Steak Restaurants in Japan

Steak” in Japan has spread very quickly as a category of “steak grilled on an iron plate (which is called teppan-yaki).

 However, steakhouse restaurants like other countries, where you eat at the table with a knife and fork on a plate, have not spread as much as in Japan.

There are family restaurants that serve steak with a knife and fork at the table. However, the number of restaurants that offer authentic steaks made from Japanese black or brand-name beef has not spread as much as teppanyaki restaurants that serve steak grilled on an iron plate. In addition to the fact that it is not a scene used on a daily basis, the unit price is high due to the ingredients used, and the special service is not widely available.

The authentic restaurant is particular about the meat it prosecutes, the condition of the meat, the cooking, the customers, the owner, the presentation, the service staff, the land, and the location, and there are many restaurants that are more artisanal and do not go so far as to socialize with other people or restaurants.

 There may be a policy, and it is a very serious world if they are not able to praise each other

A restaurant cannot continue to operate for many years unless all the elements are in place. Steak restaurants in particular must change with the times, adopt to differences in beef production, and stabilize their suppliers, and it is more difficult than other restaurants to adapt to these trends and connect to the next generations.

 The restaurants that have been in the steak business for many years and are still in existence are those that specialize in various aspects (flavor, grilling, purchasing, serving methods, etc.).

Even in the past few years, numerous great steak restaurants have closed in Hyogo Prefecture.

In Japan, the difference between teppan-yaki and pan-oven-yaki steakhouses is not so clearly separated from each other

 (Charcoal and charcoal kiln grills are almost unrecognizable due to the high cost of burning materials such as binchotan (binchotan charcoal). ), and the overwhelming majority of people (even chefs) do not know the difference,

 In many different ways, the number of charcoal-grilled steakhouses may be decreasing because the barriers to entry are higher than in other restaurants.

“Kobe beef steak.”

 I used to think wishing to say “I had the finest Kobe beef at a good restaurant” even once, and that is how I felt until I started this job.

 Some customers may come only once, while others may come on the same day every year for seven years.

 I hope to leave a lasting impression on our customers’ taste buds of the deliciousness of Kobe beef on this once-in-a-lifetime opportunity to serve authentic “Kobe beef steak” to everyone, no matter when they visit our

Thanks to the support of our customers, we are able to open the restaurant every day.

 I am also blessed with good staff who support me every day.

 I will still continue to tighten me up and make sure that I run the restaurant without leaving any regrets