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Special sauce

By: KC

Date Posted: 2001-05-25

Big Bull steak restaurant manager Yoshiharu Oshiro says that “Once a customer tries our special steak sauce, they become addicted to its taste and keep coming back for more.” But Oshiro is quick to add, “Since this is our secret, we cannot tell what the ingredients are.” He claims some addicted American customers pour the sauce even on rice. Sometimes Oshiro has found himself dumbfounded to see the sauce bottle gone after customers leave the restaurant. The sauce tastes sweet, sour, and hot. Although there are two other sauces available; traditional hot sauce, and vinegar sauce with grated radish.

The casual family-style steak restaurant is located at Gate 2 Street, Okinawa City, just outside Kadena Gate 2. The lunch menu is simple. It contains five types of meals; Rib Eye Steak, Teriyaki Chicken, Hamburger steak, Butter Boiled Fish, and Pork Steak. At lunchtime they offer steaks at a special cheaper price to its customers. Each meal costs only ¥780. The lunchtime is from 11:30 a.m. to 2 p.m.

Oshiro says, “Our family customers keep coming back again and again. We believe that if we can get our customers to remember the special taste of our meals, they will come back! That’s the measure of our success”

For dinner, Oshiro recommends the restaurant’s long-time favorite, “Big Bull Steak”. The 300-gram steak attracts not only Americans but also Japanese female customers. Other favorites among Big Bull’s American customers are “Steak & Chicken” and “Lobster & Steak.”

Concerning the price of beefsteaks in Okinawa, Oshiro says, “generally speaking, the price of a steak dish has not really risen during the ten years we have been in business.” He even says, “Steak dinners are rather much cheaper than before.” That means that steak dishes have become more common and more popular than before. Naturally, the currency exchange rate influences the price of imported meat, and dollar, the currency of international trade, is now much cheaper in yen than ten years ago. Oshiro also says that as the Japanese eat more meat than before, the quantity of imported meats is much greater and the price much lower. At the same time, the quality has improved.

Describing his dreams, Oshiro says, “I want Japanese and American customers to fill my restaurant space in equal numbers. I also hope to open a new steak restaurant in the U.S. some day!”

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