JAPANESE GET A TASTE FOR DRY-AGED MEAT
June 1st, 2017
JAPANESE consumers are embracing dry-aged meat as awareness rises of its quality and healthy eating becomes increasingly important. More restaurants are offering the high-end product and urban areas in particular are seeing a surge in dry-aged meat speciality eateries. Many are taking advantage of consumers’ interest by incorporating a display case into their restaurant design.
In Tokyo’s popular dining district, Roppongi, the display for the restaurant chain Kanzaki Aging Beef’s latest restaurant also acts as a maturation chamber, showing visitors and ...
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