Quality Improvement and Product Differentiation

「As part of the “Ima! Kore! Shobu Neta” series of special products sold exclusively through its official website, the company offered, in limited quantities and for a limited time, Gin no Sara's first meat sushi, domestic beef nigiri, developed over approximately 2 years; a chilled “Local Ice Cream Fair” to provide refreshment during the hot summer; and the third installment of its local-fish nigiri series, “Hokkaido Local-Fish Nigiri,” featuring seasonal flavors nurtured by Hokkaido's abundant seas.」

「As part of the “Ima! Kore! Shobu Neta” series of special products sold exclusively through its official website, the company offered, in limited quantities and for a limited time, Gin no Sara's first meat sushi, domestic beef nigiri, developed over approximately 2 years; a chilled “Local Ice Cream Fair” to provide refreshment during the hot summer; and the third installment of its local-fish nigiri series, “Hokkaido Local-Fish Nigiri,” featuring seasonal flavors nurtured by Hokkaido's abundant seas.」

「As part of its product strategy, Gin no Sara offered limited-time products featuring large sweet shrimp and Pure Red Salmon. From October, it also offered area-limited products featuring bluefin tuna otoro and raw snow crab.」

「As part of its product strategy, Gin no Sara offered limited-time products featuring large sweet shrimp and popular Pure Red Salmon. For Mother's Day in May and Father's Day in June, it surveyed Gin no Sara web members and used the responses to create special products featuring popular sushi ingredients, “Kansha” and “Arigato.” During the August Obon period, it sold the limited-time product “Hanabi.”」

「In May, the company offered Atsumi Premium Salmon, raised using an advanced aquaculture system with a low environmental impact. In June, it held a premium fatty-tuna campaign featuring kamatoro, a rare cut accounting for only 2% of a tuna. From November, under the title “Salmon from Japan,” it sold 3 types of salmon raised in Japan during separate periods.」

「For Kama Tora, the company began evaluating a concept change focused on promoting menus centred on eel and hitsumabushi at selected company-operated stores in November. For Sushi Joto!, it began evaluating a rebrand to the delivery-sushi brand Gin no Sara Nagomi at selected company-operated stores in December, with the aim of acquiring new customers through refreshed products and price points.」

「As part of its product strategy, Gin no Sara offered limited-time products featuring popular King Salmon. In July, it held Hokkaido and Kyushu fairs featuring carefully selected ingredients caught in the respective regions.」

「In May, the company offered Atsumi Premium Salmon, raised using an advanced aquaculture system with a low environmental impact. In June, it held a premium fatty-tuna campaign featuring kamatoro, a rare cut accounting for only 2% of a tuna.」

「In July, as part of the “Giving Back to the Sea Project” to protect marine resources, the company offered products featuring “Hakujyu Madai 0 (Zero),” red sea bream raised during part of its development using feed made with soybeans and white sesame instead of fishmeal. In February, it sold “Tsubaki Tai,” raised on feed containing camellia leaves.」

「In November, the company offered “Wagyu Sukiyaki Kamameshi,” developed in collaboration with long-established meat retailer Oniku no Senmonten Sugimoto, exclusively through its official website.」

「In July, to meet demand for the Day of the Ox in midsummer, Kamatora offered premium eel kamameshi exclusively through its official website, featuring eel grilled with a special sauce supervised by Nihonbashi Yukari, a long-established Japanese restaurant.」

「In April, Kamatora offered “Seared Amadai and Red Sea Bream Kamameshi,” featuring 2 types of white-fleshed fish, tilefish and red sea bream, which are regarded as premium fish, exclusively through its official website.」

「In July, Kamatora offered products featuring “Onsen Wine Eel,” a premium eel from Yamanashi Prefecture. In August, it collaborated with aged-meat specialty restaurant Kakunoshin to offer an original kamameshi featuring its hugely popular Kakunoshin hamburg steak. In January, it sold thick-cut beef tongue kamameshi featuring veal tongue.」

「In July, Kama Tora sold products using premium Yamanashi eel called “Onsen Wine Eel.” In August, it collaborated with aged-meat specialist Kakushin to sell original kamameshi featuring its highly popular Kakushin hamburger steak.」

「It also offered the “Ima! Kore! Shobu Neta” series of special products sold exclusively through its official website, in limited quantities and for a limited time. In April, as a collaborative project with the Kinki University Fisheries Research Institute, which researches complete aquaculture technology to support marine-resource conservation, it offered products featuring Kindai-born tuna and Kindai-born fresh-aged red sea bream. In September, it offered products featuring Kindai-born Burihira, a hybrid fish combining yellowtail and greater amberjack.」

