Enjoy really delicious yakiniku in Otsuka! The commitment of the Kuroge Wagyu beef specialty store “Jan”
This is Yoon, the store manager. Thank you very much for always patronizing our store!
“It’s near Otsuka Station and really delicious.”YakinikuAre you worried about things like “I want to eat a full meal” or “I’m looking for a restaurant that serves high-quality Kuroge Wagyu beef at a good cost?” There are many restaurants in the Otsuka area, but when it comes to choosing a restaurant, you may be confused as to which one will truly satisfy your taste.
Therefore, in this blog, we will introduce our Kuroge Wagyu Beef Specialty Yakiniku Stadium.JanHowever, I, Yoon, the store manager, will tell you all about the biggest secret behind why so many customers keep coming back, the “preparation of the meat”! If you read this article, you will understand all about our commitment to meat quality and the reason for the exquisite flavor brought out by the preparation. Please help us choose tonight’s dinner!
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Manager Yun talks! Expertise in “preparation” and “connoisseurship” that determines the life of Yakiniku
From many customers,JanofYakinikuWow, why is it so soft and juicy? ” We are happy to hear your kind words. The secret lies in my “connoisseurship” of the highest grade A5 rank Japanese black beef that I have cultivated over many years of experience, and in the thorough “hand-cut preparation” that I carry out every day without compromise.
It is no exaggeration to say that 80% of the job at a yakiniku restaurant is decided in the preparation process in the morning, long before the customers arrive. Even if the Kuroge Wagyu beef that is purchased is of the same A5 rank, the way the fat is added (marble) and the direction of the fibers differ slightly depending on the individual. That’s why we cut all parts by hand, without using any machines. Carefully identify the fibers of the meat and insert the knife at an angle that gives it the best texture. This extra effort is what creates the melt-in-your-mouth texture the moment you put the meat in your mouth.
As a specialty store, we also pride ourselves on boldly trimming excess muscle and fat. In order for our customers to enjoy our food in its best condition, we do not allow any compromise from the preparation stage.
This is the only thing you can’t miss! Introducing the “specialty menu” that shines with Jan’s preparation
From the menu that we put our heart and soul into preparing every day, we would like to introduce our signature menu that is a must-try even for those visiting Otsuka for the first time.
Unwaveringly popular No. 1! “Wrapped green onion top tongue”
This item is number one in our store’s best-selling list.“Wrapped green onion top tongue” (2,750 yen)is. We carefully select only the softest part of the rare “tongue” part, which can only be taken from a single cow. The incisions are carefully made using craftsmanship, and fluffy special chopped white onions decorated with perilla leaves are carefully carved to envelop luxuriously. By slowly steaming it on a wire rack, the juicy meat juices and the refreshing sweetness of the green onions fill your mouth, making it a sure-fire masterpiece.
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The ultimate in luxury! “Large sirloin”
Due to its photogenic appearance, many people are becoming addicted to it.“Large sirloin” (1,320 yen)is. The highest grade A5 rank Wagyu beef sirloin is beautifully sliced into large pieces during the preparation stage. Jan’s style is to quickly grill this and enjoy it on top of the special egg rice that comes with the service. The moment the rich egg yolk, special sauce, and high-quality fat from the wagyu beef intertwine with the white rice is nothing short of bliss.
A lump-grilled dish that will delight rib lovers! “Men’s short ribs”
For those who want to enjoy the rich flavor of meat“Otokojo Kalbi” (2,750 yen)is recommended. The finest A5 Kuroge Wagyu beef with fine marbling is purposely prepared into thickly sliced chunks of meat. By grilling the surface to a fragrant aroma, the rich flavor and sweetness of the fat are firmly trapped inside, resulting in an amazingly juicy and melt-in-the-mouth texture.
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Attachment to the city of Otsuka and stories about the stadium weaved together with customers
In the land of Otsuka, weJanSince we opened, we have been supported by many customers. I really love the town of Otsuka, where the warmth of the downtown area remains. We named the restaurant “Yakiniku Stadium” because we wanted all our customers to experience the excitement, vibrancy, and ultimate excitement of watching a game at the stadium.
Our restaurant is visited by a variety of customers every day, from families with small children, to dates celebrating important anniversaries, to after-work parties. What motivates me more than anything is when someone says to me, “I’m always working hard, so today I came to cheer you up with Yun-san’s delicious meat!” We also have spacious tatami seats with sunken kotatsu seats, so we strive to create a space where everyone can relax, smile and have fun, just like at home.
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Tonight, why not enjoy the most cost-effective Kuroge Wagyu Yakiniku at Jan in Otsuka?
We want you to be able to fully enjoy the truly delicious A5-ranked Kuroge Wagyu beef at a more reasonable “downtown price” than anywhere else. That’s what we areJanis the mission of We blend several types of fruits and mix them with our special sauce that brings out the natural and deep sweetness, creating an impressive dish that can only be tasted at our store.YakinikuWe hope you enjoy the experience. We are looking forward to your visit, with many affordable all-you-can-drink courses where you can enjoy the entire famous menu!
Store information/access
Kuroge Wagyu Beef Specialty Yakiniku Stadium Jan Otsuka Main Branch
- address:SK Building 1F, 2-11-1 Kita-Otsuka, Toshima-ku, Tokyo (3 minutes walk from the north exit of Otsuka Station)
- telephone number:03-3910-9065
- Business hours:
- Lunch: 11:30-14:30 (L.O. 14:00)
- Dinner: 17:00 – 00:00 (L.O. 23:00)
- Regular holidays:Open all year round
- Click here to make a reservation:Tabelog official reservation page
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