Shinpo Co., Ltd. (Nagoya, Japan) has the No. 1 share of smokeless Yakiniku grills in Japan.

Shinpo Co., Ltd. (Nagoya) has the No. 1 share of smokeless Yakiniku grills in Japan.

Japanese

Chinese

Korean

Restaurants that use Shinpo: Kazue
(Gubei District, Shanghai)　

This is our third year
since taking over a closed eatery.
Now it is successful, turning over the restaurant three times at dinner.

Around 9 pm on Monday, February 14 2011,

Back left row in the right hall	Front left row left in the right hall	Right row in the right hall

Left hall	Central hall	Two tables in a private room

The video (7 minutes, 21 seconds) reveals the secrets of how Kazue, after three years, can turn the restaurant over three times at dinner. Guests will perceive a restaurant's determined efforts and guest satisfaction will bring increased sales.

≪Why is it so popular? ≫　　

Reason 1:
Repairs to exhaust air ducts

Reason 2:
Comprehensive cleaning every week

Reason 3:
Staff teamwork

The exhaust air ducts were expanded in accordance with Shinpo's instructions. Smoke in the restaurant was drastically reduced. Repeat guests commented "Wow, it's fresh and clean!"

Grills are cleaned every Monday and the restaurant is thoroughly wiped down every Friday. Also, grease on duct connection parts is carefully wiped off.

All employees think the restaurant is their company. There is a sense of family-like unity centered around the chef and the restaurant manager. Worker turnover is low.

←Telephone reservations
On the day of a reservation, staff call guests to confirm. It is a good chance to inform them that the restaurant is looking forward to their visit.

I often got burned at a Yakiniku restaurant I worked at before.At Kazue, I don't get burned and there is less grease. I am glad I can concentrate on serving guests.→

The exhaust air ducts used to be located in the basement parking garage and used by other shops. Since our restaurant generated the most smoke, we did not notice that the initial exhaust capacity was too small.
After expanding the duct system upon Shinpo's directions, smoke disappeared from the restaurant. Even when the tables are full, the restaurant does not get hazy with smoke.
Up until then, we sometimes had to offer complimentary dishes to guests when the smoke was excessive.

At the end of last year, we accepted a year-end party for 130 guests. We appreciated that the company president took the trouble to start the party at 11:00 pm, avoiding our busiest time.
Guests who would like to enjoy Japanese-style Yakiniku in a comfortable setting support Kazue.。
Without Shinpo grills, we would not be able to provide Yakiniku at a Japanese level of quality. Guests know very well that meat is cooked to perfection if the smoke is eliminated. The three key elements--grilling, sauce, and smoke removal--are crucial.