Report

TABLE OF CONTENTS
1 INTRODUCTION 29
1.1 OBJECTIVES OF THE STUDY 29
1.2 MARKET DEFINITION 29
1.3 OVERVIEW 29
1.4 LIMITATIONS 31
1.5 MARKETS COVERED 31
2 MARKET SEGMENTATION 36
2.1 MARKETS COVERED 36
2.2 GEOGRAPHICAL SCOPE 37
2.3 YEARS CONSIDERED FOR THE STUDY 38
2.4 CURRENCY AND PRICING 38
2.5 DBMR TRIPOD DATA VALIDATION MODEL 39
2.6 MULTIVARIATE MODELING 42
2.7 PRIMARY INTERVIEWS WITH KEY OPINION LEADERS 43
2.8 DBMR MARKET POSITION GRID 44
2.9 DBMR VENDOR SHARE ANALYSIS 45
2.10 SECONDARY SOURCES 46
2.11 ASSUMPTIONS 47
3 EXECUTIVE SUMMARY 48
4 PREMIUM INSIGHTS 53
4.1 SUPPLY CHAIN ANALYSIS 54
4.1.1 RAW MATERIAL SOURCING 54
4.1.2 PROCESSING & PACKAGING 54
4.1.3 LOGISTICS & DISTRIBUTION 55
4.1.4 RESTAURANT OPERATIONS 55
4.1.5 IMPORTANCE OF LOGISTICS SERVICE PROVIDERS FOR THE ASIA-PACIFIC JAPANESE RESTAURANT MARKET 55
4.2 VENDOR SELECTION CRITERIA 56
4.2.1 INGREDIENT QUALITY AND AUTHENTICITY 56
4.2.2 RELIABILITY AND SUPPLY CHAIN EFFICIENCY 57
4.2.3 COMPLIANCE WITH FOOD SAFETY AND REGULATORY STANDARDS 57
4.2.4 COST COMPETITIVENESS AND PRICING STABILITY 57
4.2.5 SUSTAINABILITY AND ETHICAL SOURCING PRACTICES 57
4.2.6 TECHNOLOGICAL INTEGRATION AND ORDERING EFFICIENCY 57
4.3 FACTORS INFLUENCING PURCHASING DECISION OF END USERS IN THE ASIA-PACIFIC JAPANESE RESTAURANT MARKET 58
4.3.1 AUTHENTICITY AND CULTURAL EXPERIENCE 58
4.3.2 QUALITY AND FRESHNESS OF INGREDIENTS 58
4.3.3 MENU VARIETY AND DIETARY PREFERENCES 58
4.3.4 PRICING AND VALUE FOR MONEY 58
4.3.5 AMBIENCE AND RESTAURANT DESIGN 58
4.3.6 BRAND REPUTATION AND REVIEWS 58
4.3.7 CONVENIENCE AND ACCESSIBILITY 59
4.3.8 CUSTOMER SERVICE AND HOSPITALITY 59
4.3.9 HEALTH AND SAFETY CONCERNS 59
4.3.10 CULTURAL TRENDS AND POPULARITY 59
4.3.11 CONCLUSION 59
4.4 GROWTH STRATEGIES ADOPTED BY KEY MARKET PLAYERS IN THE ASIA-PACIFIC JAPANESE RESTAURANT MARKET 60
4.4.1 EXPANSION THROUGH FRANCHISING 60
4.4.2 MENU INNOVATION AND DIVERSIFICATION 60
4.4.3 DIGITAL TRANSFORMATION AND ONLINE PRESENCE 60
4.4.4 STRATEGIC PARTNERSHIPS AND COLLABORATIONS 60
4.4.5 SUSTAINABLE PRACTICES AND ETHICAL SOURCING 60
4.4.6 PREMIUMIZATION AND FINE DINING CONCEPTS 60
4.4.7 GEOGRAPHIC EXPANSION INTO EMERGING MARKETS 61
4.4.8 LOYALTY PROGRAMS AND CUSTOMER ENGAGEMENT 61
4.4.9 TECHNOLOGY-DRIVEN EFFICIENCY 61
4.4.10 HEALTH AND WELLNESS-FOCUSED OFFERINGS 61
4.4.11 CONCLUSION 61
4.5 INDUSTRY TRENDS AND FUTURE PERSPECTIVE OF THE ASIA-PACIFIC JAPANESE RESTAURANT MARKET 62
4.5.1 RISING POPULARITY OF AUTHENTIC AND REGIONAL JAPANESE CUISINE 62
4.5.2 GROWTH OF FAST-CASUAL AND TAKEAWAY CONCEPTS 62
4.5.3 INCREASED FOCUS ON SUSTAINABILITY AND ETHICAL SOURCING 62
4.5.4 DIGITAL TRANSFORMATION AND SMART RESTAURANT TECHNOLOGY 62
4.5.5 EXPANSION INTO EMERGING MARKETS 62
