KIWAMI Corporation's 'Kiwami Mori' Wins Grand Prix at the 99th Japan Food Selection

KIWAMI Corporation (Kanagawa Prefecture; CEO: Kohei Awa) is pleased to announce that our signature dish, 'Kiwami Mori' (Fresh seafood sashimi + Morning-slaughtered offal sashimi), has won the Grand Prix in the Specialite category at the 99th 'Japan Food Selection'.

## Award Overview
- Award-winning menu: Kiwami Mori (Fresh seafood sashimi + Morning-slaughtered offal sashimi)
- Award Category: Japan Food Selection Specialite Category
- Award Rank: Grand Prix (Highest Tier)
- Certification Date: May 15, 2026
- Organizer: Japan Food Analyst Association

## What is 'Kiwami Mori' - The Symbol of Our Foundation, Born from the Fusion of Two Signature Dishes
KIWAMI Corporation was founded in 2016 when the owners of two restaurants—a seafood izakaya named 'Uogokoro Yamagokoro Gaku' and an offal izakaya named 'Motsuya Juni 12'—joined forces. When launching our first store, 'Sendo no Kiwami Uomotsu', we combined the signature sashimi platters of both stores onto a single plate. That was the beginning of 'Kiwami Mori'.
By condensing the strengths of both stores into one dish, it grew into a flagship item with an order rate exceeding 90%. It is truly the symbol of KIWAMI, packed with the passion and pride of our founding days.

- Fresh Seafood Sashimi
Every day, our specialized staff personally inspects and purchases seafood from the Kawasaki Northern Market. We purchase seasonal seafood whole or in their shells and process them in-store to maximize freshness and quality. Cut approximately twice as thick as other stores, they offer an exceptional eating experience. The overwhelming cost-performance of 12 types of sashimi for 999 yen per person is achieved by operating at an 80% food cost ratio.

- Morning-Slaughtered Offal Sashimi
KIWAMI Corporation also operates as a wholesale distributor of offal. We visit the slaughterhouse daily to personally inspect and select the offal slaughtered that very morning. By immediately low-temperature cooking (60°C for 2 hours) the high-quality offal, we achieve a clean taste with absolutely no odor. Customers can enjoy the melting texture of the liver and the crisp, bursting texture of the coburg and heart. It pairs perfectly with our homemade 'chive soy sauce'.

## Three Philosophies Behind 'Kiwami Mori'
Bearing the name of our company, 'KIWAMI' (meaning 'Ultimate' or 'Pinnacle'), this menu embodies three core philosophies:
1. The Ultimate in Freshness — An absolute commitment to freshness.
2. The Ultimate in Cooking Methods — Pouring our chefs' skills unsparingly into cutting techniques and low-temperature cooking.
3. The Ultimate in Price — Offering delicious food cheaply. Raising prices is a last resort. We will continue to give back to our customers.

We have long offered this dish for 899 yen, but due to recent inflation, we revised the price to 999 yen in May 2026. Despite this, we have kept the core offering—an 80% cost ratio and 12 varieties—completely unchanged, maintaining our commitment to the 'Ultimate in Price'. In a restaurant industry where price hikes are constant, KIWAMI's philosophy of 'offering delicious food as cheaply as possible' will never change.

## Points of Differentiation from Competitors
- The concept of serving fresh seafood sashimi and offal sashimi on the same plate is extremely rare in Japan.
- The procurement and preparation of 'morning-slaughtered offal' requires specialized know-how and cannot be easily imitated.
- There are almost no restaurants capable of offering 12 varieties of thick-cut sashimi at an 80% food cost for 899 yen (currently 999 yen).
- Thorough hygiene management, including Anisakis checks using blacklights.
- A '2-minute menu explanation' upon arrival properly conveys the value of the food and maximizes customer satisfaction.

## Evaluation Points from the Judging Committee
- The unprecedented, original style of serving fresh seafood and offal sashimi on one plate.
- The low-temperature cooked offal is odor-free, conveying a high level of quality and freshness.
- The 2-minute menu explanation upon arrival effectively builds anticipation for the meal.
- A sense of security is provided by their dedication to cooking methods and hygiene management.
- Outstanding staff hospitality, highlighted by cheerful greetings.
- High cost-performance, with 12 types of satisfying sashimi.
- A vibrant atmosphere, establishing a strong presence in the local community.

## What is the Japan Food Selection?
The Japan Food Selection is Japan's first food evaluation system, organized by the Japan Food Analyst Association since 2013. Approximately 23,000 food analysts from all 47 prefectures in Japan strictly evaluate products across 100 criteria through document screening, questionnaires, and a three-stage tasting process. In the 'Specialite Category', evaluations are based on actual site visits by food analysts, assessing up to 100 items including not only taste but also backstory, safety, service, and branding. The evaluation is a three-stage system with a strict firewall ensuring judges do not evaluate stores involving relatives within the third degree, maintaining complete fairness and neutrality.