This is Yoon, the store manager. Thank you very much for your continued patronage of our store.
In Otsuka today, the shopping street leading from the station is full of energy, filled with various dramas such as the smiles of people passing each other and the sight of businessmen rushing about.
Our company, “Jan,” is conveniently located just a 3-minute walk from the north exit of Otsuka Station. While feeling the hustle and bustle of the city, when you open the door you’ll find yourself in a calm Yakiniku space.
We strive to provide our customers with heartfelt hospitality every day, hoping to be a “special place” where they can relax from the fatigue of everyday life and truly enjoy delicious meat.
Well, in this blog, I would like to take a deep dive into the extremely popular part of the meat, the tongue, which is the overwhelming majority of people who order this when they go to a yakiniku restaurant.
Tan is a cow’s tongue, but did you know that tongue has completely different textures and tastes depending on the part of the tongue? By knowing the characteristics of each part of tongue, rather than simply eating it as “tongue salt,” your future Yakiniku experiences will be much richer and more enjoyable. I, Yoon, the manager who loves meat, will tell you all about the charm of tan.
[The depth of the tongue]
Gyutan, as the name suggests, is the part of the cow’s tongue. It is said that the tongue from one cow weighs about 1.5 to 2 kg. Considering the size of the cow’s body, it is a valuable part that can only be harvested in small quantities. This approximately 1.5 kg tongue is roughly divided into four parts: “tanmoto”, “tannaka”, “tansaki”, and “tanshita”. Each has a completely different personality.
■Tanmoto
This is the base of the tongue, near the throat. When cows move their tongues, they don’t use a lot of movement, so their muscles are not well developed, making them surprisingly soft. It is also the part with the most fat, and when grilled, the meat juices overflow and the sweetness that melts in your mouth is irresistible. Only a few hundred grams can be harvested from each cow, making it the very best tongue and an extremely rare part.
■Tanaka
It is located in the center of the tongue. This part is commonly served as “tongue salt” at many yakiniku restaurants. Compared to tangen, the fat content is a little less, but you can still taste the flavor of the lean meat.
The crunchy texture and the flavor of the meat that overflows as you chew is very well balanced, and the appeal is that you will never get tired of eating it over and over again.
■Tan Saki
This is the tip of the tongue. Cows move the tip of their tongue a lot when they eat, so they have well-developed muscles and a slightly firm and firm texture. It is low in fat and has a rich lean flavor.
Due to its hardness, it is suitable for thinly slicing and mixing with green onion salt, or finely chopping to enjoy its unique texture.
■Tanshita
It is the back side of the tongue and is hard and has many sinews, so it is not often eaten as yakiniku as it is.
However, it has a very strong flavor, so by slowly simmering it, it becomes soft and melty, creating an exquisite taste. This part is often used in things like tongue stew.
[Jan’s commitment! Introducing the exquisite tongue menu]
Now that you understand the differences between each part of tongue, we at Jan would like to introduce you to our proud tongue menu.
At our restaurant, we make no compromises in the quality of our meat and offer it in a variety of cuts and seasonings so that our customers will be impressed by how delicious it is.
■Wrapped green onion top tongue (2,750 yen)
One of our most popular menu items is this “wrapped green onion top tongue.”
The tongue we use is luxuriously cut from only the highest grade and ultra-rare cut of tongue, which we introduced earlier, and is wrapped around plenty of fluffy green onions with a special seasoning.
By slowly cooking it like steaming it on a grill, the fat from the tongue soaks into the green onions, and the overflowing meat juices and sweetness of the green onions fill your mouth.
The harmony of melt-in-your-mouth softness and flavor that comes after the crispy and pleasant texture is truly a masterpiece. This is a must-try signature menu item that you must try when you visit our store.
■Jotan salt (2,750 yen)
If you want to directly experience the “extreme softness”, we recommend this “Jotan Shio”. We also carefully select and use only the softest part of the tongue, which can only be removed from a single cow.
The moment you put it in your mouth, you will feel the texture that melts on your tongue and the refined sweetness of the meat. It’s not greasy and healthy, yet it has a blissful taste that leaves you deeply satisfied.
