On a 烧肉 menu you’ll often see two look-alike cuts: 横膈膜 and Sagari. They both come from the diaphragm, yet their position, texture, flavor, and ideal grilling differ a lot. Knowing the difference makes your 烧肉 experience deeper and far more delicious.
What Is 横膈膜? — Juicy, Tender, and Rich
Location: Rib side of the diaphragm (technically 牛内脏, but looks/tastes like red meat).
Character: Fine fibers with delicate marbling; soft bite and a gentle sweetness from fat.
Why people love it: Big flavor without strong 牛内脏 aroma—pure, satisfying “meaty” sweetness.
At 黑5 we never freeze 横膈膜. We grill it quickly over 纪州备长炭 炭火 so the outside turns fragrant and crisp while the center stays plump and juicy. The sweet fat and beef aroma bloom at once.
What Is Sagari? — Lean, Clean, and Elegant
Location: Back side of the diaphragm, closer to the spine.
Character: Less fat, tighter fibers, a cleaner, beef-forward taste.
Why people love it: You enjoy the depth of pure red meat without heaviness.
Our chefs sear Sagari fast over intense 纪州备长炭 heat—surface crisp, center rare. You get clarity of flavor, a fine bite, and a long, tidy finish.
横膈膜 vs. Sagari — Summary
| Feature | 横膈膜 | Sagari |
|---|---|---|
| Position | Rib side of the diaphragm | Back side near the spine |
| Texture | Soft and rich in fat | Lean and light |
| Flavor | Rich and sweet | Clean and refined |
| Best Doneness | Medium to medium-rare | Rare to medium |
| Mouthfeel | Fluffy and tender | Chewy with elasticity |
| 黑5 Recommendation | Thick-Cut 横膈膜 / 和牛 横膈膜 | 炭火-Rare Sagari |
黑5’s Three 横膈膜 Styles
● 和牛 Thick-Cut Cube 横膈膜
Premium 和牛 横膈膜 cut into generous cubes. We grill over strong 纪州备长炭: outside crisp, inside meltingly soft. The low melting point of 和牛 fat delivers buttery sweetness with every bite.
We flip each piece several times to seal juice without crushing fibers—smoky aroma and sweet beef drippings in perfect harmony.
● 和牛 横膈膜 (Standard Cut)
Balanced red-meat flavor and 和牛 richness. Best served rare: overcooking tightens the fibers. Our team watches the 炭火 and pulls it the moment the center turns glossy and tender.
● U.S. 横膈膜 (Side Skirt)
Bolder, meatier taste with a firmer chew. Imported beef releases more drip than 和牛, so we serve it in standard 烧肉 slices rather than thick cubes—heat penetrates evenly and flavor stays locked in.
Hidden Gems Inside Sagari: “Kobu” and “Onisuji”
● Kobu — Juiciness Meets Fineness
A small bulge at the edge of the Sagari. It combines 横膈膜’s juiciness with Sagari’s fine texture, delivering layered sweetness and depth. Regulars often request it off-menu at 黑5.
● Onisuji — The Melting “Demon Tendon”
A thick white tendon running through the center. Looks tough, but when simmered it becomes silky and gelatinous—collagen-rich, low in fat. Only about 100g per cow, so it’s truly rare. Finely scored and 炭火-grilled, it offers an addictive, savory chew.
Conclusion
横膈膜 brings juicy richness; Sagari offers lean elegance. Both depend on precise fire control. At 黑5, our chefs use 纪州备长炭 and time each flip so the outside is fragrant while the center stays succulent. If you’re in 池袋 or 歌舞伎町店, come taste 和牛 and U.S. 横膈膜—and discover Sagari’s secret cuts like Kobu and Onisuji.
和牛 烧肉 黑5
IKEBUKURO Main Restrant
1F Shima 100 building ,2-46-3, 池袋, Toshima-ku , Tokyo 171-0014
https://en.黑5.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://en.黑5.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://en.黑5.net/restaurant/kabukicho
Official Instagram: @黑5烧肉