「As part of its product strategy, Gin no Sara offered limited-time products featuring popular ingredients such as large sweet shrimp, fatty salmon, Pure Red Salmon and snow crab from Aomori Prefecture. It also offered the “Ima! Kore! Shobu Neta” series of special products sold exclusively through its official website, in limited quantities and for a limited time. In April, as a collaborative project with the Kinki University Fisheries Research Institute, which researches complete aquaculture technology to support marine-resource conservation, it offered products featuring Kindai-born tuna and Kindai-born fresh-aged red sea bream.」

「As part of its product strategy, Gin no Sara offered limited-time products featuring popular ingredients such as large sweet shrimp, fatty salmon, Fukaura Imabetsu salmon from Aomori Prefecture and snow crab. It also began offering rice-box menu items such as unaju featuring thick cuts of eel in June, and revised its menu in October to improve product quality. In response to customer requests, Kamatora began offering its products in disposable containers at all locations from October, allowing customers to enjoy the brand's concept unchanged.」

「As part of its product strategy, Gin no Sara offered limited-time products featuring popular ingredients such as large sweet shrimp, fatty salmon and Fukaura Imabetsu salmon from Aomori Prefecture. From June, it also began offering rice-box menu items such as unaju featuring thick cuts of eel.」

「As part of its product strategy, Gin no Sara offered limited-time products featuring popular ingredients such as large sweet shrimp, fatty salmon and Fukaura Imabetsu salmon from Aomori Prefecture. From June, it also began offering rice-box menu items such as unaju featuring thick cuts of eel.」

「As part of its product strategy, Gin no Sara offered limited-time products featuring popular ingredients such as large sweet shrimp, fatty salmon and fatty tuna. In response to customer demand, Kamatora began offering hearty products such as beef tongue kamameshi and charcoal-grilled pork kamameshi in June and expanded its lunch menu. In January, it offered buri kamameshi featuring rich, fatty yellowtail.」

「As part of its product strategy, Gin no Sara offered limited-time products featuring popular ingredients such as large sweet shrimp, fatty salmon and fatty tuna.」

「In response to customer demand, Kamatora began offering hearty products such as beef tongue kamameshi and charcoal-grilled pork kamameshi in June, and expanded its lunch menu.」

「As part of its product strategy, Gin no Sara, its home-delivery sushi brand, offered limited-time products featuring popular ingredients such as large sweet shrimp and fatty salmon. In response to customer demand, Kamatora, its home-delivery rice bowl brand, began offering hearty products such as beef tongue kamameshi and charcoal-grilled pork kamameshi in June.」

「At Sushi Joto!, the second home-delivery sushi brand, the company offers a variety of items such as hand-rolled sushi and rice bowls, differentiating it from Gin no Sara while meeting the needs of a wide range of customers and developing new customer segments.」

「As part of its product strategy, Gin no Sara, the delivery-sushi brand, expanded its range of limited-time products featuring popular large prawns, fatty salmon and king crab. In October, it revised its menus to improve product value and further promote use on special occasions such as events and celebrations.」

「In July, Kama Tora revised its menu to promote awareness of the brand concept, improve customer satisfaction and encourage use, pursuing the authentic flavor of kamameshi made with first-run stock from carefully selected domestically produced Koshihikari rice, Makurazaki bonito flakes and Rishiri kelp.」

「As part of its product strategy, the company expanded and offered a lineup of limited-time products using the popular large amaebi shrimp at the home-delivery sushi brand Gin no Sara. At the home-delivery meal brand Kama Tora, it offered Kinmedai Kamameshi, a rice dish cooked in an iron pot using premium fatty red sea bream.」

「For Gin no Sara and Kama Tora, we have been revising the menus across all regions since July to improve customer satisfaction, acquire new customers and promote repeat use.」

「For Gin no Sara and Kama Tora, we revised the menus across all regions from July to improve customer satisfaction, acquire new customers and promote repeat use.」

「For Gin no Sara and Kama Tora, we prepared for the menu revisions scheduled for July, including test marketing at selected stores, to improve customer satisfaction, acquire new customers and promote repeat use.」

「Based on the results, we have been offering new menus in the Tokai and Kyushu regions since September. Going forward, we will better meet customer needs by offering menus featuring products and toppings selected for each region.」

「Based on the results, we have been offering new menus in the Tokai and Kyushu regions since September. By offering menus featuring products and toppings selected for each region, we will better meet customer needs.」

「Based on the results, we have been offering new menus in the Tokai and Kyushu regions since September. By offering menus featuring products and toppings selected for each region, we will better meet customer needs.」

「We currently offer menus across Japan divided into 4 regions, and conducted trials of new menus during the first quarter of the current fiscal year to launch menus in the Tokai and Kyushu regions as well. By offering menus featuring products and toppings selected for each region, we will better meet customer needs.」

「We offer high-quality products at affordable prices.」