Report

TABLE OF CONTENTS
1 INTRODUCTION 62
1.1 OBJECTIVES OF THE STUDY 62
1.2 MARKET DEFINITION 62
1.3 OVERVIEW 62
1.4 LIMITATIONS 64
1.5 MARKETS COVERED 64
2 MARKET SEGMENTATION 69
2.1 MARKETS COVERED 69
2.2 GEOGRAPHICAL SCOPE 70
2.3 YEARS CONSIDERED FOR THE STUDY 71
2.4 CURRENCY AND PRICING 71
2.5 DBMR TRIPOD DATA VALIDATION MODEL 72
2.6 MULTIVARIATE MODELING 75
2.7 PRIMARY INTERVIEWS WITH KEY OPINION LEADERS 76
2.8 DBMR MARKET POSITION GRID 77
2.9 DBMR VENDOR SHARE ANALYSIS 78
2.10 SECONDARY SOURCES 79
2.11 ASSUMPTIONS 80
3 EXECUTIVE SUMMARY 81
4 PREMIUM INSIGHTS 86
4.1 SUPPLY CHAIN ANALYSIS 87
4.1.1 RAW MATERIAL SOURCING 87
4.1.2 PROCESSING & PACKAGING 87
4.1.3 LOGISTICS & DISTRIBUTION 88
4.1.4 RESTAURANT OPERATIONS 88
4.1.5 IMPORTANCE OF LOGISTICS SERVICE PROVIDERS FOR THE EUROPE JAPANESE RESTAURANT MARKET 88
4.2 VENDOR SELECTION CRITERIA 89
4.2.1 INGREDIENT QUALITY AND AUTHENTICITY 89
4.2.2 RELIABILITY AND SUPPLY CHAIN EFFICIENCY 90
4.2.3 COMPLIANCE WITH FOOD SAFETY AND REGULATORY STANDARDS 90
4.2.4 COST COMPETITIVENESS AND PRICING STABILITY 90
4.2.5 SUSTAINABILITY AND ETHICAL SOURCING PRACTICES 90
4.2.6 TECHNOLOGICAL INTEGRATION AND ORDERING EFFICIENCY 90
4.3 FACTORS INFLUENCING PURCHASING DECISION OF END USERS IN THE EUROPE JAPANESE RESTAURANT MARKET 91
4.3.1 AUTHENTICITY AND CULTURAL EXPERIENCE 91
4.3.2 QUALITY AND FRESHNESS OF INGREDIENTS 91
4.3.3 MENU VARIETY AND DIETARY PREFERENCES 91
4.3.4 PRICING AND VALUE FOR MONEY 91
4.3.5 AMBIENCE AND RESTAURANT DESIGN 91
4.3.6 BRAND REPUTATION AND REVIEWS 91
4.3.7 CONVENIENCE AND ACCESSIBILITY 92
4.3.8 CUSTOMER SERVICE AND HOSPITALITY 92
4.3.9 HEALTH AND SAFETY CONCERNS 92
4.3.10 CULTURAL TRENDS AND POPULARITY 92
4.3.11 CONCLUSION 92
4.4 GROWTH STRATEGIES ADOPTED BY KEY MARKET PLAYERS IN THE EUROPE JAPANESE RESTAURANT MARKET 93
4.4.1 EXPANSION THROUGH FRANCHISING 93
4.4.2 MENU INNOVATION AND DIVERSIFICATION 93
4.4.3 DIGITAL TRANSFORMATION AND ONLINE PRESENCE 93
4.4.4 STRATEGIC PARTNERSHIPS AND COLLABORATIONS 93
4.4.5 SUSTAINABLE PRACTICES AND ETHICAL SOURCING 93
4.4.6 PREMIUMIZATION AND FINE DINING CONCEPTS 93
4.4.7 GEOGRAPHIC EXPANSION INTO EMERGING MARKETS 94
4.4.8 LOYALTY PROGRAMS AND CUSTOMER ENGAGEMENT 94
4.4.9 TECHNOLOGY-DRIVEN EFFICIENCY 94
4.4.10 HEALTH AND WELLNESS-FOCUSED OFFERINGS 94
4.4.11 CONCLUSION 94
4.5 INDUSTRY TRENDS AND FUTURE PERSPECTIVE OF THE EUROPE JAPANESE RESTAURANT MARKET 95
4.5.1 RISING POPULARITY OF AUTHENTIC AND REGIONAL JAPANESE CUISINE 95
4.5.2 GROWTH OF FAST-CASUAL AND TAKEAWAY CONCEPTS 95
4.5.3 INCREASED FOCUS ON SUSTAINABILITY AND ETHICAL SOURCING 95
4.5.4 DIGITAL TRANSFORMATION AND SMART RESTAURANT TECHNOLOGY 95
4.5.5 EXPANSION INTO EMERGING MARKETS 95
