Hello everyone. I’m Yoon, the manager of Jan, a yakiniku restaurant in Otsuka, Tokyo. Thank you very much for your continued patronage of Jan. We would also like to express our sincere gratitude to all of you who are visiting our blog for the first time and for choosing our restaurant from among the many restaurants out there.
[The city of Otsuka and the place Jan is aiming for]
Otsuka is a very attractive town where the JR Yamanote Line runs, but it still retains a nostalgic Showa era feel. Walking around a street corner, you can hear the sound of the Toden Arakawa Line railroad crossing, and at dusk, the red lanterns are lit and the lively voices of people returning from work echo. In the town of Otsuka, which is full of humanity, we, Jan, operate every day with the aim of being a “Yakiniku restaurant that not only fills your stomach, but also cheers up your soul.” The meal called Yakiniku has a mysterious magic. The time spent waiting for the meat to sizzle on the grill is a great time to have a lively conversation with family, friends, and co-workers, and every bite brings a smile to everyone’s face. Jan hopes to be the stage that brings out the best smiles in everyone.
[Introducing today’s main dish “Green Onion Haruyama”]
Well, today I have a gem filled with my passion that I would like to introduce to you all. That is our very popular side menu, which is also introduced in the images on this blog.“Spring Mountain with green onions”is. The price is 495 yen (tax included), which makes it very easy to order. in the name“Haruyama”There is a reason why it was named. Fresh green onions were stacked thickly and toweringly on the plate, and chopped shiso leaves were placed generously on top. The beautiful contrast and three-dimensional effect of the greenery is just like a spring mountain landscape where fresh greenery is vigorously budding. I want to bring a refreshing spring breeze to the table of a small yakiniku restaurant in Otsuka. That’s why I chose this name.
■Carefully selected ingredients: Miraculous balance of green onions and shiso leaves■
The biggest secret of this “Negi-mori Haruyama” lies in the presence of shiso leaves, as the image says, “Refreshing flavor with chopped shiso leaves.” You may find regular green onion salt and green onion baka on the menu at any Yakiniku restaurant, but Jan’s green onion platter is a little different. The mountain of green onions, which retain their crunchy texture but are exquisitely pungent, is topped with plenty of fresh perilla leaves that are carefully chopped after the order is placed. If you cut the perilla leaves, the flavor will be lost, so Yun’s specialty is to cut them just before serving. Underneath that mountain is Jan’s special refreshing sauce that brings out the flavors of the green onions and shiso leaves to the fullest. The combination of these three ingredients creates a complete dish that goes beyond mere condiments.
[A miraculous collaboration with Wagyu beef – the ultimate way to eat]
this“Spring Mountain with green onions”Of course, it’s so delicious that you won’t be able to stop drinking beer or a highball if you enjoy it as it is as a first snack, but it’s when you pair it with grilled wagyu beef that it shows its true potential, 120% of its charm. in the image“Try grilled wagyu beef on a mountain of green onions and try it!”This is the ultimate way of eating that I would like to share with you all. Just imagine. First, Jan places the finest Wagyu beef short ribs and loin that he has confidently procured onto the grill. The far infrared rays of the charcoal fire give the meat a fragrant browning on the surface, and the sweet fat that only high quality Wagyu beef can produce oozes out from the inside.
The moment when the meat is grilled to its best condition. Pause for a moment as you bring it to the plate of sauce, and then move the piping hot meat to the top of the “Negi Mori Haruyama”! When the hot meat is placed on top, the aroma of the shiso leaves underneath rises all at once. Then wrap the green onions and perilla leaves in the meat, wrap it in plenty of meat, and enjoy it in one big mouthful. The moment you put it in your mouth, the rich, melting flavor and sweet fat of the Wagyu beef spreads out, but it is immediately enveloped by the refreshing scent of the shiso leaves, the crunchy texture of the green onions, and the sourness of the special sauce. No matter how fatty or high-quality the meat is, pairing it with this “Green Onion Mori Haruyama” will make it surprisingly refreshing and give you the illusion that you can eat as much as you want.
