Chapter 1013 The Supreme PUA
The opening ceremony of Ginza Danmiya Restaurant was a huge success beyond imagination.
This is not only because Ning Weimin thought everything through, he really put a lot of thought into planning and put in a lot of effort to prepare.
It is also because the time, location, people and people all have the appropriate enthusiasm for this matter.
To be honest, it is actually the result of the convergence of all favorable factors.
Let’s talk about weather first.
If thirty years later, the Japanese people were crazy about consumption during Japan’s bubble era.
People’s first impression is that Japanese people go shopping like crazy Chinese tourists who “buy like crazy”.
But in fact, compared to spending on "buy, buy, buy", the Japanese in the bubble era spent the most on food.
This is a normal phenomenon.
Because the yearning for delicious food is the biggest commonality of all human beings, not to mention that this desire is so basic and real.
It has to be said that compared to other desires, the enjoyment of food and drink is actually the easiest to realize and the easiest to satisfy.
So often once people become rich, the first thing they will spend money to compensate for is their own stomach.
And we will continue to invest in this aspect to enjoy the upgraded version.
Starting from the initial purpose of satisfying cravings, to eating healthily, eating high-end, eating culture, eating status, and eating novelty, we have been promoted all the way!
To put it bluntly, eat! It is the basis of all desires, an absolute necessity!
People often only think about other things when they are full and finished eating.
This is why in the bubble economy, Japan’s catering industry will become the first real industry to achieve the 20 trillion goal.
Why is the output value of the Japanese catering industry so many times higher than that of the department store industry and the construction industry?
In fact, starting in the mid-1980s, with the Plaza Accord destroying Japan’s manufacturing industry, the Japanese government was forced to implement policies to increase imports and expand domestic demand.
Later, as the yen continued to appreciate and the living standards of Japanese people improved accordingly, the so-called "Gourmet Climax" came.
And swept the entire Japan at an extremely fast speed.
In 1985, there were only about 400 foreign catering companies in Japan.
By 1991, this number had exploded sevenfold, reaching more than 3,200.
At that time, TV programs also began to appear in batches with variety shows interspersed with various types of food, and even food programs appeared. At the same time, a number of famous restaurants and famous chefs became popular.
Even McDonald's in Japan, as soon as it entered the 1980s, got rid of the semi-dead situation of having only 45 branches in Japan throughout the 1970s, and finally opened up in Japan.
In 1990, this world-renowned fast food company had expanded nearly 20 times in Japan, with 778 branches.
Total sales reached 177.5 billion yen, with average single store sales of 230 million yen, making Japan the region with the highest single store profit for McDonald's in the world.
It can be seen from this that the unprecedented prosperity of Japan’s catering industry has reached such a crazy level.
The Japanese catering culture, which has advocated simple home-cooked food since the 1960s and 1970s, has also undergone major changes.
On the one hand, the catering industry pursues luxury and Western style.
On the other hand, family meals have begun to be taken out.
In this way, Japan’s “100 million middle-class people” became “100 million foodies”.
There is no doubt that Ning Weimin came to Japan to open a branch of Tan Gong Restaurant at the right time, just as the big trend of catering consumption was about to hit Japan.
He used palace cuisine as a gimmick and adopted a luxurious style, aiming to create the most expensive Chinese restaurant in Japan.
This just caters to the Japanese people's eagerness for novelty and the increasingly strong consumption demand for high-end catering.
From the perspective of supply and demand, Japan, especially first-tier cities such as Tokyo, Kyoto, and Osaka, does have a real need for fresh and exotic food.
After all, companies like Dongjiye have plans to organize overseas trips for their employees.
This is enough to show that the era when Japanese people are not short of money has begun!
Under such a premise, it is really easy for any catering company to do business, and there is basically no possibility of losing money.
And although Japan is an island country with strong xenophobia, because China and Japan have a long history of cultural exchanges,
The Japanese have always respected Chinese culture and historical heroes.
For example, Confucius, the heroes of the Three Kingdoms, the founding fathers, etc.
Needless to say, the emperor of China and the Queen Mother of the West are certainly among these historical celebrities.
So the Japanese are really impressed with Ning Weimin’s gimmick of promoting palace cuisine, using the decorations of Tan Palace Restaurant to tell stories to guests, and paving the way for a dining cultural atmosphere through every detail. Can't stop.
