Why we try new things at Meat Time

Some people say what we do at Meat Time feels random or confusing.

And honestly, I get it.

We’ve done yakiniku, burgers, nabe, omakase, and even ramen at one point. From the outside, it might not look like everything connects.

But I believe there’s value in trying new things.

Not everything works right away, and not everything looks perfectly aligned. But sometimes, something meaningful comes out of it. The ramen specialist who joined us for a short time is now our kitchen manager. That only happened because we were open to trying something different.

A lot of what we create starts from what we genuinely like or feel curious about. It might not always follow a straight path, but to me, that’s part of being human.

I want to follow what I’m passionate about and share that with our customers.

That’s how Meat Time has grown, and it’s how we’ll keep growing.

Thank you for being part of the journey.

— Kota