Washoku Sato, operated by SRS Holdings Co., Ltd., will hold an early summer fair featuring "Sakura Shrimp" and "Bonito" starting from April 16th (Thursday). This fair aims to offer customers deliciousness and excitement through seasonal ingredients, proposing a rich dining experience.
SRS Group, including SRS Holdings Co., Ltd., aims to contribute to society through food by developing food service businesses such as eat-out and ready-made meals both domestically and internationally. Through stores like "Washoku Sato," "Nigiri Chojiro," "Tendontenpura Honpo San-Ten," "Miyamoto Munashi," "Kazokutei," "Tokutoku," "Umai Sushikan," "Kaiten Sushi Hokkaido," "Sushi Benkei," and "Torisho," we strive to ensure customers experience deliciousness, enjoyment, and excitement, leading to a richer life.
FACT BOX
- Source: PR TIMES
- Category: New Product/Event
FAQ
What is the main theme of the early summer fair at Washoku Sato?
The early summer fair at Washoku Sato will prominently feature seasonal ingredients like Sakura Shrimp and Bonito.
When will the early summer fair featuring Sakura Shrimp and Bonito commence?
The early summer fair at Washoku Sato, highlighting Sakura Shrimp and Bonito, is scheduled to begin on April 16th, which is a Thursday.
What is the overarching mission of SRS Group, the parent company of Washoku Sato?
SRS Group's mission is to contribute to society through food by developing food service businesses both domestically and internationally, encompassing eat-out and ready-made meals.
Besides Washoku Sato, what are some other restaurant brands operated by SRS Group?
SRS Group operates a diverse portfolio of brands including Nigiri Chojiro, Tendontenpura Honpo San-Ten, Miyamoto Munashi, Kazokutei, Tokutoku, Umai Sushikan, Kaiten Sushi Hokkaido, Sushi Benkei, and Torisho.
What kind of customer experience does SRS Group aim to provide through its various food service businesses?
SRS Group strives to ensure customers experience deliciousness, enjoyment, and excitement, ultimately contributing to a richer life through their dining experiences.