池袋 after work. Walking through the neon lit streets, the savory aroma of 炭火 and sauce drifts from out of nowhere. Do you ever get that sudden urge, “Today, I just want to feast on bursting fatty 牛内脏 and beer!”?
While classic lean meats like 牛五花 and rosu are appealing, the true essence of 烧肉, a profound world that makes connoisseurs groan with delight, expands in “牛内脏” (牛内脏). Each cut has completely different textures and flavors, and the entertainment value where the taste changes dramatically depending on the griller’s skill is immense. The more you know about 牛内脏, the more interesting the dining experience of 烧肉 becomes.
This time, to fully enjoy premium 牛内脏 in the highly competitive area of 池袋, we will thoroughly explain the individuality of each cut and the “secrets of correct grilling” to maximize their deliciousness. Let us guide you to the deep world of 牛内脏 that will make you look forward to your next 烧肉 dinner.
池袋 is a Hidden Mecca of 烧肉 and 牛内脏 Culture
In 池袋, one of Tokyo’s premier entertainment districts, countless 烧肉 restaurants are crowded together. Actually, the roots of 池袋’s 烧肉 culture date back to the chaotic post war era.
池袋, which developed rapidly around post war black markets, was a vibrant town where laborers, students, and merchants mingled. At that time, “牛内脏 yaki” gained support as a cheap yet highly nutritious and stamina boosting meal. Back then, regular meat (lean meat) was still a luxury item. The culture of devising ways to eat 牛内脏 deliciously became deeply rooted in this town.
Decades have passed since then, and 烧肉 in 池袋 has evolved into one of Japan’s leading “烧肉 battlegrounds” where diverse styles coexist, from high end routes to popular local joints, and new generation restaurants offering carefully selected 和牛 牛内脏. Because it is 池袋, where history and passion intersect, you can encounter truly delicious 牛内脏.
Impress 烧肉 Connoisseurs! 3 Must Order 牛内脏 Cuts
Even though we simply say 牛内脏, there are various parts inside a cow, and each has its own unique personality. Here, we introduce three representative and profound cuts that you must try when visiting a 烧肉 restaurant.
大肠 (Large Intestine): The Golden Ratio of Fat Sweetness and Texture
The classic choice for 和牛 牛内脏, and one of the cuts with the most repeat customers, is “大肠.” It is the cow’s large intestine and is also called “Tetchan” in Korean. The striped muscle fibers on its surface are the origin of its name.
The charm of 大肠 is, above all, the contrast between the “pleasant crunchy texture” and the “juicy, rich sweetness of the fat.” Fresh 大肠 has a beautiful pink color and is loaded with premium fat. However, since the large intestine is close to the excretory organs, it is also a cut where no deception is possible, requiring careful washing during the prep stage and the craftsman’s skill to leave absolutely no smell.
圆肠 (Small Intestine): A Fat Bomb Bursting in Your Mouth
Dividing popularity alongside 大肠 is “圆肠,” which corresponds to the cow’s small intestine. It is characterized by being packed with plenty of fat inside a thinner, softer skin than 大肠.
The overwhelming appeal of 圆肠 is the intense umami like a “fat bomb” that swells to the bursting point when heated and bursts open filling your mouth the moment you bite into it. Because it is often served turned inside out while still in a tubular shape, the fat does not escape outside, allowing you to directly enjoy the rich flavor. If you are looking for rich umami, there is no cut that beats this.
Jo 牛肚 (First Stomach): Crunchy Texture and Elegant Taste
After strong fatty cuts, “牛肚” entertains you with its refreshing umami and unique texture. Cows have four stomachs, and this is the first one. It acts like a giant tank for fermenting the grass the cow eats, and is characterized by thick muscles developed through rumination.
Among them, only the high quality parts that are particularly thick and easy to bite through are carefully selected and called “Jo 牛肚.” The light, clean, elegant taste and the light “crunchy, crisp” texture created by the way the knife is inserted make it the best companion for alcohol. However, because it is a very muscular cut, a single hidden knife cut determines whether it becomes “unchewable rubber” or a “blissful texture.”
Dramatic Increase in Deliciousness! How to Grill 牛内脏 Correctly and Tell When It Is Ready
Even if you prepare the finest 牛内脏, its charm will be halved if you make a mistake in grilling it. We will share the scientific and practical secrets of grilling to prevent tragedies like “I do not know when to swallow” or “All the fat dropped off and it became dry.”
Grill the Fat First? Grill the Skin First? The Truth About 大肠
The eternal debate among 烧肉 lovers is whether “牛内脏 should be grilled from the skin or from the fat.” Actually, the logical correct answer recommended by professionals is to “grill the fat side first.”