4.5.6 HEALTH AND WELLNESS-DRIVEN MENUS 62
4.5.7 INFLUENCE OF JAPANESE POP CULTURE ON FOOD TRENDS 63
4.5.8 PERSONALIZATION AND CUSTOMIZATION 63
4.5.9 ALCOHOL PAIRING AND SAKE CULTURE EXPANSION 63
4.5.10 FUTURE OUTLOOK: THE EVOLUTION OF THE JAPANESE RESTAURANT MARKET 63
4.5.11 CONCLUSION 63
4.6 TECHNOLOGICAL ADVANCEMENT OF THE ASIA-PACIFIC JAPANESE RESTAURANT MARKET 64
4.6.1 AUTOMATION AND ROBOTICS 64
4.6.2 AI AND SMART ORDERING SYSTEMS 64
4.6.3 DIGITAL PAYMENT AND CONTACTLESS SOLUTIONS 64
4.6.4 SMART KITCHENS AND IOT INTEGRATION 65
4.6.5 SUSTAINABLE AND ECO-FRIENDLY INNOVATIONS 65
4.6.6 CONCLUSION 65
5 REGULATION COVERAGE 66
6 MARKET OVERVIEW 67
6.1 DRIVERS 69
6.1.1 INCREASING AWARENESS OF HEALTH BENEFITS 69
6.1.2 THE INCREASE IN POPULARITY OF THE DISH SUSHI 69
6.1.3 JAPANESE CUISINE, RECOGNIZED AS A UNESCO INTANGIBLE CULTURAL HERITAGE, INCREASES THE ASIA-PACIFIC CONSUMER INTEREST FOR JAPANESE CUISINE 70
6.2 RESTRAINTS 72
6.2.1 FOOD CONTAMINATION, RISKING THE SAFETY, AND QUALITY OF THE PRODUCT 72
6.2.2 HIGH COSTS OF INGREDIENTS FOR JAPANESE CUISINE 72
6.3 OPPORTUNITIES 74
6.3.1 INNOVATION IN MENU OFFERINGS 74
6.3.2 COLLABORATION WITH LOCAL CULTURAL EVENTS AND FESTIVALS 74
6.4 CHALLENGES 76
6.4.1 INTENSE COMPETITION FROM ITALIAN AND CHINESE CUISINES 76
6.4.2 MAINTAINING AUTHENTICITY AND LABOR SHORTAGES 76
7 ASIA-PACIFIC JAPANESE RESTAURANT MARKET, BY CUISINE TYPE 78
7.1 OVERVIEW 79
7.2 TRADITIONAL JAPANESE CUISINE 80
7.2.1 SUSHI 81
7.2.2 RAMEN 83
7.2.3 TEMPURA 84
7.2.4 SASHIMI 85
7.2.5 KAISEKI 86
7.2.6 UDON/SOBA 87
7.2.7 OTHERS 88
7.3 SPECIALTY JAPANESE CUISINE 89
7.4 MODERN JAPANESE CUISINE 91
8 ASIA-PACIFIC JAPANESE RESTAURANT MARKET, BY SERVICE TYPE 93
8.1 OVERVIEW 94
8.2 QUICK SERVICE RESTAURANTS (QSR) 95
8.3 FULL SERVICE RESTAURANTS 96
8.4 TAKE-OUT COUNTERS/OUTLETS 96
9 ASIA-PACIFIC JAPANESE RESTAURANT MARKET, BY RESTAURANT CATEGORY 97
9.1 OVERVIEW 98
9.2 STANDALONE RESTAURANT 99
9.3 CHAIN/FRANCHISE MODEL 100
10 ASIA-PACIFIC JAPANESE RESTAURANT MARKET, BY RESTAURANT MODEL 101
10.1 OVERVIEW 102
10.2 TAKEAWAY 103
10.3 HOME DELIVERY 104
10.4 DINE-IN 104
11 ASIA-PACIFIC JAPANESE RESTAURANT MARKET, BY SALES CHANNEL 105
11.1 OVERVIEW 106
11.2 PHYSICAL OUTLETS 107
11.3 DELIVERY ONLINE RESTAURANTS/GHOST KITCHEN 108
12 ASIA-PACIFIC JAPANESE RESTAURANT MARKET, BY REGION 109
12.1 ASIA-PACIFIC 110
12.1.1 JAPAN 122
12.1.2 CHINA 131
12.1.3 SOUTH KOREA 140
12.1.4 THAILAND 149
12.1.5 INDONESIA 157
12.1.6 PHILIPPINES 165
12.1.7 AUSTRALIA AND NEW ZEALAND 173
12.1.8 MALAYSIA 181
12.1.9 INDIA 189
12.1.10 SINGAPORE 197
12.1.11 REST OF ASIA-PACIFIC 205
13 ASIA-PACIFIC JAPANESE RESTAURANT MARKET: COMPANY LANDSCAPE 206
13.1 COMPANY SHARE ANALYSIS: ASIA-PACIFIC 206
14 SWOT ANALYSIS 207
15 COMPANY PROFILES 208
