Report

TABLE OF CONTENTS
1 INTRODUCTION 61
1.1 OBJECTIVES OF THE STUDY 61
1.2 MARKET DEFINITION 61
1.3 OVERVIEW 61
1.4 LIMITATIONS 63
1.5 MARKETS COVERED 63
2 MARKET SEGMENTATION 68
2.1 MARKETS COVERED 68
2.2 GEOGRAPHICAL SCOPE 69
2.3 YEARS CONSIDERED FOR THE STUDY 70
2.4 CURRENCY AND PRICING 70
2.5 DBMR TRIPOD DATA VALIDATION MODEL 71
2.6 MULTIVARIATE MODELING 74
2.7 PRIMARY INTERVIEWS WITH KEY OPINION LEADERS 75
2.8 DBMR MARKET POSITION GRID 76
2.9 DBMR VENDOR SHARE ANALYSIS 77
2.10 SECONDARY SOURCES 78
2.11 ASSUMPTIONS 79
3 EXECUTIVE SUMMARY 80
4 PREMIUM INSIGHTS 85
4.1 SUPPLY CHAIN ANALYSIS 86
4.1.1 RAW MATERIAL SOURCING 86
4.1.2 PROCESSING & PACKAGING 86
4.1.3 LOGISTICS & DISTRIBUTION 87
4.1.4 RESTAURANT OPERATIONS 87
4.1.5 IMPORTANCE OF LOGISTICS SERVICE PROVIDERS FOR THE NORTH AMERICA JAPANESE RESTAURANT MARKET 87
4.2 VENDOR SELECTION CRITERIA 88
4.2.1 INGREDIENT QUALITY AND AUTHENTICITY 88
4.2.2 RELIABILITY AND SUPPLY CHAIN EFFICIENCY 89
4.2.3 COMPLIANCE WITH FOOD SAFETY AND REGULATORY STANDARDS 89
4.2.4 COST COMPETITIVENESS AND PRICING STABILITY 89
4.2.5 SUSTAINABILITY AND ETHICAL SOURCING PRACTICES 89
4.2.6 TECHNOLOGICAL INTEGRATION AND ORDERING EFFICIENCY 89
4.3 FACTORS INFLUENCING PURCHASING DECISION OF END USERS IN THE NORTH AMERICA JAPANESE RESTAURANT MARKET 90
4.3.1 AUTHENTICITY AND CULTURAL EXPERIENCE 90
4.3.2 QUALITY AND FRESHNESS OF INGREDIENTS 90
4.3.3 MENU VARIETY AND DIETARY PREFERENCES 90
4.3.4 PRICING AND VALUE FOR MONEY 90
4.3.5 AMBIENCE AND RESTAURANT DESIGN 90
4.3.6 BRAND REPUTATION AND REVIEWS 90
4.3.7 CONVENIENCE AND ACCESSIBILITY 91
4.3.8 CUSTOMER SERVICE AND HOSPITALITY 91
4.3.9 HEALTH AND SAFETY CONCERNS 91
4.3.10 CULTURAL TRENDS AND POPULARITY 91
4.3.11 CONCLUSION 91
4.4 GROWTH STRATEGIES ADOPTED BY KEY MARKET PLAYERS IN THE NORTH AMERICA JAPANESE RESTAURANT MARKET 92
4.4.1 EXPANSION THROUGH FRANCHISING 92
4.4.2 MENU INNOVATION AND DIVERSIFICATION 92
4.4.3 DIGITAL TRANSFORMATION AND ONLINE PRESENCE 92
4.4.4 STRATEGIC PARTNERSHIPS AND COLLABORATIONS 92
4.4.5 SUSTAINABLE PRACTICES AND ETHICAL SOURCING 92
4.4.6 PREMIUMIZATION AND FINE DINING CONCEPTS 92
4.4.7 GEOGRAPHIC EXPANSION INTO EMERGING MARKETS 93
4.4.8 LOYALTY PROGRAMS AND CUSTOMER ENGAGEMENT 93
4.4.9 TECHNOLOGY-DRIVEN EFFICIENCY 93
4.4.10 HEALTH AND WELLNESS-FOCUSED OFFERINGS 93
4.4.11 CONCLUSION 93
4.5 INDUSTRY TRENDS AND FUTURE PERSPECTIVE OF THE NORTH AMERICA JAPANESE RESTAURANT MARKET 94
4.5.1 RISING POPULARITY OF AUTHENTIC AND REGIONAL JAPANESE CUISINE 94
4.5.2 GROWTH OF FAST-CASUAL AND TAKEAWAY CONCEPTS 94
4.5.3 INCREASED FOCUS ON SUSTAINABILITY AND ETHICAL SOURCING 94
4.5.4 DIGITAL TRANSFORMATION AND SMART RESTAURANT TECHNOLOGY 94
