Japanese people especially hate to influence others. Outdoor barbecues have a great influence on others, no matter the kitchen fumes or the taste. So they usually choose indoor barbecue.
This Japanese indoor barbecue is very different from our self-service outdoor barbecue. Japanese barbecue stalls also have standardized services for waiters. You have taken part in the barbecue, you don't have to do anything else. It can be said that it is very sweet.
Indoor barbecue stalls in Japan are also grilled with charcoal. There are many kinds of beef, mutton and fruits in this food. However, considering the high price of beef and mutton in Japan and the good quality of fruit, the only regret is that the weight is a little small. But there are many types.
The waiter will go to the side to undertake baking, and the customers will chat here and wait for the dishes, then chat with their friends. Are you very happy for sloppy snacks? But customers who eat barbecue think that the store has a purpose. There are two others.
The key is that the waiter can cook a lot of dishes at once, so that customers can eat quickly, but if they bake so much, they will eat slowly, have a cold taste and will not enjoy themselves. Many customers will add food again after eating once, which is not low in Japan's price level. This barbecue is really expensive.
Kebab is a favorite food culture of young people in China. Who can refuse the smell of burnt food? Just hearing the oil star sizzling on the grill is like hearing a symphony playing. In China, eating mutton skewers has a "bold" spirit. It is best to have an outdoor barbecue, spread a layer of plastic film on the table, sit in a plastic chair and pour a bottle of beer into your stomach.
Let's take a look at neighboring Japan. Japanese still eat mutton kebabs, but their mutton kebabs are extremely "fresh and elegant". Japanese people usually eat mutton kebabs in their rooms. When eating mutton kebabs, there will always be staff waiting beside them to serve you one by one. Not only can I help you bake things, sometimes you don't even have to pour your own wine. Of course, the staff will help
There are two kinds of kebabs in Japan, one is foreign style and the other is Japanese style. Both kinds of mutton kebabs are in the room, each with its own differences. Western-style kebabs are called "charcoal barbecue" and originated in Kobe. Everyone knows Kobe very well, and the most famous one is snowflake beef. A restaurant serving beef and mutton is usually like this: let customers sit around the counter, watch the chef roast beef and mutton, have some performance characteristics, watch the performance and taste beef and mutton.
Japanese kebabs are more fancy. Because food is more popular, there are more people eating in Japanese barbecue shops. One is called furnace tail burning, which is called "furnace tail burning" in Japanese. In this barbecue mode, guests sit in front of the mini-bar, and there is no stainless steel plate, so customers don't need to do it themselves. The chef behind the mini-bar is grilling skewers in front of customers in a carbon oven one by one. The baked ingredients will be placed in a long wooden shovel and sent to the customers in front of the mini bar. If you eat directly without meat, because the waiter cooks quickly and the customers at each table eat quickly, everyone knows that they have left after eating. This can maximize the use of in-store space.