Innovation in 'Exporting Japanese Food Culture.' Toyosu Shachu's 20-year dream: platform expansion to 100 cities worldwide.
Toyosu Shachu Co., Ltd. announced its 'April Dream' initiative to innovate the export of Japanese food culture. The company aims to build a platform connecting passionate individuals, authentic tastes, and expertise to overcome barriers in global expansion, envisioning Japanese food in 100 cities worldwide within 20 years.
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- 📰 Published: April 1, 2026 at 19:20
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Our company endorses April Dream, which aims to make April 1st a day to announce dreams. This press release is the dream of Toyosu Shachu Co., Ltd. (Headquarters: Taito-ku, Tokyo; Representative: Hidenori Makiuchi).
Japan is overwhelmingly a gourmet nation, and Japanese food culture is a Japanese weapon with immense potential. However, even with this weapon, individual companies and people face thick walls of language, logistics, know-how, and networks when challenging overseas markets alone, preventing them from fully utilizing that potential. To unleash this potential, we will connect ambitious 'people,' refined 'tastes,' and successful 'know-how' to build a platform for a team to challenge the world.
20 years from now, a future where Japanese food enriches daily life in 100 cities worldwide—this is a Reiwa industrial innovation to be achieved not by fighting alone, but by the power of 'Shachu' (team/company).
## The Origin of Our Founding: Bringing Japan's Delicious Food to the World Together
When Representative Makiuchi lived in London, he felt that while Japanese restaurants were increasing in foreign cities, many were 'pseudo-Japanese food' establishments run by foreign capital, or only large, financially strong Japanese chains were prominent. There are still few examples of authentic restaurants, honed in a world-renowned gourmet city like Tokyo, challenging the world.
'With so many players possessing the best taste and ambition, why is overseas expansion so difficult?' To answer this, we launched 'Toyosu Shachu.' Like Sakamoto Ryoma's 'Kameyama Shachu,' where samurai from various affiliations gathered beyond their boundaries, like-minded companions will gather and confront the enormous global market with the power of a team. That is our starting point.
(Reference) Establishment Prospectus (January 22, 2024)
## The Essence of Innovation: Breaking Through Individual Limits with a 'Team'
Until now, the 'export of Japanese food culture' typically involved each company taking risks, experimenting, and moving forward through trial and error. The innovation we are bringing about lies in redefining the very structure of this 'individual challenge.'
Bringing together strengths: Artisans and restaurants with refined 'tastes and brands,' and 'people' eager to venture overseas.
Japan is overwhelmingly a gourmet nation, and Japanese food culture is a Japanese weapon with immense potential. However, even with this weapon, individual companies and people face thick walls of language, logistics, know-how, and networks when challenging overseas markets alone, preventing them from fully utilizing that potential. To unleash this potential, we will connect ambitious 'people,' refined 'tastes,' and successful 'know-how' to build a platform for a team to challenge the world.
20 years from now, a future where Japanese food enriches daily life in 100 cities worldwide—this is a Reiwa industrial innovation to be achieved not by fighting alone, but by the power of 'Shachu' (team/company).
## The Origin of Our Founding: Bringing Japan's Delicious Food to the World Together
When Representative Makiuchi lived in London, he felt that while Japanese restaurants were increasing in foreign cities, many were 'pseudo-Japanese food' establishments run by foreign capital, or only large, financially strong Japanese chains were prominent. There are still few examples of authentic restaurants, honed in a world-renowned gourmet city like Tokyo, challenging the world.
'With so many players possessing the best taste and ambition, why is overseas expansion so difficult?' To answer this, we launched 'Toyosu Shachu.' Like Sakamoto Ryoma's 'Kameyama Shachu,' where samurai from various affiliations gathered beyond their boundaries, like-minded companions will gather and confront the enormous global market with the power of a team. That is our starting point.
(Reference) Establishment Prospectus (January 22, 2024)
## The Essence of Innovation: Breaking Through Individual Limits with a 'Team'
Until now, the 'export of Japanese food culture' typically involved each company taking risks, experimenting, and moving forward through trial and error. The innovation we are bringing about lies in redefining the very structure of this 'individual challenge.'
Bringing together strengths: Artisans and restaurants with refined 'tastes and brands,' and 'people' eager to venture overseas.