Experimentation and Validation of New Business Formats

「In addition to “まめたい商店” and “まめたい寿司,” we developed “とびっきり鮮魚” and “まぐろと鮨と鮮魚” as new formats that leverage the strengths of our group companies in the seafood value chain.」

「To advance the seafood industry's sixth-sector industrialization, we converted 網焼きアカマル屋 to マグロ＊リスペクト, a tuna yakiniku and specialty restaurant, in August 2024, and みこう to 魚と野菜と土鍋ごはん 吉今 in September 2024. In the same month, we newly opened 新宿三丁目テラス (Shinjuku-ku, Tokyo), a terrace restaurant serving domestic ingredients.」

「In April 2024, we renovated and reopened 1 of the stores we had assumed, as まぐろの海商, a seafood rice-bowl restaurant, in the food court of Aeon Mall Hamamatsu Ichino.」

「In February 2024, we newly opened 炙り屋 せん (Koto-ku, Tokyo, inside 豊洲千客万来 adjacent to Toyosu Market) and 船上すし みこう (Shinjuku-ku, Tokyo).」

「On 1 February 2024, we opened the new-format 炙り屋 せん at 豊洲千客万来, a commercial facility near Toyosu Market.」

「In April 2023, we opened our first seafood retail store, “漁港産直 積極魚食『サカナタベタイ』,” at the MEGA Don Quijote Motoyawata store in Ichikawa, Chiba.」

「We experimentally reopened 2 locations: “蔵出しタパス金の蔵,” offering a wide variety of Japanese, Western and Chinese small dishes (tapas) aged in “金の蔵,” said to have existed in the mythical land of Zipangu, and “博多金の蔵,” featuring signature dishes sourced from a renowned Hakata restaurant awarded a Bib Gourmand in the Michelin Guide.」

「In addition, to make maximum use of existing small-format everyday-food locations and establish a low-investment small-format model that employees could eventually operate independently, we converted 1 “楽釜製麺所” location into a ramen format with a substantially different earnings structure from the existing format.」

「In addition, because the kitchen and other store facilities are not in operation outside business hours, we conducted trial sales of boxed meals and prepared foods to utilize them, and are pursuing initiatives aimed at developing an off-premises food business from the next fiscal year onward.」

「At a location in a commercial facility in Kaihin-Makuhari, we introduced a vegetable-focused buffet format, enabling us to meet a wide range of customer needs.」

「We steadily opened 1 new location of “カフェ＆ダイニングKinKura,” incorporating a café-style format, and 1 new location of “焼肉万里,” which has been performing steadily.」

「焼肉万里, whose sales have remained strong, opened a new store in Musashi-Urawa in a new format created by renovating a private residence. We also began developing a new store-opening model for future expansion.」

「To test the fit of this format with new markets, we opened a location in Ikebukuro in January this year and launched “ゴールデン金の蔵,” a yakitori concept, to meet the needs of the generation that previously patronized “金の蔵.”」

「We opened 1 new location each for “ゑびや” and “バリバリ鶏” to test their fit with new markets.」

「We launched 「ゑびや」, a soba pub where customers can casually enjoy drinks alongside soba.」

「Looking to the next generation, we conducted various experiments, including 「元祖壁の穴」, where customers can casually enjoy fresh pasta and carefully selected wines, and 「Custard Lab Tokyo」, centered on custard made in-store from carefully selected safe and reliable ingredients.」