日本Yayoi（彌生軒）定食在日本本地用餐時普遍給人「價格親民、份量實在、而且不另外收服務費」的印象，這並非單一因素造成，而是長期形成的餐飲結構、文化習慣與經營模式共同作用的結果。相較之下，台灣分店的定價明顯偏高，主要反映的是不同市場環境下的成本結構差異，而非單純「賣貴」。

首先，最核心的原因在於日本本土早已成熟的連鎖化經營與供應鏈體系。彌生軒在日本擁有大量分店，從都市商圈到住宅區、車站周邊幾乎隨處可見。如此密集的據點，使其在食材採購、物流配送與中央廚房運作上能充分發揮規模經濟。大量集中採購白米、肉品、蔬菜與調味料，不僅能壓低單位成本，也能穩定品質，避免價格大幅波動。這種高度標準化的系統，是日本本地能維持低價的重要基礎，而台灣分店因數量有限，很難享有同等規模的成本優勢。

其次，日本餐飲文化本身就不存在「額外收取服務費」的慣例。對多數日本消費者而言，服務本來就是餐點價格的一部分，而不是可以獨立加價的項目。彌生軒這類定食連鎖店採用半自助或高效率流程，服務人力配置精簡，服務成本直接內含在定價中，消費者結帳時看到的就是最終價格。反觀台灣餐飲市場，長期以來已習慣在帳單上加收10%服務費，這筆費用實質上反映在消費者的總支出中，自然拉開與日本售價的差距。

再來是食材來源與海外營運成本的差異。台灣的彌生軒為了維持「日式原味」的品牌形象，往往需要進口日本米或特定規格的調味料與原料，這些食材本身價格就較高，再加上國際運輸、關稅、冷鏈保存等成本，最終都會反映在餐點售價上。此外，海外分店還需承擔品牌授權、跨國管理、人力培訓等額外營運支出，使得定價空間更加有限。

匯率因素同樣不可忽視。近年日圓長期處於相對弱勢，對外國旅客而言，用台幣或其他外幣換算後，日本的定食價格顯得特別划算。即便日本當地消費者未必覺得「變便宜」，但在旅遊體驗中，彌生軒這類價格透明、品質穩定的連鎖店，很容易被視為高CP值代表，進一步強化「日本吃比較便宜」的印象。

整體來看，日本彌生軒能在本地維持較低價格且不收服務費，關鍵在於成熟的連鎖規模、完整的供應鏈整合，以及日本餐飲文化中「價格即包含服務」的長期共識；而台灣分店則受到進口成本、海外經營結構與市場習慣影響，形成不同的價格體系。這並非品質落差，而是兩地餐飲環境與商業條件差異所自然產生的結果，也正好反映出日本連鎖定食文化的高度成熟與效率。

When dining at Yayoi (Yayoiken) in Japan, many people notice that set meals are generally more affordable, portions are generous, and there is no additional service charge. This is not the result of a single factor, but rather the combined effect of long-established industry structures, cultural practices, and business models. By contrast, higher prices at Taiwanese branches mainly reflect differences in market conditions and cost structures, rather than simply “charging more.”

First, the most fundamental reason lies in Japan’s highly mature chain-restaurant operations and supply-chain systems. Yayoi has a large number of outlets across Japan, from city centers to residential areas and around major train stations. This dense network allows the company to fully leverage economies of scale in ingredient procurement, logistics, and central kitchen operations. Large-volume purchasing of rice, meat, vegetables, and seasonings significantly lowers per-unit costs while stabilizing quality and reducing price volatility. This level of standardization is a key reason Yayoi can maintain relatively low prices in Japan. Taiwanese branches, with far fewer locations, simply cannot enjoy the same scale advantages.

Second, Japan’s dining culture does not include the practice of charging a separate service fee. For most Japanese consumers, service is inherently part of the meal price rather than an add-on. Chains like Yayoi operate with streamlined, semi-self-service systems and efficient workflows, keeping staffing lean and embedding service costs directly into menu prices. Customers pay exactly what they see on the menu. In contrast, Taiwan’s restaurant industry commonly adds a 10% service charge at checkout, which effectively increases the total amount paid and widens the perceived price gap with Japan.

Another important factor is the difference in ingredient sourcing and overseas operating costs. To maintain an authentic Japanese taste and brand image, Yayoi’s Taiwanese outlets often import Japanese rice or specific seasonings and ingredients. These items are inherently more expensive, and once international shipping, tariffs, and cold-chain logistics are added, costs rise further. Overseas branches also face additional expenses such as brand licensing, cross-border management, and staff training, all of which limit pricing flexibility.

Exchange rates also play a significant role. In recent years, the Japanese yen has remained relatively weak. For travelers using New Taiwan Dollars or other foreign currencies, Japanese meal prices appear especially attractive after conversion. While local Japanese consumers may not feel that prices have dropped, tourists often perceive chains like Yayoi—known for transparent pricing and consistent quality—as offering exceptional value for money, reinforcing the impression that eating in Japan is cheaper.

Overall, Yayoi’s ability to offer affordable meals without service charges in Japan stems from its large-scale operations, integrated supply chains, and a dining culture where service costs are already built into prices. Taiwanese branches, shaped by import expenses, overseas operational structures, and different market conventions, naturally develop a different pricing model. This difference reflects contrasting business environments rather than disparities in quality, and it highlights the efficiency and maturity of Japan’s chain-restaurant culture.