4.5.6 HEALTH AND WELLNESS-DRIVEN MENUS 95
4.5.7 INFLUENCE OF JAPANESE POP CULTURE ON FOOD TRENDS 96
4.5.8 PERSONALIZATION AND CUSTOMIZATION 96
4.5.9 ALCOHOL PAIRING AND SAKE CULTURE EXPANSION 96
4.5.10 FUTURE OUTLOOK: THE EVOLUTION OF THE JAPANESE RESTAURANT MARKET 96
4.5.11 CONCLUSION 96
4.6 TECHNOLOGICAL ADVANCEMENT OF THE EUROPE JAPANESE RESTAURANT MARKET 97
4.6.1 AUTOMATION AND ROBOTICS 97
4.6.2 AI AND SMART ORDERING SYSTEMS 97
4.6.3 DIGITAL PAYMENT AND CONTACTLESS SOLUTIONS 97
4.6.4 SMART KITCHENS AND IOT INTEGRATION 98
4.6.5 SUSTAINABLE AND ECO-FRIENDLY INNOVATIONS 98
4.6.6 CONCLUSION 98
5 REGULATION COVERAGE 99
6 MARKET OVERVIEW 100
6.1 DRIVERS 102
6.1.1 INCREASING AWARENESS OF HEALTH BENEFITS 102
6.1.2 THE INCREASE IN POPULARITY OF THE DISH SUSHI 102
6.1.3 JAPANESE CUISINE, RECOGNIZED AS A UNESCO INTANGIBLE CULTURAL HERITAGE, INCREASES THE EUROPE CONSUMER INTEREST FOR JAPANESE CUISINE 103
6.2 RESTRAINTS 105
6.2.1 FOOD CONTAMINATION, RISKING THE SAFETY, AND QUALITY OF THE PRODUCT 105
6.2.2 HIGH COSTS OF INGREDIENTS FOR JAPANESE CUISINE 105
6.3 OPPORTUNITIES 107
6.3.1 INNOVATION IN MENU OFFERINGS 107
6.3.2 COLLABORATION WITH LOCAL CULTURAL EVENTS AND FESTIVALS 107
6.4 CHALLENGES 109
6.4.1 INTENSE COMPETITION FROM ITALIAN AND CHINESE CUISINES 109
6.4.2 MAINTAINING AUTHENTICITY AND LABOR SHORTAGES 109
7 EUROPE JAPANESE RESTAURANT MARKET, BY CUISINE TYPE 111
7.1 OVERVIEW 112
7.2 TRADITIONAL JAPANESE CUISINE 113
7.2.1 SUSHI 114
7.2.2 RAMEN 116
7.2.3 TEMPURA 117
7.2.4 SASHIMI 118
7.2.5 KAISEKI 119
7.2.6 UDON/SOBA 120
7.2.7 OTHERS 121
7.3 SPECIALTY JAPANESE CUISINE 122
7.4 MODERN JAPANESE CUISINE 124
8 EUROPE JAPANESE RESTAURANT MARKET, BY SERVICE TYPE 126
8.1 OVERVIEW 127
8.2 QUICK SERVICE RESTAURANTS (QSR) 128
8.3 FULL SERVICE RESTAURANTS 129
8.4 TAKE-OUT COUNTERS/OUTLETS 129
9 EUROPE JAPANESE RESTAURANT MARKET, BY RESTAURANT CATEGORY 130
9.1 OVERVIEW 131
9.2 STANDALONE RESTAURANT 132
9.3 CHAIN/FRANCHISE MODEL 133
10 EUROPE JAPANESE RESTAURANT MARKET, BY RESTAURANT MODEL 134
10.1 OVERVIEW 135
10.2 TAKEAWAY 136
10.3 HOME DELIVERY 137
10.4 DINE-IN 137
11 EUROPE JAPANESE RESTAURANT MARKET, BY SALES CHANNEL 138
11.1 OVERVIEW 139
11.2 PHYSICAL OUTLETS 140
11.3 DELIVERY ONLINE RESTAURANTS/GHOST KITCHEN 141
12 EUROPE JAPANESE RESTAURANT MARKET, BY REGION 142
12.1 EUROPE 143
12.1.1 FRANCE 155
12.1.2 GERMANY 164
12.1.3 U.K. 173
12.1.4 ITALY 181
12.1.5 SPAIN 189
12.1.6 RUSSIA 197
12.1.7 TURKEY 205
12.1.8 SWITZERLAND 213
12.1.9 BELGIUM 221
12.1.10 NETHERLANDS 229
12.1.11 REST OF EUROPE 237
13 EUROPE JAPANESE RESTAURANT MARKET: COMPANY LANDSCAPE 238
13.1 COMPANY SHARE ANALYSIS: EUROPE 238
14 SWOT ANALYSIS 239
15 COMPANY PROFILES 240
15.1 KATSU-YA GROUP, INC. 240
