This is Yoon, the store manager. Thank you very much for your continued patronage of “Jan”.

Recently, when I was standing in the store, I was approached by a customer from overseas.“WAGYU”I’m starting to hear this word more often. Also, for those living in Japan,“Wagyu beef”Speaking of which, it is synonymous with the highest quality meat, which is chosen to celebrate special occasions or reward yourself for your hard work. However, surprisingly few people may be aware of the clear difference between “Japanese beef” and “domestic beef” and what types of beef there are.

So this time, I, Yoon, the manager of Otsuka’s Yakiniku restaurant “Jan,” will give you a thorough explanation of the appeal and types of Japan’s finest meat, “Wagyu”. If you have a deep understanding of meat, you will definitely enjoy the deliciousness the next time you eat Yakiniku on a grill!

[Definitive difference between Wagyu beef and domestic beef]

You may see the expressions “domestically produced beef” or “wagyu” in the meat section of a supermarket or on the menu of a yakiniku restaurant. In fact, these two are separated by completely different criteria.

first“Domestic beef”This refers to the cows that have been kept for the longest time in Japan, regardless of the breed of the cow. In extreme terms, even if a cow was born overseas, if it has been raised in Japan for a longer period of time, it can be considered a “domestic cow.” Domestic cows also include dairy cows such as Holsteins and crossbreeds of these cows.

On the other hand, only four specific breeds that can be called “Wagyu” are created through years of cross-breeding and improvement based on Japan’s native breeds. Only the elite of the elite cows that have passed the strict standards are called “Wagyu”.

[Four breeds that make up Wagyu beef]

Now, let’s introduce the four breeds called “Wagyu”.

■Japanese black breed (Kurogewashu)

This Japanese black breed accounts for over 90% of all Wagyu beef. The highest grade A5 rank meat that we sell at our store, “Jan,” is also from this Japanese black breed. The most distinctive feature is the beautiful fat deposited between the muscles, known as “sashi” (marbling). The texture that melts in your mouth as soon as you put it in your mouth and the rich flavor are unique to the Japanese Kuroge breed. Most of the famous brands of beef that you often hear about, such as Matsusaka beef and Kobe beef, fall under this breed.

■Japanese brown hair (Akagewashu)

They are also called “red cows” and are bred in large numbers in Kumamoto and Kochi prefectures. It is characterized by less marbling than the Japanese Kuroge, and the lean meat has a strong flavor. It has become increasingly popular among health-conscious people in recent years.

■Japanese Shorthorn (Nihontankakushu)

This breed is mainly bred in the Tohoku region. It has a low fat content, so you can enjoy the firm texture of red meat and the wild flavor of meat.

■Mukakuwashu

This is a hornless Wagyu beef bred mainly in Yamaguchi Prefecture. It is extremely rare and rarely appears on the market. This variety is also said to have delicious red meat.

In this way, even if you say “Wagyu beef” in one word, the taste is completely different depending on the breed. However, it is none other than the “Japanese Kuroge”, which boasts an overwhelmingly beautiful marbling, that is hailed as the “best quality” all over the world and provides a melt-in-the-mouth exquisite yakiniku experience.

I personally handle blocks of meat at the store every day, and I am always captivated by the beauty of the highest-ranked Japanese black beef.

One of the charms of Wagyu beef is the beauty of its marbling. The white fat that is finely embedded between the lean meat creates an artistic marble-like pattern (marbling).

This marbling melts when cooked and coats the entire meat, creating an amazingly juicy and soft texture.

Furthermore, Wagyu beef fat“Oleic acid”It contains abundant ingredients. Oleic acid is a high-quality fatty acid that is also found in olive oil, etc., and has a low melting point (the temperature at which fat melts). Therefore, the moment you put it in your mouth, it melts with your body’s body temperature and does not leave a sticky feeling in your mouth. It is thanks to this oleic acid that high-quality Wagyu beef has a rich taste that does not leave your stomach feeling heavy.

Another thing that is absolutely essential when talking about Wagyu beef is“Wagyuko”is. It refers to the sweet, mellow aroma of coconut and peach that emerges when high-quality Wagyu beef is cooked. When you hear the aromatic sound of wagyu beef grilling on the grill and the sweet aroma of wagyu beef wafting through the air, that alone will make your appetite peak.

[A5 rank Japanese black beef that Otsuka “Jan” is particular about]

We, “Jan,” are located in Kita-Otsuka, Toshima-ku, Tokyo, a 3-minute walk from the north exit of Otsuka Station, in a cozy town full of old-town atmosphere. Although the town of Otsuka is right next to Ikebukuro, it has a warm atmosphere and is close to people. Our restaurant is loved by a wide range of customers, from office workers on their way home from work, to couples on a date, to families with strollers.

