This is Yoon, the store manager. Thank you everyone for visiting our store. My name is Yun and I am the manager of “Kuroge Wagyu Beef Yakiniku Stadium Jan Otsuka Main Store” located in Otsuka, Toshima Ward, Tokyo.
As the seasons change, are you all doing the same? The town of Otsuka, where our shop is located, is still full of vitality today.
In today’s blog, I would like to passionately talk about the various Wagyu beef breeds that, if you know, will make Yakiniku even more enjoyable, even though I am a bit of a fanatic as I am a huge meat lover. It’s a little long, but please bear with us until the end.
[Thoughts about Otsuka and Yakiniku, the town of learning from the past]
Before we get into the main topic, let me tell you a little bit about Otsuka, which is our home ground. Although Otsuka is next to the big terminal of Ikebukuro, the Toden Arakawa Line runs slowly, making it a town with a nostalgic and warm atmosphere. While long-established izakayas and independent shops with strong Showa-era charm continue to do business, new hotels and sophisticated restaurants are opening one after another. I feel that this unique gradation, where the good old and the new blend seamlessly, is Otsuka’s greatest appeal.
And this Otsuka is one of the best in Tokyo.“Yakiniku Battleground”There is also. Countless yakiniku restaurants are lined up at both the north and south exits of the station, and in the evening, the aromatic smoke and mouth-watering smell wafts from all over the city. From well-known stores that have been loved by locals for many years to up-and-coming stores with unique concepts, each store strives to improve itself with pride.
We, Jan, have opened our shop in Otsuka, where such Yakiniku enthusiasts gather, and the reason why we are loved by everyone is because we have an unwavering belief that “We want you to enjoy truly delicious meat to your heart’s content at a reasonable price.” In order to satisfy Otsuka’s discerning and discerning customers, we deal with meat seriously every day without making any compromises.
[Do you know the difference between “domestic beef” and “wagyu beef”? ]
Now, this is today’s main theme. You’ll probably see the words “domestic beef” and “wagyu” in the meat section of a supermarket or on the menu of a yakiniku restaurant. Even if you know that these are different, there are surprisingly few people who know exactly how they differ.
actually“Domestic beef”That is, regardless of the variety“The longest-reared cow in Japan”It is a word that refers to In other words, even if a cow is born overseas, if it has been raised in Japan for a long time, it is considered a domestic cow, and it also includes dairy cows such as Holsteins and crossbred cows.
on the other hand“Wagyu beef”This is a title granted only to “four specific varieties (and their hybrids)” that have been independently improved through repeated cross-breeding based on Japan’s native varieties. Raised under strict pedigree registration and management, the meat is truly a work of art that Japan is proud of around the world.
[An all-in-one explanation of Japan’s treasure, the four varieties of Wagyu beef]
So, what kind of cattle are these “four specific breeds”? Let’s take a look at the characteristics of each.
■Japanese black breed (Kurogewashu)
The Japanese Black breed accounts for over 90% of the Wagyu cattle raised in Japan today. It literally has a black coat, and most of the various brands of beef in Japan (Matsusaka beef, Kobe beef, Omi beef, etc.) are of this Japanese black breed. The biggest feature is that it is easy to get a beautiful marbling. Fine pieces of fat are contained within the red meat, and when heated, the fat melts, creating a flavor, sweetness, and softness that explodes in your mouth.
■Japanese brown hair (Akagewashu)
They are also called “red cows” and are bred mainly in Kumamoto and Kochi prefectures. The coat color is yellowish brown to reddish brown. Compared to Japanese Kuroge, it is characterized by less marbling and a higher proportion of lean meat. It has become increasingly popular in recent years, especially among health-conscious people, as it is free of greasy fat and allows you to fully enjoy the strong, wild flavor of the meat.
■Japanese Shorthorn (Nihontankakushu)
This variety is mainly grown on pasture in cold regions of the Tohoku region, such as Iwate and Aomori prefectures. It has reddish-brown fur. This is also a lean meat that does not have a lot of marbling, but it is rich in flavor components such as amino acids, and the more you bite into it, the more flavorful the meat becomes. This is a rare Wagyu beef that is hard to come across as there are only a small number of cows bred and the amount distributed is limited.
■Mukakuwashu
This is a hornless Wagyu beef that is bred only around Abu District, Yamaguchi Prefecture. It was created by crossing Japanese black breeds with foreign breeds. Among the four breeds, this breed has the smallest number of cattle and is sometimes called the phantom Wagyu. This meat is also mainly lean, and is characterized by its soft and light flavor.
[Why “Jan” is particular about Kuroge Wagyu beef]
We have introduced various Wagyu beef breeds so far, but the official name of our store is “Japanese Kuroge Wagyu Beef Specialty Yakiniku Stadium Jan Otsuka Main Store”. Yes, we specialize in [Kuroge Wagyu beef] among Wagyu beef, and we are absolutely particular about it and take pride in it.
