Report

TABLE OF CONTENTS
1 INTRODUCTION 63
1.1 OBJECTIVES OF THE STUDY 63
1.2 MARKET DEFINITION 63
1.3 OVERVIEW 63
1.4 LIMITATIONS 65
1.5 MARKETS COVERED 65
2 MARKET SEGMENTATION 70
2.1 MARKETS COVERED 70
2.2 GEOGRAPHICAL SCOPE 71
2.3 YEARS CONSIDERED FOR THE STUDY 72
2.4 CURRENCY AND PRICING 72
2.5 DBMR TRIPOD DATA VALIDATION MODEL 73
2.6 MULTIVARIATE MODELING 76
2.7 PRIMARY INTERVIEWS WITH KEY OPINION LEADERS 77
2.8 DBMR MARKET POSITION GRID 78
2.9 DBMR VENDOR SHARE ANALYSIS 79
2.10 SECONDARY SOURCES 80
2.11 ASSUMPTIONS 81
3 EXECUTIVE SUMMARY 82
4 PREMIUM INSIGHTS 88
4.1 SUPPLY CHAIN ANALYSIS 90
4.1.1 RAW MATERIAL SOURCING 90
4.1.2 PROCESSING & PACKAGING 90
4.1.3 LOGISTICS & DISTRIBUTION 91
4.1.4 RESTAURANT OPERATIONS 91
4.1.5 IMPORTANCE OF LOGISTICS SERVICE PROVIDERS FOR THE GLOBAL JAPANESE RESTAURANT MARKET 91
4.2 VENDOR SELECTION CRITERIA 92
4.2.1 INGREDIENT QUALITY AND AUTHENTICITY 92
4.2.2 RELIABILITY AND SUPPLY CHAIN EFFICIENCY 93
4.2.3 COMPLIANCE WITH FOOD SAFETY AND REGULATORY STANDARDS 93
4.2.4 COST COMPETITIVENESS AND PRICING STABILITY 93
4.2.5 SUSTAINABILITY AND ETHICAL SOURCING PRACTICES 93
4.2.6 TECHNOLOGICAL INTEGRATION AND ORDERING EFFICIENCY 93
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4.3 FACTORS INFLUENCING PURCHASING DECISION OF END USERS IN THE GLOBAL JAPANESE RESTAURANT MARKET 94
4.3.1 AUTHENTICITY AND CULTURAL EXPERIENCE 94
4.3.2 QUALITY AND FRESHNESS OF INGREDIENTS 94
4.3.3 MENU VARIETY AND DIETARY PREFERENCES 94
4.3.4 PRICING AND VALUE FOR MONEY 94
4.3.5 AMBIENCE AND RESTAURANT DESIGN 94
4.3.6 BRAND REPUTATION AND REVIEWS 94
4.3.7 CONVENIENCE AND ACCESSIBILITY 95
4.3.8 CUSTOMER SERVICE AND HOSPITALITY 95
4.3.9 HEALTH AND SAFETY CONCERNS 95
4.3.10 CULTURAL TRENDS AND POPULARITY 95
4.3.11 CONCLUSION 95
4.4 GROWTH STRATEGIES ADOPTED BY KEY MARKET PLAYERS IN THE GLOBAL JAPANESE RESTAURANT MARKET 96
4.4.1 EXPANSION THROUGH FRANCHISING 96
4.4.2 MENU INNOVATION AND DIVERSIFICATION 96
4.4.3 DIGITAL TRANSFORMATION AND ONLINE PRESENCE 96
4.4.4 STRATEGIC PARTNERSHIPS AND COLLABORATIONS 96
4.4.5 SUSTAINABLE PRACTICES AND ETHICAL SOURCING 96
4.4.6 PREMIUMIZATION AND FINE DINING CONCEPTS 96
4.4.7 GEOGRAPHIC EXPANSION INTO EMERGING MARKETS 97
4.4.8 LOYALTY PROGRAMS AND CUSTOMER ENGAGEMENT 97
4.4.9 TECHNOLOGY-DRIVEN EFFICIENCY 97
