“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 horumon (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 yakiniku 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 yakiniku 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, horumon 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 horumon lies in the balance between its fat and elasticity.
To preserve that, always begin with the fat side down.
The Power of Charcoal
And of course, the final flavor depends heavily on the fire.
Charcoal’s radiant heat cooks the horumon crispy on the outside and fluffy inside.
Even the light smoke becomes part of the aroma-that’s the magic of sumibi (charcoal grilling).
About Kuro5
Kuro5 is a yakiniku restaurant with locations in Kabukicho and Ikebukuro, Tokyo.
Here, horumon is always grilled fat side down until seared, then finished for one minute on the skin side.
Using the power of charcoal, chefs bring out the full flavor of every cut with precision and care.
When it comes to horumon, remember this simple rule:
Start with fat, finish with skin.
It’s the secret to a perfect bite-and the mark of a true yakiniku master.
Wagyu Yakiniku Kuro5
IKEBUKURO Main Restrant
1F Shima 100 building ,2-46-3, Ikebukuro, Toshima-ku , Tokyo 171-0014
https://en.kuro5.net/restaurant/honten
Wagyu Yakiniku Kuro5
IKEBUKURO East Exit Restrant
2F Need Building, 1-42-16 Higashi-Ikebukuro, Toshima-ku, Tokyo 170-0013
https://en.kuro5.net/restaurant/higashiguchi
Wagyu Yakiniku KURO5
Kabukicho
1F Sankei Building, 2-21-4 Kabukicho, Shinjuku-ku, Tokyo
https://en.kuro5.net/restaurant/kabukicho
Official Instagram: @kuro5yakiniku
