This is Yoon, the store manager.“I want to eat really delicious yakiniku in Otsuka.” “If I’m going to go out to eat, I want to enjoy high-quality meat with reliable seasoning to my heart’s content.”I think there are many people who are looking for a store like that. There are many restaurants in Otsuka, which is known as the battleground for yakiniku, but you might be wondering which restaurant you should go to to satisfy your cravings. In this article, I will talk in detail about how our restaurant “Jan” is particular about the quality and taste of its meat, and how I, who started the restaurant with no experience, have a lot in mind. If you read this, you’ll definitely want to eat Yakiniku tonight.
The reason for starting Otsuka’s yakiniku restaurant “Jan” was a challenge from a completely inexperienced perspective.
Nowadays, I deal with meat every day in the kitchen, but the truth is that I jumped into this world completely inexperienced, having never even touched a knife properly. It all started when I was invited by a friend. I really wanted to learn the skills before I started doing it, so a friend who invited me sent me to a meat wholesaler.
The days since then have been pure training. Every day, I just keep cutting meat from morning until evening. I read the fibers of the meat just by feeling it with my hands, and drilled the most delicious cut into my body. At night, I worked at a friend’s restaurant and learned the basics of being a yakiniku restaurant. After about five years of living like this, I became confident in my meat discernment and cutting skills, and then opened “Jan” here in Otsuka. The town of Otsuka has long been a competitive area for yakiniku restaurants. That’s why I stand in the kitchen every day with a strong determination to “use meat that is absolutely better than other restaurants.”
If you want to eat Yakiniku in Otsuka, go to “Jan”! Purchasing and connoisseurship of carefully selected Kuroge Wagyu beef
Best Yakiniku in OtsukaIn order to provide the following products, we do not allow any compromise in purchasing. At our restaurant, we mainly purchase Sendai beef, and we often choose Matsusaka beef for cuts such as short ribs and tomobara where the flavor of the fat is important. Of course, when purchasing internal organs, we prioritize freshness above all else.
My connoisseurship, which has been around meat for many years, may make the dealers cry. When we receive the meat, if it is even a little mushy, we will return it to the supplier without any hesitation. I only like to buy high-quality meat that is firm and firm. Because this is what our customers eat, we only serve meat that we are completely satisfied with. Also, although I don’t see it at many Yakiniku restaurants these days, I personally love fillet and lean meat, so our restaurant also offers Wagyu fillet and other items. This is also a point of differentiation from other restaurants, and is a specialty dish that allows you to enjoy the natural flavor of the meat.
“Men’s short ribs” that ignore the cost ratio and “large-sized sirloin” that was born from inspiration.
When it comes to menu development, my style is to create a prototype as soon as I come up with an idea! For example, it has now become a huge hit menu loved by everyone in Otsuka.“Large sirloin”was born from an idea that came to me one night when I was daydreaming. A large piece of quickly grilled meat is served on a bed of specially made egg rice. We tried making a prototype right away, and it was so delicious that we decided to put it on our menu right away.
And the one with the highest cost rate in our store is“Otokojo Kalbi (2,750 yen)”is. We serve the highest quality A5 Kuroge Wagyu beef with finely-grained marbling in luxuriously thick slices.When I think about the cost, I break out in a cold sweat, but I want to see the smiling faces of my customers saying, “It’s delicious!” so I’m prepared to make a loss. Of course, our restaurant’s most popular dish, the Wrapped Green Onion Jotan (2,750 yen), is a must-try dish that uses only the most luxurious tongue.
The key to the flavor of Yakiniku! Otsuka “Jan”‘s proud handmade sauce with no additives
Yakiniku sauce makes delicious meat even more delicious.Yakiniku restaurant “Jan” in OtsukaHere, we are extremely particular about making the sauce. Our sauce does not use any chemical seasonings (umami seasonings) such as Ajinomoto or Hymie.
The soy sauce sauce that serves as the base for yakiniku is made by hand using a variety of fruits and slowly simmered for about 5 hours. This is our proud sauce, which brings out the natural sweetness of the fruit and the deep flavor of the meat without using any chemical seasonings. Actually, ever since I was a child, my mother didn’t like chemical seasonings, so I grew up cooking with natural flavors. The experience from that time is directly reflected in the flavor creation of the restaurant today.
Also, no chemical seasonings are added to the miso sauce. We blend several types of miso based on koji miso, and add squeezed ginger juice as a secret ingredient to create a refreshing yet rich taste. Please enjoy the exquisite harmony when intertwined with the fat of the meat.
Aiming to be a friendly restaurant where you can casually enjoy Yakiniku in Otsuka
Although they are very particular about their meat and sauces, the restaurant’s atmosphere is very casual. My goal is to create a friendly store that is easy for everyone to visit. Instead of formal customer service, we want to create a warm space where customers can feel free to talk to us, and where we can naturally talk to them as well.
Good news for alcohol lovers! Since I myself am a whiskey fan, I am offering the popular “Yamazaki” and “Hakushu” at a special price of 800 yen per glass, available only to online reservations. The combination of delicious yakiniku and top quality whiskey is the best.
Tonight, have a blissful Yakiniku experience at “Jan” in Otsuka!
Even with no prior experience, I picked up a knife and carefully selected A5 Japanese black beef using the solid connoisseurship I cultivated at a meat wholesaler. And additive-free homemade sauce made with mothers in mind. In the Yakiniku battleground of Otsuka, the Yakiniku of “Jan” that we proudly deliver promises to surprise and impress more than the price.
Please use our restaurant for a variety of occasions, such as a meal with your family, a drinking party with friends, or a date with your loved one. All of our staff are looking forward to seeing your smiles and saying, “It’s delicious!”
・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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