Kobe Beef 　 "Shintama" (Beef Knuckle)!

The Kobe Beef "Ranichi" (Sirloin Tip / Rump & Aitchbone) that arrived the other day is now officially SOLD OUT!

 

Thank you so much to everyone who enjoyed it.

 

Therefore, our next premium cut has just arrived! (^^♪

 

Yes!

This time, it is "Shintama" (Beef Knuckle)!

 

In the Kansai (Western Japan) region, it is often called "Maru."

 

 

You might wonder, "What exactly is Shintama?"

 

To break it down, the beef round (thigh/leg) is divided into four main primal cuts, and Shintama is one of them.

【The 4 Primal Cuts of Beef Round】

 

(1) Uchimomo (Top Round / Inside Round)

(2) Sotomomo (Bottom Round / Outside Round)

(3) Ranichi (Sirloin Tip / Rump & Aitchbone)

(4) Shintama (Knuckle)

 

Among these four cuts, Shintama is the only one that shows a fascinating variety of "different faces."

 

What do I mean by "different faces"?

 

Shintama ranges from intensely marbled to beautifully lean.

 

This single cut weighing about 10 kg is an incredibly versatile, all-purpose cut that yields beef for various culinary uses.

 

 

Furthermore,

Shintama is sub-divided into 4 distinct rare cuts.

 

【The 4 Sub-Cuts of Shintama】

 

① Tomo-sankaku (Tri-Tip)

② Shin-shin (Center-Cut Round)

③ Kamenoko (Lower Knuckle)

④ Marukawa (Outer Knuckle)

 

 

① Tomo-sankaku (Tri-Tip)

Tomo-sankaku features magnificent marbling, looking almost like premium short rib (Tokujo Karbi).

In Western Japan, it is called "Hiuchi" because its shape resembles a flintstone ("Hiuchi-ishi").

Since it comes from the round, it tastes surprisingly clean and is not too heavy despite its rich appearance.

While it is perfect for yakiniku and steak, slicing it thinly and enjoying it with refreshing ponzu sauce is absolutely wonderful.

 

 

② Shin-shin (Center-Cut Round)

Shin-shin is the tender core located right in the center of the Shintama cut.

Hence the name "Shin-shin," derived from the Japanese word for core, "Shin."

This is a hidden gem known to true steak connoisseurs for its indescribable tenderness and deep, savory flavor.

Whenever you ask meat lovers for their personal top beef rankings, this highly popular cut almost always ranks near the top.

 

③ Kamenoko (Lower Knuckle)

As the name suggests, it is called "Kamenoko" because its appearance resembles a "turtle's shell" ("Kame no ko").

This is a predominantly lean cut with a firmer texture. In Japanese yakiniku restaurants, it is typically served as standard loin (Nami-Roast).

 

 

④ Marukawa (Outer Knuckle)

Marukawa is the outer cap of the Shintama.

It is a lean cut where the rich, meaty flavor overflows the more you chew it.

Despite its position, the meat texture is surprisingly tender.

It has a lot of tendons, making it a bit tedious to trim and prep, but it is a highly prized cut loved by culinary experts and connoisseurs.

While it is best suited for yakiniku or thinly sliced beef, grinding it into mince to make a premium wagyu hamburger steak is also delicious.

 

 

 

I expect this beautiful batch of Kobe Beef to sell out very quickly!

 

Please come and enjoy it as soon as possible.

 

 

 

You can enjoy the highest quality in Japan and have the best experience! 

Omakase courses from 10,000 yen to 100,000 yen. 

Reservations required for both lunch and dinner! 

Please make a reservation at your convenient time! 

The best eel in Japan! 

Kobe Beef raised on organic feed Fish treated with patented technology And more! 

Sushi, Wagyu beef steaks, and other course meals are also available! 

Your best restaurant in Fukuoka! 

 

 

MAIZURU KITCHEN

• Owner-Chef: Yasukazu Okudaira

• Address: 1-9-11 Maizuru, Chuo-ku, Fukuoka City, Japan

• Concept: Reservation-Only / NON-GMO, NO MSG, NO CHEMICAL ADDITIVES Organic Japanese Restaurant

• Online Booking : https://autoreserve.com/restaurants/FmHzyeW8PRPmmGsAjrLL

• Official Website: maizuru-kitchen.jp

• Instagram: @yasukazu.okudaira