Among all the cuts of Japanese BBQ, 横膈膜 (outside skirt) is one of the most beloved.
It looks like lean red meat, but in fact, it’s a type of 牛内脏 – the muscle of the diaphragm.
Because its fibers are thick and it retains a lot of moisture, the texture changes dramatically depending on how it’s cooked.
The Common Misconception: “Quick Grilling Makes It Tender”
Many people believe that 横膈膜 should be grilled quickly to keep it tender.
But in reality, this is a major misunderstanding.
If you sear only the surface quickly, the inside remains raw and the juice doesn’t stay inside.
As time passes, the outside hardens while the center stays raw and even develops an unpleasant odor.
The key is to raise the internal temperature slowly so that the collagen within the fibers breaks down.
This method brings out a moist, melt-in-your-mouth texture that makes 横膈膜 truly shine.
黑5 Style: “Flip Every 10 Seconds” – The Repeated Heating Method
At 烧肉 黑5, we never let the meat sit still in one place.
We grill for about 10 seconds, then flip – and repeat this process continuously.
This allows both sides to cook evenly while keeping the meat juicy and tender.
If the heat is too strong, the outside burns while the inside stays cold.
If it’s too weak, moisture escapes and flavor is lost.
That’s why the ideal temperature is a steady medium heat, using the gentle far-infrared heat of 纪州备长炭 炭火 without direct flames.
Since 横膈膜 fibers run diagonally, we gently press the meat as it grills to feel its bounce.
When it gives a soft “spring back” under your finger, it’s perfectly cooked.
Thick-Cut 横膈膜: 2 to 3 cm is Ideal
At 黑5, 横膈膜 is served thick – around 2 to 3 cm.
This thickness helps retain the meat’s natural juices and creates a balance of a seared surface with a rare, tender center.
Even for thin slices (about 7–8 mm), we keep flipping the meat every 10 seconds.
This constant motion prevents the surface from drying out and keeps the texture fluffy and soft.
It’s this precise control of heat that makes the 横膈膜 at 黑5 stand out.
About 烧肉 黑5
烧肉 黑5 is a Japanese BBQ restaurant located in both 歌舞伎町店, Shinjuku and 池袋, Tokyo.
Unlike most 烧肉 restaurants where customers grill their own meat, at 黑5 the staff grills every piece in front of you to perfection.
Since our founding, we’ve believed that “the way you grill defines the flavor.”
Every staff member is trained as a “Yaki-Bugyo” – a grill master – who carefully manages heat, timing, and meat thickness.
By mastering these details – the 炭火 temperature, the cut thickness, and the melting of the fat -each slice of meat expresses its best possible flavor.
How We Grill 横膈膜 at 黑5
Our 横膈膜 at 黑5 is about 2 cm thick.
We grill one side for 10 seconds, flip, and repeat – more than 10 times in total.
In total, this takes about 2.5 to 3 minutes.
We never rush the cooking process. By keeping the surface temperature even, the center stays moist and flavorful without losing any juice.
The perfect timing to cut is when you see a light “sweat” of meat juice forming on the surface.
At that moment, when we slice it open – an “umami waterfall” flows out.
Right in front of the customer, our grill masters capture that exact moment – no more, no less.
That’s the philosophy of 黑5’s Fire Control – a dedication to bringing out the ultimate flavor of 横膈膜, beyond even the finest cuts of beef.
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