4.4.10 HEALTH AND WELLNESS-FOCUSED OFFERINGS 97
4.4.11 CONCLUSION 97
4.5 INDUSTRY TRENDS AND FUTURE PERSPECTIVE OF THE GLOBAL JAPANESE RESTAURANT MARKET 98
4.5.1 RISING POPULARITY OF AUTHENTIC AND REGIONAL JAPANESE CUISINE 98
4.5.2 GROWTH OF FAST-CASUAL AND TAKEAWAY CONCEPTS 98
4.5.3 INCREASED FOCUS ON SUSTAINABILITY AND ETHICAL SOURCING 98
4.5.4 DIGITAL TRANSFORMATION AND SMART RESTAURANT TECHNOLOGY 98
4.5.5 EXPANSION INTO EMERGING MARKETS 98
4.5.6 HEALTH AND WELLNESS-DRIVEN MENUS 98
4.5.7 INFLUENCE OF JAPANESE POP CULTURE ON FOOD TRENDS 99
4.5.8 PERSONALIZATION AND CUSTOMIZATION 99
4.5.9 ALCOHOL PAIRING AND SAKE CULTURE EXPANSION 99
4.5.10 FUTURE OUTLOOK: THE EVOLUTION OF THE JAPANESE RESTAURANT MARKET 99
4.5.11 CONCLUSION 99
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4.6 TECHNOLOGICAL ADVANCEMENT OF THE GLOBAL JAPANESE RESTAURANT MARKET 100
4.6.1 AUTOMATION AND ROBOTICS 100
4.6.2 AI AND SMART ORDERING SYSTEMS 100
4.6.3 DIGITAL PAYMENT AND CONTACTLESS SOLUTIONS 100
4.6.4 SMART KITCHENS AND IOT INTEGRATION 101
4.6.5 SUSTAINABLE AND ECO-FRIENDLY INNOVATIONS 101
4.6.6 CONCLUSION 101
5 REGULATION COVERAGE 102
6 MARKET OVERVIEW 103
6.1 DRIVERS 105
6.1.1 INCREASING AWARENESS OF HEALTH BENEFITS 105
6.1.2 THE INCREASE IN POPULARITY OF THE DISH SUSHI 105
6.1.3 JAPANESE CUISINE, RECOGNIZED AS A UNESCO INTANGIBLE CULTURAL HERITAGE, INCREASES THE GLOBAL CONSUMER INTEREST FOR JAPANESE CUISINE 106
6.2 RESTRAINTS 108
6.2.1 FOOD CONTAMINATION, RISKING THE SAFETY, AND QUALITY OF THE PRODUCT 108
6.2.2 HIGH COSTS OF INGREDIENTS FOR JAPANESE CUISINE 108
6.3 OPPORTUNITIES 110
6.3.1 INNOVATION IN MENU OFFERINGS 110
6.3.2 COLLABORATION WITH LOCAL CULTURAL EVENTS AND FESTIVALS 110
6.4 CHALLENGES 112
6.4.1 INTENSE COMPETITION FROM ITALIAN AND CHINESE CUISINES 112
6.4.2 MAINTAINING AUTHENTICITY AND LABOR SHORTAGES 112
7 GLOBAL JAPANESE RESTAURANT MARKET, BY CUISINE TYPE 114
7.1 OVERVIEW 115
7.2 TRADITIONAL JAPANESE CUISINE 116
7.2.1 SUSHI 117
7.2.2 RAMEN 119
7.2.3 TEMPURA 120
7.2.4 SASHIMI 121
7.2.5 KAISEKI 122
7.2.6 UDON/SOBA 123
7.2.7 OTHERS 124
7.3 SPECIALTY JAPANESE CUISINE 125
7.4 MODERN JAPANESE CUISINE 127
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8 GLOBAL JAPANESE RESTAURANT MARKET, BY SERVICE TYPE 129
8.1 OVERVIEW 130
8.2 QUICK SERVICE RESTAURANTS (QSR) 131
8.3 FULL SERVICE RESTAURANTS 132
