This is Yoon, the store manager. Thank you everyone for visiting our store. My name is Yoon, and I am the manager of “Kuroge Wagyu Beef Yakiniku Stadium Jan Otsuka Main Store” in Otsuka, Toshima Ward, Tokyo.
In today’s blog, we will talk about what can be called the king of yakiniku.“Calvi”I would like to talk about this in depth from my perspective as someone who loves meat. Many people always order kalbi when they go to a yakiniku restaurant, but by learning about its profound world, your next yakiniku will be even more delicious and enjoyable. Please stay with us until the end.
[Passion for the city of Otsuka and Yakiniku]
First, let me tell you a little bit about our beloved city, Otsuka. Although Otsuka is next door to Ikebukuro, it is a very warm and humane city with a somewhat downtown atmosphere. The Toden Arakawa Line runs through the area, and the area is crowded with private shops that retain the atmosphere of the Showa era, but in recent years, the number of new hotels and stylish cafes has increased, and the area has evolved into a lively area where a diverse range of people come and go.
Above all, Otsuka is known only to those in the know.“Yakiniku Battleground”There is also. Whether you exit the station from the north exit or the south exit, the aroma of grilled meat wafts from everywhere as you walk through the city. There are so many yakiniku restaurants, from well-established restaurants that have been loved by locals for a long time to restaurants that have adopted a new style, that they are working hard to improve.
In Otsuka, where such discerning customers gather, we at “Jan” operate every day with the single-minded desire to “enjoy truly delicious Kuroge Wagyu beef to your heart’s content.” Because we live in a competitive area with many competing restaurants, we stand in the kitchen with determination every day, without making any compromises, in pursuit of the best possible meat.
[What is the absolute main character of Yakiniku, “Kalbi”? ]
Now, let’s dig deeper into today’s main theme, “Kalbi.” Kalbi is the most important part of Yakiniku, but when asked, “What kind of beef is Kalbi?”, some people may be confused.
Kalbi is originallyWord that means “rib” in Koreanis. In other words, it refers to the meat around the ribs of a cow, or what is called “belly meat” in Japanese. Cows have large bodies and are constantly moving the muscles around their ribs in order to breathe.
At the same time, a moderate amount of fat is stored in this area to protect important internal organs. Therefore, the most distinctive feature of short ribs is the exquisite balance between the strong, rich flavor of the lean meat and the sweetness of the melting fat.
If you dig deeper into the world of short ribs, you will find that even the same rib meat has completely different expressions depending on the part. In a broader sense, the “shoulder bara” near the front legs, the “tomobara” on the ventral side, the “middle bara” and “outer bara”, and the rarer parts such as the “triangular bara” and “kainomi” are also included in the family of short ribs.
The way the fat is applied, the thickness of the meat fibers, and the chewiness are completely different depending on the cut, so when we purchase a chunk of meat, we fine-tune the way we insert the knife into each cut so that we can eat it in its best condition that day.
[Unusual commitment to Japanese black beef short ribs that “Jan” is proud of]
At “Jan,” we aim for top-class quality among the many yakiniku restaurants in Otsuka, and use only the highest quality Japanese black beef that has been carefully selected. In order to serve ribs deliciously, the most important thing is the potential of the meat itself.
I personally check the meat procurement status and select the A5 rank Japanese black beef that is in the best condition that day. The amount of marbling (the fat between lean meat), the firmness of the meat, and the luster of the color. We carefully check these items and only accept those we are satisfied with into Jan’s kitchen.
In particular, short ribs are a part where the quality of the fat directly affects the taste. Poor-quality fat can give off an unpleasant odor when grilled or cause stomach upset after eating. However, the melting point (temperature at which the fat melts) of the highest quality Kuroge Wagyu beef is so low that it melts easily even at human body temperature. The moment you put it in your mouth, it melts smoothly, without any bitterness, and the elegant sweetness and aroma unique to Japanese beef spreads throughout your mouth.
Our cutting technique brings out 120% of the potential of the highest quality meat we purchase. Although short ribs have a strong flavor, they are also prone to streaks.
