This is Yoon, the store manager.
Thank you very much for your continued patronage of “Kuroge Wagyu Beef Yakiniku Stadium Jan Otsuka Main Store”.
Otsuka is a deep and warm town in Tokyo. Just a short walk from the hustle and bustle in front of the station, you’ll find a unique atmosphere that mixes the atmosphere of a downtown area with new shops. We at “Jan” have been supported by many customers for many years in this town of Otsuka. When you open the door of the shop, you are greeted by the aroma of grilled meat and the sound of laughter from customers.
“Yun-san, is today’s recommended meat included?”A regular customer called out to us from behind the counter, and on his first visit,“I have never tasted meat this delicious!”The families were surprised and smiled. In order to see the smiles on everyone’s faces, I stand at the store every day and welcome them with the best quality meat.
Well, the theme of this blog is about the part that you can’t miss when you go to a yakiniku restaurant, and can be called the “king of yakiniku.” “Kalbi” is probably loved by many people. We would like to introduce you to its deep world.
[What part is ribs? ]
When you go to a Yakiniku restaurant, you almost always order “Kalbi.” But do you know exactly which part of the cow the short ribs are made from?
In fact, “Galbi” is a Korean word that means “bone of ribs” or “meat around ribs.” In other words, kalbi is the general term for the meat around the ribs of beef.
The area around the ribs is an area that cows constantly move to breathe, but it is also an area where fat tends to accumulate. As a result, it has a beautiful layer of lean and fatty meat, and is characterized by a beautiful marbling. The sweetness of this fat, combined with the rich flavor of the meat, creates a blissful taste that melts in your mouth the moment you put it in your mouth.
[About the wide variety of short ribs]
Even though we say “galbi” in a nutshell, the meat around Avara covers a wide range of areas, so the name and flavor will vary greatly depending on where it is cut. Here, we will introduce some typical types of short ribs.
■Shoulder rose (triangular rose)■
This is the upper part of a cow’s front leg. Among all types of short ribs, this triangular rib is particularly easy to get a beautiful marbled texture, and is often served as “special rib” at yakiniku restaurants. It is characterized by its melt-in-your-mouth softness and the sweetness of its rich fat, giving it an exquisite taste that can truly be called the king of kings.
■Tomo rose (outer rose, middle rose)■
The part of the belly of a cow that we most commonly eat as “kalbi” is the part around this tomobara. The balance between lean and fatty meat is exquisite, and you can really taste the flavor of the meat. It goes perfectly with rice, and the best part of yakiniku is to eat it with plenty of special sauce and toss it on white rice.
■Nakaochi ribs (geta ribs)■
This is the meat between the ribs. It is said that the meat around the bones has a stronger flavor, and this is true; the more you bite into it, the richer the meat juices overflow. Because it has a slight streak, it is often served with a hidden knife inside to make it easier to eat, and it is also unique in that it comes out in the shape of a round dice. At our store, we also offer a limited quantity of Wagyu Beef Geta Rib, which is very popular among meat connoisseurs.
[Kalbi calories and tips for eating deliciously]
Well, Kalbi is delicious, but isn’t it the “calorie” that you are concerned about?
Regular Wagyu beef kalbi (belly meat) is said to contain approximately 400 to 500 kilocalories per 100 grams. Compared to lean meats such as skirt steak and loin, it has more fat, so it is inevitably higher in calories.
Some of you may be thinking, “I’m worried about the calories, so I should avoid eating short ribs…” but don’t worry. With just a few tweaks to the way you eat it, you can enjoy delicious and healthy ribs.
The first thing I recommend is to wrap the meat in a sanchu (wrapped vegetable) and eat it. We also offer fresh Sanchu (660 yen), but wrapping the meat in vegetables neutralizes the greasiness and makes it a refreshing meal. It’s also a great combination to eat with kimchi or namul. By eating meat while snacking on our “Kimchi Assortment (1,210 yen)” or “Namul Assortment (880 yen),” the fermented ingredients in kimchi and the dietary fiber in vegetables will help digest fat. Enjoy a well-balanced diet of vegetables while enjoying delicious meat. This is the best secret.
[Yakiniku Stadium Jan’s commitment to ribs]
From here, let me tell you about my passion for the short ribs we serve at Jan. In order to live up to our name of “Japanese Black Beef Specialty”, we purchase carefully selected A5 rank Japanese Black Beef. The fat of high-quality Kuroge Wagyu beef has a melting point so low that it melts easily at human body temperature, making it less likely to cause stomach upset after eating.
