Development of the “Hacchoya” and “Cho-Hachi” Japanese Dining Formats

「和食料理店を展開する和食部門では、海外ツアー団体客や、地元企業のグループ会食等でご利用いただくほか、グランドメニューを全面的に見直すことで売上高・客数の増加に努めております。」

「In the Japanese restaurant business, sales have remained firm as customer traffic has increased on inbound demand and through sales activities targeting travel agencies and local companies.」

「国内 160 店（らーめん部門：130 店　和食部門：30 店）（35 店増）」

「In the Japanese restaurant business, 八兆庵県庁前店, opened this fiscal year, has been used by many customers since opening. At 市の蔵近江町市場店, we continued selling 「活ずわいがに」, which is unusual in summer, and worked to increase customer traffic and attract new customers.」

「In addition to developing and selling menus featuring local ingredients and seasonal soba dishes, we jointly developed with a local hotel an accommodation package including traditional 「輪島のうるし箸」 lacquered chopsticks to support the recovery of Noto, and the package was well received.」

「In addition to selling menu items supporting the recovery of Noto, we jointly developed with a local hotel an accommodation package including a course meal at 「長八」 and traditional 「輪島のうるし箸」 lacquered chopsticks, with the aim of supporting the livelihoods of Wajima lacquer artisans affected by the 2024 Noto Peninsula Earthquake, and the package has been well received.」

「In the Japanese restaurant business, sales have been recovering as visitor traffic, including tourists, recovers, and we are selling 「蒸し能登かき」 as a menu item supporting the recovery of Noto. At the soba format 「八兆庵」, we changed to in-store soba production, while at the yakitori format 「八千屋」, we are creating new value by offering chicken dishes including yakitori made with the branded chicken 「恵那どり」.」

「In the Japanese restaurant business, sales have been recovering as visitor traffic, including inbound tourists, recovers, in addition to initiatives proposing dishes featuring snow crab, a representative winter delicacy, and pairings of original dishes made with seasonal ingredients and drinks by store managers and chefs.」

「Sales have been recovering, particularly at stores near stations, as store managers and chefs propose pairings of dishes made with seasonal ingredients and local sake, and as visitor traffic, including inbound tourists, recovers.」

「In the Japanese restaurant business, we opened the new format 「そばと四季揚げ　八兆庵」 and are focusing on attracting our core target of women by proposing appealing dining occasions including afternoon dessert cafés and evening soba dining.」

「In the Japanese restaurant business, we opened the new format 「そばと四季揚げ　八兆庵」 and are focusing on attracting our core target of women by proposing different dining occasions, including soba dishes with creative twists, fried foods, afternoon dessert cafés and evening soba dining.」

「In the Japanese restaurant business, in addition to joining a dedicated takeout search and reservation website, we are further expanding takeout offerings by selling bento boxes, seasonal hors d’oeuvres and sweets. We also launched 「Yell（エール）応援菓」 and 「いちご大福フェア」 in collaboration with 「農菓プロジェクト」, a voluntary organization in which farmers and Japanese confectionery artisans in Ishikawa Prefecture create original confectionery using locally produced agricultural products, as part of an initiative supporting local food producers.」

「In the Japanese restaurant business, we are expanding takeout offerings, including by joining 「EPARKテイクアウト」, and have launched 「Yell応援菓」, a menu developed in collaboration with 「農菓プロジェクト」, a voluntary organization in which farmers and Japanese confectionery artisans in Ishikawa Prefecture create original confectionery using locally produced agricultural products, as part of an initiative supporting local food producers.」

「In the Japanese restaurant business, we continue to focus on improving chefs’ skills and our ability to develop new products, as well as developing and offering limited-time seasonal menus using ingredients at their peak, menus tailored to the customer demographics and occasions that differ by location, and creative menus that customers can enjoy.」

「In the Japanese restaurant business, we will operate formats including 「八兆屋」 and 「長八」 to meet customers’ diverse needs, and develop high-value-added products by maximizing the benefits of a central kitchen model.」

「In the Japanese restaurant business, we are further focusing on improving chefs’ skills and our ability to develop new products, which are priorities this fiscal year, while continuing to develop and offer health-oriented seasonal menus, menus tailored to the customer demographics and occasions that differ by location, and creative menus featuring beef.」

「In the Japanese restaurant business, we are working to improve chefs’ skills and our ability to develop new products, while focusing on developing and offering health-oriented seasonal menus, menus tailored to the customer demographics and occasions that differ by location, and creative menus featuring beef.」

「We also opened a new 「長八」 restaurant in front of JR Toyama Station, which is undergoing redevelopment, offering sushi and handmade dishes.」

「「寿しと手造り料理　長八」 has launched promotional menu items featuring Ishikawa Prefecture’s regional brand 「能登牛」, which have been well received.」

「In the Japanese restaurant business, we focus on developing and offering health-oriented seasonal menus, as well as menus tailored to the customer demographics and occasions that differ by location.」

「In March this year, we renovated 八兆屋 「福井駅店」 as 八兆屋 「駅の蔵・福井駅店」, establishing an operating structure for expanding 八兆屋 駅の蔵 stores at the 3 main JR stations in the 3 Hokuriku prefectures: Toyama, Kanazawa and Fukui.」

「In the Japanese restaurant segment, which operates Japanese restaurants directly, we are working to offer health-conscious menus suited to seasonal changes and to acquire loyal regular customers and increase visit frequency. By enabling customers to view the seating and tatami-room layouts from multiple perspectives on our website, they can visualize in advance how they will use the restaurant, which is helping us attract and increase reservations.」

「「季節のそば膳」, sold at 「地酒と手造り料理　八兆屋」, has won strong customer support and become a core lunch menu item.」

「In the Japanese restaurant business, we operate 「八兆屋」, which focuses on handmade dishes, and 「長八」, which emphasizes sushi menus, in order to meet customers’ diverse needs,」