The Watami group has become a hot topic. The main izakaya brand "Watami" will be renewed. It seems that it will improve the quality of menus and services and target "adults" mainly in their 40s who visit the store frequently.


Speaking of Watami, we often hear negative images such as "use when there is no other store" and "the price is high for the menu contents". According to a survey conducted by the Watami Group, the "most frequently used izakaya chains" ranked first by a large margin, but the "most delicious" and "best quality" izakaya chains showed almost no difference from other stores. I heard he couldn't.

"We have provided menus that are particular about ingredients and taste, but it seems that they have not been communicated (to customers)," said Watami General Manager of Sales Headquarters. It is said that it will be renewed to "a pub that can be used everyday". The concept is "Izakaya's will". At the same time as sticking to the ingredients and handmade more than ever, he said that he aimed for a "memorable taste" by carefully selecting the number of items.

The new menu has already been introduced on a trial basis at three stores in Tokyo (Aomono Yokocho store, Shinjuku East Exit Yasukuni Dori store, and Asagaya store). This time, I tried the restaurant's recommended menu from these.

The particularly popular "Yamate Meat Tofu" (630 yen) is lightly finished with the addition of Japanese pepper, which is rarely used in izakaya chains. It is also a nice menu that freshly prepared dishes are served in a pot. It is also popular and has a convincing taste.


The limited quantity of "green onion beef fillet steak" (1,000 yen) is thick and soft. It's a little pricey, but it gives you a sense of satisfaction. In addition, it is said that the "live fresh fish product assortment" (1,200 yen) uses only "live" fish that are squeezed on board in partnership with 60 fishing ports nationwide. It is said that the freshness and taste will be improved by making it lively. If you haven't been able to use chopsticks for sashimi from izakaya chains, you may want to give it a try.


Vegetables are pushing organic farming to the fore. The hot salad of scallops and scallops (690 yen), which is very popular with women, is a dish where you can enjoy hot organic vegetables steamed on the table. With garlic butter and ponzu, you can eat it refreshingly while having a rich flavor. In addition, vegetable cocktails "Red Ribbon" and "Carrot" will also appear. Organic vegetables cultivated on their own farm are also used for these.


If you look at the staple food menu, you will see unique noodles.

"Rich shrimp miso ramen" (590 yen) is said to have been made based on the taste that the person in charge of development left an impression on while eating many ramen shops. It is sweetened with plenty of shrimp flavor, but by adding the attached spicy miso, the taste is tightened and it is perfect for squeezing. It's hard to say that it's addictive, but it's a taste you don't often see, so give it a try.

"Adult selfish Napolitan" (590 yen), which uses 2.2 mm thick noodles, is a ketchup-based deep sauce with chewy thick noodles entwined. The person in charge also shows confidence that he has won the famous store in Ginza. All-you-can-eat block cheese is a great deal.


The dessert menu maintains the number of items. A lineup of colorful products with a female perspective in mind. "Hokkaido Azuki and Shiratama Zenzai Purple Potato Coconut Soup" is a zenzai with a gentle sweetness. There are also sweets made with Hokkaido ingredients, such as homemade "vanilla ice cream" and "organic cheesecake."


In addition, the drink menu lineup has been strengthened, including sake, which is rare in izakaya chains such as "Kuheiji" and "Saku," and shochu from all over the country. It may be good news for those who are dissatisfied with the type of sake.

I tried the whole menu, but overall, I felt that it was cooked more carefully than before. If the quality of service is also improved, the image of Japanese people may improve. However, the price range is rising along with the taste and quality. For those who used it as an "affordable izakaya", it seems to be a slightly tough renewal. This new menu will be introduced to all stores on March 18, 2014.

Although the number of people spending money on eating out is increasing due to the effects of Abenomics, specialty stores and restaurants are becoming more popular. Competition with "prepared meals" at convenience stores and retail stores has intensified, and profits at izakaya have continued to fall below the previous year's level. With this renewal, the Watami Group wants to "liven up the entire izakaya industry," but will the number of customers return?

* All prices do not include tax