Strengthening Product Appeal, Quality and Value for Money

「In limited-time fairs, we offered menu items featuring winter delicacies such as crab, nodoguro and oysters at ¥110 including tax, appealing to customers on both price and value.」

「We expanded the initiative offering one piece of sushi per plate from ¥55 including tax to all stores, meeting diverse dining needs. In September, we also revised the regular menu to feature a wide variety of autumn flavors and pursued price appeal by offering more than 100 items priced at ¥110 or less, including tax.」

「We pursued price appeal through fairs offering premium toppings such as sea urchin, salmon roe and nodoguro at ¥110 including tax, a campaign offering double portions of tamago toppings amid soaring egg prices, and a campaign offering children’s menu items at 39% off as support for families with children facing rising prices.」

「We pursued price appeal through fairs offering numerous carefully selected toppings at ¥100, including tax, and fairs offering tuna sashimi at the same price as usual but cut 25% larger. We also differentiated our products by developing highly original items unavailable from competitors, including “Kappa Gunkan,” in which sushi rice is wrapped in cucumber rather than seaweed, and items made with golden “Tsukimi IkuraⓇ,” a type of salmon roe also used in airline first-class meals.」

「We have promoted value through fairs featuring premium ingredients such as large fatty tuna and crab, as well as the sale of four products in the sixth installment of Famous Restaurant Recipes supervised by Sushi Kizuna, a renowned restaurant in Osaka’s Kyobashi district. We also held fairs offering premium toppings such as sea urchin, nodoguro and medium fatty tuna at ¥100 per plate, including tax, appealing to both value and price.」

「We have pursued value pricing by regularly holding the “Selected ¥100 Festival,” including tax, offering limited-edition toppings at ¥100 per plate, including tax, and the “Kappa Large-Cut and Extra-Serving Festival,” offering generous portions of tuna and negitoro gunkan sushi, among other items, while expanding the range of products priced at ¥100 per plate, including tax, to more than 100 items.」

「In the conveyor-belt sushi business, we have worked to expand products priced at ¥100 per plate, including tax, the starting point of Kappa Sushi, so that more customers can experience our carefully crafted “delicious” sushi. We now offer more than 100 products priced at ¥100 per plate, including tax.」

「We have also worked to give more customers the opportunity to experience the evolving, carefully crafted “deliciousness” of Kappa Sushi through collaborations with popular sushi chefs in the Famous Restaurant Recipes series and the sale of carefully selected, highly scarce toppings.」

「In the conveyor-belt sushi business, we have pursued product development to enhance the overall quality of sushi, paying close attention not only to the toppings but also to the sushi rice and wasabi.」

「In the conveyor-belt sushi business, we delivered on the “Delicious! Kappa Sushi” and “Sushi-restaurant quality” initiatives launched in the previous fiscal year. To encourage more customers to visit, we held the “Hokkaido Grand Food Fair,” “Delicious Wild-Caught Fish Festival” and “Dodong! Three-Piece Assortment Festival.” We also sold “Wild-Caught Southern Bluefin Tuna Otoro” in April and, in May, offered “Kamatоro,” an exceptionally rare cut of the premium fish bluefin tuna, for the first time in Kappa Sushi’s history. In addition, as the second product developed in partnership with Gentеn, one of Japan’s leading seafood processors of wild-caught fish, we sold “Kyushu Horse Mackerel,” which was well received for making rare wild-caught fish easy to enjoy. As the third installment of our Famous Restaurant Recipes project, four products based on recipes supervised by the owner of the renowned Osaka-Kyobashi restaurant Sushi Kizuna became outstanding examples of sushi-restaurant quality.」

「We adopted the slogan “Move beyond conveyor-belt sushi restaurants and pursue uncompromising sushi-restaurant quality,” and began using Yamagata Prefecture-grown Haenuki exclusively, the first branded rice from Yamagata Prefecture to be used exclusively by a conveyor-belt sushi chain. In December 2021, we also revamped our vinegar, blending it to suit the preferences of eastern and western Japan respectively, and continued working to improve the quality of our sushi rice.」

