Hello everyone! Yakiniku restaurant in Otsuka, Tokyo“Jan”This is Yun, the manager of .
everytime“Jan”Thank you very much for your patronage. As the seasons change, how are you all doing? The city of Otsuka is full of vibrancy every day, and we are filled with gratitude for the many customers who visit our store every day.
Well, the theme of today’s blog is something that everyone has heard at least once when eating Yakiniku or steak.“A5 rank”It’s about the word. When you hear phrases such as “Today we have prepared the highest quality A5 rank Wagyu beef!” on gourmet TV programs or magazine features, your expectations will grow and you will think, “This must be delicious!”
However, do you know the true meaning of the term “A5 rank”? What does “A” stand for and what does “5” mean? In fact, we often receive questions from our customers about whether A5 rank meat is necessarily the most delicious.
So this time, I, Yoon, the manager of “Jan,” a yakiniku restaurant where I seriously deal with meat every day, will talk in detail about the true meaning of this “A5 rank”, the meat grading system, and what we think is “how to choose truly delicious meat.” It’s a bit long, but I hope you’ll stick with it until the end and use it as a reference when choosing your next yakiniku.
[What do “A” and “5” in A5 rank represent? ]
First of all, the conclusion is that the notation “A5” in beef grading is determined by a combination of two different standards: “yield (budomari) grade” and “meat quality grade.”
of the alphabet“A”teeth”yield grade” represents. Yield is the ratio of how much commercial meat can be obtained from a cow after removing bones, internal organs, skin, etc., and turning it into a carcass that we can actually eat. This yield grade is evaluated in three levels: A, B, and C. An excellent cow that yields more meat than the standard is rated “A,” a standard cow is rated “B,” and a cow that yields less than the standard is rated “C.” In other words, this “A” rating does not indicate good or bad taste, but is an indicator of productivity and economic efficiency, indicating that the cow is a fine cow that can efficiently produce a large amount of meat for producers. Therefore, in reality, for the customer who eats it, being rated “A” does not directly mean that it tastes particularly good.
Next, let’s talk about the number “5”. This represents the “flesh quality grade.” Meat quality is evaluated on a five-point scale from 1 to 5, with the higher the number, the higher the rating. This meat quality grade is comprehensively judged from the following four items.
- marbling(Shiboukozatsu): This is the degree of so-called “marbledness”. It is carefully checked using the BMS (Beef Marbling Standard).
- color of meat(Shikitaku): The depth of color and gloss of the lean part of the meat.
- Tightness and texture of meat: The fineness of the texture of the meat and the appropriate elasticity when you touch it.
- Color and quality of fat: Evaluate whether the color of the fat is white and beautiful, and whether it is of good quality (low melting point, smooth, etc.).
Out of these four items, the lowest score is the overall quality grade of the meat. In other words, in order to get a “5”, you must get a perfect score not only for the beauty of the marbling, but also for the color and texture of the meat, the quality of the fat, etc. This is a very strict standard, and we can say that meat that has received a “5” rating is of the highest quality, with beautiful appearance and excellent marbling that makes it look like a work of art.
[A5 rank = the most delicious, isn’t it? ]
From the story so far, I think you can understand that “A5 rank” is excellent meat that has passed extremely strict standards. However, one question arises here.“If it’s A5 rank, is it definitely more delicious than any other meat?”That’s what it means.
As the manager of a yakiniku restaurant, I would venture to say that this is not necessarily the case.
This is because beef grading only evaluates “beauty in appearance (marbling, color and shine)” and “high productivity,” and does not quantify the “taste” itself.
Of course, A5 rank Wagyu beef has fine marbling, so you can fully enjoy the fluffy texture that melts in your mouth the moment you put it in your mouth, and the sweet and rich aroma of fat that is unique to Wagyu beef. It’s the perfect meat to celebrate a special occasion or to enjoy the first bite.
However, each person has different meat preferences.“I like marbled meat that melts in your mouth.”While some customers say,“Too much fat makes my stomach heavy.” “I like firm red meat that lets out its natural flavor the more you bite into it.”There are many customers who say that.
If you are in the mood to enjoy the strong flavor of lean meat and the texture of meat, but end up eating only A5 rank meat with plenty of marbling, you may end up feeling like it was so greasy that you could only eat a little of it.
In other words,“Really delicious meat”I believe that it is determined not only by the rank number, but also by “what kind of flavor the customer is looking for at the time” and “how we can make use of the individuality of the meat to provide it.”