8.4 TAKE-OUT COUNTERS/OUTLETS 132
9 GLOBAL JAPANESE RESTAURANT MARKET, BY RESTAURANT CATEGORY 133
9.1 OVERVIEW 134
9.2 STANDALONE RESTAURANT 135
9.3 CHAIN/FRANCHISE MODEL 136
10 GLOBAL JAPANESE RESTAURANT MARKET, BY RESTAURANT MODEL 137
10.1 OVERVIEW 138
10.2 TAKEAWAY 139
10.3 HOME DELIVERY 140
10.4 DINE-IN 140
11 GLOBAL JAPANESE RESTAURANT MARKET, BY SALES CHANNEL 141
11.1 OVERVIEW 142
11.2 PHYSICAL OUTLETS 143
11.3 DELIVERY ONLINE RESTAURANTS/GHOST KITCHEN 144
12 GLOBAL JAPANESE RESTAURANT MARKET, BY REGION 145
12.1 OVERVIEW 146
12.2 ASIA-PACIFIC 149
12.2.1 JAPAN 161
12.2.2 CHINA 170
12.2.3 SOUTH KOREA 179
12.2.4 THAILAND 188
12.2.5 INDONESIA 196
12.2.6 PHILIPPINES 204
12.2.7 AUSTRALIA AND NEW ZEALAND 212
12.2.8 MALAYSIA 220
12.2.9 INDIA 228
12.2.10 SINGAPORE 236
12.2.11 REST OF ASIA-PACIFIC 244
12.3 NORTH AMERICA 245
12.3.1 U.S. 257
12.3.2 CANADA 267
12.3.3 MEXICO 276
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12.4 EUROPE 285
12.4.1 FRANCE 297
12.4.2 GERMANY 306
12.4.3 U.K. 315
12.4.4 ITALY 323
12.4.5 SPAIN 331
12.4.6 RUSSIA 339
12.4.7 TURKEY 347
12.4.8 SWITZERLAND 355
12.4.9 BELGIUM 363
12.4.10 NETHERLANDS 371
12.4.11 REST OF EUROPE 379
12.5 SOUTH AMERICA 380
12.5.1 BRAZIL 392
12.5.2 ARGENTINA 401
12.5.3 REST OF SOUTH AMERICA 410
12.6 MIDDLE EAST AND AFRICA 411
12.6.1 U.A.E. 423
12.6.2 SAUDI ARABIA 433
12.6.3 SOUTH AFRICA 442
12.6.4 ISRAEL 452
12.6.5 EGYPT 461
12.6.6 REST OF MIDDLE EAST AND AFRICA 470
13 GLOBAL JAPANESE RESTAURANT MARKET: COMPANY LANDSCAPE 471
13.1 COMPANY SHARE ANALYSIS: GLOBAL 471
13.2 COMPANY SHARE ANALYSIS: NORTH AMERICA 472
13.3 COMPANY SHARE ANALYSIS: ASIA-PACIFIC 473
13.4 COMPANY SHARE ANALYSIS: EUROPE 474
14 SWOT ANALYSIS 475
15 COMPANY PROFILES 476
15.1 KATSU-YA GROUP, INC. 476
15.1.1 COMPANY SNAPSHOT 476
15.1.2 COMPANY SHARE ANALYSIS 476
15.1.3 PRODUCT PORTFOLIO 477
15.1.4 RECENT DEVELOPMENTS 477
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15.2 WOKCANO ASIAN RESTAURANT & BAR. 478
15.2.1 COMPANY SNAPSHOT 478
15.2.2 COMPANY SHARE ANALYSIS 478
15.2.3 PRODUCT PORTFOLIO 479
15.2.4 RECENT DEVELOPMENTS 479
15.3 893 RYOTEI BERLIN 480
15.3.1 COMPANY SNAPSHOT 480
15.3.2 COMPANY SHARE ANALYSIS 480
15.3.3 PRODUCT PORTFOLIO 481
15.3.4 RECENT DEVELOPMENT 481
15.4 CHIBA JAPANESE RESTAURANT 482
15.4.1 COMPANY SNAPSHOT 482
