What you need to know if you want to eat Yakiniku in Otsuka! Characteristics of each part
This is Yoon, the store manager.
Have you ever visited a yakiniku restaurant and looked at the many cuts on the menu and wondered, “I don’t know which one to order?” or “What does this cut taste like?” Since we have so much delicious Yakiniku, we always want you to know the characteristics of each meat and enjoy it in the most delicious way.
So this time, I would like to talk about Otsuka, which has been dealing with meat for many years.Yakiniku Stadium JanI, Yun, the manager of “Yakiniku” will explain in detail the characteristics of various parts of yakiniku and recommended menu items that you should definitely try at our restaurant. If you read this article, you will definitely have more fun choosing Yakiniku next time and it will be even more delicious!
The depth of tongue that colors the beginning of Yakiniku
Speaking of the start of Yakiniku, it’s definitely “Tan”. Tongue is a part of the cow’s tongue, but the texture and taste are actually completely different depending on which part of the tongue is cut. The closer you move towards the tip of your tongue, the more you move it, so it’s chewy, and the closer you get to the base of your tongue, the fatter it gets, making it surprisingly soft.
Our store,Otsuka Yakiniku JanThe most popular menu item is “Wrapped green onion top tongue (2,750 yen)“is.
This menu uses only the finest “Tangen”, a rare part that can only be harvested from a single cow. The juicy, fatty top tongue is wrapped around plenty of fluffy green onions, then steamed and enjoyed. This is a sure-fire masterpiece that will fill your mouth with the overflowing meat juices and sweetness of the green onions. In addition, for those who want to directly feel the natural flavor of the ingredients, we also offer the irresistible crispy and pleasant texture.Upper tongue salt (2,750 yen)” is also highly recommended.
The king of Yakiniku “Kalbi” and the finest “Sirloin”
Kalbi is the classic Yakiniku dish and is loved by everyone. Kalbi refers to the meat around the rib bones, which is characterized by easy marbling (marbled) and the sweetness and flavor of the rich fat.
If you’re a rib lover, you should try our restaurant, which serves the highest quality A5 Japanese black beef in luxurious thick slices.Men’s short ribs (2,750 yen)“is. If you grill the surface of the meat, which has fine marbling, to give it a fragrant aroma, the inside will be surprisingly juicy and melt-in-the-mouth. Furthermore, it is worthy of being called the masterpiece of A5 rank Kuroge Wagyu beef.Wagyu beef short ribs (2,750 yen)” has a beautiful artistic marbling and releases a rich aroma when cooked.
Sirloin has a different quality of fat than short ribs. One of Jan’s signature menus is “Large sirloin (1,320 yen)” is Jan’s style of eating a large piece of quickly grilled meat on top of the set’s special egg rice! Please enjoy the ultimate luxurious egg-cooked rice with rich egg yolk, special sauce, and white rice mixed with the fat from the Wagyu beef.
Make meat connoisseurs groan! Supreme lean meat and rare parts
Recently, there has been an increase in the number of customers who want to enjoy the natural flavor of meat rather than meat with a lot of fat. For such people, we recommend the finest red meat, “fillet,” and the rare cut, “misuji.”
If you want to experience the “extreme softness”,Wagyu fillet (2,750 yen)” There is nothing else like it. The moment you put it in your mouth, you will feel the texture that melts on your tongue and the refined sweetness of the meat. It’s not greasy and very healthy, yet it has a blissful taste that leaves you deeply satisfied.
on the other hand,”Wagyu Misuji (2,750 yen)” is the meat on the inside of the shoulder blade, and is a mysterious part that can only be harvested in a small amount from one cow. The rich flavor created by the beautiful marbling is just like “fatty meat.” Please enjoy the harmony of the mellow aroma and melt-in-your-mouth texture that only A5 rank can offer, grilled rare.
Freshness is the key! Fresh hormones selected by Otsuka’s Yakiniku connoisseurs
The freshness of meat is most clearly expressed in the hormone (visceral) parts. It is no exaggeration to say that preparation and freshness are everything when it comes to hormones. With my discerning eye cultivated over many years of experience, I carefully select and purchase only truly fresh, high-quality hormones.
Particularly recommended is “’, which is served in the morning and is extremely fresh.Heart salt (990 yen)“is. The heart part, the heart, is characterized by its smooth and crunchy texture. When you quickly grill it and eat it with green onions, it is so popular that some customers are surprised and say, “It might be even better than salted tongue!” In addition, it is packed with sweet fat.Gopchang (990 yen)” and “Upper Mino (1,100 yen)”, we have a lineup that will surely satisfy even those who like hormones.
Manager Yoon talks about his commitment to meat and his feelings for the city of Otsuka.
I have been in the meat world for a long time. Every day, I assess each block of meat and constantly think about what angle to insert the knife into, and what thickness to cut to bring out the best in that part. Meat is a living thing, so no two are alike. That’s why cutting expertise and years of intuition are put to the test.
And thisOtsukaI am proud to have opened a store in this city and to have met so many customers. Otsuka is a truly charming city with a mix of old-fashioned warm humanity and new culture. Every time I see the smiles of regular customers who ask from behind the counter, “Manager, what’s today’s recommendation?” or customers who come from far away, my passion to serve even more delicious yakiniku grows. The prices are reasonable, typical of a downtown area, but the taste and quality are definitely on par with high-end restaurants. That is “Yakiniku Jan” is our belief.
Enjoy the best Yakiniku experience in Otsuka! We are waiting for you at Stadium Jan.
What did you think? I would be happy if you could enjoy the depth of Yakiniku even more by learning about the characteristics of each part of meat.Kuroge Wagyu Beef Specialty Yakiniku Stadium Jan Otsuka Main BranchWe offer A5 rank premium Wagyu beef at an amazing price. In addition to the “Wrapped Green Onion Top Tongue” and “Large Sirloin” that we introduced this time, we also have many other exquisite menu items that will please your taste buds. Please use our restaurant for a variety of occasions, such as a fun drinking party with friends, a get-together with your family, or a date with your loved one.
If you’re in Otsuka and want to eat really delicious yakiniku to your heart’s content, please come to Jan. All the staff will be happy to provide you with warm hospitality. We look forward to your visit!
- Store name:Kuroge Wagyu Beef Specialty Yakiniku Stadium Jan Otsuka Main Branch
- address:1F SK Building, 2-11-1 Kitaotsuka, 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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