[Jan’s commitment to meat]
At Jan, a yakiniku restaurant in Otsuka, we are not bound by the common stereotype that “A5 rank means it’s the best.” Instead, we only purchase meat that we have seen, touched, and tasted with our own eyes.
Of course, we also offer the highest quality marbled meat, but what we value even more is the quality of the fat and the balance between the flavor of the lean meat. No matter how beautiful the marbling is, you should not choose meat whose fat has a high melting point (melting temperature) and will leave a sticky residue in your mouth. We carefully select meat that has a refreshing, sweet, and high-quality fat that melts easily at human body temperature.
In addition, we are extremely passionate about purchasing red meat. The more you bite into the meat, the more you chew on it, the more you can feel the powerful flavor of the meat, and it pairs perfectly with the homemade sauce.
■Introducing “Jan”’s recommended menu■
Here, we would like to introduce some of our proud menu items.
・Wagyu beef short ribs
It is a perfectly balanced rib that has beautiful marbling but is never too heavy. We use high-quality A5 grade meat, and you can enjoy the sweetness that melts in your mouth. This is a dish that you won’t be able to stop eating.
・Jyotan salt
Only the softest and fatty part at the base of the tongue is sliced luxuriously into thick pieces. The crispy texture and overflowing juicy flavor have been well-received by many customers, who say that once you try it, you’ll never forget it.
・Wagyu Misuji
This loin is rich in the flavor of lean meat and can be confidently recommended to those who don’t like fatty meat. You can enjoy the rich flavor and tenderness of the meat by simply broiling it without overcooking it.
[Otsuka town and Jan’s episode]
The town of Otsuka, where we are located, is a truly attractive area where the Toden Arakawa Line runs, with a warm old-fashioned downtown atmosphere mixed with new shops. I love the atmosphere of Otsuka and am proud to have opened a store here.
Every day when you’re standing in a store, there are various dramas going on. One weekend, a customer came to our store to celebrate a family birthday. When I spoke to him, he told me that it was a celebration for his elderly grandfather who loves meat, and he said, “Recently, he can’t eat fatty meat anymore, but I wanted to give him some delicious yakiniku.” Therefore, instead of using A5 rank meat, which has a lot of marbling, I proposed focusing on the finest fillet (red meat), which has fine fibers and is extremely tender. As the store manager, I couldn’t have been happier when the grandpa took a bite of the carefully grilled fillet and said, “This is tender, the meat has a strong flavor, and it’s really delicious.It’s been years since I’ve had yakiniku like this.”I couldn’t have been happier as the store manager.
We cut and serve the best meat according to each customer’s preferences, physical condition, and mood that day, without being bound by the “number” of meat rank. That is the mission of “Jan,” a Yakiniku restaurant in the city, and it is the commitment that I value most.
[We look forward to your visit]
What did you think? This time“The true meaning of A5 rank”I talked about this. Rank is one guideline when choosing meat, but it is not everything. The important thing is to find meat that you think is delicious!
At Otsuka’s Yakiniku restaurant “Jan,” we have a wide selection of meats that I, as the manager, have confidently selected, from the finest marbled meat to delicious red meat to extremely fresh offal. If you have any questions about how to choose meat, please feel free to ask me, Yun, or our staff. We will recommend the day’s recommendations and recommend the best parts to suit your tastes.
Delicious meat is grilled on a grill, mixed with the aroma of smoke, and enjoyed with alcohol. Why not spend such a blissful time at “Jan”? When you come to Otsuka, please come and enjoy a time that satisfies both your stomach and soul. All of our staff are looking forward to seeing your best smiles.
■About store information and reservations■
[Store information]
- Store name:Kuroge Wagyu Beef Specialty Yakiniku Stadium Jan Otsuka Main Branch
- address:1F SK Building, 2-11-1 Kita-Otsuka, Toshima-ku, Tokyo 170-0004
- access:3 minutes walk from the north exit of Otsuka Station on the JR Yamanote Line
- Business hours:Lunch 11:30-14:00 / Dinner 17:00-24:00
- Click here to make a reservation: https://tabelog.com/tokyo/A1323/A132302/13168261/
- Phone number: 03-3910-9065
Seating is limited, so we recommend making reservations in advance for weekends and dinner times. Please use it for a variety of occasions, such as a meal with your family, a drinking party with friends, or a date with your loved one.
Thank you very much for reading until the end! We are looking forward to seeing you at the Yakiniku restaurant “Jan” in Otsuka. It was the store manager, Yoon!
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