“When grilling shimacho, should you start from the skin side or the fat side?”
If you’ve ever enjoyed Japanese BBQ, you’ve probably had this debate at least once.
The flavor and texture of 牛内脏 (beef intestine) change completely depending on how it’s grilled.
Let’s uncover which side to start with-and why professionals swear by it.
The Case for Starting with the Fat Side
Professional 烧肉 chefs always start with the fat side down.
Why? Because fat never gets tough no matter how long you cook it.
You might have heard people say, “Grill to let the fat drip off,” but that’s a misconception.
Internal fat doesn’t just melt away from heat-it must be trimmed with a knife during preparation.
That’s why great 烧肉 restaurants carefully trim the fat before grilling.
They remove just enough to balance flavor and texture.
Finding that perfect ratio is where the true craftsmanship lies.
How to Grill It: Fat First, Skin to Finish
Here’s how the pros do it:
Start by grilling the fat side down and don’t flip it until it’s beautifully seared.
Unlike other cuts, 牛内脏 should not be flipped frequently.
Once the fat side is golden, flip it and grill the skin side for about 1 minute.
The result: a crispy outside and bouncy, juicy inside.
Grilling for around 30 seconds is enough for those who prefer it softer.
This method ensures the inside is safely cooked while keeping the moisture locked in.
That’s how you get that signature chewy-yet-tender texture.
Why Starting with the Skin Side Often Fails
If you start from the skin side, it tightens too quickly.
Moisture and fat get trapped, causing the piece to puff up or burn easily.
It looks good but ends up dry and chewy.
The beauty of 牛内脏 lies in the balance between its fat and elasticity.
To preserve that, always begin with the fat side down.
The Power of 炭火
And of course, the final flavor depends heavily on the fire.
炭火’s radiant heat cooks the 牛内脏 crispy on the outside and fluffy inside.
Even the light smoke becomes part of the aroma-that’s the magic of sumibi (炭火 grilling).
About 黑5
黑5 is a 烧肉 restaurant with locations in 歌舞伎町店 and 池袋, Tokyo.
Here, 牛内脏 is always grilled fat side down until seared, then finished for one minute on the skin side.
Using the power of 炭火, chefs bring out the full flavor of every cut with precision and care.
When it comes to 牛内脏, remember this simple rule:
Start with fat, finish with skin.
It’s the secret to a perfect bite-and the mark of a true 烧肉 master.
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
