ADAPTASI DAN INOVASI MENU MUSIMAN PADA RESTORAN KITA NO RYO HOTEL SUIMEIKAN JEPANG : STUDI KASUS KUALITATIF TERHADAP PERUBAHAN MENU MUSIMAN

Muhammad Fikri Arrahman, - and Agus Sudono, - and Purna Hindayani, - (2025) ADAPTASI DAN INOVASI MENU MUSIMAN PADA RESTORAN KITA NO RYO HOTEL SUIMEIKAN JEPANG : STUDI KASUS KUALITATIF TERHADAP PERUBAHAN MENU MUSIMAN. S1 thesis, Universitas Pendidikan Indonesia.

Abstract

Perubahan menu musiman merupakan fenomena unik dalam budaya kuliner Jepang yang berakar pada filosofi washoku dan kisetsukan, yaitu penghargaan terhadap alam dan siklus musim. Menu musiman di Jepang tidak hanya berfungsi sebagai variasi hidangan, tetapi sebagai sarana penyampaian nilai budaya, estetika, dan keberlanjutan. Penelitian ini bertujuan untuk membahas proses perubahan menu musiman di Jepang, serta memberikan insight yang dapat dijadikan referensi bagi pengelolaan restoran di Indonesia. Penelitian ini menggunakan pendekatan kualitatif dengan metode studi kasus. Data dikumpulkan melalui wawancara mendalam dengan headchef, staf dapur dan manajer restoran dengan observasi langsung terhadap proses pengembangan menu, serta dokumentasi. Analisis data dilakukan dengan analisis tematik untuk mengidentifikasi pola adaptasi, inovasi, dan persepsi staf terhadap perubahan menu musiman. Hasil penelitian menunjukkan bahwa perubahan menu musiman di Restoran Kita No Ryo dilakukan secara terstruktur, dimulai dari pemilihan bahan baku musiman, proses uji coba menu, hingga penyesuaian teknik pengolahan dan tampilan hidangan sesuai karakter musim. Inovasi yang diterapkan bersifat inkremental dan berfokus pada penyajian, pemilihan bahan pendukung, serta efisiensi operasional tanpa menghilangkan nilai tradisional. Persepsi staf terhadap perubahan menu musiman cenderung positif karena dianggap mampu menjaga kualitas hidangan, meningkatkan kepuasan tamu, dan memperkuat identitas restoran. Penelitian ini memberikan insight bahwa penerapan konsep menu musiman tidak hanya relevan bagi restoran Jepang, tetapi juga dapat diadaptasi oleh restoran di Indonesia sebagai strategi diferensiasi, keberlanjutan, dan peningkatan pengalaman pelanggan. Seasonal menu changes represent a unique phenomenon in Japanese culinary culture rooted in the philosophies of washoku and kisetsukan, which emphasize respect for nature and the seasonal cycle. In Japan, seasonal menus serve not only as variations of dishes but also as a medium for conveying cultural values, aesthetics, and sustainability. This study aims to examine the process of seasonal menu changes in Japan and provide insights that may serve as references for restaurant management in Indonesia. This research employs a qualitative approach using a case study method. Data were collected through in-depth interviews with the head chef, kitchen staff, and restaurant manager, direct observation of the menu development process, and documentation. The data were analyzed using thematic analysis to identify patterns of adaptation, innovation, and staff perceptions toward seasonal menu changes. The findings indicate that seasonal menu changes at Kita No Ryo Restaurant are implemented in a structured manner, beginning with the selection of seasonal ingredients, followed by menu testing, and adjustments to cooking techniques and food presentation according to seasonal characteristics. The innovations applied are incremental, focusing on presentation, supporting ingredients, and operational efficiency without diminishing traditional values. Staff perceptions toward seasonal menu changes are generally positive, as they help maintain food quality, enhance guest satisfaction, and strengthen the restaurant’s identity. This study suggests that seasonal menu concepts can be adapted by restaurants in Indonesia as strategies for differentiation, sustainability, and improved customer experience.

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Item Type:	Thesis (S1)
Additional Information:	https://scholar.google.com/citations?view_op=new_profile&hl=en ID Dosen Pembimbing Agus Sudono, S.E., M.M SINTA ID : 6134240 Purna Hindayani, S.PL., M.T SINTA ID : 6745708
Uncontrolled Keywords:	Adaptasi, Inovasi, Menu Musiman, Washoku, Kisetsukan, Restoran Jepang. Adaptation, Innovation, Seasonal Menu, Washoku, Kisetsukan, Japanese Restaurant.
Subjects:	H Social Sciences > HD Industries. Land use. Labor H Social Sciences > HD Industries. Land use. Labor > HD28 Management. Industrial Management T Technology > TX Home economics
Divisions:	Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Industri Katering
Depositing User:	Muhammad Fikri Arrahman -
Date Deposited:	14 Jan 2026 04:45
Last Modified:	14 Jan 2026 04:45
URI:	http://repository.upi.edu/id/eprint/146420

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