BUSINESS｜TRAVEL
This Japanese Restaurant Challenges Your Definition of Success
They work five hours less and waste no food
The restaurant industry in Japan is a buffet of options that somehow manages to be meticulously scattered in a segmented fashion. A wide range of businesses coexists: Global fast-food chains, local mom and pop diners, and traditional Japanese restaurants with sushi masters all share the same crowded streets.
Becoming a renowned chef in Japan often takes more than a decade, and apprentices must sacrifice years in training. However, with the awareness of the need for work-life balance, such working environments have been growing increasingly controversial.
The Birth of a Sustainability-Driven Restaurant
Since a restaurant named Hyakushokuya (佰食屋, Hundred Meals Restaurant) opened in Kyoto in 2012, its innovative operations have never bored Japanese diners.
Three main dishes only
Initially, the owner, Akemi Nakamura, and her husband developed their ideal steak bowl from beef produced in Japan. The grilled beef is soft and it goes well with thick, soy sauce-based gravy and fried garlic.