We would like to introduce some of the ribs menu items that you should definitely try at our restaurant.
■Wagyu beef short ribs (2,750 yen)■
This is one of our signature short ribs, made with A5 rank Japanese black beef. The meat has beautiful marbling, and when you simply sear it on a wire rack, the fat becomes sweet and fragrant. Many customers have commented that once you try it, you won’t be able to forget the flavor and melt-in-the-mouth texture that spreads as soon as you put it in your mouth.
■Men’s short ribs (2,750 yen)■
We also use A5 rank meat, but the biggest feature is its “thickly sliced” meat. The thickly cut ribs overflow with juices every time you bite into them, giving you the overwhelming sense of satisfaction that you’re eating the best meat ever! If you want to enjoy a hearty meal of meat today, please order this without hesitation.
■Tributed short ribs (1,650 yen)■
This is our ever-popular menu. Although the shape is a little irregular, the taste is just like high-quality meat. You can enjoy authentic Kuroge Wagyu beef short ribs at a reasonable price, making this dish very popular with families and students alike.
■Wagyu beef short ribs (1,650 yen)■
This is the middle part of the meat that I introduced earlier. Although quantities are limited, this is a masterpiece where you can fully enjoy the rich flavor around the bones of A5 rank Wagyu beef. It’s also great as a snack with alcohol.
[The secret of how to grill short ribs to bring out their potential]
Why not be a little particular about the way you grill your A5-ranked Kuroge Wagyu beef short ribs? You may often hear that it is not good to turn the meat over and over again, and the same is true when grilling ribs.
First, gently place the meat on a well-heated wire rack. As you wait while one side is slowly grilled, a thin layer of clear meat juices will rise to the surface. This is the signal from the meat to “turn it over!”
At this point, quickly flip it over and sear the other side for about 10 to 15 seconds, which is enough.
Especially when it comes to meat with high-quality fat like our “Wagyu Karubi”, if you overcook it, the sweetness and flavor of the fat will fall through the grill. This grilling method maximizes the deliciousness of A5 Wagyu beef short ribs, with a fragrant exterior and a slightly rare and juicy interior. Please be sure to try this “Grilled Secret” the next time you visit.
[Heartwarming episodes with customers]
The other day, we had a customer who used our store for a celebratory event with his family.“I came because my grandpa really wanted to eat some delicious short ribs.”My grandson told me with a smile.
I was an elderly customer, so I was a little worried that the meat might not be heavy or tough, but after taking a bite of our short ribs,“It’s been a while since I’ve had meat this soft and sweet. It’s delicious.”He looked really happy.
At that moment, I was filled with excitement and thought, “I’m really glad I’m doing this job.” Delicious meat has the power to make people smile and create happy times across generations. This event made me realize once again that we don’t just provide Yakiniku, we also provide “irreplaceable time.”
[About us “Jan” Otsuka main store]
Our restaurant is located in an easily accessible location, just a 3-minute walk from the north exit of Otsuka Station, but it’s also located in an alley, so you can enjoy the atmosphere of a hidden restaurant. The inside of the restaurant is a calm and chic space, and in addition to table seats, there is also a large tatami room with a sunken kotatsu table in the back where you can stretch your legs and relax. It can be used for a wide range of occasions, from family gatherings, drinking parties with friends, to company banquets.
Additionally, we are fortunate to have many autographs on the walls of famous martial artists and celebrities who have visited our store. This is all from everyone.“Jan’s meat is delicious!”It is a great source of encouragement for all of our staff to see that we have received such positive evaluations.
【lastly】
Kalbi is the king of yakiniku. By knowing the meaning and types of each part, your next Yakiniku will be even more delicious and enjoyable.
When you come to Otsuka, be sure to stop by the Kuroge Wagyu Beef Yakiniku Stadium Jan Otsuka Main Store. We welcome you with the highest quality A5 rank Kuroge Wagyu beef and the smiles of all the staff, including myself and manager Yoon.
In addition to short ribs, our restaurant also offers a number of other specialty menu items, including the famous “Wrapped Negi Jyoton (2,750 yen)” which was ranked number one in the Tabelog ranking, “Torokeru Aburi Yukhoe (1,430 yen)” made with the highest quality rib roast, and “Large Sirloin (1,320 yen).” We will do our best to help make your precious time even more delicious and wonderful.
We look forward to your visit!
Kuroge Wagyu Beef Specialty Yakiniku Stadium Jan Otsuka Main Branch
・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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