The appeal of Hamayaki Taro lies in its "self-cooking system," where customers grill their own food. This eliminates the need for many cooks, and staff can handle both front-of-house and kitchen duties, allowing for small-scale operations and lower labor costs. Furthermore, if you choose a pre-existing space, interior construction costs can start at a low 190,000 yen per tsubo (approximately 3.3 square meters). This cost reduction is achieved by adopting a simple "beach house" interior concept for Hamayaki Taro. Both the self-cooking system and the interior concept directly contribute to "low costs," and the more successful the restaurant becomes, the more effective it becomes!
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