■Reasons behind the increasing number of addicts and real voices from customers■
In the image, I wrote in slightly strong words, “Many addicts are hooked! It goes great with wagyu beef!”, but this is by no means an exaggerated advertising slogan. We are truly grateful that many of our customers who have learned about this way of eating our food always order “Negi Mori Haruyama” the next time they visit. We would like to introduce an anecdote from one of our regular customers. This person always thoroughly enjoys meat, but as he gets older, he complains that the fat in the short ribs has gotten a little heavier. So I suggested this green onion-filled Haruyama and had it wrapped around Wagyu beef short ribs, and he said, “Yun-san, this is amazing! Only the delicious fat of the meat remains, and the aftertaste is super refreshing! With this, I can eat as many servings of ribs as I used to!” and his eyes lit up with delight, and he ended up having another helping of green onion-filled Haruyama three times that day. The strongest partner that not only resets the greasiness of the meat, but also brings the flavor of Wagyu beef to an even higher level. That is Jan’s “Green Onion Haruyama”.
[Alcohols that make the perfect marriage with Haruyama green onions]
When it comes to Yakiniku, delicious alcohol is a must. This combination of “Negimori Haruyama” and Wagyu beef goes perfectly with any kind of alcohol, but we would like to introduce some of the recommendations of manager Yun. First of all, the classic “draft beer”. Moisten your throat with an ice-cold beer and stuff your mouth with piping hot meat and crunchy green onions. I couldn’t be happier. And if you want to match the refreshing flavor of shiso leaves, you can’t miss the “strongly carbonated lemon sour.” The sourness of the lemon and the aroma of the shiso leaves harmonize perfectly in your mouth, and wash away the fat from the meat. Furthermore, we would like to recommend “raw makgeolli” as a slightly more exciting way to enjoy it. The slightly carbonated and gentle sweetness of the makgeolli gently embraces the sourness of the special sauce and the richness of the wagyu beef, giving you the authentic feeling of being at a Korean yakiniku restaurant. Jan offers a wide variety of drink menus, so be sure to find the perfect pairing for yourself.
■Jan’s unwavering commitment to Wagyu beef■
Of course, the reason why this green onion-filled Haruyama shines so much is because of the overwhelming quality of the base Wagyu beef. At Jan, we do not allow any compromise when purchasing meat. We don’t choose just by brand name, we carefully select and purchase Kuroge Wagyu beef that is in the best condition at that time. The fineness of the marbling, the color and luster of the flesh, and the elasticity when you touch it with your fingers. We only provide our customers with meat that has been carefully inspected by professionals. They also put their lives on the line when it comes to cutting the meat. Meat has different muscle patterns and fiber directions depending on the part. Each piece of meat is carefully hand-cut so that it will most comfortably unravel in your mouth and create a sense of unity when you roll it up with Negimori Haruyama and eat it. This is because we believe that the accumulation of steady work in the kitchen will turn into the best smiles on the customers’ tables. The thickness of the meat can make a huge difference in the balance of the green onions, so the moment you insert the knife into the meat is always a serious battle.
[Finally…Experience the finest Yakiniku in Otsuka]
It was quite long, but I hope I was able to clearly convey my passion for “Negimori Haruyama” and Jan. If you’re feeling hungry after seeing this image, or if you’re even a little moved by the idea of adding meat to a mountain of green onions, please come visit Jan in Otsuka. Once you experience this combination, you will surely fall in love with “Negi Mori Haruyama”. Perfect for a date with your lover, a get-together with your family, a banquet with co-workers, or the perfect treat for yourself. No matter the occasion, Jan will warmly welcome you. All of our staff members are looking forward to your visit, with cheerful smiles, the highest quality Wagyu beef of outstanding freshness, and a beautiful bowl of “Negi Mori Haruyama.”
When you come to Otsuka, please enjoy our special taste. It can get crowded on weekends, so we recommend making reservations in advance when you visit. Please check the store information and reservation URL below and feel free to contact us. We are looking forward to seeing you at the store!
■Store information/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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