This is Yoon, the store manager. Thank you everyone for visiting our store. Opens a store in Otsuka, Toshima Ward, Tokyo“Japanese Black Beef Specialty Yakiniku Stadium Jan Otsuka Main Branch”My name is Yun and I am the store manager.
How are you all spending your time these days as we feel the change of seasons? In today’s blog, I would like to take a deep dive into the topic of “aged meat,” which has become something we have often heard about on TV, magazines, and gourmet sites in recent years, from my perspective as someone who loves meat and deals with it seriously every day. Knowing the secret behind delicious meat is sure to make your next Yakiniku experience even richer and more enjoyable. Please stay with us until the end.
[Otsuka, a city where warmth and vibrancy intersect]
Before we get into the main topic, let me tell you a little bit about Otsuka, a city we love so much.
Although Otsuka is located right next to the big terminal Ikebukuro, it is a wonderful city that retains its unique calm and downtown atmosphere, making it feel a little removed from the hustle and bustle of the city. The Toden Arakawa Line, a streetcar, runs leisurely in front of the station, and its nostalgic scenery warms the hearts of visitors.
While there are long-established izakayas and independent shops that have been loved in this area for a long time, in recent years new hotels such as Hoshino Resorts, sophisticated cafes, and modern restaurants have opened one after another. The vestiges of the good times of the Showa era and the new style of the Reiwa era are beautifully fused, and the area continues to evolve into a vibrant area where a diverse range of people come and go.
What is essential when talking about Otsuka is its reputation as a “Yakiniku battleground”. If you walk into an alleyway from both the north and south exits of the station, you can smell the aromatic aroma of yakiniku. There are so many yakiniku restaurants, from well-known restaurants that have supported locals’ appetites for many years to up-and-coming restaurants that incorporate the latest trends, all competing in friendly competition. In Otsuka, where such discerning customers, or rather, “discerning palates” gather, we at “Jan” operate every day with the single-minded desire to “enjoy truly delicious Kuroge Wagyu beef to the fullest.” Because this is a fiercely competitive area, no compromises are allowed. We work hard every day to deliver the best meat to everyone.
[This time’s theme: What is aged meat? ]
Now, this is today’s main theme. Many people have probably heard of the term “aged beef.” However, some of you may be wondering, “What’s the difference between it and regular meat?”
In fact, the fresher the meat, the tastier it is.
Immediately after being turned into meat (immediately after being slaughtered), animals, not just cows, undergo a phenomenon called “rigor mortis,” in which their muscles become stiff and contract. The meat in this state is very tough and the flavor has not yet been extracted.
By letting the meat rest (storage) at an appropriate temperature for a certain period of time, the enzymes in the meat become more active. This enzyme breaks down the protein in meat and converts it into amino acids (glutamic acid, etc.), which are the flavor components. At the same time, muscle fibers loosen and become softer.
This “process of bringing out tenderness and flavor using the power of the meat’s own enzymes” is what “aging” is all about.
[Two main methods of ripening]
There are two well-known approaches to producing aged meat.
■Dry aging (dry aging)■
This method involves keeping the temperature at around 1 to 4 degrees Celsius and the humidity at around 60% to 80% in a special aging room, and drying the meat over a period of several weeks to several months while constantly blowing air. The moisture on the surface evaporates and dries, and ripening progresses, sometimes with the help of microorganisms such as mold. It is characterized by the fact that the umami is concentrated as the moisture is removed, creating a rich, nutty aroma (ripened aroma). However, since the dried surface part needs to be scraped off and discarded, the edible part is reduced, and this is a high-end method that is extremely costly and time-consuming. It is said to be suitable mainly for foreign beef that has a lot of lean meat.
■Wet aging (vacuum aging)■
This is a method of sealing the meat in a vacuum pack, etc., and storing it at a low temperature without exposing it to air. Since the meat is not dried, there is little loss of moisture, and the moisture of the meat itself and the power of enzymes keep the meat moist and ripe. Currently, most of the beef on the Japanese market goes through a state similar to wet aging during the distribution process, and arrives at our stores in a state that is moderately tender and brings out its flavor.
[Jan’s commitment to Kuroge Wagyu beef and flavor]
So, what do you think about the meat that we offer at “Jan”? If you are asked, “Does Jan specialize in dry-aged aged meat?”, the answer is “no.”
What we are most particular about and proud of is“The highest grade A5 rank Japanese black beef”is. The biggest characteristics of Kuroge Wagyu beef are its beautiful marbling, the melting sweetness of its fat, and the rich flavor and aroma unique to Wagyu beef. In fact, if you dry-age the highest quality marbled Wagyu beef with a high fat content for a long period of time, there is a risk that the high-quality fat will oxidize and lose its original beautiful flavor.
That’s why we at “Jan” put all our efforts into finding the perfect timing to maximize the potential of Kuroge Wagyu beef. We purchase meat in good condition that has been properly chilled (wet aging improves flavor) from reliable wholesalers, and we thoroughly control the temperature in our store’s refrigerator.
We deliver the meat to our customers’ tables in the best possible condition, when the meat is not too tough and the freshness and sweetness of the fat is at its peak.
