To help you enjoy the carefully selected meats at Suzuki to the fullest, we’d like to share some basic tips on the best way to grill different cuts.
The true pleasure of yakiniku is bringing out the natural flavors of each type of meat. Here’s how to do it right:
Marbled (Fatty) Cuts
For beautifully marbled beef, it’s best to cook quickly at high heat.
This keeps the outside crispy and fragrant while preserving the juicy, tender interior.
Be careful not to overcook—cooking too long causes the flavorful fat to melt away, reducing the rich taste.
Lean Cuts
We recommend grilling lean beef slowly to fully enjoy its natural, meaty flavor.
Unlike marbled beef, lean cuts have less fat and can become tough if overcooked.
Grilling gently brings out their tenderness and umami.
Tongue (Tan)
To enjoy its soft, juicy texture, grill thoroughly enough to break down the fibers, making each bite even more tender and flavorful.
Horumon (Offal)
With offal, the grilling method can dramatically change the taste.
For small intestines (kobukuro, marucho) and large intestines (shimacho, also known as “tecchan”), start by grilling the skin side until it becomes crispy.
Then, cook the fatty side until it gets lightly charred—that’s the perfect moment to enjoy them!
For rumen (mino), flip it frequently to cook evenly. It’s ready when the cuts made beforehand open up nicely.
By grilling each type properly, you can savor its best flavor and texture.
When you visit Yakiniku Suzuki, we hope you’ll try these tips to enjoy our premium meats even more!