15.4.2 COMPANY SHARE ANALYSIS 482
15.4.3 PRODUCT PORTFOLIO 483
15.4.4 RECENT DEVELOPMENT 485
15.5 TSUJITA ARTISAN NOODLE. 486
15.5.1 COMPANY SNAPSHOT 486
15.5.2 COMPANY SHARE ANALYSIS 486
15.5.3 PRODUCT PORTFOLIO 487
15.5.4 RECENT DEVELOPMENT 488
15.6 FLORILEGE 489
15.6.1 COMPANY SNAPSHOT 489
15.6.2 PRODUCT PORTFOLIO 489
15.6.3 RECENT DEVELOPMENT 489
15.7 KAITEN ZUSHI 490
15.7.1 COMPANY SNAPSHOT 490
15.7.2 PRODUCT PORTFOLIO 490
15.7.3 RECENT DEVELOPMENT 491
15.8 KURA SUSHI USA 492
15.8.1 COMPANY SNAPSHOT 492
15.8.2 REVENUE ANALYSIS 492
15.8.3 PRODUCT PORTFOLIO 493
15.8.4 RECENT DEVELOPMENTS 497
15.9 MY CONCIERGE JAPAN 498
15.9.1 COMPANY SNAPSHOT 498
15.9.2 PRODUCT PORTFOLIO 498
15.9.3 RECENT DEVELOPMENT 502
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15.10 NARISAWA 503
15.10.1 COMPANY SNAPSHOT 503
15.10.2 PRODUCT PORTFOLIO 503
15.10.3 RECENT DEVELOPMENT 503
15.11 RE&S 504
15.11.1 COMPANY SNAPSHOT 504
15.11.2 REVENUE ANALYSIS 505
15.11.3 BRAND PORTFOLIO 505
15.11.4 RECENT DEVELOPMENT 506
15.12 SAZENKA 507
15.12.1 COMPANY SNAPSHOT 507
15.12.2 PRODUCT PORTFOLIO 507
15.12.3 RECENT DEVELOPMENTS 508
15.13 SEZZANE 509
15.13.1 COMPANY SNAPSHOT 509
15.13.2 PRODUCT PORTFOLIO 509
15.13.3 RECENT NEWS 510
15.14 SUSHI A GO GO 511
15.14.1 COMPANY SNAPSHOT 511
15.14.2 PRODUCT PORTFOLIO 511
15.14.3 RECENT DEVELOPMENT 511
15.15 SUSHI DEN 512
15.15.1 COMPANY SNAPSHOT 512
15.15.2 PRODUCT PORTFOLIO 512
15.15.3 RECENT DEVELOPMENT 513
15.16 SUSHI GEN ENTERPRISES 514
15.16.1 COMPANY SNAPSHOT 514
15.16.2 PRODUCT PORTFOLIO 514
15.16.3 RECENT DEVELOPMENTS 515
15.17 SUSHI NOZAWA GROUP 516
15.17.1 COMPANY SNAPSHOT 516
15.17.2 PRODUCT PORTFOLIO 516
15.17.3 RECENT DEVELOPMENTS 516
15.18 SUSHIYA 517
15.18.1 COMPANY SNAPSHOT 517
15.18.2 PRODUCT PORTFOLIO 517
15.18.3 RECENT DEVELOPMENTS 518
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15.19 TAKAMI SUSHI & ROBATA RESTAURANT 519
15.19.1 COMPANY SNAPSHOT 519
15.19.2 PRODUCT PORTFOLIO 519
15.19.3 RECENT DEVELOPMENT 520
15.20 TATSU RAMEN LLC 521
15.20.1 COMPANY SNAPSHOT 521
15.20.2 PRODUCT PORTFOLIO 521
15.20.3 RECENT DEVELOPMENTS 522
15.21 YAMASHIRO HOLLYWOOD 523
15.21.1 COMPANY SNAPSHOT 523
15.21.2 PRODUCT PORTFOLIO 523
15.21.3 RECENT DEVELOPMENTS 524
16 QUESTIONNAIRE 525
17 RELATED REPORTS 528
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