It is generally often said to “grill from the skin to drop the fat,” but this is a big misunderstanding. Visceral fat does not drop off easily just by grilling it on a net. If fat dropped easily with heat, dieting would be much easier. The excess fat is carefully shaved off by the craftsman with a knife during the prep stage and adjusted to the best amount.
No matter how much you grill the fat, it does not become hard, but if you overcook the skin (the flesh part), it becomes hard like rubber and impossible to bite through. Therefore, first place the fat side on the net to cook it slowly and draw out the sweetness of the fat. When the fat turns a golden color, flip it over, and finishing the skin side by “just lightly searing it to let the heat through” is the secret to eating 大肠 the most deliciously and tenderly.
The Magic of 炭火 to Grill 圆肠 Plumply
When grilling 圆肠, which is a lump of fat, the power of 炭火 fire is very helpful. When you place 圆肠 on the net, fat immediately drips down and flames rise, but you must not panic here. Utilizing the far infrared effect of the 炭火 fire, slowly warm the fat trapped inside while grilling the outside until crispy and savory.
When 圆肠 plumps up and gets a beautiful grilled color on the surface, it is a sign that it is ready to eat. Bring it to your mouth while it is piping hot, and enjoy the marriage of bursting fat and the savory aroma of the 炭火 fire.
Salt or Sauce? Tips for Choosing 牛内脏 Seasoning
When ordering 牛内脏, you will often wonder whether to choose salt or sauce. Basically, it is best to follow the restaurant’s recommendation, but changing the seasoning according to the personality of the cut will greatly widen the range of enjoyment.
- Cuts recommended with salt (Jo 牛肚, Hatsu, etc.): For mild tasting cuts where you want to enjoy the original umami and texture of the ingredients, a salt flavor with a touch of sesame oil is perfect. A light squeeze of lemon adds a refreshing acidity that further stimulates your appetite.
- Cuts recommended with sauce or miso (大肠, 圆肠, Gyara, etc.): Cuts with strong fat sweetness or characteristic flavors go perfectly with rich miso sauce or sweet and spicy soy sauce based sauce. The savory smell of the burning sauce and the 牛内脏 fat intertwine, creating intense umami, transforming it into the ultimate side dish that makes white rice go down endlessly.
Facing the Grill with Knowledge Makes 烧肉 Even More Fun
Instead of just grilling meat aimlessly, knowing the background and characteristics of the cuts and facing the net while determining the optimal grilling condition. Just doing that transforms your usual 烧肉 dinner into a higher grade, premium dining experience.
In 池袋, a town where the history and culture of 烧肉 live on, please taste premium 牛内脏 with your own 牛舌 and find your favorite cuts and grilling methods. A moment of bliss awaits you in front of the sizzling 炭火 net.
If You Want to Taste Premium 和牛 牛内脏 with Full Attendance, Go to “烧肉 Kuro 5”
For those who want to truly enjoy delicious 牛内脏 and 和牛 beef in 池袋 and 歌舞伎町店, “烧肉 Kuro 5” is highly recommended. By carefully selecting and purchasing fresh and rare cuts, and having craftsmen carefully make hidden cuts, we eliminate the smell unique to 牛内脏 and realize a surprisingly soft texture.
Furthermore, the biggest feature of Kuro 5 is the “full attendance” (grilling master) style where experienced staff grill the meat to its best condition right in front of the customers. Staff who are thoroughly familiar with the far infrared effect of 纪州备长炭 炭火 perform the optimal heat control for each cut, so there are absolutely no failures like “I burned it” or “It is too hard to bite through.” You can taste premium meat at its most delicious moment.
Store Name: 烧肉 Kuro 5 Main Store
Address: 1F Cima 100 Bldg, 2-46-3 池袋, Toshima-ku, Tokyo 171-0014
Nearest Station: 5 minutes on foot from JR 池袋 Station West Exit
Business Hours: 17:00 to 24:00 (L.O. 23:30)
Regular Holiday: Open year-round
Store Name: 烧肉 Kuro 5 池袋东口店 Store
Address: 2F Need Bldg, 1-42-16 Higashi-池袋, Toshima-ku, Tokyo 170-0013
Nearest Station: 5 minutes on foot from JR 池袋 Station East Exit
Business Hours: 17:00 to 24:00 (L.O. 23:00)
Regular Holiday: Open year-round
Store Name: 烧肉 Kuro 5 歌舞伎町店
Address: 1F Sankei Bldg, 2-21-4 歌舞伎町店, Shinjuku-ku, Tokyo
Nearest Station: 5 minutes on foot from Seibu Shinjuku Station / 7 minutes on foot from Shinjuku Sanchome Station
Business Hours: 18:00 to 5:00 the next day (L.O. 4:00)
Regular Holiday: Open year-round
