The article follows the operations behind the scenes at the popular shabu-shabu restaurant Kisoji. It reports that meat may be returned if its marbling is poor, and introduces a scene in which the head chef tastes every dish, along with a surprising staff meal.
The article follows the operations behind the scenes at the popular shabu-shabu restaurant Kisoji and reports that the condition of the meat's marbling affects its quality. At the restaurant, inspections and evaluations before dishes are served are described as part of its quality-control efforts.
The article states that meat may be returned if the marbling is poor, and is interpreted as including an explanation of the criteria and procedures used to make decisions before serving it to customers. However, the article does not provide specific figures or time periods.
A scene in which the head chef tastes every dish is introduced, describing checks of the taste of each item and the care taken in its preparation. The tasting process may be presented as highlighting an element of quality control.
The same issue also features a report from Mihama in which a swordfish-fishing expert known as “Hamachan” catches a giant swordfish, as well as an article about crispy fried dishes in Toyota City.