Development of New Core Business Formats

「In addition, from June 2026, to move away from a revenue structure dependent on the business mix driven by alcohol demand and expand into the everyday food segment to diversify risk, we acquired the udon business operated by 株式会社Ｆリミテッド, trading as "Udon 038" in Ota-ku, Tokyo.」

「To advance the seafood industry's sixth-sector industrialization, in July 2025 we renovated part of アカマル屋鮮魚店 大宮すずらん通り店 and reopened it as 立ち寿司 アカマル, a sushi restaurant offering counter-style standing dining. We also newly opened まめたい寿司 南町田店 in August 2025, 魚とめし さいたま新都心店 in September 2025, とびっきり鮮魚 大和店 in October 2025, まぐろと鮨と鮮魚 中村橋店 in November 2025, and とびっきり鮮魚 鹿島田店 in December 2025.」

「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』, inside the MEGA Don Quijote Motoyawata store in Ichikawa, Chiba Prefecture.」

「During the cumulative consolidated period covering the first 3 quarters, we opened アカマル屋鮮魚店 溝の口 (Kawasaki City, Kanagawa Prefecture) in January 2023.」

「During the cumulative consolidated period covering the first 2 quarters, we opened アカマル屋鮮魚店 大山店 (Itabashi-ku, Tokyo) in October 2022.」

「In September 2022, we also opened 生もつ焼肉アカマル屋 (Saitama City, Saitama Prefecture) as a new business format.」

「We opened 宮益坂下 酒場 (Shibuya-ku, Tokyo) in March 2022 as a new business format. The restaurant is committed to preparing on site ingredients delivered from our Group's seafood business bases in Numazu and Hamamatsu, Shizuoka Prefecture, and serves fresh fish as recommended items.」

「We opened 宮益坂下 酒場 (Shibuya-ku, Tokyo) in March 2022 as a new business format. The restaurant prepares ingredients delivered from our Group's seafood business bases in Numazu and Hamamatsu, Shizuoka Prefecture, on site, and serves fresh fish as recommended items.」

「As a business-format conversion, we converted 1 金の蔵 store to 東京おばんざい酒場けけ.」

「We used vacant space to open Soul Dining Bar 歌舞伎町 鶴千, based on the concept of “a restaurant where wonderful adults who love music, transcending status, gender, and nationality, come together.”」

「As part of the consolidation and reorganization of large stores and upper-floor stores whose operating efficiency had deteriorated, we divided some of these stores and developed and opened brands designed to meet customer needs different from those of our existing brands. Specifically, we divided part of a 金の蔵 store and opened しゃぶしゃぶ団, a destination-oriented specialty format targeting families.」

「We changed the business format of the 上野御徒町 store of 楽釜製麺所 to つるもちうどん and succeeded in attracting support from women and families.」

「We newly opened 2 金の蔵 stores, 1 カフェ＆ダイニングKinKura store incorporating a café-style format, and 1 焼肉万里 store, 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.」

「ゑびや, which opened in Omiya in August 2016 as a new business format, has been well received by customers and is performing steadily. To test the format's fit with a new market, we opened a store in Ikebukuro in January of this year. We also launched the yakitori restaurant ゴールデン金の蔵 to meet the needs of the generation that previously visited 金の蔵.」

「For store development, we developed ゑびや as a meal-oriented format and created new reasons for customers to visit. We also opened 2 new アカマル屋 stores to expand its market further, and 1 ゑびや store and 1 バリバリ鶏 store to test their fit with new markets.」

「As customer preferences have shifted toward distinctive and specialized formats, we have sought to adapt to changes in the market and competitive environment by developing アカマル屋, an authentic, mass-market pub centered on yakitori and grilled pork skewers. We also launched ゑびや, a soba pub where customers can casually enjoy drinks with soba.」

「② Development of new core business formats」