When I arrived at the opening ceremony today, I saw that Tan Gong Restaurant looked like this.
Not to mention little people like Taniguchi and Kagawa, even people from Sumitomo Bank are full of curiosity about Chinese palace dishes.
You know, the bigger the company is, the more socializing it is to treat guests to dinner, but it doesn't care much about how much money it costs.
However, high-end restaurants in Japan are either high-end restaurants, sushi restaurants, or Western restaurants, which are too monotonous.
These people have long been tired of eating and seeing. Of course, they are eager to see new things that are different from their old perceptions.
Therefore, among the guests present today, almost all Japanese people in the business community are full of expectations and full of attention.
In this case, after the celebration began, Matsumoto Keiko spoke as a shareholder of the restaurant and explained in public the reasons and process of how she "became attached" to Dangong Restaurant.
Natural said it in the hearts of Japanese people at once, and achieved a remarkable effect of thunderous applause and laughter.
It can be called "taking advantage of the opportunity".
First of all, in order to liven up the atmosphere, Matsumoto Keiko explained simply and humorously that it was because of "greedy".
She said that she often ate roast duck when she went to the Chinese capital, and she also liked the royal cuisine passed down from the Ming and Qing dynasties, but she could no longer eat it after arriving in Japan.
She couldn’t help but feel pity for this, and also for the Japanese who had never tasted these delicious dishes.
Following this, Matsumoto Keiko began to cater to the vanity of Japanese guests.
She said that today's Japanese people have the ability and deserve to taste high-end cuisine from all over the world.
So in order to let people in Japan also eat roast duck, and to let the Japanese people taste delicious and noble palace dishes, this became her original intention to join Tan Gong Restaurant and bring authentic Chinese palace dishes to Japan.
She believes that the dishes at Tan Gong Restaurant represent the more glorious side of Chinese food culture and are also one of the symbols of the tradition of the ancient Chinese capital.
And many Japanese have actually heard the names of Beijing roast duck and palace dishes, but they have never had the opportunity to taste them.
If the Dan Gong Restaurant’s branch in Ginza can satisfy everyone’s desire to love Chinese food culture, this will be enough to make her proud.
In short, regardless of whether Matsumoto Keiko’s statement is true or false, it is quite strategic.
It can be said that the palace cuisine and the Japanese are both praised to the sky. It is a bit like the two swindlers from "The Emperor's New Clothes" trying to kidnap them in style. According to the lingo of playing small drums in the capital, this can be called "pushing on", which essentially means "making a fuss and setting up a yangzi".
The great thing is that you can use the face problem of "knowing the goods but not the goods" to praise the guests.
It gives everyone an extra layer of scruples to judge, so we have to be more tolerant.
After the banquet is served, let alone how outstanding the food in Tan Palace will be.
Even if it is not to your liking or something goes wrong, the guests will not care too much.
Let's put it this way, as long as Ning Weimin's palace dishes are not too bad and unpalatable, these guests will be disappointed.
I believe you will be able to gain praise in one fell swoop, and even win many real customers who are willing to spend money.
Secondly, let’s talk about the geographical location.
I have to say that at this time, the Chinese food market environment in Japan is still very good for Tan Gong Restaurant to start a business.
If we look at it as a whole, let alone comparing it with thirty years later, it is much better than five years later in 1990.
It can be said that it is a blank sheet of paper, allowing Ning Weimin to draw the most beautiful and latest picture.
For no other reason than because Japan has just opened visas to the mainland these days. Most of the people who come from the mainland first are international students studying, and there are very few migrant workers with chef skills.
So the Chinese who open Chinese restaurants in Japan are mostly "old expats" who settled in Japan a hundred years ago or people from Hong Kong and Taiwan.
Most of what they sell are Cantonese cuisine or "Chinese cuisine" that has been improved on Japanese cuisine.
Not to mention the low standard, purely authentic other cuisines are very rare.
For example, in Tokyo, there is now the Tianjifang Restaurant, a Tianjifang Restaurant jointly run by the Tianjin Foreign Economic and Trade Commission and a Japanese company. It can be regarded as a relatively pure northern dish.
But this restaurant only knows how to follow the script. The Tianjin dishes they cook according to traditional techniques are not very recognized by Japanese diners.
The "Judequan" opened in Tokyo in 1979, although it is quite popular.
