In the world of 烧肉, there are glamorous, heavily marbled cuts that capture attention. And then there are the quiet masterpieces known only to skilled chefs and true beef enthusiasts. One of them is Shintama.
Located deep inside the cow’s hind leg, Shintama is a large, lean muscle that yields only a few kilograms per animal. Its texture is fine and silky, with an elegant balance of tenderness and depth. Often called “the soul of red meat,” Shintama represents the quiet beauty of Japanese 和牛.
What Is Shintama?
Shintama is one of the most refined parts of the round. It’s naturally tender with fine muscle grain and remains soft even after grilling. Its taste is clean, slightly sweet, and deeply savory — the kind of flavor that doesn’t rely on fat, but on the essence of the meat itself.
Unlike fatty cuts, Shintama’s appeal lies in its simplicity and depth. It delivers a pure sense of satisfaction — the true pleasure of eating good beef.
The Three Main Parts of Shintama
Within the Shintama are several smaller sections, each with its own character and charm. At 黑5, three of them — 三角牛腩, 芯芯肉, and 龟之子 — are carefully separated and prepared to highlight their unique textures and flavors.
- 三角牛腩: The most marbled and elegant section. Soft, delicate, and naturally sweet with a beautiful visual pattern of fine fat.
- 芯芯肉: The central part of Shintama. Exceptionally tender and smooth, with refined red-meat flavor.
- 龟之子: A firm, muscular outer section. Full-bodied, meaty, and deeply satisfying to chew.
All three share one defining quality — a clean flavor that allows you to taste the true essence of 和牛 beef.
三角牛腩 — The Art of Marbling and Melt-in-Your-Mouth Luxury
Among all the sections of Shintama, 三角牛腩 stands out for its beautiful marbling. Fine streaks of fat weave through the lean meat, creating an elegant visual and flavor balance.
At 黑5, 三角牛腩 is served as the Premium Roast. Large, thin slices are lightly coated in 黑5’s original sweet soy sauce and quickly seared over 纪州备长炭 炭火 — a style known as “Yaki-Sukiyaki.”
The result is a luxurious bite that melts in your mouth, combining sweetness, smokiness, and aroma. A small touch of fresh wasabi completes the harmony, adding a refreshing accent that enhances the depth of flavor. It’s one of 黑5’s most popular dishes, loved for its perfect balance of richness and finesse.
芯芯肉 — The Heart of Shintama, Gentle and Refined
At the very center of Shintama lies 芯芯肉 — the core of the core. Its fibers are so fine and tender that even after cooking, it retains a smooth and soft texture.
黑5 serves this part as the Upper 牛里脊 (Jo-Rōsu). It’s sliced to a moderate thinness — not paper-thin — to keep its juiciness and structure intact. If cut too thin, the flavor escapes; if too thick, the texture stiffens. Finding that perfect balance is a skill that 黑5’s chefs have mastered.
The recommended grilling method is called Rolling Yaki. Each slice is gently rolled with tongs and grilled over high-grade 纪州备长炭 炭火. The outer layer becomes crisp and aromatic, while the inside remains moist and tender. Every bite delivers the pure, elegant flavor of red meat at its best — a quiet yet powerful expression of 和牛 craftsmanship.
龟之子 — The Power and Depth of True Beef Flavor
龟之子 is the outer section of Shintama — firmer, meatier, and rich in character. It’s the kind of cut that gives you the deep satisfaction of “biting into real beef.” Each chew releases a wave of savory flavor that lingers beautifully.
At 黑5, 龟之子 is offered in two popular styles, both equally loved by our guests.
● Thin-Sliced (Salted)
Simply seasoned with salt and quickly grilled over 炭火, this version lets you taste pure 和牛 flavor. The juices seep through the fibers, revealing the natural sweetness of red meat. It’s simple, honest, and deeply satisfying — a favorite among regulars who love the essence of meat itself.
● Steak-Cut “Otoko Jo-Rōsu”
The thick-cut version is marinated in 黑5’s special soy-based sauce and grilled over strong 炭火 heat. As the surface caramelizes, it develops a glossy, aromatic glaze — almost like Japanese kabayaki (grilled eel). The result is a juicy, smoky, sweet-savory steak with irresistible aroma and flavor. It pairs perfectly with rice, sake, or a cold beer — a true indulgence for meat lovers.
黑5’s Three Expressions of Shintama
At 黑5, the three main sections of Shintama are each given their own unique role and preparation method:
- 三角牛腩 → Premium Roast: Yaki-Sukiyaki style — sweet soy glaze and a light sear over 炭火.
- 芯芯肉 → Upper 牛里脊 (Jo-Rōsu): Moderately thin slices grilled in the signature Rolling Yaki style.
- 龟之子 → Thin-Sliced (Salted) / Otoko Jo-Rōsu: Lightly salted thin cut or thick-cut steak glazed in 黑5’s special sauce.
Each dish reveals a different side of 和牛’s red-meat perfection — elegant, tender, and powerful all at once.
The Essence of Red Meat — Only at 黑5
Shintama is not about luxury. It’s about honesty and depth. It represents the pure taste of 和牛, where flavor comes not from fat, but from the heart of the meat itself.
At 黑5, we treat every section of Shintama differently — slicing, seasoning, and grilling each to bring out its full character. The result is a complete exploration of 和牛’s red-meat beauty.
三角牛腩’s delicate sweetness, 芯芯肉’s graceful tenderness, and 龟之子’s bold richness — each cut tells a story of its own. If you want to experience the soul of 和牛 beyond marbling, come to 黑5 in 池袋 or 歌舞伎町店 and taste the true art of red meat.
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Discover the beauty of 和牛 Shintama at 黑5. Explore the unique character of 三角牛腩, 芯芯肉, and 龟之子 — served as Premium Roast, Upper 牛里脊, and Otoko Jo-Rōsu. Experience the soul of Japanese 烧肉 through 黑5’s signature 炭火-grilled red meat.
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
