Revitalizing Existing Stores Through Seasonal Menu Launches

「In terms of products, we launched the limited-time new product "Chilled Tantanmen" in June. We combined richly flavoured sesame paste with the umami of pork, the depth of miso, a refreshing quality and a spicy accent to create a product that is easy to keep eating even on hot days. At the same time, we launched the limited-time new product "Fried Chicken Cartilage," whose crunchy texture makes it irresistible.」

「The limited-time Crispy Gizzard, which had been launched as a menu item, was added to the main menu due to its popularity. The Company also introduced popular seasonal limited-time products such as Chilled Black Vinegar Soy Sauce Noodles, Chilled Noodles and Chige Miso Ramen. It is currently developing its product lineup to give customers more choice, including the reintroduction of Tonkotsu Garlic Chives Nanban, initially as a limited-time item, for the first time in 16 years after it was added to the main menu.」

「The limited-time menu item "Kori-uma! Sand Gizzard" was added to the regular menu following its favorable reception. We also introduced popular seasonal limited-time items including "Chilled Noodles with Black Vinegar and Soy Sauce," "Cold Noodles," and "Chige Miso Ramen."」

「The Company reintroduced the limited-time Spicy Tonkotsu Tsukemen menu after 2 years. Together with the other limited-time menu items Chilled Black Vinegar Soy Sauce Noodles and Chilled Noodles, it significantly increased orders during the hot season.」

「In March, the Company revamped its main menu, increased the portion of Dragon Chicken, which had been popular as a snack item, and added it to the set-meal menu, while also expanding its Chashu Ramen and snack offerings. For drinks, it upgraded its highball by changing the whisky from White Horse to Riku. From 31 May, it revamped Gyoza, one of its core menu items, for the first time in approximately 4 and a half years.」

「In August, the Company offered the limited-time Meat Soba menu, with sales tracking above the prior year's level.」

「In March, the Company revamped its main menu, increased the portion of Dragon Chicken, which had been popular as a snack item, and added it to the set-meal menu, while also expanding its Chashu Ramen and snack offerings. For drinks, it upgraded its highball by changing the whisky from White Horse to Riku. From 31 May, it revamped Gyoza, one of its core menu items, for the first time in approximately 4 and a half years.」

「The Company introduced menu items commemorating its 50th anniversary. In March it offered the special Hidakachanpon menu, followed by the revived Tantanmen menu in April and Hot Egg Spicy Ramen in October, all of which attracted strong support. Seasonal menu items included Chilled Noodles in June, Meat Soba in September and Chige Miso Ramen in November. In December, it introduced Dragon Highball, its first new drink menu item in 5 years.」

「The Company actively introduced limited-time menu items, including Meat Soba as a seasonal menu item in September, the revived 50th-anniversary menu item Hot Egg Spicy Ramen in October, and Chige Miso Ramen as a seasonal menu item in November. Chige Miso Ramen, the most popular seasonal menu item at Hidakaya, has significantly exceeded its usual order volume by streamlining preparation, speeding up service and delivering a more consistent product.」

「In addition to introducing the seasonal Chilled Noodles menu item in June, the Company launched the Draft Beer Festival campaign in July, offering draft beer at discounted prices, and extended the campaign through the end of September due to its popularity.」

「The Company launched Hidakachanpon in March and Tantanmen in April as commemorative menu items marking its 50th anniversary. Hidakachanpon surpassed 200,000 servings faster than any other new menu item in the Company's history. In April, it also introduced Chilled Black Vinegar Soy Sauce Noodles and Spicy Tonkotsu Tsukemen as seasonal menu items.」

「New menu items included seasonal dishes such as Sour-and-Spicy Mushroom Yumen and the popular annual Chige Miso Ramen.」

「As seasonal menu items, Tenshinmen was launched in March, followed by Japanese-style Tsukemen, Omiya Tantanmen and Chilled Black Vinegar Soy Sauce Noodles in April.」

「Against this backdrop, during the fiscal year the Company focused on providing delicious food to more customers by introducing new products and opening new stores, based on its management philosophy of “Serving delicious food with heartfelt sincerity” and its basic principle of “Serving customers delicious food at low prices so that they can enjoy a happy day (Haiday).”」

「We worked to secure sales by responding to customers' takeout and delivery needs under the new lifestyle, developing takeout-only products, introducing the new Tenshinhan (crab omelet rice) dish, and opening stores along major roads. However, due to shorter operating hours and restrictions on serving alcoholic beverages, same-store sales from March to August were 80.2% of the year-earlier period.」

「As part of its product rollout, the company introduced its annually popular standard seasonal menu items and Basil Gyoza, made with holy basil and domestically produced chicken and served with lemon juice for a refreshing taste. It also offered a Double Gyoza Set Meal so customers could enjoy both varieties of gyoza, which has been well received.」

「Against this backdrop, the company conducted stable new store openings aimed at establishing a network of 600 stores in the Tokyo metropolitan area, along with efforts to improve service standards and the introduction of seasonal menus, thereby expanding its operations.」

「As seasonal menu items, the company introduced Japanese-Style Tsukemen in April and launched Chilled Black Vinegar and Soy Sauce Noodles, actively launching seasonal and new products.」