However, due to the high operating costs in Japan, the store was chosen to be smaller. In fact, it has only existed as a supernumerary canteen for the embassy since its opening, and it was difficult to meet the needs of Japanese diners.
In addition, the three "Gathering Together" families in the capital were split into two.
Wangfujing and Hepingmen "Judequan" belong to the Jingcheng Catering Company, while Qianmen "Judequan" belongs to the Jingcheng Hotel Corporation.
These three stores have been fighting fiercely for "authenticity" and "registered trademarks" in China, and have no intention of developing business overseas.
This "Judequan" restaurant in Tokyo closed down after a few years, and the chef had long since withdrawn from his original employer.
In this way, things become more valuable when they are rare.
The main palace dishes like Dannomiya Restaurant are currently unique in Tokyo, and they are condescending, which is very advantageous in terms of novelty.
It has almost become the only and best choice for Japanese people who are eager to taste "authentic and original" Chinese food.
There is no difficulty at all in establishing an authoritative brand of "authentic Chinese royal cuisine".
No matter how expensive the price is, because there is no comparable object, Japanese people can only accept it.
And to be honest, most Japanese people are actually quite easy to fool.
Probably because of the different living environments, the Japanese have not experienced our "turbulent years" and do not know that the best protection is not to tell the truth to strangers.
Japanese people are generally a bit straight-forward, and they don't want to believe what others say.
Otherwise, it will not happen in the future. A large number of Chinese people going to Japan can easily gain the respect and trust of the Japanese just by bragging and claiming to be the descendants of historical celebrities.
The little devils who had never been fooled before met the cunning Chinese people for the first time, and they really liked this trick. They had a great time being played like monkeys.
So in this case, when the opening ceremony proceeds to the second part of the live demonstration.
Several chefs from Tan Gong Restaurant walked onto the stage and performed several Chinese dishes in front of the audience.
This scene is considered a routine basic operation in Dangu, but in the eyes of the rare and strange Japanese, it is like a magical magic.
The first dish is Kung Pao Chicken made by Xu Chunyan, the leader of the pastry team, and Chef Wu, a foreign aid from Emei Restaurant.
Xu Chunyan is responsible for making sugar decorations, and Master Wu is responsible for cooking.
Under the watchful eyes of everyone, Xu Chunyan used the traditional techniques of sugar painting to make an exquisite sugar flower basket.
Master Wu also showed off his skill of flipping the iron pot with a large spoon. Decades of work are like acrobatics, making the dishes in the pot fly up and down.
Then, just when the Japanese were dazzled and didn't know where to look, let alone whose skills they should praise.
Xu Chunyan has completed the production with ease and placed an exquisite sugar flower basket in the middle of the plate.
At this time, Master Wu, who had already cooperated with the practice many times, also finished frying his dish at the right time.
Then the two are combined into one, a plate of Kung Pao Chicken that is as beautiful as agate stone and is full of color, flavor and aroma, placed in a sugar flower basket and a white plate.
The little Japanese devils who witnessed the whole process were all dumbfounded.
And when this dish was placed on the table under the stage, the Japanese guests seemed to have just woken up from a dream and expressed their appreciation.
Reporters who originally just wanted to get some entertainment news went crazy, and they all rushed forward to compete with the guests for a spot in the audience.
The flash of the camera is flashing wildly, as if this is not a restaurant opening, but a catwalk.
And I have to say that Japanese people must not try this dish, because Japanese people cannot eat spicy food, let alone Sichuan peppercorns.
If they want to eat it in one bite, they will have to step into a pit, and that will be a big problem.
In fact, this was indeed the case when the dish was given to the guests in the front row to taste.
Many people who were lucky enough to taste it were immediately anxious, as if their tongues were burned, and they were hurriedly looking for water to drink.
However, this dish has captured the human taste buds so reliably. It is a classic dish that kills people regardless of race.
The Japanese were addicted as soon as they tasted it.
Immediately awakened the physical desire for abuse in their bones.
Regardless of whether they were men or women, they couldn't help but try it again with fear, and they couldn't help but give a thumbs up and say it was delicious.
It was as ridiculous as it was ridiculous, as pitiable as it was pitiful. It was really a collective incarnation of shaking hands, feeling pain and happiness at the same time.
Anyone who has witnessed this scene with their own eyes will definitely believe that the PUA of Huaxia Cuisine is the supreme existence among PUAs!
(End of this chapter)