Tackling Inflation with 'Value-Added' Strategy: 2nd kitchen Adopts Soy Sauce from Koyama Brewing

2nd kitchen, operated by Kitchen Company Co., Ltd., has launched an initiative to return value to customers through 'value-added' dining rather than cost-cutting, amidst rising raw material and labor costs. The company has reviewed its core ingredient, soy sauce, and adopted wood-barrel-aged soy sauce from Koyama Brewing, a historic producer in Fushimi, Kyoto, founded in 1884. Koyama Brewing maintains traditional methods, producing soy sauce entirely by hand. By incorporating this artisanal soy sauce, 2nd kitchen aims to significantly increase meal satisfaction and contribute to the local economy by collaborating with local producers.