Which barbecue in Japan is the best?
In the new crown era where everyone is self-refreshing, typical "don't be in a hurry" such as external food and tourism were once neglected by the Japanese people.
With the accumulation of anti-epidemic experience and the beginning of the post-COVID era, although it will not be "retaliatory consumption", it is already the general trend to bring life back to the mainstream.
A survey showed that the most Japanese people ate in the first half of this year were mainly sushi, bento, pizza, etc., and the most wanted to eat in the second half of this year was barbecue.
0 The waves of the epidemic not only suppress everyone's desire to go to restaurants, but also encourage people's COVID-19 fatigue in all aspects.
As life restrictions are gradually relaxed and the wave of consumption is stimulating, "how to relieve worries, only barbecue" has become what everyone wants.
Since the general direction encourages "eating", there are many homeworks around eating recently.
Recently, a ranking list of Japanese "The Best Barbecue Chain" was released. The best barbecue restaurants voted by Japanese netizens are:
①Xuxuyuan, ②Niujiao, ③King
This time the ranking list has changed a lot compared to the past, especially the top few.
In the same "most delicious barbecue chain" survey in 2017, the barbecue restaurants that people in most parts of Japan like are basically given to the horns that can be seen everywhere in the streets and alleys.
has more than 600 stores in Japan, focusing on the theme of "cheap and delicious" and has always been the overlord of the Japanese barbecue chain.
With the increasing competition in the catering industry and the changes in the direction of public tastes, the current competition for the king of Japanese barbecue restaurants is becoming increasingly fierce.
"Warring States Period" of Japanese barbecue restaurant
In the latest popularity survey, it surpassed the horns with a slight advantage and became the best barbecue restaurant in most people's minds. It is a slightly higher-end barbecue chain. Although
was founded in 1976, it has only more than 50 stores nationwide in Japan so far.
Xuxuyuan's stores are mostly open in bustling areas, and in recent years, more and more celebrities have visited them. Coupled with the high exposure among the media, the public has aroused their interest in going to try it out. Although the price of
is relatively high, the average person for dinner is about 8,000 to 10,000 yen (about 500 and 600 yuan), the environment and taste are widely recognized by the public.
Even though the status of "the most delicious" has been surpassed for a while, the image of Niujiao in Japan's "national barbecue restaurant" will not be replaced so easily.
covers 620 stores across Japan, with a variety of unlimited self-service packages, affordable prices and unsatisfactory tastes.
In addition to dinner parties at night or weekends, Niujiao’s lunch set meal is also a powerful tool to narrow the distance with the people.
In Japan, where a bowl of luxurious ramen costs 7 to 800 yen, you can have a barbecue lunch at 1,280 yen (about 80 yuan), giving many Japanese office workers the opportunity to reward themselves during work breaks.
second only to high-end representative Xuxuyuan and people-friendly leader Niujiao. It is one of the most delicious barbecue restaurants. But the name is slightly unfamiliar, "Barbecue King" is actually the most threatening Japanese "Barbecue New Force" that has been regarded as Niujiao's number one competitor in recent years.
Raise King only opened its first store in 2007, but currently has more than 240 stores across Japan.
is also the main focus of self-service, with more optional items and highly competitive prices, plus self-service orders and waiters can assist barbecue and other humanized services, the rapid growth of barbecue King has made everyone's eyes shine.
Especially during the extremely tense period of the epidemic, people tend to avoid open areas in the city when dining out, while most of the shops in the roast pork king are opened next to the main road, so that they still maintain outstanding performance and stand out during the period when many restaurants are in a slump, and are remembered by more people.
In addition to the three dazzling stars in the current Japanese barbecue industry, Xuxuyuan, Niujiao and Roast King, there is also a newer force.
, which mainly promotes "one person barbecue" and "fast food barbecue", and also attracts high attention in the barbecue industry because of extraordinary times - roast pork Like.
In August 2018, roast pork Like opened its first store in Shinbashi, one of the gathering places for office workers in Tokyo. The "fast and delicious one-person barbecue" not only meets the needs of contemporary people, but also has new services such as barbecue breakfast sets, shuttle bento sets and other new services, which brings the barbecue and busy people closer.
In addition to more than 10 stores in Tokyo , roasted pork Like is now open to other major cities such as Osaka and Fukuoka , and plans to open to 300 stores within 5 years.
roast pork Like can quickly become popular, which is inseparable from the current epidemic prevention environment.
During the epidemic, ordering, dining, and ventilation are innovative challenges for many restaurants, but it seems to have an innate advantage for roast pork Like.
0 The environment for dining alone, the fully self-service ordering system was originally created for the "social terror" people, but it became popular during the epidemic. In addition, the store itself is proud of its technical advantage of "the entire store is breathing in every 2 minutes and 30 seconds", after being discovered and vigorously promoted by the media, it has shown a rising star.
After more than half a year of cold winter, the performance of the Japanese catering industry gradually rose from less than half last year to 70% to 80% since August.
Although there are many restaurants that have no choice but to close during this period, the new lifestyle in extraordinary times is becoming more and more prominent, and the public's preferences are gradually becoming clearer. With the promotion of consumption by the general environment, the moment when the catering industry is ushered in the opening of spring is probably not far away.