Our cutting method is what ultimately brings out the flavor. In order to make the most of the flavor and tenderness brought out by aging, we assess the way the fibers of the meat run, change the thickness by millimeters for each part, and insert a hidden knife if necessary.
This extra effort creates the aroma when grilled on the grill and the texture that melts the moment you put it in your mouth.
[The ultimate menu you should try at “Jan”]
Here, we would like to introduce you to our recommended menu, which has the perfect balance of flavor and freshness.
■A5 rank men’s short ribs (2,750 yen including tax)
This is a signature menu that has an overwhelming presence and can be said to be synonymous with “Jan”. The highest grade A5 rank Japanese black beef short ribs are cut into thick pieces with a bang. Even though it’s so thick, you can still bite through it easily because of the potential of the meat and the precise cutting technique. When you eat it with the surface grilled crispy and fragrant, and the inside a bit rare, the rich flavor of Wagyu beef and the sweetness of the high-quality fat that melts at your body temperature come together in your mouth. It’s truly a blissful dish.
■Wagyu beef ribs (1,100 yen tax included)
This is a dish that eliminates all compromises because it is the most fool-proof classic. You can fully enjoy the deep flavor of Kuroge Wagyu beef at an affordable price. The flavor of the meat brought out through aging and the special homemade fruity sauce intertwine to create a devilishly delicious dish that goes on endlessly with white rice.
■Specialty Wrapped Green Onion Top Tongue
The regular “Tanshio” and “Puripuri Tanshio” are also very popular, but this one, which is served as a course meal, is exceptional. High-quality tongue is wrapped in plenty of special green onion salt sauce and grilled as is. The green onions are steamed inside, and when combined with the flavorful meat juices from the tongue, you’ll be thrilled with every bite.
■Jan stew (660 yen tax included)
It is very popular as a “temporary dish” until the meat is cooked. Kuroge Wagyu beef tendon meat is slowly simmered in a special sweet and spicy soup until it becomes melty. The rich flavor that melts from the tendon meat spreads throughout the soup, making it a great snack to go with alcohol, or even on top of rice.
■Jan noodles
To finish off your Yakiniku meal, we recommend the classic “Reimen” (1,100 yen, tax included) and “Sudachi Reimen” (1,210 yen, tax included), but don’t forget the “Jan noodles” that bear our restaurant’s name. The rich soup is packed with the flavor of beef, and the noodles are smooth and go down smoothly, creating a magical bowl that you can eat easily even when your stomach is full.
[Episodes with customers that color the night in Otsuka]
When I stand in the shop, there are many moments when I touch a customer’s smile through the meat. I once had a customer who was a businessman who had just returned from an overseas assignment. “I used to eat dry-aged steak a lot in America, so I was wondering what Japanese yakiniku would be like,” he said with a slightly defiant smile.
i am confident“A5 rank men’s ribs”I recommended it. The moment a customer puts a thick piece of meat on the charcoal grill, enjoys the sound of the fat popping and the aromatic smoke, and takes a bite out of it. My eyes widened and I couldn’t help but exclaim, “It’s delicious!” “I like the rich red meat of aged meat, but the balance between the sweetness of the fat of this Kuroge Wagyu beef and the natural flavor without any harshness is amazing.It’s so thick, yet so tender that you don’t need your teeth.Japanese yakiniku, no, the way the meat is processed at this restaurant is amazing.”I received the highest compliment.”
Just as the time of maturation casts a spell on meat, we cast the spell of “technique” and “passion” in order to provide our customers with Wagyu beef in the best possible condition. Being able to convey that feeling and feel the moment when a customer’s heart was moved is the greatest joy and pride of all as a food and beverage professional.
[If you want to eat the best Yakiniku in Otsuka, go to “Jan”]
What did you think? This time, with the theme of “What is aged meat?”, we talked about the secret behind the delicious flavor of meat, and the extraordinary passion that we at “Jan” have for Kuroge Wagyu beef.
The more you learn about the world of meat, the more profound and enjoyable it becomes. There are many Yakiniku restaurants in Otsuka, but we at “Jan” are waiting for you with our strong commitment and the finest meat that is second to none.
“I want to eat extremely delicious meat today and gain energy for tomorrow.” “I want to spend a special time with my loved ones that will remain in my heart.” “I want to sit around a table full of smiles with my friends and family.”
On a night like that, be sure to visit our hotel, a 3-minute walk from the north exit of Otsuka Station.“Japanese Black Beef Specialty Yakiniku Stadium Jan Otsuka Main Branch”Please come to With the finest Kuroge Wagyu beef and the heartfelt hospitality of our staff, we promise to make your day the best one yet.
All of our staff are looking forward to your visit.
◆◇ Store information and reservation information ◇◆ Enjoy the best Yakiniku experience in Otsuka. We look forward to your visit and reservations!
・Japanese black beef specialty Yakiniku Stadium Jan Otsuka main store
・Address: 1F SK Building, 2-11-1 Kita-Otsuka, Toshima-ku, Tokyo
・Telephone number: 03-3910-9065
・Click here to make a reservation:https://tabelog.com/tokyo/A1323/A132302/13168261/
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