Introduction to Churrasco: Rib roast

Hello! This is Shuhaskaria Kibon, a restaurant specializing in churrasco and Brazilian cuisine located in Shinguradori CORE, a new landmark in Tokyo, a 6-minute walk from Shinbashi Station. Can you see that we are putting a lot of force into it? This is a continuation from the previous installment on the halami, but you are not just skewering it. The long skewers are angled and sewn into the meat. This is quite hard work. If the skewers are not properly inserted, the meat will fall off when carving on the table. The meat is heavy even by itself, so it must be pierced firmly during this process. The meat on the skewer is turned while being grilled, so it is important that the skewer is properly inserted through the center of gravity of the meat. If the skewer is not inserted in the center of the meat, the meat will rotate in a strange rhythm and will not be cooked properly. If you can observe the meat from such a detailed point of view, you may enjoy your meal more.