President's Greeting

G.Taste has continued to contribute to Japanese food culture since its founding in 1954. We have about 600 restaurants in all over the country. Starting from “ Heiroku Sushi”, we have taken over “Yakiniku Sakai” “Murasaki”,and “Toriaezu Gohei” through M&A. We sincerely express my gratitude for your patronage.

Our existence value is to make our customers in the area smile through food. There is no more pleasure than that.
As a food professional, we will always make efforts to pursue real things.
We hope that customers in the area using our restaurants will smile and we will enrich the world even a little.
I am sincerely wishing to be such a company that all employees have such thoughts.

The world will continue to change.
We will make every effort to be a company that is required by society.
We will continue to challenge while we appreciate all customers, all shareholders, FC members, business partners, and our colleagues working together here.

We sincerely thank you for your support for G.Taste now and forever.

President & COO
Takafumi Akutsu

Company Outline

Company Name G.taste Co., Ltd
Date founded November, 1954
President
CEO Hideo Sugimoto

COO Takafumi Akutsu
Capital 100 million yen (as of March in 2017)
Net Sales 26,739 billion yen (as of March in 2017)
Number of employees 6,002(incl. casual employment) (as of March in 2017)
Main Business Activities food service industry, franchise business, and food processing
Fiscal Year End 'March 31.
Ticker JASDAQ 2694

Offices

Head Office 2-46 Kurokawahondōri, Kita-ku, Nagoya City, Aichi 462-0841, JAPAN
Phone: (052)912-0885
Tokyo Branch 2-10-6 Daiwa tsukiji ekimae building 3F/10F, Tsukiji, Chūō-ku, Tokyo 104-0045, JAPAN
Phone: (03)5565-2040
Osaka Branch 5-6-4 SN building 5F, Nishitenman, Kita-ku, Osaka City, Osaka 530-0047, JAPAN
Phone: (06)7663-2030
Hakodate Office 24-19, Kashiwagicho, Hakodate City, Hokkaido 042-0942, JAPAN
Phone: (0138)31-0141
Sapporo Office 1-9-7 2F, Kikusuimotomachi 6 Jo, Shiroishi-ku, Sapporo City, Hokkaido 003-0826, JAPAN
Phone: (011)872-3366
Sendai Office 2-2-10 Sentall Building 1F, Sendai Miyagino-ku, Miyagi 983-0852, JAPAN
Phone: (022)762-8540
Yamaguchi Office 1198-4 Nishiōtsuka, Nishitakadomari, Sanyōonoda City, Yamaguchi 756-8502, JAPAN
Phone: (0836)83-5511
Fukuoka Office 2-3-12 Brother Hakata Ekimae Building 4F, Hakataekimae, Hakata-ku, Fukuoka City,
Fukuoka 812-0011, JAPAN
Phone: (092)481-9444

Description of Business

Food Service industry

50 Original Brands, opened approx. 600 stores.
we expand food service industry with originality

we want you to enjoy our reasonable, but delicious meals.
Japanese cuisine, anytime anywhere.
G.taste Co., Ltd contributes to create a plentiful food culture as a pioneer of the food industry.
In addition, we take over our knowledge we've been cultivated and expand various brands for franchising through brushing up itself.

As we have a management know-how of chaining stores and develop systems and owned it,
companies which agree to our business philosophy join in our franchise member.
We believe that grasping the lifestyle and values of the people which change on a daily basis, being flexible for the environmental change for customers' satisfaction,
and seeking for the originality leads to contribute for our sales improvement.

Food processing industry

Our department of food production produces and sells products made with wheat flour, processed meat products, frozen foods and sauces.
The factory could handle wide range of ingredients because it mainly supplies them to stores directly, that is, different from an ordinary factory.
Based on the HACCP concept, we constructed 7S, which "Sterilise" and "Scrub" are added to 5S(Sort, Set in order, Shine, Standardise, Sustain),
and we organise the education and mechanism for functioning the factory better.

【HACCP】Hazard Analysis and Critical Control Point

It is thought that "Food Safety" is to clean and organise the manufacturing environment so that it can be produced the safe food, and it has been focused
on the maintenance of the manufacturing environment and its hygiene.
And checking the produced food's safety has been mainly carried out by sampling inspection of the final product. (e.g. inspection of microorganisms)
However, it couldn't eliminate the possibility of the produced food which caused food poisoning.
In regard to it, HACCP method is different. Through all steps from receiving ingredients to manufacturing and shipping, it expects its dangerous element beforehand
and it specifies the Critical Control Point (CCP) to prevent the risk of damage. (prevention, extinction, reduction of up to an acceptable level)
Then it continues monitoring its point, and it takes measures and resolves as soon as the issue is found so that it could prevent shipping defective products in advance.

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