The Secret Behind the Meat Grilling Boom in Japan
Bloomberg
2/7/2021
Lisa Du and Grace Huang
(Bloomberg) -- Indoor grilling isn’t a new concept, but in the pandemic era, it can make the difference between a restaurant surviving or closing its doors.
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Good ventilation is turning into a secret weapon for Japan’s yakiniku, or “grilled-meat” restaurants, where customers cook raw ingredients such as cuts of beef shoulder, pork belly and vegetables at the table.
While many eateries around the globe remain shuttered or offer takeout only, Japan’s establishments have remained open because the government doesn’t have the legal means to force closures. Before the government implemented a state of emergency last month, it was even encouraging people to eat out. Even so, the island nation saw a record number of restaurant bankruptcies in 2020, according to Teikoku Databank.