Developing Off-Peak Demand and Corporate Sales

「The group's quarterly sales were ¥3,462 million (65.8%) in the second half of the fiscal year ending March 2025, compared with ¥3,380 million (64.1%) in the second half of the fiscal year ending March 2026.」

「We aim to evolve toward a business model capable of generating stable earnings throughout the year by promoting product development focused on pursuing “delicious, healthy, authentic taste” and working to provide products and services that address not only domestic customers but also diversifying inbound demand.」

「In April, the company began selling domestic eel at nearly all locations. From 1 July, it introduced an “Eel Course” as the first offering and a “Tiger Pufferfish Course” as the second offering under the Genpin 45th Anniversary Fair, both of which received favorable reviews.」

「The group is actively incorporating ingredients consumed throughout the year, such as eel, and implementing measures to increase customers through both restaurant operations and external sales」

「Because the group's core 「玄品」 business is highly seasonal, its performance fluctuates substantially between the first and second halves of the fiscal year.」

「The group is actively incorporating ingredients consumed throughout the year, such as eel, and implementing measures to increase customers through both restaurant operations and external sales」

「Sales volumes of eel dishes during the summer increased steadily, partly through synergies with delivery. Sales of wild pufferfish courses, the Winter Geshoan Course, a standard winter course that includes all-you-can-drink service, and reasonably priced premium courses also performed well.」

「Although the number of travelers from mainland China remained low, inbound travelers from Europe and the United States and other regions outside Asia increased, including from Taiwan, and eel dishes, which the company began selling in earnest last year, also performed well」

「Factors included the continued focus on delivery sales and the suitability of eel as a summer product.」

「The expansion of eel-selling restaurants drawing on the expertise of the Kagurazaka restaurant, increased sales of high-quality wild torafugu using the company's procurement channels, and the favorable reception of the newly launched 「らぁ麺」 all contributed to higher sales not only during the off-peak season but throughout the year.」

「Leveraging expertise accumulated at the Kagurazaka location, the company expanded the number of locations selling eel from May. Awareness of delivery and takeaway improved, and sales increased substantially around the midsummer Day of the Ox. In addition, the newly introduced “Ramen” received favorable reviews. These initiatives contributed not only to sales during the cumulative second-quarter consolidated period but also to higher sales during the summer, traditionally a slow season for the company.」

「The expansion from May of the number of restaurants selling eel, drawing on five years of experience selling it at the Kagurazaka restaurant, among other measures, proved effective and also had a positive impact on delivery and takeout sales」

「First-half sales: ¥435 million (16.7%); second-half sales: ¥2,168 million (83.3%)」

「Sales declined from the previous consolidated fiscal year because the current consolidated fiscal year was materially affected by COVID-19 throughout the year.」

「During the nine months of the current fiscal year, the 40th anniversary commemorative campaign held at 「玄品」 restaurants from October was well received, and proactive efforts to attract customers using Go To-related campaigns helped visits recover steadily to approximately 95% of the level in the same month of the previous year in October. However, the resurgence of COVID-19, together with requests from local governments to shorten business hours, has again created difficult conditions.」

「In October, the “玄品” 40th Anniversary Fair, offering unprecedented value, began. It generated a strong response through its synergistic effect with Osaka Prefecture’s campaign supporting small-group dining establishments, which began in late September. As Go To campaigns are launched in prefectures across Japan, the number of customers visiting “玄品” is expected to increase further.」

「The group is offering ingredients other than torafugu, capturing inbound demand, providing seasonal menus and holding fairs to develop demand during the off-peak season.」

「The menu performed well, with the seasonal set menus “Harugasumi” and “Geshoan” receiving favorable reviews, as well as increased awareness of conger pike dishes.」

「In addition to the effects of extreme heat from summer onward, frequent natural disasters, the temporary closure of Kansai International Airport and the mild winter from October onward, customer numbers were trending downward. Moreover, because the company did not offer low-priced banquet courses during the peak season, the number of group customers in particular declined.」

「Business remained strong, supported by active initiatives to attract inbound customers, the launch of “hāmo” sales at all stores in Japan, the development of “Large Torafugu” as a core product, and the introduction of online reservations through the company's website.」

「The 「大とらふぐ祭り」 event, launched the previous year, continued through May, and sales of 「はも」 dishes, which had begun at selected restaurants the previous year, were launched at all restaurants in Japan.」

「These results reflected higher average customer spend from sales of high-value-added products such as 「天然とらふぐ」 and 「大とらふぐ」, as well as increased customer numbers during the off-peak season following the launch of new products such as 「はも」 and successful efforts to attract inbound travelers.」

「During the off-peak season, the company implemented measures mainly to increase customer numbers, including the introduction of new products, while during the peak season it sought to increase average customer spend by offering high-value-added products.」

「At 「玄品ふぐ」, the company's core torafugu restaurant business, hamodishes introduced at selected restaurants for a limited period from July as a summer off-peak season measure performed well, so the company expanded the number of participating restaurants beyond its original plan and extended the sales period.」

「As a measure for the summer off-peak season, the company began selling eel dishes at 「神楽坂の関」 in April and focused on the strategic sale of products tailored to diverse customer needs, including relaunched Italian menus and seasonal limited-time course menus.」

「Initiatives involving Italian menus as a measure for the summer off-peak season, the relaunch and sale of seasonal limited-time course menus, and proactive sales activities to secure reservations with an emphasis on local demand」

「Sales increased through the relaunch and sale of the seasonal limited-time course menus 「秋津膳」 and 「冬安居」, active promotion of high-value-added menu items such as wild torafugu and milt, and proactive sales activities to secure reservations.」

「“Summer Fugu × Italian,” introduced in July, was well received by customers and led to an increase in customer traffic.」

「Preparation to offer eel dishes to increase sales during summer and daytime periods, which are weaknesses for the company; during the off-peak season only, a shift to 「玄品ふぐ」, which is more accessible to younger customers and women, including the introduction of 「Summer Fugu × Italian」 from July and the launch of awareness campaigns through television commercials and other channels」

「Corporate sales focused mainly on developing new customers during the off-peak season」