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While we all have our varying differences in preference and taste, it would be unfortunate if a visitor came and left Japan without trying one of the country's best inventions: conveyor belt restaurants.
Although incredibly popular in Japan amongst both locals and tourists, conveyor belt sushi restaurants aren’t for everyone, with those turned off by eating raw fish understandably avoiding the restaurants altogether. But why do we limit conveyor belt restaurants to serving mainly fish?
Kaiten Lane Yakiniku Itto opened in Ageo City, Saitama Prefecture on July 16. Here, a conveyor belt running through the restaurant carries a wide variety of yakiniku meats in place of the usual tuna, salmon and cod roe dishes expected at a kaiten-ya (conveyor belt restaurant).
Fuelled by the desire to reduce food waste, Kaiten Lane Yakiniku Itto serves up various types of yakiniku little by little on small plates similar to those found at sushi restaurants.
Starting from 110 yen per plate, the conveyor belt yakiniku restaurant boasts a menu with more than 100 different types of cuts and meat. The restaurant is a great place for those who have been wanting to try a specific meat, but can’t justify the idea of wasting it if they don’t end up liking it.
A semi-self-service restaurant, guests can easily order dishes from the touch panel located on the end of each table. After that, the food will arrive on small plates via the conveyor belt running alongside the seating area. At the center of the table a large yakiniku grilling plate reminds guests that, although the restaurant resembles a kaiten-sushi, the food here is not meant to be eaten raw.
The restaurant is designed to provide an environment which meets the criteria needed for social-distance; featuring seats for individual guests, pairs and groups of four with high partitions between tables, sterilization of touch panels between guests, semi-self service, and a conveyor belt that limits unnecessary contact with staff, guests can eat with complete peace of mind.
Example Menu
Itto Kalbi – 110 yen
Itto Rosu – 110 yen
Upper Kalbi – 220
Beef Tongue – 220 yen
Harami Steak – 330 yen
Diamond Cut Rosu – 330 yen
Wagyu Dai Toro Kalbi – 385 yen
Japanese Beef Assortment (four kinds) – 550 yen
Japanese Beef Chateaubriand – 1,100 yen
Stone-grilled Bibimbap – 440 yen
Hoppy Beer – 440 yen
Location: 3-5, Ageo City, Saitama Prefecture (5-minute walk from Kita-Ageo Station)
Business hours: 11:00 – 23:00 (Last order 22:00)
*Times subject to change following request from the government.
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- External Link
- https://grapee.jp/en/
10 Comments
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Dani Bastien
Cool. I love to try this. :D
AlternativeOpinion
I’m no vegetarian but stop trivializing the slaughter of animals for our pleasure.
ats
I like to move it, move it
You like to move it......
Do the hustle
I’m not a big fan of this style of restaurant. The food can keep going around and around for hours if it’s not busy.
Sanjinosebleed
Looks great and reasonable prices. Anywhere else but Japan I might be worried about freshness but not here!
Great idea! good luck!
Yubaru
There is also a restaurant chain that has "kaiten" shabu shabu along with kaiten yakinuku as well.
This place isnt all that unique!
David Brent
Which is why almost nobody takes food from the rotating belt. You order separately and it comes to your table specifically.
kohakuebisu
The conveyor may be a nice gimmick, but a fair bit of the appeal and target here is as a yakiniku restuarant people can go to alone. Yakiniku has strong association with get-togethers, and many restaurants are not set up for solo diners who want little portions and need to be seated at a counter if the place is to make any money in the evenings. Letting one person occupy a booth for six people is a recipe for your restaurant going under.
There are non-conveyor yakiniku places out there which also cater to solo diners with set menus for one available in the evening (i.e., not just at lunchtime), but they are mostly a new creation. The same goes for Karaoke boxes set up for solo visitors.
Peter14
Tried that at a conveyor belt sushi restaurant and they simply took it off the belt and brought it over.
Chottobaka
Many items are already prepared and sitting in tare or are salted so I don't have an issue with the kaiten concept. Also, in reality they will likely be required to protect the food with domes.