There is a concept that I value most in the city of Otsuka. That is, “The price is downtown, but the taste is high class.”

Our restaurant specializes in A5 rank Japanese black beef, the highest quality. We want everyone to enjoy to their heart’s content the finest meat that you would find at a high-end Yakiniku restaurant in Ginza or Roppongi, at an extremely reasonable price that only Otsuka can offer. That is my earnest wish as the store manager. We are very confident that our quality and price cannot be beat by other stores.

We take our meat seriously every day, assess the quality of the meat and the level of fat on that day, and then fine-tune the thickness and how to insert the hidden knife to ensure the most delicious taste. The moment when a customer widens their eyes and smiles as they take a bite and say, “It’s delicious!” is the most rewarding and joyful thing for me.

[You should try it in Jan! Recommended yakiniku menu】

From here, we would like to introduce some of our special menu items that you should definitely try when you visit our store.

■Large sirloin

Sirloin, which can be said to be the masterpiece of A5 rank Wagyu beef, is cut into a luxurious large size. Jan’s style is to eat the quickly grilled meat on top of the special egg rice that comes with the set! The rich egg yolk, special sauce, and exquisite fat from the Wagyu beef intertwine with the white rice… This is the ultimate luxurious egg-cooked rice that can only be enjoyed at a Yakiniku restaurant. This is a masterpiece that has many repeat customers.

■Wrapped green onion top tongue

Although this is not Wagyu beef, it is our restaurant’s most popular dish, so you can’t miss it. We luxuriously use only the rare part “tongue” that can only be harvested in small quantities from one cow. Plenty of fluffy green onions are wrapped inside the fatty and juicy top tongue and steam-grilled. The overflowing meat juices and the sweetness of the green onions fill your mouth, and go perfectly with the crispy texture of the tongue. This is our signature menu that you definitely want to try when you visit us!

■Wagyu beef fillet

If you want to experience the ultimate in softness, this is definitely the dish. 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. We are proud that you can enjoy A5 rank fillet at this price only at Jan in Otsuka.

■Wagyu Misuji

It is a “mysterious part” that is loved by yakiniku connoisseurs. The rich flavor created by the beautiful marbling is just like fatty meat! Please enjoy the harmony of the mellow aroma and melt-in-your-mouth texture that only A5 rank can offer, grilled rare.

■Wagyu beef short ribs

This is a dish worthy of being called the king of yakiniku. The artistic marbling is beautiful to look at, and when placed on a grill, the aroma of Wagyu beef rises mellowly. You can enjoy the luxurious harmony of the melt-in-your-mouth exquisite fat and the rich sweetness inherent to Wagyu beef.

[Course is recommended for parties and special occasions]

Course meals are recommended for special occasions such as welcome and farewell parties, family gatherings, and anniversary dates. The most popular item at our restaurant is the Wagyu Beef Enjoyment Course (7,700 yen, tax included). It is a luxurious plan with 16 dishes packed with all the deliciousness of A5 Japanese black beef carefully selected that day, including the famous “wrapped green onion top tongue” and “large-sized wagyu sirloin.” From the appetizers to the Morioka cold noodles and cuppa to finish, we guarantee overwhelming satisfaction.

We also offer the Wagyu Beef Banquet Course (9,900 yen, tax included), which comes with 2 hours of all-you-can-drink, and the Easy Meal Course (5,500 yen, tax included), which is perfect for those who want to order a variety of additional items. There is also spacious tatami seating with a sunken kotatsu at the back of the store, which can be reserved for private banquets for 20 to 50 people. The calm semi-private seating is perfect for a date, so please use it according to the occasion.

【lastly】

We have talked about the appeal of Wagyu beef, but what do you think? Wagyu beef, which has been raised with passion and care by Japanese producers over a long history, is truly a world-class culinary art piece.

Our “Jan” staff will cut the best ingredients into the best condition and deliver them to your table. We work hard every day to ensure that you have a blissful time that satisfies both your stomach and soul, as well as the pleasant hospitality of our staff.

When you come to Otsuka, please come and visit “Jan”. We will welcome you with our authentic Wagyu beef, which boasts overwhelming cost performance, and a smile!

All of our staff are looking forward to your visit.

Store information and reservation information Detailed information about our store is listed below. It is especially crowded on weekends and dinner hours, so we highly recommend making reservations online in advance.

Kuroge Wagyu Beef Specialty Yakiniku Stadium Jan Otsuka Main Branch

・Address: 1F SK Building, 2-11-1 Kita-Otsuka, Toshima-ku, Tokyo (3 minutes walk from the north exit of JR Otsuka Station)

・Telephone number: 03-3910-9065

・Click here to make a reservation:https://tabelog.com/tokyo/A1323/A132302/13168261/