Former “Ameagari Kesshitai” member Hiroyuki Miyasako has been receiving a lot of concern.
He and his “ally,” YouTube star Hikaru, attempted to open a barbecue restaurant called “Gyu Miyagi” in Shibuya, Tokyo, but Hikaru withdrew from the business due to higher-than-expected obstacles. The restaurant was originally scheduled to pre-open in October, but it has remained in limbo.
The quality of the meat served to Hikaru at the pre-opening tasting was poor, and Miyasama was seriously criticized. He said he couldn’t serve it to customers as it was. Miyasako showed his manly spirit and forced Hikaru to withdraw from the restaurant, and is now fighting alone to open the restaurant,” said a reporter from a sports newspaper.
The monthly rent for the restaurant is estimated at 3 million yen. The monthly rent for the store is estimated at 3 million yen, and even if the store doesn’t open, Miyasako will still have to pay for it, which is a hellish development for her.
So instead of Hikaru, Miyasako formed a team with Daiki Honda, the president of Ganesha Group, which runs “Yakiniku House Daishogun” and other restaurants in Toyama Prefecture. Mr. Honda has also recently made inroads into Tokyo, opening “Shogun Burger” restaurants in Shibuya and other areas that serve 100% Japanese beef. In a sense, he thought he could build a “win-win” relationship with Miyasako.
Mr. Honda is a specialist in meat, but I wondered if he would be able to match Miyasako’s direction. Some people in the restaurant business say, “Mr. Honda is a meat specialist, but I wonder if he fits in with Mr. Miyasako’s direction.
This is what some people are saying.
On November 24, businessman Takafumi Horie posted a video on YouTube saying, “I have something to say about Mr. Miyasako’s Yakiniku restaurant. Mr. Horie himself runs a yakiniku business, and is involved in everything from management to serving the meat. Mr. Horie said
To be honest, it’s terrible. I don’t know who’s paying for it or what the money structure is, but the location in Shibuya is terrible. I felt a sense of crisis there.
He pointed out that, unlike Roppongi, Shibuya has a lot of young people.
Unlike Roppongi, Shibuya has a lot of young people, so you can’t raise the price per customer that much.
I don’t know if it’s the money structure, but the location in Shibuya is terrible. He added
It’s very difficult to build a new big yakiniku restaurant in Shibuya,” he said.
He also predicted that the purchase price of beef would increase in the future.
If we don’t get a stable supply of beef from reliable suppliers and sell it at a reasonable price, we will never be able to do business if we sell beef at a low price when the price is going to rise.
I’m worried, though I’m not the only one. I’m worried, even though I’m not a stranger to you, but I think you should reconsider before the wound gets too deep.
I advised him.
Hiroyuki, the founder of 2channel and a businessman, also worried about Miyasako in his video. In the first place, he said that Hikaru’s advocacy of “delicious meat at a reasonable price” is impossible for a private restaurant.
The only thing that can be cut is the cost of the food. In other words, you have to buy cheap meat at a low price and sell it.
He was right. As for Hikaru’s instruction to buy only good meat.
That’s impossible. Every yakiniku shop wants to buy good meat. But a butcher needs to buy meat, cut it up, and have people buy the not-so-good meat to do business.
He pointed out. Hiroyuki is also concerned about Miyasako’s challenge, saying that it is “a pattern of failure” and “messing with meat is very tough.
He says that Miyasako is suffering from the triple whammy of running a private business that is not part of a large chain, not having a special meat procurement route, and being located in Shibuya, where the cost per customer is low.
There are some reports that Miyasako may go bankrupt. Some people are saying that Miyasako is worried about going bankrupt. Hikaru, on the surface, has withdrawn from the business, but since he was one of the people who started it, I hear that he is still cooperating. It’s not a case that Miyasako can handle alone,” said a sports reporter.
The number of views on Miyasako’s videos had been sluggish recently, but the uproar over the yakiniku restaurant has drawn attention to him again. Will Miyasako be able to turn a pinch into a chance?
PHOTO： Yasuko Sakaguchi