best proof of freshness. Next up is the rare "Wagyu heart." Compared to the crispness of the tongue, this cut contains a deeper layer of meaty aroma, with a crunchy and elastic texture. Each bite reveals a unique rich flavor, full of layers and completely free of any fishy taste. As the master of balance on the platter, the "Wagyu diaphragm" perfectly interprets the rich aroma of lean meat combined with the luxurious marbling of fat. The unique chewiness that is tender yet bouncy releases sweet fat with every bite, making it an absolute delight for meat lovers.

Happy Sirloin: The ultimate deliciousness of frosted oil flowers like works of art, melting in your mouth.

If this meal is a grand feast, then this dish "Happy Sirloin" is undoubtedly the most magnificent highlight of the event. The marbling of the sirloin is as delicate as marble, with each vein resembling a work of art, and the fat is evenly distributed. Under the precise cooking of the chef, the aroma of the melted fat instantly bursts into the air, sweet and enticing.

The reason this dish is crowned with the name "happiness" lies in that bowl of legendary eggs from Miyazaki Prefecture—Maximum Rich Eggs (マキシマムこいたまご). These eggs are known for their amber color and extremely high viscosity of the yolk. When that slice of sirloin, still warm from the charcoal fire and overflowing with fat, slowly immerses into the velvety egg liquid, the richness of the yolk completely balances the heaviness of the fat, transforming into a creamy richness. At the moment of entry, the warm egg aroma and the juice of the wagyu burst simultaneously on the tip of the tongue, and that feeling of being gently enveloped in fullness truly leaves one unable to find a more fitting word than "happiness."

Kuroge Wagyu Yakiniku Shiro ka Kuro

Taste Washing: The Strategic Value of Turnip Pickled Vegetables

After tasting the rich and fatty sirloin, this bowl of "turnip pickles" is a strategically designed "reset" button for the palate. The cold soup, which is sweet, slightly sour, and has a hint of fermentation, can instantly clear the greasy sensation lingering on the taste buds, allowing the mouth to return to sharpness and prepare for the challenges of the second half.

Internal organs: Today's special selection of 3 types of internal organ platter

The internal organs are the ultimate benchmark for testing the freshness and processing techniques of a barbecue restaurant. At "White or Black", the internal organs are handled with extreme purity. The large intestine is grilled until the surface is crispy, and the internal fat melts like butter; the first stomach (tripe) showcases excellent elasticity, with no off-flavors at all, which is the highest sincerity for discerning diners.
In the philosophy of "White or Black", internal organs are not the supporting role of meat products, but rather the most hardcore battlefield showcasing the artisan's "freshness management." This platter has been upgraded from the original two items to "three types of combination," each handled cleanly and neatly, with no fishy or off flavors.
These three types of internal organs each represent different dimensions of texture: some are tender like fat, sizzling on the grill and melting in the mouth; others are chewy and firm, with an alluring charred aroma and bite. The owner insists on a "black or white" selection standard, which is vividly embodied here—only the parts in their peak condition can be served. This is not just about eating internal organs; it feels more like exploring another side of Wagyu that is deep, wild, yet delicate.

Sushi: Wagyu Aburi Sushi

This "Wagyu Seared Sushi" features an exquisite transition. It uses perfectly proportioned cuts of Wagyu beef, laid over warm rice, while the chef gently sears the meat with a torch, watching as the fat shrinks and turns into a shiny, translucent state upon heating, simultaneously releasing an enchanting grilled aroma.
This direct confrontation of "meat and rice" showcases an ultimate sense of balance. No excessive seasoning is needed; just the combination of that melting warmth in the mouth and the fragrance of the rice creates a sweet aftertaste reminiscent of umami.

Meal: Carefully Selected Rare Cuts of Wagyu Beef (Rump, Shoulder tri-tip)

The latter part of the "meal" once again brings the taste buds back to deep exploration. The two cuts, the rump and the shoulder tri-tip, are dedicated to true connoisseurs who appreciate the delicate variations of Wagyu.
The rump showcases a kind of noble elegance and tenderness, free from excessive fat burden, yet possessing a deep and layered aftertaste; while the shoulder tri-tip is a perfect balance of strength and beauty, capturing a wonderful golden ratio between rich fat and the inherent sweetness of the meat. Paired with the restaurant's proud artisan-made three dipping sauces (green chili, brown sugar, lemon), each bite reveals distinctly different flavor variations, leaving one in awe of the profound taste of Wagyu.
・Flavor Boundary: Three Artisan Sauces
・Green Chili Sauce: Utilizes the volatile spiciness of chili to specifically neutralize the richer cuts of meat.
・Brown Sugar Sauce: With the unique deep sweetness of brown sugar, it supports the aftertaste of the lean meat, a combination that is extremely rare.
・Lemon Juice: Specifically designed for beef tongue, it outlines the crispness of the meat with bright acidity.

Adult-like aftertaste: coffee milk panna cotta

Even though the meal is nearing its end, the boss's insistence on the "finale (〆もの)" still showcases a black-and-white, unequivocal spirit. Three distinctly different styles are available for you to choose from based on your current mood:
If you crave warmth and fullness, the "Stone Pot Bibimbap," fragrant and with enticing crispy rice, is the top choice; if you want to conclude this barbecue feast with a refreshing note, the "Cold Noodles with Sauce," cool and full of medicinal flavors, can instantly soothe your taste buds' fatigue; and personally, I am most impressed by the "Beef Tongue Curry," where the boss lavishly uses a large amount of Wagyu beef tongue, with its rich and aromatic essence penetrating to the soul, perfectly embodying the brand's extreme pursuit of quality even until the very last moment.

The final dessert coffee milk panna cotta with caramel apple ends with a bittersweet adult sensation. The high level of completion of this dessert makes one forget that this is a barbecue restaurant. The thickness of the panna cotta echoes the brand egg at the beginning, creating a perfect connection between the start and the end. The coffee cuts through the richness, and the panna cotta is smooth. Paired with caramel apple and mint, it leaves a wonderful sweetness and fragrance after a refined taste.

The warm corner of Nishi-Shinjuku

"White or Black" has a stable space with precise light and shadow, where the main characters are always the meat in front of you and that perfect "God Foam". After a tiring journey, why not come here to taste the absolute dishes?
If, like me, you are tired of that vague, mediocre barbecue experience and are pursuing an extreme experience of "clear distinction and absolute standards", then this "White or Black" in Nishi-Shinjuku will be your coordinate to redefine the benchmark for Wagyu.
Here, there is no vague deliciousness, only absolute quality that will win your heart and mouth.

Kuroge Wagyu Yakiniku Shiro ka Kuro

Disclaimer: All information is accurate at time of publication.

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