Continued Development of New Products and High-Value-Added Menu Items

「We will expand the availability of the “A5-grade* wild tiger pufferfish course,” which had previously been offered at selected restaurants, and begin selling it at all Genpin restaurants from 15 October 2026.」

「The main factors behind the increase in sales from the previous fiscal year included the higher awareness and strong performance of eel following a focus on it during the summer, favorable reviews for wild tiger pufferfish, the favorable response to the 45th Anniversary Fair, stronger products and improved customer satisfaction resulting from better service.」

「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.」

「Course meals including wild tiger pufferfish courses and eel also contributed to higher sales.」

「In addition to contributing to greater awareness of eel sales, the company strengthened sales by introducing wild tiger pufferfish courses, which were also popular with inbound travelers, and the seasonal “Geshoan” and “Akitsuze.” It also expanded the number of locations selling crab courses and held “Mother’s Day, Father’s Day and Respect for the Aged Day” fairs, working to increase sales.」

「The company cited the growing recognition of eel as a summer product and improved product strength, including favorable reviews for wild tiger pufferfish.」

「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.」

「Our group’s eel dishes, whose full-scale sales began in the previous fiscal year, have performed well, benefiting from synergies with delivery, and sales of the natural-fugu course have also been strong. At “女将のカウンター,” a new format launched at the 玄品 Honmachi store on 9 June, President and Representative Director Yamaguchi personally served customers at the counter, as we worked to increase sales.」

「In addition to introducing the new product “MEXICANO Geshoan,” produced by the owner-chef of “Ramen Iida Shoten,”」

「At “Genpin” locations, customer numbers temporarily declined as infections increased, but a gradual recovery trend emerged as restrictions on activities were eased. The number of group customers visiting from overseas is also trending upward.」

「As the impact of COVID-19 continued, our group worked to increase sales by expanding the number of stores selling eel, holding promotional sales through various delivery providers, launching online reservations specializing in takeout, and introducing “らぁ麺” as a new product in collaboration with “らぁ麺　飯田商店,” an extremely popular ramen restaurant in Yugawara, Kanagawa Prefecture.」

「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.」

「Leveraging the expertise gained from selling eel at the Kagurazaka store for 5 years, we expanded the number of stores selling eel from May, among other initiatives, which proved effective.」

「As one element of this initiative, we will begin offering the “eel × torafugu” menu at “玄品” stores, drawing on the menu development efforts we have pursued at 玄品 Kagurazaka as a model store for 5 years.」

「In mail-order sales, the “Double-Size Campaign” received favorable reviews, while the company also opened new sales channels through events at major department stores and within the distribution sector, including supermarkets.」

「The company strengthened takeaway and delivery sales by developing and selling hamburgers made with pufferfish as an ingredient, a product with a high takeaway ratio even within the broader dining-out sector.」

「In April, the company developed and began selling “Fuguya’s Rice Bowls,” targeting younger customers and those with no previous visit history. In June, it also began selling 3 types of collagen dressings.」

「To meet demand for staying at home, the company developed new products, including individual hot-pot sets and products combining tiger pufferfish with eel or crab, so customers could enjoy the taste of “Genpin” at home. These products received favorable reviews through mail-order sales.」

「Amid declining demand for dining out due to the spread of the coronavirus, the Group developed individual dishes using tiger pufferfish under a new “Adult Izakaya” concept with a view to the future and began offering them at selected locations. It also strengthened takeaway services, including new individual hot-pot sets, and established access to delivery services so customers could enjoy the taste of “Genpin” at home.」

「On the product side, the “Seasonal Set Menu,” refined for each season, received favorable reviews, while the “Distinctive Course,” targeting demand for group functions, also performed well.」

「In November, as a new initiative, beef shabu-shabu that could be enjoyed with tiger pufferfish was introduced at selected locations.」

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

「For the full year, the “Large Tiger Pufferfish” received favorable customer feedback and contributed to higher average customer spending.」

「On the product side, we reviewed our offerings in line with customer needs, including adding “Large Tiger Pufferfish” and “Wild Tiger Pufferfish” to the main menu. These products can be offered at relatively low prices by leveraging our technology.」

「The company continued holding the “Large Torafugu Festival,” launched the previous year, through May, and subsequently began selling “hāmo” dishes at all stores in Japan, after having started sales at some stores the previous year.」

「The company made aged torafugu, produced using its existing technology, wild torafugu, whose full-scale sales began in the previous fiscal year, and Large Torafugu, raised to approximately 1.5 times the usual size through a partnership with a fish farmer and the company's technical support, its three core products.」

「Same-store sales at directly operated stores handling the core “玄品ふぐ” business and other products were 108.4% of the previous-year quarter during the cumulative third-quarter period. This reflected an increase in customer visits throughout the year, driven by the launch of the new “はも” product to increase customer traffic during the off-season, favorable customer response to the high-value-added “天然ふぐ” and “大とらふぐ” products during the peak season, and measures to attract inbound customers, despite store holidays increasing by a cumulative 217 days due to renovations and training.」

「In addition, to improve customer satisfaction, the company conducted intensive employee training focused on service improvement for 4 months from May and newly established a test kitchen at its head office as a base for developing menus that would deliver even higher customer satisfaction.」

「The company strengthened sales of the high-value-added “Large Torafugu,” which became available through production cooperation with torafugu farmers, and received favorable reviews. To address the summer off-season, it began selling eel dishes at “Seki of Kagurazaka” in April, while focusing on the strategic sale of products that meet diverse customer needs, including Italian menus and renewed seasonal limited-time course menus. It also worked on developing eel dishes, which it newly began selling in July.」

「At Genpin Fugu, the company's torafugu specialty restaurant and core business, the company continued pursuing better taste and providing high-value-added products to improve customer satisfaction, worked on Italian menus to address the summer off-season, and renewed sales of seasonal limited-time course menus」

「At Genpin Fugu, the core business, demand increased during the third quarter. Sales rose as a result of renewed sales of the seasonal limited-time course menus “Akitsu Zen” and “Fuyu Anju,” active promotion of high-value-added menus such as wild torafugu and milt, and proactive sales efforts to secure reservations.」

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

「Renewed sales of the seasonal limited-time course menus “Harugasumi Zen” and “Natsuanju,” along with active promotion of high-value-added menus such as wild torafugu and milt」

「“Continued new product development”」