Together with People and Society
We strive to provide value by “continuing to deliver safe and delicious food to our customers” by sincerely engaging with our stakeholders, including customers, employees, business partners, local communities, shareholders and investors. We are also expanding measures related to DE&I and human resource development to improve employee motivation and comfort.
Improving Experience of Customers and Employees
We want to enrich our customers’ lives and even their futures by making everyday meals more delicious. With this in mind, we are not only focusing on the quality of our products, but also on how to make our customers happy and improving the value of their experience. Furthermore, we are expanding these efforts not only domestically but also around the world by opening stores overseas.
Improving customer experience value
Our group operates four main brands: “Sushiro,” “Kyotaru,” “Conveyor Belt Sushi Misaki,” and “Sushi, Sake, and Snacks Sugitama,” with a total of 1,155 stores in the group (as of September 2024). What all our stores have in common is the desire to not only provide delicious products, but also to enrich people’s lives and time through food. We are working to utilize the unique features of each brand to improve the experience value of our customers who visit our stores.
For FY25, Sushiro will be promoting its commitment to taste and quality to customers under the theme “Fast to Sushi!”, and will also strive to improve and devise new services to satisfy customers by reaffirming this commitment to employees and staff. In addition, some stores will be introducing the “Digital Sushiro Vision,” allowing customers to experience the new joy of conveyor-belt sushi on a digital screen.
Kyotaru is strengthening its product lineup to suit various occasions. To enable customers to enjoy freshly made sushi at any time, we have developed high-quality frozen sushi and are selling it through the online stores of major supermarkets.
Conveyor belt sushi Misaki has opened its flagship store, the Main Branch Misaki, in Ningyocho, Tokyo. As a model store where high-level service is practiced daily, it is also used as a training and education venue for staff, with the aim of improving service at each store.
At “Sushi, Sake, and Sashimi Sugitama,” we use the same ingredients as “Sushiro” but with some adjustments to create appealing products that are unique to a sushi izakaya. In addition to the quality of our products, we also value the enjoyment and fun our customers have of their meals.
Sushiro
Kyotaru
Conveyor belt sushi Misaki
Sushi, sake, snacks, cedar ball
DX makes everything from reservations to checkout even smoother
Sushiro stores have implemented a variety of digital technologies. Examples include an app for making reservations, an automated guidance system for entering the store and issuing tickets, touch panels for ordering, self-checkouts, and automated souvenir lockers for takeout. By utilizing digital transformation, Sushiro is not only realizing efficient store operations, but is also working to improve the customer experience by reducing waiting times, making ordering easier, and providing products more smoothly.
Recreating the conveyor belt of sushi using digital vision
Starting in September 2023, we began a trial of “Digital Sushiro Vision,” commonly known as Dejiro, which combines a large digital vision with a conveyor belt, at three Sushiro stores in Japan. Dejiro recreates the fun of discovering and choosing new sushi by displaying sushi on a conveyor belt on a digital vision. In addition to functioning as a touch panel, it also features features that make dining more enjoyable, such as providing information on sushi specialties and quizzes. Following positive feedback from customers during the trial, we introduced Dejiro in 16 new stores between early June and the end of September 2024. We aim to have Dejiro installed in 100 stores by the end of September 2025.
Improving employee experience
Sushiro is working to create stores where employees can work comfortably by introducing Auto Waiter® in the kitchen, which has increased work efficiency and improved store service. In addition, in November 2023, the dress code for store staff will be revised, allowing employees to choose their own hair color and hairstyle. By working enthusiastically while making the most of their individuality, we aim to improve the experience value for both employees and customers.
Participating in the 2025 Osaka-Kansai Expo
The Sushiro Future Expo Store will open near the Forest of Silence in the center of the Osaka-Kansai Expo site in 2025. The store will offer sushi that evokes a future where it is commonplace to produce fish and ingredients for delicious sushi regardless of location, allowing visitors to experience the charm of Japanese food culture and the sushi restaurant of the future.
Exterior image of “Sushiro Futuristic Expo Store”
Commitment to Safety, Quality and Reliability
Food safety and security
Our Group’s action guidelines for realizing our VISION, “Let’s change the taste of everyday food. Let’s spread joy to the world,” are “Single-minded integrity. Let’s face up to the health, safety, and security of people. And to our precious global environment.” In order for our customers to enjoy a fulfilling meal, it is essential that the processes related to ingredient management and cooking are safe and secure. In addition to managing the hygiene of people, places, tools, ingredients, etc., we implement measures to prevent food poisoning by properly understanding potential risks at every stage, from the time the ingredients are made to the time they are served to customers.
HACCP-based quality assurance and management
The basic concept of HACCP (Hazard Analysis and Critical Control Point) is to analyze where and what risks exist from the time raw materials are used until the product is delivered to the customer, to plan how to manage and avoid risks at each stage, to continuously check and visualize the implementation status, and to take action to improve if any problems are found and to revise the plan as necessary. We will manage the entire supply chain based on this concept.
