Sheyan hasn't changed their kashrus in years. Sounds more like they upgraded themselves by paying a protection charge to a mafia.
I don't know the details of this story but I get suspicious when someone won't identify himself by his name but only by the title Rabbi. Being a respectable figure is like being a lady - if you have to tell people you're a lady you're probably not.
From what I understand, Sheyan was using triangle k ingredients (many of the asian ingredients in israel are triangle k) and i heard that Keyara might have been using regular rabbanut lamb chops. KFI wouldnt approve of them until they kashered their kitchen.
As far as not identifying themselves, this is what R' Kuber had to say.
Mordechai Kuber
January 29, 2015 - 14:33 | Permalink
You are all correct that it is better if the Rabbanim would publicize their names. But one must understand that the culture here is not exactly American live-and-let-live. It is not impossible for a restaurateur who is losing business because he refuses to raise his standards to express his dissatisfaction in a hostile way. So we must respect the Rabbanim for taking the time and expending the effort to address a problem that is significant, even if they do not feel like dying a martyr’s death.
I know the Rabbanim involved, and they are all serious talmidei chachamim, with modest kashrus experience between them. Although I am not officially a member of KFI, they consult me on all kashrus matters. I believe that they have managed to establish high standards without getting involved in the politics of hashgachos, for which they are to be commended. They will be publishing their standards very soon, and the names of the first two restaurants who have met those standards, and the details of the kashrus there.
I realize that it would be great if they could already be at the finish line. But this is a work in progress, and they have moved forward patiently and with great attention to detail.
In the words of a great man long departed, “You have to crawl before you walk, and walk before you run.” Slowly and patiently this job will get done, and our community will finally have the opportunity to confidently eat out without guesswork and blissful ignorance. It is long in coming, and just a little more patience and some thoughtful understanding will get us to the finish line.