Eel draws long lines on Day of Ox despite scorching heat in Tokyo
Long lines formed at kabayaki grilled eel stores and restaurants across Tokyo on Sunday, this year's Day of the Ox, with the popular delicacy attracting customers despite scorching temperatures.
Intelligence analysis by Llama
On the midsummer Day of the Ox, Japanese people traditionally eat grilled eel to replenish energy and endure the summer heat. Despite rising food prices, eel remains popular, with many restaurants lowering prices or keeping them unchanged thanks to abundant baby eel catches last year.
In Japan, people traditionally eat grilled eel on the midsummer Day of the Ox to help them stay cool and have energy. Even though food prices are rising, many people still want to eat eel on this special day.
Analysis
A Tradition Endures Despite Rising Prices
The Day of the Ox, a midsummer celebration in Japan, is traditionally marked by the consumption of grilled eel. This year, despite scorching heat and rising food prices, long lines formed at kabayaki grilled eel stores and restaurants across Tokyo. The popularity of eel on this day is a testament to its enduring appeal, with many restaurants lowering prices or keeping them unchanged thanks to abundant baby eel catches last year.
Restaurants Adapt to Changing Times
While food prices have risen across the board in Japan, eel remains a popular choice for many. At eel restaurant Yatsumeya Nishimura's Meguro outlet in Tokyo, staff began work at 4 a.m. to prepare over 1,200 grilled eel fillets. The restaurant offers takeout only on the Day of the Ox, with its signature large grilled eel fillet priced at ¥3,000 ($18) each. Although the cost of ingredients other than eel has surged, the restaurant kept the price unchanged from last year.
A Reward for Employees
The restaurant's owner, Kiyoshi Matsumoto, expressed relief at the decision to keep prices unchanged, citing the down procurement costs of eel this year. He hopes that people will enjoy the eel and build up their stamina. Matsumoto also noted that plentiful catches have resulted in a larger supply of well-grown eel this year, which has allowed the restaurant to reward its employees with higher wages.
Key points
- Long lines formed at kabayaki grilled eel stores and restaurants across Tokyo on the Day of the Ox.
- Eel remains popular despite rising food prices, with many restaurants lowering prices or keeping them unchanged.
- Abundant baby eel catches last year have resulted in a larger supply of well-grown eel this year.
- The restaurant's owner, Kiyoshi Matsumoto, expressed relief at the decision to keep prices unchanged, citing the down procurement costs of eel this year.
If the trend of abundant baby eel catches continues, it may lead to a decrease in eel prices, making it more accessible to a wider range of consumers.
The rising cost of ingredients other than eel may lead to a decrease in the quality of eel dishes, potentially affecting customer satisfaction.