(JP)Mad cow scare forces restaurants to change menus

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http://www.asahi.com/english/national/K2001121800303.html

 

Mad cow scare forces restaurants to change menus

 

The Asahi Shimbun

 

As the year-end festive season gets into swing,

restaurant managers are scrambling to cater to the

changing needs of customers amid the ongoing economic

slump and the mad cow scare.

 

Partygoers this year are continuing the trend of

steering clear of expensive establishments, instead

looking for cheaper restaurants with private party

rooms and nabe (hotpot) on the menu-a favorite because

partygoers can cook one pot and serve themselves.

 

But a new trend also is emerging.

 

Restaurant managers say this year seafood nabe with,

among others, fugu (blowfish) and crab, are doing a

roaring trade.

 

Many chain izakaya (bar-restaurants), renowned for

serving big portions without burning a hole in the

pocket, are promoting meal sets that include various

nabe dishes for between 2,000 and 5,000 yen.

 

Shoya and Yarukijaya, for example, have seven

different nabe sets, while other restaurants are

offering discounts and services for party organizers

who make a reservation.

 

A current campaign at Watami offers customers the

chance to win travel and meal coupons, while chains

such as Shoya and Yarukijaya are handing out free

gifts to party groups.

 

Managers at major izakaya chains say there is no

difference in the number of reservations this year

compared with last year, and the cheapest set courses

are selling like hotcakes.

 

Private rooms, where partygoers do not have to worry

about being overheard or disturbing others, are the

most popular choice.

 

Restaurants specializing in yakiniku barbecues and

shabu-shabu, in which customers dip thin slices of

beef into a pot of boiling broth, have been hit

especially hard by reports this year of three cows in

Japan contracting mad cow disease, also known as

bovine spongiform encephalopathy. Some are changing

their speciality menus in response to customers'

fears.

 

This season, for instance, shabu-shabu chain Shabuzen

has added pork, seafood and crab courses to its usual

beef and blowfish menu.

 

Managers said the new menu was created after customers

demanded choices other than beef.

 

Managers said reservations for beef shabu-shabu have

plummeted 20-30 percent this year from last year.

 

Kisoji, another chain that serves shabu-shabu, this

year added crab and blowfish to the menu.

 

Restaurants specializing in seafood, meanwhile, are

experiencing a boom.

 

Managers for the nationwide chain Kanidoraku, which

specializes in crab dishes, said reservation inquiries

are up 20-30 percent in the Kanto region compared with

the same period last year.

 

A manager from blowfish specialist Zuboraya said:

``There is a limit to the number of tables we can

offer, so there are not that many more reservations

compared with last year. That said, we are seeing new

and younger customers this season.''

 

Hot spring inns are also getting in on the act.

 

Major travel agent JTB Corp. said cheap overnight

packages at hot spring inns where people can hold

year-end parties with overnight stays are booming.

 

JTB offers three packages priced from 11,000 yen per

person and partygoers can choose from 36 inns and

hotels in the Kanto region.

 

``As well as the recent surge in popularity of hot

springs, party organizers like packages because they

do not have to worry about the details,'' said a JTB

spokesperson.

 

Several Web sites offer party organizers information

on restaurants in specific areas and for various

budgets and number of participants.

 

For more details, check out <http://www.gnavi.co.jp/>

which details about 20,000 establishments and

<http://gourmet.biglobe.ne.jp/> which helps to search

for restaurants according to location, access and

budget.

 

(12/18)

 

 

 

 

 

 

 

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