「As seasonal menu items, the company introduced Omiya Tantanmen and Chilled Black Vinegar and Soy Sauce Noodles in April, Gapao Mazesoba in May, Chilled Sesame Miso Noodles in June, Offal and Vegetable Ramen in September, and Spicy Miso Ramen in November. In October, it revamped its standard gyoza for the first time in 8 years, renewing both the wrapper and filling and launching the new gyoza. In conjunction with the launch, it held the New Gyoza Renovation Campaign through its second phase, which was well received by many customers.」

「As a seasonal menu item, the company introduced Chilled Black Vinegar and Soy Sauce Noodles in April and launched Omiya Tantanmen. In May it introduced Gapao Mazesoba, actively launching seasonal and new products.」

「As seasonal menu items, the company introduced the annually popular Chilled Black Vinegar and Soy Sauce Noodles, Spicy Shrimp Tonkotsu Tsukemen, and Ginjo Rock Sake, a relatively high-alcohol beverage, in April. It also revised the prices of noodle and set-meal items on 30 April. In June it introduced Chilled Sesame Miso Noodles, in July Sour and Spicy Mushroom Tanmen, in September Offal and Vegetable Ramen, and at the end of November Spicy Miso Ramen, while renovating the fried rice with the addition of domestically produced barley.」

「As seasonal menu items, the company introduced Chilled Black Vinegar and Soy Sauce Noodles in April, added snack items, and introduced Ginjo Rock Sake 20%, a relatively high-alcohol beverage, and Spicy Shrimp Tonkotsu Tsukemen. It also revised the prices of noodle and set-meal items on 30 April. In June it introduced Chilled Sesame Miso Noodles, in July Sour and Spicy Mushroom Tanmen, in September Offal and Vegetable Ramen, and at the end of November Spicy Miso Ramen. It also revamped the fried rice by adding domestically produced barley, revising the menu to make it more appealing.」

「As seasonal menu items, the company introduced Chilled Black Vinegar and Soy Sauce Noodles in April, added snack items, and introduced Ginjo Rock Sake 20%, a relatively high-alcohol beverage, and Spicy Shrimp Tonkotsu Tsukemen. It also revised the prices of noodle and set-meal items on 30 April. In June it introduced Chilled Sesame Miso Noodles, and in July Sour and Spicy Mushroom Tanmen.」

「As seasonal menu items, the company introduced Chilled Black Vinegar and Soy Sauce Noodles in April, added snack items, and introduced Ginjo Rock Sake 20%, a relatively high-alcohol beverage, and Spicy Shrimp Tonkotsu Tsukemen.」

「In March and April, the company introduced the annually well-received seasonal menus Japanese-Style Tsukemen and Chilled Black Vinegar and Soy Sauce Noodles. It then introduced, in order, Sakura Shrimp Mazesoba, Offal and Vegetable Stir-Fry, Chilled Sesame Miso Noodles, and Spicy Shrimp Tonkotsu Tsukemen.」

「In March and April, the company introduced the annually well-received seasonal menus Japanese-Style Tsukemen and Chilled Black Vinegar and Soy Sauce Noodles. It then introduced, in order, Offal and Vegetable Stir-Fry, Chilled Sesame Miso Noodles, and Spicy Shrimp Tonkotsu Tsukemen.」

「In March and April, the company introduced the annually well-received seasonal menus Japanese-Style Tsukemen and Chilled Black Vinegar and Soy Sauce Noodles. It then introduced, in order, Offal and Vegetable Stir-Fry, Chilled Sesame Miso Noodles, and Spicy Shrimp Tonkotsu Tsukemen.」

「The company introduced the annually well-received seasonal menus Japanese-Style Tsukemen and Chilled Black Vinegar and Soy Sauce Noodles, and in May introduced Sakura Shrimp Mazesoba, a brothless ramen.」

「In sales, the company introduced the annually well-received seasonal menus Japanese-Style Tsukemen and Chilled Black Vinegar and Soy Sauce Noodles in March and April, followed in sequence by Hearty Hormone and Chilled Sesame Miso Noodles, made with domestically produced pork offal. In September it introduced the low-calorie Healthy Olive Noodles, in October Meat Soba, and in November Spicy Miso Ramen. It also rolled out the Fried Rice Set Festival, a value set comprising fried rice and fried chicken. In January it introduced Shrimp Miso Ramen and in February Offal and Vegetable Ramen.」

「In March and April, the company introduced the annually well-received seasonal menus Japanese-Style Tsukemen and Chilled Black Vinegar and Soy Sauce Noodles, followed in sequence by Hearty Hormone and Chilled Sesame Miso Noodles, made with domestically produced pork offal. In September it introduced the low-calorie Healthy Olive Noodles, in October Meat Soba, and in November Spicy Miso Ramen. It also rolled out the Fried Rice Set Festival, a value set comprising fried rice and fried chicken.」

「In March and April, the company introduced the annually well-received seasonal menus Japanese-Style Tsukemen and Chilled Black Vinegar and Soy Sauce Noodles, followed in order by Hearty Hormone and Chilled Sesame Miso Noodles, both made with domestically produced pork offal.」

「The company introduced the annually well-received seasonal menus Japanese-Style Tsukemen and Chilled Black Vinegar and Soy Sauce Noodles, and in May introduced Hearty Hormone, made with domestically produced pork offal.」