Guest guest Posted December 18, 2001 Report Share Posted December 18, 2001 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) Check out Shopping and Auctions for all of your unique holiday gifts! Buy at or bid at http://auctions. Quote Link to comment Share on other sites More sharing options...
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