4.5.5 EXPANSION INTO EMERGING MARKETS 94
4.5.6 HEALTH AND WELLNESS-DRIVEN MENUS 94
4.5.7 INFLUENCE OF JAPANESE POP CULTURE ON FOOD TRENDS 95
4.5.8 PERSONALIZATION AND CUSTOMIZATION 95
4.5.9 ALCOHOL PAIRING AND SAKE CULTURE EXPANSION 95
4.5.10 FUTURE OUTLOOK: THE EVOLUTION OF THE JAPANESE RESTAURANT MARKET 95
4.5.11 CONCLUSION 95
4.6 TECHNOLOGICAL ADVANCEMENT OF THE NORTH AMERICA JAPANESE RESTAURANT MARKET 96
4.6.1 AUTOMATION AND ROBOTICS 96
4.6.2 AI AND SMART ORDERING SYSTEMS 96
4.6.3 DIGITAL PAYMENT AND CONTACTLESS SOLUTIONS 96
4.6.4 SMART KITCHENS AND IOT INTEGRATION 97
4.6.5 SUSTAINABLE AND ECO-FRIENDLY INNOVATIONS 97
4.6.6 CONCLUSION 97
5 REGULATION COVERAGE 98
6 MARKET OVERVIEW 99
6.1 DRIVERS 101
6.1.1 INCREASING AWARENESS OF HEALTH BENEFITS 101
6.1.2 THE INCREASE IN POPULARITY OF THE DISH SUSHI 101
6.1.3 JAPANESE CUISINE, RECOGNIZED AS A UNESCO INTANGIBLE CULTURAL HERITAGE, INCREASES THE NORTH AMERICA CONSUMER INTEREST FOR JAPANESE CUISINE 102
6.2 RESTRAINTS 104
6.2.1 FOOD CONTAMINATION, RISKING THE SAFETY, AND QUALITY OF THE PRODUCT 104
6.2.2 HIGH COSTS OF INGREDIENTS FOR JAPANESE CUISINE 104
6.3 OPPORTUNITIES 106
6.3.1 INNOVATION IN MENU OFFERINGS 106
6.3.2 COLLABORATION WITH LOCAL CULTURAL EVENTS AND FESTIVALS 106
6.4 CHALLENGES 108
6.4.1 INTENSE COMPETITION FROM ITALIAN AND CHINESE CUISINES 108
6.4.2 MAINTAINING AUTHENTICITY AND LABOR SHORTAGES 108
7 NORTH AMERICA JAPANESE RESTAURANT MARKET, BY CUISINE TYPE 110
7.1 OVERVIEW 111
7.2 TRADITIONAL JAPANESE CUISINE 112
7.2.1 SUSHI 113
7.2.2 RAMEN 115
7.2.3 TEMPURA 116
7.2.4 SASHIMI 117
7.2.5 KAISEKI 118
7.2.6 UDON/SOBA 119
7.2.7 OTHERS 120
7.3 SPECIALTY JAPANESE CUISINE 121
7.4 MODERN JAPANESE CUISINE 123
8 NORTH AMERICA JAPANESE RESTAURANT MARKET, BY SERVICE TYPE 125
8.1 OVERVIEW 126
8.2 QUICK SERVICE RESTAURANTS (QSR) 127
8.3 FULL SERVICE RESTAURANTS 128
8.4 TAKE-OUT COUNTERS/OUTLETS 128
9 NORTH AMERICA JAPANESE RESTAURANT MARKET, BY RESTAURANT CATEGORY 129
9.1 OVERVIEW 130
9.2 STANDALONE RESTAURANT 131
9.3 CHAIN/FRANCHISE MODEL 132
10 NORTH AMERICA JAPANESE RESTAURANT MARKET, BY RESTAURANT MODEL 133
10.1 OVERVIEW 134
10.2 TAKEAWAY 135
10.3 HOME DELIVERY 136
10.4 DINE-IN 136
11 NORTH AMERICA JAPANESE RESTAURANT MARKET, BY SALES CHANNEL 137
11.1 OVERVIEW 138
11.2 PHYSICAL OUTLETS 139
11.3 DELIVERY ONLINE RESTAURANTS/GHOST KITCHEN 140
12 NORTH AMERICA JAPANESE RESTAURANT MARKET, BY REGION 141
12.1 NORTH AMERICA 142
12.1.1 U.S. 154
12.1.2 CANADA 164
12.1.3 MEXICO 173
13 NORTH AMERICA JAPANESE RESTAURANT MARKET: COMPANY LANDSCAPE 182
13.1 COMPANY SHARE ANALYSIS: NORTH AMERICA 182
14 SWOT ANALYSIS 183
15 COMPANY PROFILES 184
15.1 KATSU-YA GROUP, INC. 184
