Pilot rollout of new formats and sister brands

「As part of the “redefinition of business-format models” under the medium-term management plan, the company converted the large seafood izakaya “Uoya Iccho” into the sushi-format “Sushi Iccho,” which captures everyday dining demand, as a new model for Uoya Iccho.」

「As new-model stores, we opened 紅とん飯田橋東口店 in October 2025 and 紅とん新宿東口店 in December of the same year, and are proceeding with verification aimed at establishing a new store model, including one suited to urban locations.」

「The 2 new-format stores opened in the third quarter are progressing smoothly, and the direction of the business model is becoming clearer.」

「In October, the company opened “Beni-ton Iidabashi East Exit,” a new model of the Beni-ton format, and conducted remodeling across its brands, including model testing at “Pastel Kitchen Itabashi” as a challenge to redefine the business format model, and at “Pastel Italiana Marsa 21” as a challenge to create a new segment brand for Pastel.」

「Through new-concept stores such as the new-model 備長扇屋 opened during the fiscal year and 魚とん stores converted to a different format, we are working to enhance customer experience value and develop new customer segments, putting us in a position to pursue further expansion.」

「We are proceeding with remodeling existing formats, developing and testing new-concept formats, and preparing for new store openings, with results gradually beginning to emerge.」

「Among these initiatives, the new-format 日本橋紅とん stores opened during the fiscal year and the しんぱち食堂 stores converted to a different format are performing as planned, putting us in a position to pursue further expansion.」

「Among these initiatives, the new-format 日本橋紅とん stores opened during the fiscal year and the しんぱち食堂 stores converted to a different format are performing as planned, putting us in a position to pursue further expansion.」

「We are working to enhance the earnings power of existing stores through value-added offerings that give customers a reason to visit, and to develop formats that strengthen dining occasions.」

「In addition to the conversions to “Taiwan Mazesoba Hanabi” and “Nadai Unatoto” carried out in the previous period, the Company converted 1 store to “Sumibi-yaki Himono Teishoku Shinpachi Shokudo” during the current period. In addition, as an experiment in formats and interior design tailored to target customers, the Company converted 3 stores to “Sumibi Yakitori Oogiya,” among other initiatives.」

「The Company continues to convert and renovate stores into new-concept formats suited to the era during and after COVID-19, while strengthening profitability through services other than on-premises dining, including takeaway, delivery, and e-commerce.」

「In addition, to adapt to the business environment during and after the COVID-19 pandemic, we are promoting the conversion of stores into collaboration formats with food-driven concepts such as “Taiwan Mazesoba Hanabi” and “Nadai Unatoto,” as well as carrying out renovations of “Uoya Iccho” as a next-generation urban izakaya format, thereby strengthening customer attraction.」

「The Company converted stores into collaborative locations with “Taiwan Mazesoba Hanabi” and “Nadai Unatoto,” both food-driven concepts suited to the operating environment during and after COVID-19.」

「The Company also began experimenting with a format designed to create demand to replace banquet demand, using a dual-brand approach under which the two brands “Hokkaido Iccho” and “Muroran Yakitori Chikiu” coexist in one store, with a stronger Hokkaido identity.」

「The Company also launched “Sushi Ya Iccho” as a pilot store, featuring unusual sushi and quality fish, based on the high-quality ingredients of “Uoya Iccho.” The Company will continue working to enhance product strength backed by chefs' expertise and improve customer satisfaction.」