15.1 KATSU-YA GROUP, INC. 208
15.1.1 COMPANY SNAPSHOT 208
15.1.2 COMPANY SHARE ANALYSIS 208
15.1.3 PRODUCT PORTFOLIO 209
15.1.4 RECENT DEVELOPMENTS 209
15.2 WOKCANO ASIAN RESTAURANT & BAR. 210
15.2.1 COMPANY SNAPSHOT 210
15.2.2 COMPANY SHARE ANALYSIS 210
15.2.3 PRODUCT PORTFOLIO 211
15.2.4 RECENT DEVELOPMENTS 211
15.3 893 RYOTEI BERLIN 212
15.3.1 COMPANY SNAPSHOT 212
15.3.2 COMPANY SHARE ANALYSIS 212
15.3.3 PRODUCT PORTFOLIO 213
15.3.4 RECENT DEVELOPMENT 213
15.4 CHIBA JAPANESE RESTAURANT 214
15.4.1 COMPANY SNAPSHOT 214
15.4.2 COMPANY SHARE ANALYSIS 214
15.4.3 PRODUCT PORTFOLIO 215
15.4.4 RECENT DEVELOPMENT 217
15.5 TSUJITA ARTISAN NOODLE. 218
15.5.1 COMPANY SNAPSHOT 218
15.5.2 COMPANY SHARE ANALYSIS 218
15.5.3 PRODUCT PORTFOLIO 219
15.5.4 RECENT DEVELOPMENT 220
15.6 FLORILEGE 221
15.6.1 COMPANY SNAPSHOT 221
15.6.2 PRODUCT PORTFOLIO 221
15.6.3 RECENT DEVELOPMENT 221
15.7 KAITEN ZUSHI 222
15.7.1 COMPANY SNAPSHOT 222
15.7.2 PRODUCT PORTFOLIO 222
15.7.3 RECENT DEVELOPMENT 223
15.8 KURA SUSHI USA 224
15.8.1 COMPANY SNAPSHOT 224
15.8.2 REVENUE ANALYSIS 224
15.8.3 PRODUCT PORTFOLIO 225
15.8.4 RECENT DEVELOPMENTS 229
15.9 MY CONCIERGE JAPAN 230
15.9.1 COMPANY SNAPSHOT 230
15.9.2 PRODUCT PORTFOLIO 230
15.9.3 RECENT DEVELOPMENT 234
15.10 NARISAWA 235
15.10.1 COMPANY SNAPSHOT 235
15.10.2 PRODUCT PORTFOLIO 235
15.10.3 RECENT DEVELOPMENT 235
15.11 RE&S 236
15.11.1 COMPANY SNAPSHOT 236
15.11.2 REVENUE ANALYSIS 237
15.11.3 BRAND PORTFOLIO 237
15.11.4 RECENT DEVELOPMENT 238
15.12 SAZENKA 239
15.12.1 COMPANY SNAPSHOT 239
15.12.2 PRODUCT PORTFOLIO 239
15.12.3 RECENT DEVELOPMENTS 240
15.13 SEZZANE 241
15.13.1 COMPANY SNAPSHOT 241
15.13.2 PRODUCT PORTFOLIO 241
15.13.3 RECENT NEWS 242
15.14 SUSHI A GO GO 243
15.14.1 COMPANY SNAPSHOT 243
15.14.2 PRODUCT PORTFOLIO 243
15.14.3 RECENT DEVELOPMENT 243
15.15 SUSHI DEN 244
15.15.1 COMPANY SNAPSHOT 244
15.15.2 PRODUCT PORTFOLIO 244
15.15.3 RECENT DEVELOPMENT 245
15.16 SUSHI GEN ENTERPRISES 246
15.16.1 COMPANY SNAPSHOT 246
15.16.2 PRODUCT PORTFOLIO 246
15.16.3 RECENT DEVELOPMENTS 247
15.17 SUSHI NOZAWA GROUP 248
15.17.1 COMPANY SNAPSHOT 248
15.17.2 PRODUCT PORTFOLIO 248
15.17.3 RECENT DEVELOPMENTS 248
15.18 SUSHIYA 249
15.18.1 COMPANY SNAPSHOT 249
15.18.2 PRODUCT PORTFOLIO 249
15.18.3 RECENT DEVELOPMENTS 250
15.19 TAKAMI SUSHI & ROBATA RESTAURANT 251
15.19.1 COMPANY SNAPSHOT 251
15.19.2 PRODUCT PORTFOLIO 251
15.19.3 RECENT DEVELOPMENT 252
15.20 TATSU RAMEN LLC 253
15.20.1 COMPANY SNAPSHOT 253
15.20.2 PRODUCT PORTFOLIO 253
15.20.3 RECENT DEVELOPMENTS 254
15.21 YAMASHIRO HOLLYWOOD 255
15.21.1 COMPANY SNAPSHOT 255
15.21.2 PRODUCT PORTFOLIO 255
15.21.3 RECENT DEVELOPMENTS 256
16 QUESTIONNAIRE 257
17 RELATED REPORTS 260
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