In the world of yakiniku, 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 Wagyu.
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 Kuro5, three of them — Tomosankaku, Shinshin, and Kamenoko — are carefully separated and prepared to highlight their unique textures and flavors.
- Tomosankaku: The most marbled and elegant section. Soft, delicate, and naturally sweet with a beautiful visual pattern of fine fat.
- Shinshin: The central part of Shintama. Exceptionally tender and smooth, with refined red-meat flavor.
- Kamenoko: 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 Wagyu beef.
Tomosankaku — The Art of Marbling and Melt-in-Your-Mouth Luxury
Among all the sections of Shintama, Tomosankaku stands out for its beautiful marbling. Fine streaks of fat weave through the lean meat, creating an elegant visual and flavor balance.
At Kuro5, Tomosankaku is served as the Premium Roast. Large, thin slices are lightly coated in Kuro5’s original sweet soy sauce and quickly seared over binchotan charcoal — 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 Kuro5’s most popular dishes, loved for its perfect balance of richness and finesse.
Shinshin — The Heart of Shintama, Gentle and Refined
At the very center of Shintama lies Shinshin — the core of the core. Its fibers are so fine and tender that even after cooking, it retains a smooth and soft texture.
Kuro5 serves this part as the Upper Loin (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 Kuro5’s chefs have mastered.
The recommended grilling method is called Rolling Yaki. Each slice is gently rolled with tongs and grilled over high-grade binchotan charcoal. 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 Wagyu craftsmanship.
Kamenoko — The Power and Depth of True Beef Flavor
Kamenoko 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 Kuro5, Kamenoko is offered in two popular styles, both equally loved by our guests.
● Thin-Sliced (Salted)
Simply seasoned with salt and quickly grilled over charcoal, this version lets you taste pure Wagyu 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 Kuro5’s special soy-based sauce and grilled over strong charcoal 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.
Kuro5’s Three Expressions of Shintama
At Kuro5, the three main sections of Shintama are each given their own unique role and preparation method:
- Tomosankaku → Premium Roast: Yaki-Sukiyaki style — sweet soy glaze and a light sear over charcoal.
- Shinshin → Upper Loin (Jo-Rōsu): Moderately thin slices grilled in the signature Rolling Yaki style.
- Kamenoko → Thin-Sliced (Salted) / Otoko Jo-Rōsu: Lightly salted thin cut or thick-cut steak glazed in Kuro5’s special sauce.
Each dish reveals a different side of Wagyu’s red-meat perfection — elegant, tender, and powerful all at once.
The Essence of Red Meat — Only at Kuro5
Shintama is not about luxury. It’s about honesty and depth. It represents the pure taste of Wagyu, where flavor comes not from fat, but from the heart of the meat itself.
At Kuro5, 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 Wagyu’s red-meat beauty.
Tomosankaku’s delicate sweetness, Shinshin’s graceful tenderness, and Kamenoko’s bold richness — each cut tells a story of its own. If you want to experience the soul of Wagyu beyond marbling, come to Kuro5 in Ikebukuro or Kabukicho and taste the true art of red meat.
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Discover the beauty of Wagyu Shintama at Kuro5. Explore the unique character of Tomosankaku, Shinshin, and Kamenoko — served as Premium Roast, Upper Loin, and Otoko Jo-Rōsu. Experience the soul of Japanese yakiniku through Kuro5’s signature charcoal-grilled red meat.
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
