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21st of Showa (1946)
Established a restarurant
on a private practice
Before Sennichi-mae,
Osaka right after the War

27th year of Showa
Changed to a corporate
Became Syokudoen Corp.

45th year of Showa (1970)
Opened a restaurant at
World Exposition.
Opened a Sennichi-mae
restaurant in Chuoh-ku

At good grilled beef restaurants, the grilled beef dipped in seasoning is eaten after ii is grilled.
At good grilled beef restaurants, no smoke is coming out.
What! Don’t you think this is quite reasonable, do you?
To tell the truth, about 1946 when Syokudoen was opened, everything was innovative and the first time in the world.

Grilled beef originated in South Korea, but beef was soaked in seasoning on the previous day and the grilled beef was carried to a guest after it had been cooked. This makes the deliciousness leaked into the seasoning. While it is carried to a guest, the fat congeals, which is not delicious.

Most delicious dishes made of the foodstuff good for eating are eaten when they are just cooked. It is superb for fresh meat, especially barbecuing beef, to be eaten while it is being cooked after seasoning.
Since the opening of Syokudoen we take the orders from guests, season the meat good for eating and serve to the guests while the meat is being cooked.
It is Syokudoen who contrived this way of cooking.

A variety of deliciousness is hidden in each portion of meat.
Usual seasoning is not good to extract this deliciousness.
For example, soft and light sirloin is cooked in refreshing taste by using vinegar. Miso taking in deliciousness imparts smoothness and richness to strong cow rumens. It is Syokudoen for the first time who imparted different seasoning to each portion of meat.
When you say “seasoning for grilled beef”, do you mean “dipping seasoning” in which the meat is dipped?
The purpose of that seasoning is to cool the meat just cooked.
But it was found that this seasoning fixes the taste of cooked beef. This reached “secret seasoning” by the trial and error methods.
Each yakiniku restaurant has its own seasoning of pride, but it is Syokudoen who contrived “dipping seasoning”.

It could be said long ago that the history of grilled beef was to fight with smoke. It is smokeless roasters that helped to advance to the grilled beef culture by killing this smoke.
It is Syokudoen who introduced these smokeless roasters for the first time.

Better and better stories come with grilled beef. Anyway, for this reason, it can be said that grilled beef originated at Syokudoen.
And, it is also said that the history of Syokudoen is the one of grilled beef.

Syokudoen Corp.
Managing Director: Masao Ezaki
長い旅

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1946年(昭和21年)
开设个体经营的食堂
战后不久搬至大阪千日前

1952年(昭和27年)
改组为法人
成为株式会社食道园

1970年(昭和45年)
于世博会出展
中央区千日前店开业

优秀的烤肉店,烤好后佐以调料。
优秀的烤肉店,空气流通无烟尘。
咦?所有的烤肉店不都是这样吗?
食道园自1946年创业至今,将领先世界的创新精神灌注于所有细节。

烤肉料理始于韩国。韩式烤肉通常在前日将肉腌渍,在厨房调理之后端上餐桌。如此一来,肉的精华会混入酱汁,脂肪在上桌之前凝固,导致美味流失。

真正的美味来自当季的食材,源于现场的火候。特别是烤肉,最重要的是在鲜肉上调味,边烤边吃。
因此,自食道园创业以来,待顾客点餐后,在“食”机恰好的鲜肉上调味,将现烤的美味奉献来宾。
最初企划这一流程的,正是食道园。

肉的不同部位肉质与味道均不同。
酱料则是引出这些美味的基本调味料。
例如,软嫩清甜的里脊肉适合用醋保持清爽原味,味道重的胃部等则需借助味噌等丰富味道,令肉味浓郁,口感醇厚。
最初根据肉的部位佐以不同调料的,正是食道园。
大家所说的“烤肉酱料”,其实是烤后使用的“蘸酱”。
这种蘸酱的目的在于冷却烤肉的温度。
然而,在发现酱料具有调节烤肉味道的功能,经过种种尝试后,“秘传酱料”终于诞生了。
每家烤肉店都拥有各自得意的酱料,而最初提出“蘸酱”概念的,正是食道园。

从前,烤肉总伴随着呛鼻的烟尘。清除烟尘,将烤肉上升为食文化的最大功臣,则是“无烟烧烤炉”。
而最初引进无烟烧烤炉的,正是食道园。

烤肉料理充满无数趣话,也许正因如此,食道园被誉为烤肉料理之祖。
同时,食道园的历史,也透射着烤肉的历史。

株式会社食道园
董事长 江崎 政雄

長い旅