Janjan

Gathering around well-marbled cuts of quality meat with a drink in hand is one of the simple pleasures of a neighborhood yakiniku spot. In Katsushika Ward's Higashi-Horikiri neighborhood, じゃんじゃん (Janjan) offers a broad selection of meats in a relaxed, approachable atmosphere, ranging from rare cuts of Japanese Black wagyu to hearty pork and offal.

Wagyu Flavor by the Cut and Hearty Salt-Seasoned Pork

The menu features A4 and A5-grade wagyu, allowing diners to select cuts according to their preferred marbling—from classic kalbi (short ribs) and loin to specialty cuts such as kainomi (flap meat), sankakubara (chuck rib), and premium loin using tomosankaku (tri-tip) or shinshin (core of knuckle). Salted beef tongue, ready to grill to a savory sear, and flavorful tan-shita (sublingual tongue cut) are also offered at reasonable prices. Beyond beef, the pork menu is well-represented with options like the Ton-shio Mix—a combination platter of pork ribs, pork cheek, and salted pork jowl—as well as samgyeopsal served with sanchu lettuce wraps and condiments.

Side Dishes and Drinks to Elevate an Evening Out

A mixed offal platter offering a choice of three items from horumon (intestine), liver, gyara (abomasum), heart, and tan-shita, alongside dishes like senmai sashimi (third stomach), pair naturally with drinks. Nibbling on house-made kimchi or an assortment of namul vegetables alongside a cold draft beer, chuhai, or makgeolli rounds out the table nicely.

Finishing the Meal with Sizzling Bibimbap and Warm Soups

To round out the meal, the kitchen serves crisp-crusted stone-pot bibimbap and yukhoe bibimbap, alongside slow-simmered gomtang soup and refreshing cold noodles. Easy to visit with groups, family, or friends, it provides an unpretentious and thoroughly satisfying setting to wind down the day.