"It is difficult to make people in Osaka and Tokyo, only Shanghai has development opportunities."

Japanese "Tokyo News" on September 24, original title: Japanese chefs look for opportunities in China

On the 104th floor of the Shanghai Central Building overlooking the Shanghai Bund, there is a Japanese kaiseki cuisine. The chef is 45 -year -old Hosada Jiming (pictured). Most of the guests come to the store are Chinese rich class. The scenery is not only charming, but also 30,000 to 60,000 yen (1 yuan for about 20 yen -editor's note) dinner is also expensive. Ji Tian Jiming said: "In China, it is easy to criticize if you don't cut the sashimi thicker, but the thinness is the Japanese style." At the same time, in order to impress the hearts of Chinese customers who like to use social networks The effect of setting the plate is also an indispensable trial and error.

In 2005, an old -fashioned restaurant in Japan entered Shanghai, and Hosada came to China as the deputy chef. He returned to Japan after 6 years, but he resigned soon and went to Shanghai. He said: "It is difficult to get out of the place in Osaka and Tokyo, only Shanghai has development opportunities." In 2020, he was invited to become the chef of this Japanese restaurant. " Just look for authentic Japanese materials. "

Kobayashi Kim Eye, an operator of Japanese restaurants who came to Beijing in 1989, recalled, "At that time, there were only 8 Japanese restaurants in Beijing. Because they could not purchase egg yolk sauce and specific sauce, they could only make it by themselves." The price "is about 30 % of the monthly salary of Japanese employees and Chinese employees." Today, more than 30 years later, China's GDP scale is nearly 4 times that of Japan. According to statistics released by the Japanese Chamber of Commerce in China, there were about 65,000 Japanese restaurants in China in 2019. Because guests are dominated by Chinese, Japanese cuisine also achieves localization. Just like the "Tianjin Rice" that does not exist in Japan (popular) in Japan, the improved version of Japanese cuisine (in China) is dominant.

Mr. Wan, who runs a Japanese restaurant in Beijing, said, "In the past 10 years, the per capita consumption of customers has increased by more than 10 times." Authentic kaiseki cuisine and other advanced Japanese materials are now affected by ordinary people in Japan, but Like Hosoda Jiming Such a chef (in China) is too busy.

Author Baishanquan, translated by Zeng Mao

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