◎Overall picture of the supply chain
Supplier quality and hygiene management
Our Group purchases products from approximately 170 companies (as of the end of September 2024). When starting new transactions, we place particular importance on food safety. We check whether the supplier’s processing plant has GFSI certification, an international standard for food safety management. If the supplier does not have GFSI certification, our specialized department visits the processing plant directly to check the management status in detail in accordance with our Group’s requirements, and only begin transactions after confirming that the standards are met. Even after starting transactions, we continue to ensure safety and security by conducting inspections and site visits on an irregular basis.
Quality and hygiene management in stores
Our restaurants not only comply with food safety laws and regulations in each country and region where we operate, but also implement hygiene management based on the HACCP approach, an international hygiene management method. Because our group’s main menu item is sushi and we handle a lot of raw ingredients, hygiene management for employees engaged in cooking is particularly important. At Sushiro, our core business, we conduct health and appearance checks for each employee before they begin work. We have also implemented a “third-party hand washing verification” system to ensure that all employees follow the correct hand washing procedures at key times, such as when entering the restaurant or after using the restroom. To ensure this system is functioning properly and that all employees are following the correct hand washing procedures, cameras are installed at hand washing sinks and monitoring is conducted at headquarters. We have formulated a HACCP hygiene management plan to visualize our hygiene management initiatives and are informing employees through employee training. In addition, we have external hygiene inspection agencies conduct hygiene inspections of all our restaurants twice a year to evaluate whether they are complying with the hygiene management plan. For stores that receive low ratings, our specialized department visits the store to check for improvements and provide guidance, so that all stores can maintain a certain level of safety.
Allergen and origin information
In order to accommodate a diverse range of customers, we provide updated allergen information for our main menu and promotional items. We also disclose the origin of ingredients for each product in accordance with the “Guidelines for Country of Origin Labeling in Restaurants” published by the Ministry of Agriculture, Forestry and Fisheries. We only use imported ingredients that meet domestic standards.
*Other allergens not originally included in the menu may be unintentionally attached or mixed in during factory production or restaurant cooking.
*Desserts, drinks, and toppings (sauces, seasonings, etc.) are not subject to labeling.
*Due to weather conditions or procurement issues, we may source from other countries.
Responsible Advertising and Marketing
Basic Concept
We conduct advertising and marketing activities based on the items set out in our Group’s Code of Conduct, such as compliance with laws and social norms, ensuring the safety, security and quality of our products and services, and building and maintaining a compliance system.
Management system
Sales promotion strategies are reported at each operating company’s management meeting and resolved at each operating company’s board of directors meeting. When creating and proposing promotional materials and campaigns, they are discussed at a “Trinity” meeting, attended by members of each section and legal personnel under the leadership of the chief executives of the Advertising and Promotion Department, Product Headquarters, and operating companies. All created advertising and promotional materials are reviewed by multiple related departments, including legal, customer support, and public relations.
Education and Awareness-raising
In FY24, the Advertising Department and the Sales Planning Department and planning staff of operating companies took two courses on the learning content on the Act against Unjustifiable Premiums and Misleading Representations created by the Legal Department. The Advertising Department also deepened its learning by attending study sessions on advertising and promotion held by the Consumer Affairs Agency, and at the same time, it launched an internal portal site where members can study as needed and create an environment where they can check advertising and promotional materials in an effort to prevent violations of advertising, publicity, sales promotion, etc.
Initiatives for Human Rights and Labor throughout Supply Chain
Human Rights Policy and Basic Procurement Policy
Important issues facing the Group include not only the sustainability of marine resources and agricultural products, but also issues related to people. In light of our responsibility to respect human rights in our business activities, we formulated and revised our Human Rights Policy in 2024. This policy references the Ten Principles of the UN Global Compact and is based on the UN Guiding Principles on Business and Human Rights. Going forward, we will further promote the active participation of our human resources and DE&I initiatives, while also working to respect the human rights of a wide range of stakeholders (employees, customers, local communities, suppliers, and business partners). Furthermore, our Basic Procurement Policy includes a section on “Respect for Human Rights and Labor,” which we require not only from ourselves but also from our suppliers.
Additionally, we have published English translations of our Human Rights Policy and Procurement Policy on our website in an effort to raise awareness among more employees and business partners.
Human Rights Due Diligence
To fulfill our responsibility to respect human rights, we have established a human rights due diligence system based on the United Nations Guiding Principles on Business and Human Rights and are working to prevent human rights violations. We focus on six areas of human rights issues related to our business activities: child labor, forced labor, prohibition of discrimination and respect for diversity, freedom of association and respect for the right to collective bargaining, working hours and wages, and occupational health and safety, and are working to resolve these issues. In FY2024, our product procurement departments conducted training on our Basic Procurement Policy. We also conducted sustainability and CSR surveys with our suppliers to identify risks related to human rights and labor issues. Additionally, in FY2024, we held our first sustainability meeting, where we explained our sustainability initiatives and Basic Procurement Policy to 75 of our major suppliers.