「In the conveyor-belt sushi business, we adopted the slogan “Move beyond conveyor-belt sushi restaurants and pursue uncompromising sushi-restaurant quality,” and began using Yamagata Prefecture-grown Haenuki exclusively, the first branded rice from Yamagata Prefecture to be used exclusively by a conveyor-belt sushi chain. In December, we also revamped our vinegar and continued working to improve the quality of our sushi rice.」

「We adopted the slogan “Move beyond conveyor-belt sushi restaurants and pursue uncompromising sushi-restaurant quality.” We worked to improve quality by introducing “serious shari,” made exclusively with Yamagata Prefecture-grown Haenuki, the first branded rice from Yamagata Prefecture to be used exclusively by a conveyor-belt sushi chain, and by reviewing the fundamentals of sushi, including soy sauce and wasabi. To make the menu easier for customers to understand and order from, we also revised the price tiers for sushi plates from the previous ¥100, ¥180 and ¥280, all before tax, to ¥100, ¥150, ¥200 and ¥300, all before tax, from July.」

「From the end of May, we adopted Yamagata Prefecture-grown Haenuki as the first single-brand rice used by a conveyor-belt sushi chain and completely revamped our sushi rice. For this revamp, we incorporated input from outside experts and reviewed our in-store rice-cooking operations from the ground up.」

「In the conveyor-belt sushi business, we offered products with greater scarcity, seasonality and exclusivity, including domestically sourced fresh bluefin tuna that had never been frozen during distribution, sold at all stores, as well as “Superb Uni” and “¥100 Large Toro,” featuring the largest serving in Kappa Sushi’s history.」

「With the aim of encouraging customers to visit Kappa Sushi for a wider range of occasions, we have pursued various initiatives to meet their diversifying preferences. As part of efforts to strengthen side dishes, we focused on particularly popular noodle dishes, holding a media preview tasting event under the name “Menya KAPPA.” We unveiled “Kappa Sushi Seafood Mayo Spa,” supervised by Chef Kataoka of the Italian restaurant Al Porto, as well as the 11th installment of the “Authentic Ramen Series,” featuring “Niboshi Tonkotsu Shoyu Ramen” and “Aromatic Oil Shoyu Ramen.” In addition to expanding and enhancing takeaway and delivery services, we will undertake various initiatives, including entering the e-commerce market.」

「We held Kappa Sushi’s first-ever Super Founding Anniversary Festival and offered products with greater rarity and a stronger limited-edition appeal, including the Super Bluefin Tuna Extravaganza featuring bluefin tuna fatty belly, the Super Premium Toppings Bonanza centred on salmon roe, sea urchin and crab, and Super ¥100 Sushi, a parade of generously sized, delicious toppings.」

「At the beginning of the new season, we held the Seared Whole-Caught Toro Bonito from Yaizu Port promotion and the Spring Flavour Comparison fair featuring Southern Bluefin Tuna carefully selected and procured by our buyers, offering products with greater rarity and a stronger limited-edition appeal.」

「The Authentic Ramen Series, supervised by famous restaurants, surpassed cumulative sales of 6 million servings across its first through eighth installments and has become a major hit series for Kappa Sushi. In addition, while retaining the GochiCAFE service name, we completely revamped its product lineup and logo and continued developing more delicious, refined products under a new brand concept centred on authentic, seasonal “gourmet sweets” that can stand alongside our sushi.」

「In our conveyor-belt sushi business, we continued to offer products with greater rarity and a stronger limited-edition appeal, including fairs showcasing seasonal delicacies such as the rich-flavoured Hokkaido snow crab and Senkyoku fresh shrimp, and the limited-time release of premium winter fish Grouper from Ehime Prefecture. In addition, to encourage customers to use Kappa Sushi for a wider range of occasions, we launched the dessert brand GochiCAFE as part of our side-menu strengthening initiative. Under the new brand concept, we will develop authentic, seasonal and more refined sushi-café offerings so that customers visit us not only for sushi but also primarily for desserts.」

「We continued to strengthen our side-menu offering in response to increasingly diverse customer preferences, as we wanted customers to use Kappa Sushi for a wider range of occasions. The seventh installment of the Authentic Ramen Series, Kichijoji Musashiya Supervised Iekei Ramen, became a popular product attracting considerable attention on social media after surpassing 100,000 servings in just 6 days, setting a new record as the fastest-selling product in our history.」

