Culinary Technique Laboratory – Our Commitment to  "CHOGIKEN”

About “CHOGIKEN” — The Culinary Technique Laboratory

It’s been just three years since the launch of Chogiken (short for “Culinary Technique Laboratory”), and our very first test kitchen is none other than Norabaru.

At CHOUGIKEN, we specialize in studying low-temperature and ice-temperature aging (chilled aging) techniques. But our research doesn’t stop there—we also focus on initial heat processing and sterilization methods that allow food to be safely and deliciously served in a short time. Here’s a glimpse into what we do:

● Meat Processing Technology

In most restaurants, pork steaks are grilled from raw. Properly cooking them requires skill, timing, and temperature control, which means higher labor costs to employ trained staff.

At Chogiken, we’ve developed a system to solve this.

By applying three key processes in advance—ice-temperature aging, salt curing, and low-temperature cooking—we make it possible for even part-time staff to consistently serve perfectly cooked, flavorful steaks with minimal training.

● Pasta Pre-treatment

We’ve also developed a unique process that shortens boiling time while maintaining the ideal pasta texture.
Flavoring is simplified as well: by creating a flavor “essence” as a base, we’ve enabled even novice staff to reproduce the same taste every time. With just a few training sessions, part-time employees can reliably prepare pasta dishes at a consistent quality level.

● Preserving the Freshness of Vegetables

Think vegetables start to lose freshness the moment they’re harvested? Think again.
Thanks to our proprietary pre-treatment method (chemical-free), we can extend shelf life while maintaining, or even enhancing, freshness.

Asparagus can taste as if it were just picked from the field. Bamboo shoots retain their fresh-from-the-soil flavor—no bitterness, no need for boiling to remove harshness.

● Ice-Temperature Aging

By storing ingredients at -3°C to -5°C (just below freezing), we suppress bacterial growth while enhancing umami.
We also use a unique pre-aging preparation method to bring out even more flavor during the aging process.

● Smoking Techniques

We utilize cold, low, medium, and high-temperature smoking, choosing the ideal temperature based on each ingredient’s characteristics and how it will be served.
(Though… we admit, we sometimes fail—experimentation is part of our process!)

● Operational System Development

Unlike the typical central kitchen + microwave assembly model seen in most chain restaurants, Chogiken is developing a completely different type of kitchen operation.

Our goal is to pass on real cooking techniques—ones that have become rare in today’s fast food-driven industry—while also reducing staff workload and shortening employee training time.

We continue to research safe cooking procedures and hygiene education, ensuring we can serve our guests reliably delicious food, every time.