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[SITUATION] · [ACTIVE] · [BUSINESS]
2 clusters · 2 sources · 17 days · First seen · Last updated
Japanese food industry business adaptations
Overview
Recent developments in the Japanese food sector highlight individual businesses adapting to health and operational challenges.
In Matsuyama, the Michelin Bib Gourmand-recognized ramen shop Nishiki Iwamoto suspended operations on September 21 following the owner’s sudden hospitalization for meningitis. To mitigate losses from prepared soup, the shop began offering frozen ramen sets via mail order.
In Ibaraki Prefecture, the 160-year-old noodle manufacturer Nishimura Seimen announced a shift in its business model. To preserve traditional techniques amidst labor shortages and quality control challenges, the company will cease mass production of dried noodles to focus on its restaurant, ‘Menkobo Nishimura Kohaku-an’.
Entities
Nishimura Seimen · Kohaku-an · EvisJxp · Yumiko Nishimura · Nishiki iwamoto
Timeline
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[BUSINESS] 2 sourcesNishimura Seimen shifts focus to restaurant operations to preserve 160-year tradition
Ibaraki-based Nishimura Seimen is transitioning from mass-producing dried noodles to focusing on its restaurant, Kohaku-an, to preserve its 160-year-old udon-making tradition.
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[BUSINESS] 5 sourcesNishiki iwamoto ramen shop suspends operations due to owner's illness
Michelin Bib Gourmand ramen shop Nishiki iwamoto in Matsuyama has suspended operations indefinitely following the owner's emergency hospitalization for meningitis.
Sources
limo.media · tripre.jp