15.1.1 COMPANY SNAPSHOT 184
15.1.2 COMPANY SHARE ANALYSIS 184
15.1.3 PRODUCT PORTFOLIO 185
15.1.4 RECENT DEVELOPMENTS 185
15.2 WOKCANO ASIAN RESTAURANT & BAR. 186
15.2.1 COMPANY SNAPSHOT 186
15.2.2 COMPANY SHARE ANALYSIS 186
15.2.3 PRODUCT PORTFOLIO 187
15.2.4 RECENT DEVELOPMENTS 187
15.3 893 RYOTEI BERLIN 188
15.3.1 COMPANY SNAPSHOT 188
15.3.2 COMPANY SHARE ANALYSIS 188
15.3.3 PRODUCT PORTFOLIO 189
15.3.4 RECENT DEVELOPMENT 189
15.4 CHIBA JAPANESE RESTAURANT 190
15.4.1 COMPANY SNAPSHOT 190
15.4.2 COMPANY SHARE ANALYSIS 190
15.4.3 PRODUCT PORTFOLIO 191
15.4.4 RECENT DEVELOPMENT 193
15.5 TSUJITA ARTISAN NOODLE. 194
15.5.1 COMPANY SNAPSHOT 194
15.5.2 COMPANY SHARE ANALYSIS 194
15.5.3 PRODUCT PORTFOLIO 195
15.5.4 RECENT DEVELOPMENT 196
15.6 FLORILEGE 197
15.6.1 COMPANY SNAPSHOT 197
15.6.2 PRODUCT PORTFOLIO 197
15.6.3 RECENT DEVELOPMENT 197
15.7 KAITEN ZUSHI 198
15.7.1 COMPANY SNAPSHOT 198
15.7.2 PRODUCT PORTFOLIO 198
15.7.3 RECENT DEVELOPMENT 199
15.8 KURA SUSHI USA 200
15.8.1 COMPANY SNAPSHOT 200
15.8.2 REVENUE ANALYSIS 200
15.8.3 PRODUCT PORTFOLIO 201
15.8.4 RECENT DEVELOPMENTS 205
15.9 MY CONCIERGE JAPAN 206
15.9.1 COMPANY SNAPSHOT 206
15.9.2 PRODUCT PORTFOLIO 206
15.9.3 RECENT DEVELOPMENT 210
15.10 NARISAWA 211
15.10.1 COMPANY SNAPSHOT 211
15.10.2 PRODUCT PORTFOLIO 211
15.10.3 RECENT DEVELOPMENT 211
15.11 RE&S 212
15.11.1 COMPANY SNAPSHOT 212
15.11.2 REVENUE ANALYSIS 213
15.11.3 BRAND PORTFOLIO 213
15.11.4 RECENT DEVELOPMENT 214
15.12 SAZENKA 215
15.12.1 COMPANY SNAPSHOT 215
15.12.2 PRODUCT PORTFOLIO 215
15.12.3 RECENT DEVELOPMENTS 216
15.13 SEZZANE 217
15.13.1 COMPANY SNAPSHOT 217
15.13.2 PRODUCT PORTFOLIO 217
15.13.3 RECENT NEWS 218
15.14 SUSHI A GO GO 219
15.14.1 COMPANY SNAPSHOT 219
15.14.2 PRODUCT PORTFOLIO 219
15.14.3 RECENT DEVELOPMENT 219
15.15 SUSHI DEN 220
15.15.1 COMPANY SNAPSHOT 220
15.15.2 PRODUCT PORTFOLIO 220
15.15.3 RECENT DEVELOPMENT 221
15.16 SUSHI GEN ENTERPRISES 222
15.16.1 COMPANY SNAPSHOT 222
15.16.2 PRODUCT PORTFOLIO 222
15.16.3 RECENT DEVELOPMENTS 223
15.17 SUSHI NOZAWA GROUP 224
15.17.1 COMPANY SNAPSHOT 224
15.17.2 PRODUCT PORTFOLIO 224
15.17.3 RECENT DEVELOPMENTS 224
15.18 SUSHIYA 225
15.18.1 COMPANY SNAPSHOT 225
15.18.2 PRODUCT PORTFOLIO 225
15.18.3 RECENT DEVELOPMENTS 226
15.19 TAKAMI SUSHI & ROBATA RESTAURANT 227
15.19.1 COMPANY SNAPSHOT 227
15.19.2 PRODUCT PORTFOLIO 227
15.19.3 RECENT DEVELOPMENT 228
15.20 TATSU RAMEN LLC 229
15.20.1 COMPANY SNAPSHOT 229
15.20.2 PRODUCT PORTFOLIO 229
15.20.3 RECENT DEVELOPMENTS 230
15.21 YAMASHIRO HOLLYWOOD 231
15.21.1 COMPANY SNAPSHOT 231
15.21.2 PRODUCT PORTFOLIO 231
15.21.3 RECENT DEVELOPMENTS 232
16 QUESTIONNAIRE 233
17 RELATED REPORTS 236
?