This is an exquisite dish worthy of marking the beginning of Yakiniku.
■Wasabi top tongue (2,860 yen)
This is a dish for adults that creates an exquisite marriage between the sweetness of high-quality tongue fat and the refreshing spiciness of wasabi. When you grill juicy tongue and enjoy it with a little wasabi on top, the heaviness of the fat disappears and only the natural flavor of the meat is revealed. It also goes great with alcohol.
■We also have a wide variety of tongues available
In addition to the highest quality tan products, we also have a wide variety of casual tan products that are great for everyday use. – Cut off the upper tongue (1,760 yen): The shape is irregular, but the taste and quality are the same as the upper tongue.
This is a hidden popular menu where you can enjoy the finest taste at a great value.
・Puripuri tongue salt (1,265 yen)
As the name suggests, the chewy and chewy texture is addictive.
・Tongue salt (1,210 yen)
A classic among classics. It has just the right texture and flavor, and is refreshing with a squeeze of lemon.
In this way, Jan offers a variety of ways to enjoy tan, depending on your preference and mood that day.
[Manager Yoon’s direct report! Tips for grilling tongue in the most delicious way]
Even delicious meat can have a big difference in taste depending on how you grill it. Here, I will secretly teach you the tips on how to grill tongue deliciously, which I usually share with customers at my restaurant.
First, let’s look at the “temperature of the mesh.” When grilling the tongue, make sure the grill is hot enough. By quickly searing the surface over high heat, you can trap the meat juices inside. Next is the “timing to return”.
Once the meat is placed on the grid, do not touch it or turn it over. Be patient and when you see some juices floating on the surface of the meat, that’s the best time to flip it. Quickly flip it over and the back side will bake for a shorter time than the front side. And don’t overcook it. Especially when it comes to high-quality parts like the tongue, if you overcook it, you’ll lose its softness. The best way to enjoy it is to cook it medium-rare so that it remains slightly pink.
If you have any concerns about whether the food will turn out well, please feel free to ask me or the staff! We will give you advice on how to grill it, and sometimes we will grill it with all our heart so that you can enjoy it in the best possible condition.
[Yakiniku restaurant that Jan aims to be loved by everyone]
We have talked a lot about the appeal of tan, but our commitment at Jan is not limited to just tan. As our name suggests, “Yakiniku Stadium Specializing in Kuroge Wagyu Beef,” we are confident that we offer quality and prices that are unbeatable by other stores, focusing on the highest quality A5-ranked Kuroge Wagyu beef.
“Price is downtown, taste is high-end.” This is our “seriousness” that can only be realized in Otsuka. For example, the large-sized sirloin, which is very popular on the course menu, is a masterpiece with melt-in-your-mouth marbling. We also offer cuts that would normally be very expensive, such as Wagyu fillet and Chateaubriand, at surprisingly affordable prices. We want you to eat delicious meat and smile. With this in mind, we have developed our own purchasing route and pour passion into our daily preparation.
The interior of the restaurant is perfect for a lively meal with family and friends, as well as semi-private rooms that can accommodate up to two people, making it perfect for dates and important anniversaries. We also have sunken kotatsu seats that can accommodate up to 15 people, so we can accommodate a wide range of occasions such as welcome and farewell parties and various banquets.
Our entire staff will welcome you with comfortable hospitality and the best smiles so that we can become your “go-to Yakiniku restaurant” in Otsuka. If you think, “I want to eat some delicious meat today,” please think of Otsuka’s “Jan.”
We look forward to your visit.
[Store Information/Reservation Information] Be sure to try the highest quality A5 rank Japanese black beef and our specialty “wrapped green onion top tongue”! Jan will do his best to support your special time.
・Japanese black beef specialty Yakiniku Stadium Jan Otsuka main store
・Address: SK Building 1F, 2-11-1 Kita-Otsuka, Toshima-ku, Tokyo (3 minutes walk from the north exit of Otsuka Station)
・Telephone number: 03-3910-9065
・Click here to make a reservation:https://tabelog.com/tokyo/A1323/A132302/13168261/
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