Meatless makes you skinny_ Yawa Wagyu Yakiniku Specialty Store

Yawa Wagyu Yakiniku has become the No. 1 Japanese-style Yakiniku in our hearts since April 2020, after we celebrated our birthday with our travel companions (put the previous top-"burning" far away ). I originally planned to visit at least once a year as a reward for myself, but after the escalation of the epidemic in Taiwan last year, I never had the opportunity to visit again.

This Valentine's Day dinner, finally had the opportunity to experience the good memories this store brought us before.

I am not a gourmet, and I am a little bit tongue-tied, but under the guidance of my travel companions, I also began to realize the reason why some food can heal people's hearts.

However, for me, enjoying food is more about the " total experience" rather than just the satisfaction of the taste buds.

And the reason that makes me appear in this shop every time on important festivals is - "people" !

The most special thing about eating yakiniku meat, especially the high-end yakiniku restaurant with grilling service, is that the chef and the customer get along face-to-face during the whole cooking process, which is the same as the teppanyaki restaurant. Therefore, the master must Introduce ingredients and cooking techniques, and directly face any questions and feedback from customers at the moment. How to face all kinds of customer feedback is a great challenge for the roasting chef of the roast meat shop.

When I visited for the first time, I was lucky to meet the owner of the business; the second time was a partner who had invested in it; this time, it was an enthusiastic partner from the same chain of roast meat restaurants.
Whether it's the store manager who shared with us why he found a group of partners to open this store together, or the partner who shared with us many other stores in the same industry that he personally recommends worth trying, or this time, the partner talked to me about why he likes what he is doing now. Work. It can be felt that what they have in common is to enjoy more interaction with customers .

At dinner last night, we asked the chef who served us: Do you like grilled meat or would you enjoy eating these wagyu beef?

He replied: At this stage, he enjoys barbecue more! The reason is not that he likes to help the meat get cooked, he thinks it is the basic movement of the basic movements. It is the most basic requirement for the chef of the barbecue restaurant to roast the meat well, and it is not worth writing a lot about it. But his greatest sense of accomplishment came from the fact that after a night of interaction, the customer enjoyed a good meal and made a friend. The next time they come to dine, they will come back to you, just like friends meet again.

I also asked the store manager when I dined before, if customers are constantly swiping their mobile phones during the meal, busy taking pictures and making short videos to check in, instead of listening to them introduce the ingredients and eating methods, or just chatting with their relatives and friends, it is completely Regardless of what kind of meat they eat, they will be frustrated.

Remember his response was, of course, respect the way each customer eats, but if customers are willing to interact with them and give them more feedback, it's a better way. After all, in the past 1-2 hours, the two sides get along in the same space. It is a pity if they just simply roast meat and serve food and serve tea and water, but they have no chance to understand each other well. Therefore, in the training of shop assistants, they are required to have more interaction with customers, not just roasting meat, but to have more connections with customers.

Therefore, every time I come to Hachiwa to dine, I eat attentively. In addition to taking out the phone occasionally to take pictures, most of the time is spent chatting with the chef who helped us, talking about the characteristics of this part, the taste of the food, the operation of their store, and what part of the job they liked the most. Talk about some of their personal thoughts.

Although I don’t know if they will find it annoying in private, but at the moment, I think they are responding to us very seriously, and they are willing to share some of their own feelings with us. Therefore, when I come across a cut they recommend and I don't like it that much, I will also share our current experience with them. Because after all, the taste of food is very subjective!

So every time I come to Hachiwa, I know in advance that I will enjoy delicious Wagyu beef. In addition to the must-have parts, I will also try some new parts and cuts. But that's not exactly the part I'm most looking forward to.

What I am most looking forward to is the friend who helped me roast meat. What new knowledge of roasting meat will be brought to me tonight, the current operation of this store, and even his observations or feelings as a practitioner in this industry. It can be known that there are only more than 6,000 Omi beef in the world a year, why nearly one cow at a time can make the price of Wagyu beef more reasonable, the meat flavor and oil consumption of each part, why are they all from the same chain roast meat shop system? When they came out to start a business together, how did they practice barbecue, and even what did employees eat for meals.

Every time they wanted to finish their meal, they handed over their business cards. I also hope that if the customer is satisfied, next time you can name him to serve, or even help you make a reservation!

In short, this article does not share any food introduction, in response to the aforementioned, delicious food is the most basic requirement of a restaurant. But being able to provide a great experience other than gourmet food is the main reason why the store is more attractive to visit. Just like the owner of a late-night cafeteria, the food he prepares for these visiting customers must be quite delicious, but it may be the main reason why these customers keep gathering here and interact with the owner and other customers.

This visit was also because I saw that they started selling cakes and meat slices during the epidemic last year. I was a little worried about whether I would not be able to sustain the losses during the period of prohibition of domestic use due to the escalation of the epidemic. I would like to support them. But seeing that after they were recommended by Michelin Foods, the weekend reservations have to be booked a month in advance, and the rate of table turnover can be turned to three rounds a day. It seems that I should worry about not being able to book a table in the future! Hope to have a chance every year to enjoy it and look forward to the next visit!

Note: The consumer price of Hachiwa is indeed not acceptable to everyone, but if you want to enjoy Japanese-style high-end Wagyu beef and know more about the dish, I highly recommend everyone to try it!