By carefully removing excess sinew using skilled techniques and inserting a blade perpendicular to the meat fibers (using a hidden knife), the meat does not become hard when grilled, and has a surprisingly soft, melt-in-the-mouth texture. This millimeter-level adjustment is what makes the meat perfectly cooked when grilled on the grill.
[Jan’s short ribs menu that you must try]
Here, we would like to introduce our proud short rib menu that you must try when you visit our restaurant.
■A5 rank men’s short ribs (2,750 yen including tax)
This is the ultimate dish that can be said to be synonymous with “Jan”. As the name suggests, we serve the highest quality A5 rank Kuroge Wagyu beef short ribs, which are cut into thick, hearty pieces.
The moment this meat, which has an overwhelming presence, is placed on the grill, the high-quality fat falls onto the charcoal and a fragrant smoke rises. The key is to grill the meat using this smoke. The surface is crispy and fragrant, and the inside is a little rare, so when you eat it, the juices will explode in your mouth the moment you bite into it. The sweetness of the fat and the umami of the lean meat intertwine in perfect balance, guaranteeing a truly blissful moment.
■Wagyu beef ribs (1,100 yen tax included)
It is the basis of “Jan” and is the standard short rib that can’t be fooled. We have made no compromises in selecting the cuts so that you can fully enjoy the flavor of Kuroge Wagyu beef at such an affordable price. It’s soaked in our special homemade fruity sauce, and if you eat it with white rice, it’s devilishly delicious and will make your chopsticks go endlessly.
[Heartwarming Kalbi episode with a customer]
As you stand at the store, you will encounter various heartwarming dramas with customers through Kalbi. Due to the location of Otsuka, we have a wide range of customers, from local families to people returning from work.
One weekend night, a family of three generations came to visit us. Everyone from grandparents to young grandchildren who were still in elementary school seemed to really enjoy their meals. At that time, the father carefully grilled “Wagyu ribs” and served it on top of white rice in his grandchild’s bowl. My grandson was stuffing his mouth full of rice with a big smile, saying, “It’s delicious! It’s delicious!” while getting a lot of sauce around his mouth. Seeing her innocent appearance, her grandpa and grandma squinted their eyes and smiled with joy.
On another day, two office workers in suits came home from work and sat at the counter and ordered “A5 rank men’s short ribs”. “We finished a big project today, so let’s get excited!” we toasted with draft beer, and the moment we stuffed our mouths with thick men’s short ribs, the two of us looked at each other, wide-eyed, and exclaimed in surprise, “It’s delicious!” She showed me her best smile, as if the fatigue of the day had been blown away, and even I was so happy.
Kalbi has a mysterious power that naturally makes people smile and gives them energy. As a restaurant owner and the manager of Jan, I feel great joy and pride in being able to help bring smiles to people’s faces through delicious meat in this lively town of Otsuka.
[Great supporting actors to help you enjoy Kalbi even more]
If you want to enjoy the finest short ribs, be sure to order a side menu as well. The “Jan stew” (660 yen, tax included) is recommended as a “temporary dish” until the short ribs are cooked. Kuroge Wagyu beef tendon meat is slowly simmered in a special sweet and spicy soup until it becomes melty, making it the perfect snack to go with alcohol. After enjoying the fat of the short ribs, the “Jan noodles” (1,100 yen, tax included) are the perfect way to end your meal. The rich soup is packed with flavor, and the noodles are smooth and go down smoothly, making this a magical bowl that you can eat easily even when your stomach is full. It makes your mouth feel refreshed.
【lastly】
What did you think? Today, we took a deep dive and passionately talked about the king of yakiniku, “Kalbi”. There are many wonderful yakiniku restaurants in Otsuka, but we at “Jan” are waiting for you with our unrivaled passion and the most delicious Kuroge Wagyu beef.
“Today, I want to eat a hearty amount of delicious meat and feel really healthy.” “I want to spend a special, unforgettable time with my loved ones.” “I want to enjoy yakiniku with my family and close friends.”
In such a case, please visit “Japanese Kuroge Wagyu Beef Yakiniku Stadium Jan Otsuka Main Branch”, which is a 3-minute walk from the north exit of Otsuka Station. We promise to make your day the best day ever with high-quality Kuroge Wagyu beef short ribs and the heartfelt hospitality of our staff.
All of our staff are looking forward to your next 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/
Comment