New Concept Yakiniku Restaurant 'Yakiniku Wakashiya' That 'Boils Meat Instead of Grilling It' to Launch Crowdfunding on Campfire from April 4, 2026
Maruyu Co., Ltd.'s new concept yakiniku restaurant 'Yakiniku Wakashiya' will launch crowdfunding on 'Campfire' from April 4, 2026. The aim is to raise funds for store renovations and increase awareness of its unique cooking method of 'boiling' meat instead of grilling.
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- 📰 Published: April 1, 2026 at 22:00
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Maruyu Co., Ltd. (Headquarters: 2-15-35 Minamigaoka, Sanda City, Hyogo Prefecture; Representative Director: Seido Hirooka) operates 'Yakiniku Wakashiya,' a yakiniku restaurant with a new and unprecedented concept of 'boiling meat' instead of 'grilling meat.' From April 4, 2026, it will launch crowdfunding on 'Campfire,' Japan's largest crowdfunding platform, for the purpose of raising funds for store renovations.
## Background and Purpose of the Project
Maruyu Co., Ltd. has been providing safe, secure, and high-quality meat to the local community since its establishment in 1959, and also operated its directly managed yakiniku restaurant 'Yakiniku Maruyu.' However, due to the impact of the COVID-19 pandemic, the yakiniku restaurant was forced to close. Afterwards, we received many requests from local customers for a re-opening. Encouraged by these voices, we are now pleased to announce the renewal opening of 'Yakiniku Wakashiya' with a new concept and name on Wednesday, April 29, 2026. However, due to the need for capital investment such as repairing water facilities that have deteriorated during the several years of closure and replacing the store signboard, we are utilizing the Campfire platform to raise investment funds and expand awareness of the new concept yakiniku restaurant 'Yakiniku Wakashiya' through crowdfunding.
## Features of 'Yakiniku Wakashiya'
Charcoal-grilled yakiniku is the most popular type of yakiniku in Japan. However, when meat is grilled over charcoal, it is directly exposed to high temperatures, which breaks down the cell membranes of the meat, causing much of the umami components within the cells to leak out. At Wakashiya, by using an original special plate, the meat is not exposed to high temperatures but is slowly heated from within at a relatively low temperature, 'boiling' it to seal in the meat's original umami components. This results in a new and unprecedented deliciousness, different from charcoal-grilled yakiniku.
The meat finished with the boiling technique can be enjoyed with peace of mind, as it is thoroughly cooked through to the inside, even if it appears rare and red on the outside. This is ideal for those who prefer meat in a rare, red state. Furthermore, while the meat itself is, of course, deliciously prepared, offal such as liver and heart are finished with an unprecedented deliciousness that overturns conventional wisdom. Please enjoy this new yakiniku experience.
Finally, at 'Yakiniku Wakashiya,' we offer our original brand beef 'Mizuki,' which is raised at our contracted ranch.
## Background and Purpose of the Project
Maruyu Co., Ltd. has been providing safe, secure, and high-quality meat to the local community since its establishment in 1959, and also operated its directly managed yakiniku restaurant 'Yakiniku Maruyu.' However, due to the impact of the COVID-19 pandemic, the yakiniku restaurant was forced to close. Afterwards, we received many requests from local customers for a re-opening. Encouraged by these voices, we are now pleased to announce the renewal opening of 'Yakiniku Wakashiya' with a new concept and name on Wednesday, April 29, 2026. However, due to the need for capital investment such as repairing water facilities that have deteriorated during the several years of closure and replacing the store signboard, we are utilizing the Campfire platform to raise investment funds and expand awareness of the new concept yakiniku restaurant 'Yakiniku Wakashiya' through crowdfunding.
## Features of 'Yakiniku Wakashiya'
Charcoal-grilled yakiniku is the most popular type of yakiniku in Japan. However, when meat is grilled over charcoal, it is directly exposed to high temperatures, which breaks down the cell membranes of the meat, causing much of the umami components within the cells to leak out. At Wakashiya, by using an original special plate, the meat is not exposed to high temperatures but is slowly heated from within at a relatively low temperature, 'boiling' it to seal in the meat's original umami components. This results in a new and unprecedented deliciousness, different from charcoal-grilled yakiniku.
The meat finished with the boiling technique can be enjoyed with peace of mind, as it is thoroughly cooked through to the inside, even if it appears rare and red on the outside. This is ideal for those who prefer meat in a rare, red state. Furthermore, while the meat itself is, of course, deliciously prepared, offal such as liver and heart are finished with an unprecedented deliciousness that overturns conventional wisdom. Please enjoy this new yakiniku experience.
Finally, at 'Yakiniku Wakashiya,' we offer our original brand beef 'Mizuki,' which is raised at our contracted ranch.