Redefining Existing Business Formats and Adapting to Local Markets

「We developed Mamettai Shoten as a regional-produce-based restaurant concept, offering an affordable "neighborhood kitchen" experience featuring carefully selected ingredients shipped directly from Shizuoka, including fresh fish and local Shizuoka flavors, as well as tasty dishes to accompany alcoholic drinks.」

「“とびっきり鮮魚” opened its first store in Yamato, Yamato City, Kanagawa Prefecture, in October 2025 and its second store in Kashimada, Kawasaki City, Kanagawa Prefecture, in December 2025 as a model format embodying fishery sixth industrialization. The stores provide the flavor of locally sourced products by receiving fresh seafood delivered daily from the company’s own locations in Numazu and the Izu Peninsula in Shizuoka Prefecture, as well as from Sogo Foods, a Group subsidiary that is a major wholesaler at Toyosu Market, in cooperation with the company’s own processing plants.」

「As stores integrated with their production regions, we developed two formats: 「まめたい商店」, based on the concept of “the neighborhood kitchen,” where customers can casually enjoy dishes made with carefully selected ingredients shipped directly from Shizuoka, including fresh fish and local Shizuoka flavors served as reasonably priced accompaniments to drinks; and 「まめたい寿司」, which offers a wide range of high-quality, reasonably priced dishes made with fresh fish shipped directly from fishing ports and processed in-house, including nigiri sushi, rolled sushi, seafood rice bowls and Shizuoka's local cuisine.」

「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.」

「「まぐろの海商」 offers mainly rice bowls featuring tuna and fresh fish selected by the buyers at SANKO海商 in Hamamatsu, Shizuoka, which has specialized in tuna for 40 years, and processed by artisans. Its menu also makes extensive use of seafood procured through the combined capabilities of the SANKO fleet, including the company's own vessels, and 綜合食品, a major Toyosu wholesaler.」

「The two stores are new-format stores that make maximum use of the group companies' procurement capabilities, including freshly caught fish landed that morning and shipped directly from the SANKO fleet, 綜合食品, a major Toyosu wholesaler, and SANKO海商, a Hamamatsu intermediary wholesaler.」

「「アカマル屋鮮魚店」 is a casual pub with an adjoining fish market and a new concept. It is bustling with customers every day, offering fresh fish caught that morning and shipped from Numazu, as well as tuna-cutting shows conducted in collaboration with SANKO海商 in Hamamatsu and 綜合食品, a Toyosu wholesaler.」

「To maximize group synergies and return them to customers, we developed 「アカマル屋鮮魚店」. 「アカマル屋鮮魚店」 is a casual pub with an adjoining fish market, and」

「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.」

「As part of its measures to qualitatively transform the business, the company had been advancing its move away from the generic izakaya format and the rationalization and reorganization of large-format stores, but judged that more far-reaching measures were necessary」

「First, while leveraging the brand value of 「金の蔵」, particularly its high level of recognition, we revisited the brand from the customer's perspective and worked to deepen it. We experimentally reopened two stores: 「蔵出しタパス金の蔵」, where customers can enjoy a wide variety of Japanese, Western and Chinese small-plate dishes, or tapas, matured in 「金の蔵」, said to have been located in the golden land of Zipangu; and 「博多金の蔵」, which offers signature dishes sourced from a renowned Hakata restaurant awarded a Bib Gourmand by the Michelin Guide.」

「東方見聞録, which was rebranded in the previous fiscal year under the concept “This country is overflowing with delicious food,” has been transformed into a highly specialized restaurant where customers can enjoy famous restaurants, signature dishes, and local specialties from around Japan as if traveling. It has been performing steadily after receiving favorable reviews from customers, and we converted 1 月の雫 store to the brand.」

「The 「居酒屋」 stores were perceived by customers as generic izakaya restaurants with no distinctive features, and their ability to attract customers has declined year after year. Accordingly, we established a project team to move away from the generic format.」

「The company became able to adapt menus and store operations to food preferences in the Kansai region.」

「金の蔵 is a core business format supported primarily by customers in their 20s and 30s. To further improve customer satisfaction, we made fundamental changes to the main menu under the concept of “a place to gather, a place to laugh, and a place to talk.”」

「In addition, across each business format, we changed menus to meet the differing needs of individual stores and introduced seasonal menus, with the aim of increasing sales.」

「At the core brand 「金の蔵」, we redefined the concept as “a place to gather, a place to laugh and a place to talk” in order to qualitatively transform the business format, and made changes to the main menu in stages. We also reviewed the business format concepts of the other brands and implemented measures including changes to their main menus and the introduction of seasonal menus.」

「For 「月の雫」, which has been well supported by female customers, we reviewed the business format concept in light of changing times and implemented measures aimed at moving away from the izakaya format in order to recreate an extraordinary dining environment. In particular, we introduced experiential menu items that allow customers to make everything from yuba to tofu at their table, and expanded the meal-oriented menu.」

「In particular, for the core 金の蔵 brand, we focused on weekdays and sought to increase customer numbers by continuing drink campaigns and happy hours. We also treated Premium Friday as a business opportunity, opening earlier than usual and focusing on attracting new customers.」

「For the core 金の蔵 brand, we changed the main menu, including the addition of signature dishes, to increase sales. We also encouraged visits by creating opportunities that motivate customers to come in, including ongoing campaigns designed to provide enjoyment and excitement to visitors.」

「For the existing 金の蔵 brand, we changed the main menu, focusing on three signature dishes: 金蔵つくね３兄弟, 秘伝の唐揚, and 牛ホルモン旨辛味噌焼き. In addition, each store has refined its signature dishes. Through active menu development, we are working to improve customer satisfaction and brand value.」

「We redefined the concepts of each existing business format from the customer's perspective, converted them into formats suited to each region in order to bring those concepts to life at individual stores, and worked to develop distinctive products and improve customer service.」