15.1.1 COMPANY SNAPSHOT 240
15.1.2 COMPANY SHARE ANALYSIS 240
15.1.3 PRODUCT PORTFOLIO 241
15.1.4 RECENT DEVELOPMENTS 241
15.2 WOKCANO ASIAN RESTAURANT & BAR. 242
15.2.1 COMPANY SNAPSHOT 242
15.2.2 COMPANY SHARE ANALYSIS 242
15.2.3 PRODUCT PORTFOLIO 243
15.2.4 RECENT DEVELOPMENTS 243
15.3 893 RYOTEI BERLIN 244
15.3.1 COMPANY SNAPSHOT 244
15.3.2 COMPANY SHARE ANALYSIS 244
15.3.3 PRODUCT PORTFOLIO 245
15.3.4 RECENT DEVELOPMENT 245
15.4 CHIBA JAPANESE RESTAURANT 246
15.4.1 COMPANY SNAPSHOT 246
15.4.2 COMPANY SHARE ANALYSIS 246
15.4.3 PRODUCT PORTFOLIO 247
15.4.4 RECENT DEVELOPMENT 249
15.5 TSUJITA ARTISAN NOODLE. 250
15.5.1 COMPANY SNAPSHOT 250
15.5.2 COMPANY SHARE ANALYSIS 250
15.5.3 PRODUCT PORTFOLIO 251
15.5.4 RECENT DEVELOPMENT 252
15.6 FLORILEGE 253
15.6.1 COMPANY SNAPSHOT 253
15.6.2 PRODUCT PORTFOLIO 253
15.6.3 RECENT DEVELOPMENT 253
15.7 KAITEN ZUSHI 254
15.7.1 COMPANY SNAPSHOT 254
15.7.2 PRODUCT PORTFOLIO 254
15.7.3 RECENT DEVELOPMENT 255
15.8 KURA SUSHI USA 256
15.8.1 COMPANY SNAPSHOT 256
15.8.2 REVENUE ANALYSIS 256
15.8.3 PRODUCT PORTFOLIO 257
15.8.4 RECENT DEVELOPMENTS 261
15.9 MY CONCIERGE JAPAN 262
15.9.1 COMPANY SNAPSHOT 262
15.9.2 PRODUCT PORTFOLIO 262
15.9.3 RECENT DEVELOPMENT 266
15.10 NARISAWA 267
15.10.1 COMPANY SNAPSHOT 267
15.10.2 PRODUCT PORTFOLIO 267
15.10.3 RECENT DEVELOPMENT 267
15.11 RE&S 268
15.11.1 COMPANY SNAPSHOT 268
15.11.2 REVENUE ANALYSIS 269
15.11.3 BRAND PORTFOLIO 269
15.11.4 RECENT DEVELOPMENT 270
15.12 SAZENKA 271
15.12.1 COMPANY SNAPSHOT 271
15.12.2 PRODUCT PORTFOLIO 271
15.12.3 RECENT DEVELOPMENTS 272
15.13 SEZZANE 273
15.13.1 COMPANY SNAPSHOT 273
15.13.2 PRODUCT PORTFOLIO 273
15.13.3 RECENT NEWS 274
15.14 SUSHI A GO GO 275
15.14.1 COMPANY SNAPSHOT 275
15.14.2 PRODUCT PORTFOLIO 275
15.14.3 RECENT DEVELOPMENT 275
15.15 SUSHI DEN 276
15.15.1 COMPANY SNAPSHOT 276
15.15.2 PRODUCT PORTFOLIO 276
15.15.3 RECENT DEVELOPMENT 277
15.16 SUSHI GEN ENTERPRISES 278
15.16.1 COMPANY SNAPSHOT 278
15.16.2 PRODUCT PORTFOLIO 278
15.16.3 RECENT DEVELOPMENTS 279
15.17 SUSHI NOZAWA GROUP 280
15.17.1 COMPANY SNAPSHOT 280
15.17.2 PRODUCT PORTFOLIO 280
15.17.3 RECENT DEVELOPMENTS 280
15.18 SUSHIYA 281
15.18.1 COMPANY SNAPSHOT 281
15.18.2 PRODUCT PORTFOLIO 281
15.18.3 RECENT DEVELOPMENTS 282
15.19 TAKAMI SUSHI & ROBATA RESTAURANT 283
15.19.1 COMPANY SNAPSHOT 283
15.19.2 PRODUCT PORTFOLIO 283
15.19.3 RECENT DEVELOPMENT 284
15.20 TATSU RAMEN LLC 285
15.20.1 COMPANY SNAPSHOT 285
15.20.2 PRODUCT PORTFOLIO 285
15.20.3 RECENT DEVELOPMENTS 286
15.21 YAMASHIRO HOLLYWOOD 287
15.21.1 COMPANY SNAPSHOT 287
15.21.2 PRODUCT PORTFOLIO 287
15.21.3 RECENT DEVELOPMENTS 288
16 QUESTIONNAIRE 289
17 RELATED REPORTS 292
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