3175 · Retail
2026-11-06T00:00:00.000 · Monthly close
The Group consists of 15 companies and operates an integrated farm-to-table model covering primary-sector production, distribution and sales, primarily through food-service outlets. It discloses revenue and profit for 4 reportable segments: domestic food service, overseas food service, prepared foods and production and distribution. The Group is building a long-term growth platform centered on AI initiatives, deeper human-capital management, passing through appropriate prices through higher added value, and global expansion.
104 records
A bento business serving the prepared-meals segment, including delivery bento and other delivery services. It has been referred to as Obento Lab since 2016 and was expanded in 2025 under the names Tsukada Nojo Plus and Tsukada Nojo Obento Lab.
A restaurant-format service described as having made a smooth start following the opening of a new location in Indonesia under the name “Bijin nabe Aeon BSD.” It is positioned as a new format for overseas expansion.
A specific bento product mentioned in the report as having won an award, consisting of chicken nanban bento with Tsukadama tartar sauce. It is positioned as one of the new initiatives in the delivery bento and delivery businesses.
A product and service element relating to the production and supply of Miyazaki Jitokko chicken, described as an integrated operation comprising poultry farming, a chick center, a processing plant and a food-processing facility in Nichinan, Miyazaki Prefecture. It is positioned as the supply base for restaurant operations and processed products.
The production and supply base for Kuro Satsuma chicken in Kirishima, Kagoshima Prefecture, including poultry farming, a chick center and processing facilities. It is an element involved in supplying branded local-chicken ingredients for products.
The operation of company-owned and licensed Tsukada Nojo restaurants, a local-chicken brand, including the foodservice provided at those locations. The expansion and conversion of the store network, supported by the supply capacity for local chicken integrated with production and distribution, is significant.
The licensing, operation and expansion of izakaya brands, including Jitokko Kumiai, covering the maintenance and expansion of the licensed store network. It is treated as the supply and operating framework supporting the rollout of the brands across multiple locations.
The supply of fresh fish and operation of company-owned restaurants under the Shijuhach漁場 brand, based on a fresh-fish model. It has consistently been positioned as a core business under that model, with new store openings also mentioned as significant.
A restaurant business framework including mid- to high-end formats and standing sushi restaurants designed for locations in commercial facilities. It is treated primarily as an urban store-opening strategy.
The hormone-meat model, including company-owned stores such as Shibaura Shokuniku and Hirasawa Niku-ten, operated as brands specializing in hormone meat. It has historically been positioned as one of the core brand groups alongside the local-chicken and fresh-fish businesses.
A technical initiative to integrate and enhance DX in store operations, including the introduction of serving robots, automated ordering based on AI demand forecasts, food-loss reduction monitoring, automated shift scheduling and dynamic pricing linked to demand forecasts.
A technology aimed at reducing staffing requirements and stabilising operations through the introduction of robots to assist with serving customers at stores.