「In our conveyor-belt sushi business, we continued to offer products with greater rarity and a stronger limited-edition appeal, including the Wild Tuna and Spring Delicacies fair featuring wild tuna medium fatty belly as a headline item, and the second phase of the “Local Catch, Local Plate” project, featuring naturally prepared marinated firefly squid from Hyogo Prefecture.」

「In our conveyor-belt sushi business, as part of efforts to strengthen our original ¥100-plate offering, we created an “Ichi-oshi” category of toppings selected for their quality despite their reasonable prices, including the popular Aurora Salmon. We also launched a new “Local Catch, Local Plate” project with regional fisheries cooperatives, beginning with White Shrimp from Toyama Bay, to offer products with greater rarity and a stronger limited-edition appeal. In addition, because we wanted customers to use Kappa Sushi for a wide range of occasions beyond lunch and dinner, we continued to strengthen our side-menu offering in response to increasingly diverse preferences. We focused on distinctive product development, including the Authentic Ramen Series supervised by famous restaurants and the Rich Sweets series focused on carefully selected origins and ingredients, successfully creating new reasons to visit our restaurants.」

「We continued to strengthen our side-menu offering in response to increasingly diverse customer preferences. The Authentic Ramen Series, supervised by famous restaurants, surpassed cumulative sales of 1.5 million servings. In the newly launched Rich Sweets series, the first products included sweets made with Motoyama tea, a tea served to shoguns. We focused on developing distinctive products and successfully created new reasons to visit our restaurants.」

「We continued to strengthen our side-menu offering in response to increasingly diverse customer preferences. In particular, Shrimp Ramen, supervised by a famous restaurant and launched in June this year, reached sales of 100,000 servings in the fastest time in our history, successfully creating a new reason to visit our restaurants.」

「For ongoing menu and product improvements, we focused on developing distinctive products, including the Kappa Spring Toppings in Full Bloom fair featuring Hokkaido botan shrimp and a three-kind shellfish platter, and the Domestic Fresh Salmon and Premium Toppings Festival featuring domestic fresh salmon. We also launched products such as the 100% Beef Hamburg and Shrimp Ramen, developed in collaboration with a famous ramen restaurant, in response to increasingly diverse customer preferences.」

「In terms of products, we will continue to improve quality and offer menus delivering good value, develop products by leveraging synergies within the COLOWIDE Group, and introduce appealing seasonal promotional products to give customers more reasons to visit our restaurants.」

「We continued to offer fresh and appealing seasonal toppings focused on ingredients available only at Kappa Sushi and promote sales.」

「In our conveyor-belt sushi business, we promoted sales by offering fresh and appealing seasonal toppings focused on ingredients available only at Kappa Sushi, including the Hokkaido Senkyoku Ikura fair featuring Hokkaido salmon roe made with top-grade 3-toku roe, and the Kappa Summer Sushi fair featuring a premium selection including large eel from Kagoshima and nodoguro from Yamaguchi.」

「In our conveyor-belt sushi business, we continued to offer fresh and appealing seasonal toppings focused on ingredients available only at Kappa Sushi, including Hokkaido botan shrimp and fresh silver salmon from Sanriku, and strengthened our side-menu offering by selling items such as mapo abura soba and ramune ice cream parfaits.」

「In our domestic sushi business, we continued to strengthen product appeal and store services. Beginning in October, we undertook a rebranding to restore the strength of the Kappa Sushi brand, introducing appealing, high-quality products under the key phrase “Delicious toppings, delicious conversation.” We also revamped the store logo design, aiming to attract new customers and increase repeat visits.」

「In our domestic sushi business, we continued to strengthen product appeal and store services. We introduced fresh and appealing products each month, held promotional fairs and offered them to customers.」

「We will continue to offer high-quality menus delivering good value and introduce appealing seasonal promotional products to give customers more reasons to visit our restaurants.」

「Using the phrase “Topping power at full throttle!!,” we highlighted the appeal of our products to customers, improved product quality and continued to offer menus delivering good value.」