Human Rights and Labor Initiatives
Our Group has established a Code of Conduct with the aim of becoming a company that is widely trusted by all stakeholders. To ensure this, we conduct compliance training for all employees, including on human rights and labor issues. In FY24, we conducted monthly online training sessions from February to September, focusing on the significance of compliance, respect for human rights, and fair trade practices. Furthermore, to ensure that employees adhere to appropriate working hours, we monitor overtime hours monthly with the aim of preventing excessively long working hours. We have implemented a facial recognition system at some locations, including our head office, to improve the accuracy of this monitoring. We also verify employees’ ages using identification documents at the time of hiring, in an effort to prevent child labor.
Promoting DE&I
FOOD & LIFE COMPANIES aims to realize its corporate philosophy, VISION: “Change the way people feel delicious every day. Spread joy to the world.” One of the driving forces behind this is the promotion of Diversity, Equity & Inclusion (DE&I). We promote DE&I by setting “Diversity is based on individuality. To infinitely increase the Group’s strength, let’s respect each other’s individuality and demonstrate our diverse talents.” as one of our PRINCIPLES (code of conduct).
Contribution to Society and Community
Based on our vision of “Change the taste of everyday life. Spread joy to the world,” we are promoting educational support activities such as food education and scholarship programs, with the aim of creating a prosperous society and community that will be passed on to the next generation. We are also committed to contributing to the realization of an inclusive society through sports support activities for people with disabilities.
Supporting disaster-stricken areas: Providing sushi in Wajima City, Ishikawa Prefecture
In February 2024, a total of approximately 5,000 meals of Kyotaru’s inari sushi and rolled sushi were delivered directly from the Kyotaru factory to Wajima City, Ishikawa Prefecture, which was affected by the 2024 Noto Peninsula Earthquake. Six employees provided the meals at two locations, and city officials provided them at one location. In March of the same year, as the second round of support for the affected areas, six employees provided 2,000 meals of Kyotaru’s “Yuri” assortment of “Chakinzushi,” as well as 500 packs of frozen “Chakinzushi,” on the grounds of Wajima City Hall, and city officials provided them to various local evacuation centers.
Contribution to the local community: Supporting local governments with business ties through corporate hometown tax donations
Sushiro makes donations to local governments through the corporate version of hometown tax. In recent years, marine fishery resources have been declining, and as part of the promotion of sustainable management, the company is carrying out projects and demonstration experiments in aquaculture and breeding in various regions. In FY24, the company made donations to Amakusa City, Kumamoto Prefecture; Asahi Town, Toyama Prefecture; and Owase City, Mie Prefecture, where it has bases. It received a letter of appreciation from Amakusa City, Kumamoto Prefecture, for its donation in FY23.
Food education: Supporting high school students’ research activities on the theme of “Conveyor belt sushi of the future”
From June to October 2024, we implemented the “Future Conveyor Belt Sushi Co-Creation Project – Thinking with High School Students about the Future of Conveyor Belt Sushi.” In collaboration with Nippon Travel Agency Co., Ltd., our group provided online classes, fieldwork, and interactive learning opportunities for students to observe Japan’s fishing industry and learn about the restaurant industry’s efforts to make the most of it sustainably. Seven high schools in the Kansai region, consisting of 25 students and nine teachers, participated in this project, which included four online classes and two days of fieldwork. The results were presented to executives at our headquarters, and one of the schools representing the group made a presentation and received an award at our group’s kick-off meeting at the beginning of the fiscal year.
Food education: A rice planting and harvesting experience tour that connects producers and customers
Sushiro holds the Sushiro Rice Planting and Harvesting Experience Tour every year as part of its food education activities for its loyal customers. In FY24, two rice plantings and one rice harvesting were held, with a total of 178 people (57 groups) participating. By experiencing farm work in the rice fields where Sushiro’s exclusive rice is grown, children are given the opportunity to develop a sense of gratitude toward producers and an appreciation for the importance of food. A total of 43 employees participated in the tour, which also served as an opportunity to deepen interactions with customers and local residents.
Developing the next generation of talent: A grant-type scholarship program to support part-time employees
With the aim of providing a more comfortable working environment for employees, the FOOD & LIFE COMPANIES Scholarship Program was launched in October 2021. To ensure that part-time university students who meet certain conditions do not have to give up on going to university or moving up to the next grade for financial reasons, the program provides a grant-type scholarship of 20,000 yen per month that does not require repayment. In FY24, the program supported 43 people.
Childcare Support: Sushiro Children’s Manpuku Project
In order to realize our corporate philosophy of spreading the joy of delicious food, we are distributing digital tickets that can be used at Sushiro restaurants through an NPO with the hope of “helping children learn more about delicious sushi.” In FY2024, we distributed these tickets to approximately 600 households, including single parents and other families raising children.
Support for people with disabilities: Sponsoring a baseball tournament for people with disabilities
Aiming to realize an inclusive society, we have been sponsoring the NPO Japan Baseball Federation for the Disabled twice a year to support people with disabilities, marking our 10th year in FY2024. We will continue to support athletes who thrive through sports while facing their own disabilities.
Educational support activities
With themes such as SDGs, we work with primary industry operators, local communities and companies to create learning opportunities for children and cooperate with school classes.