01 / ABOUT THE PLACE
About this place
Diners who have tried salt-seasoned tongue and kalbi mention the thickness of the meat and its satisfying bite. One visitor also recalls asking for the tongue to be sliced thinly for a child. Jan’s menu offers several options, including premium tongue base, upper-grade tongue and thinly sliced upper-grade tongue, so you can start by choosing a cut and thickness to suit your taste.
The recommendations include service loin and service kalbi, as well as zabuton and chateaubriand. There is room to shape the meal around anything from a casual plate to a considered choice of cut.
To go with the meat, consider the cabbage and salted-kombu munche salad or kimchi. Bibimbap, stone-grilled bibimbap and reimen are among the options for finishing the meal, with reimen also listed in a half portion. Drinks include beer, makgeolli and highballs, as well as a broad selection such as fresh lemon sour. Jan offers plenty to choose from in Sakuradai, from the cut of meat to the final course.