Why the Japanese black breed? This is because we are confident that the potential of Kuroge Wagyu beef shines most intensely in the cooking method of “Yakiniku”.
In yakiniku, where the meat is quickly grilled over the intense heat of a charcoal fire, the fine marbling of Kuroge Wagyu beef reacts artistically on the grill. The high-quality fat melts due to the heat, falls onto the charcoal and becomes fragrant smoke, enveloping the entire meat as if it were smoking.
When you put it in your mouth, it has a melt-in-your-mouth texture, the elegant sweet aroma unique to Japanese beef, and the rich meat juices overflow. This moment of overwhelming bliss can only be created with Kuroge Wagyu beef.
At our store, I personally check the purchasing status and carefully select the “highest grade A5 rank Japanese black beef” that is in the best condition that day. The way the marbling enters, the firmness of the meat, the color and luster, and the quality of the fat. We deliver only Kuroge Wagyu beef, which has the finest fat with a low melting point and melts easily at body temperature, to your table.
[Taste the finest Japanese black beef menu at “Jan”]
We would like to introduce you to our recommended menu that will allow you to enjoy the essence of Kuroge Wagyu beef.
■A5 rank men’s short ribs (2,750 yen including tax)
This is a dish that is synonymous with our restaurant and is a must-try when you come to Jan. We offer the highest grade A5 rank Japanese black beef short ribs in thick slices that will make you scream. When you grill it so that the outside is crispy and fragrant and the inside is a bit rare, the sweet fat of the Kuroge Wagyu beef and the rich flavor of the red meat come together to fill your mouth with happiness.
■Wagyu beef ribs (1,045 yen tax included)
Because it is the most classic, it is a menu that cannot be cut short. Even at this price, we pay particular attention to everything from the selection of parts to the cutting so that you can fully enjoy the deep flavor of Kuroge Wagyu beef. Wagyu beef short ribs mixed with homemade sauce go perfectly with white rice.
■Specialty Wrapped Green Onion Top Tongue
Of course, tan is also very popular. We also recommend the regular “Tan Shio” (1,089 yen, tax included) and “Puripuri Tongue Salt” (968 yen, tax included), but this one, in which high-quality tongue is wrapped in plenty of special green onion salt sauce and grilled as is, is exceptional. The sweetness of the steamed green onions and the flavor of the tongue create a perfect harmony.
■Jan stew (660 yen tax included)
Kuroge Wagyu beef tendon meat is simmered in a special sweet and spicy soup until it becomes melty. Even though it is tendon meat, it is Kuroge Wagyu beef. The flavor that comes out of it is incredible. It’s a great dish to have with alcohol or as an accompaniment to rice.
■Jan noodles (1,045 yen tax included)
To finish off your meal, “Reimen” (1,100 yen, tax included) and “Sudachi Reimen” (1,210 yen, tax included) are both refreshing and great, but don’t forget the “Jan noodles,” which are characterized by a rich soup packed with the flavor of beef. It perfectly finishes off the lingering aftertaste of Yakiniku.
[Heartwarming episodes in Otsuka connected by meat]
Every day in our shop in this town of Otsuka, we see the wonderful smiles of our customers through our meat.
It happened just the other day. A young man in his early 20s came to the store with his parents. I was told that my parents were invited to celebrate my first salary. The father said, “I can’t eat a lot of fatty meat anymore, so I prefer lean meat,” but his son insisted on ordering “A5 rank men’s short ribs.”
The moment the thick piece of meat was cooked and Father took a bite. His face lit up and he exclaimed in amazement, “Oh! This is amazing. The fat is sweet, but it’s not sticky at all. It melts like water and disappears.” It was a moment when the high quality of the fat of the Kuroge Wagyu beef carefully selected by “Jan” was clearly conveyed. Afterwards, the whole family gathered around the meat in a friendly atmosphere, and my heart warmed as I watched my son pay the bill at the end, looking a little embarrassed. The best meat has the magical power to make people smile and strengthen bonds.
[If you want to eat the best Kuroge Wagyu beef in Otsuka, be sure to visit “Jan”]
What did you think? Today we talked about the various Wagyu beef breeds and the extraordinary passion that “Jan” has for Kuroge Wagyu beef.
There are many wonderful yakiniku restaurants in Otsuka, but we at “Jan” are waiting for you with our strong commitment and the finest Japanese black beef that is second to none.
“Today I want to eat extremely delicious meat and feel healthy in mind and body.” “I want to spend an unforgettable special time with my loved ones.” “I want to sit around the table with my family and friends with the biggest smiles on my face.”
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 and visit us. We promise to make your day the best day ever, with carefully selected top-quality Kuroge Wagyu beef and the heartfelt hospitality of our staff.
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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