Product Development Focused on Seasonal, Direct-from-Source Core Ingredients

「We developed procurement channels for fresh fish sourced directly from producing areas and advanced the development of products using Chiba-sourced ingredients and private-label processed foods. We also held events by region of origin and anniversary events, offering popular items at attractive prices.」

「We developed procurement channels for fresh fish sourced directly from producing areas and advanced the development of products using Chiba-sourced ingredients and private-label processed foods. We also held events by region of origin and anniversary events, offering popular items at attractive prices. The July event, “旬感 夏劇場 握りたて！捌きたて！百花繚乱,” performed well as we strengthened live performances in front of customers.」

「In November, the company achieved a Guinness World Records™ title at 71 stores on Saturday, 1 November, designated as Sushi Day, for the “Most venues (multiple locations) to hold simultaneous tuna breakdown demonstrations.” This also helped improve sushi chefs’ skills, and customer numbers remained firm after the event was covered by numerous media outlets.」

「In addition to holding simultaneous whole-store tuna breakdown demonstrations featuring fresh bluefin tuna, the company has provided freshly cut and freshly prepared sushi alongside the lively performances unique to 銚子丸, which has sushi chefs on staff, including rare-cut menus made possible by purchasing whole tuna.」

「The company will further strengthen and specialize in the strengths of “Sushi Choshimaru,” namely “sushi prepared by skilled chefs,” “bluefin tuna,” “silver-skinned fish,” “expert ingredient selection” and “the hospitality stage,” while maintaining a rigorous focus on product quality and pursuing freshness, high quality, safety, stable supply and low costs.」

「The company is working to increase customer demand through enhanced monthly campaigns, expanded founding anniversary promotions, information dissemination via the “En App,” and regional events, while continuing to pursue products and merchandise unique to 銚子丸.」

「Against this backdrop, in addition to its regular monthly events, the company held the “Christmas Meat Fair (16 November 2023 to 25 December 2023),” featuring special menus focused on meat, including “Chiba’s healthy and flavorful premium ‘Hayashi SPF Pork,’” as well as the “Valentine’s Fair (10 February 2024 to 14 February 2024),” themed around hearts and featuring items such as “salmon roe heart sushi” and “heart-shaped strawberry panna cotta,” with the aim of increasing repeat customers and acquiring new customers.」

「For one month from 16 October 2023, the company held its “Choshimaru 47th Anniversary Founding Festival,” featuring the “Weekday Specials! Great Deals Every Week!” event, including “Aurora salmon at half price,” as well as a “Gift Campaign” during the anniversary festival in which a total of 4,700 customers won prizes.」

「Meanwhile, the company sought to stimulate customer demand by holding the new “Choshimaru Summer Festival” event in July 2023 and expanding its takeout menu.」

「Although the cumulative period through the third quarter was affected by the consumption tax increase and typhoon damage, the company worked to develop menus using seasonal ingredients and provide added value amid a gradual economic recovery.」

「The company’s management strategy is to pursue improvements in its distinctive product capabilities, including developing production sources, carefully selecting ingredients and developing products, with the aim of offering more expensive ingredients fresh and sufficiently substantial at prices far below market prices, while also improving its skills to bring its sushi closer to traditional Edomae standing sushi.」

「In addition to expanding event menus focused on tuna, its core ingredient, including “wild Irish bluefin tuna” and “southern bluefin tuna,” the company is pursuing joint promotional initiatives with production areas, such as “Enjoy Choshimaru from the source!”」

「The company is working to expand event menus that combine high quality and value for money, focusing on its core tuna products such as “wild Irish bluefin tuna” and “wild southern bluefin tuna,” while continuing to develop products characteristic of 銚子丸 that focus on seasonal ingredients, such as “early summer specialties” and “Savor the bounty of autumn!”」

「The company worked to expand high-quality, good-value event menus centered on tuna, its core product, such as “wild bluefin tuna from Ireland” and “bluefin tuna from Mexico,” and to develop Choushimaru-style products focused on New Year celebrations, such as tiger prawns and Pacific snow crab, for the year-end and New Year period.」

「The company worked to expand high-quality, good-value event menus centered on tuna, its core product, such as “wild southern bluefin tuna” and “Founding Anniversary! Fresh bluefin tuna from Nagasaki,” and to develop Choushimaru-style products focused on seasonal ingredients under the theme “Sushi featuring autumn’s bounty!”」

「For sales promotion, the company worked to develop products themed around “early-summer seasonal ingredients,” such as “grilled eel from Kirishima, Kagoshima” and “live abalone grilled in its shell,” provide products focused on wild-caught ingredients, such as “wild cherry salmon,” “wild tiger prawns” and “wild young yellowtail,” and develop attractive, distinctive products to which its chefs had added their skills, such as “miso-marinated Aurora salmon,” thereby working to increase customers’ motivation to visit.」

「In addition to expanding high-quality, good-value event menus including “wild bluefin tuna from Ireland,” the company worked to develop products focused on production regions, such as “Sakurajima farmed greater amberjack” and “Hakodate true squid,” and seasonal ingredients such as shirako of Pacific cod, oysters, anglerfish and tiger pufferfish, as well as attractive, distinctive products to which its chefs had added their skills, including marinated and cured items.」

「Providing attractive, distinctive products incorporating the skills of its chefs, using seasonal ingredients such as shirako of Pacific cod, oysters, anglerfish and tiger pufferfish.」

「The company worked to expand Choushimaru-style products focused on origin and seasonality, such as “Sakurajima farmed greater amberjack” and “Hakodate true squid,” and, in particular, high-quality, good-value event menus represented by “5 pieces of fresh Indian tuna,” centered on its core product, tuna.」

「The company continued to hold high-quality, good-value events featuring Choushimaru-style products focused on origin and seasonality, such as “Sakurajima farmed greater amberjack” and “Hakodate true squid,” as well as “5 pieces of fresh Indian tuna,” centered on its core ingredient, tuna.」

「The company continued to hold events featuring high-quality seasonal ingredients in the Choushimaru style, including expanded event menus centered on tuna, its core ingredient, represented by highly prized premium bluefin tuna, and focused on direct-from-source events such as the “Kyushu Fair.”」