Retail Branding
In recent years, the growing popularity of Japanese food has led to an increase in fusion cuisine, fusing various culinary genres, and at the same time, the number of chefs, not only Japanese, who are trying to incorporate Japanese ingredients has also increased greatly.
While this trend is a great blessing, it is also a cause for concern, as the original taste of Japanese ingredients can be spoiled by inexperienced cooks, both Japanese and non-Japanese, and restaurants and retailers that focus on profit may switch to similar low-priced products made overseas that are not as tasty as they should be. I feel that a tendency to claim “Japaneseness” as long as it sells at a high price is occurring not only in Dubai but also in many other regions.
We are concerned that this trend may lead to the decline of the Japanese food industry as a whole in the long run, and we are working with Japanese food manufacturers, local governments, government agencies, and others to create the groundwork, develop products, and develop overseas retail outlets with the ability to communicate the “true deliciousness” of Japanese cuisine and products to the world. We will work with Japanese food product manufacturers, local governments, and government agencies to solve this problem.
As a specific attempt, we have launched “KEN&KEN Japanese grocery” as a first step toward becoming a world-renowned Japanese-style food retail brand. The brand carries the theme of “health and nutrition education.
We plan to sell Japanese food products through KEN&KEN stores and web store.
Retail Branding Team
Creative Director
After studying media management at London Metropolitan University in the U.K., he returned to Japan and established his own design office after working in the field of web production. He has worked as a creative director planning advertising strategies by utilizing his experience. Involved in numerous branding and design projects.
He was in charge of the video technical director for the video distribution of the “Best of Mondial du Pain” bakery world competition held in February 2023.
Won the “9th Retail Promotion Award” in 2023 for the “Nishibokan-cho Metaverse-ization Project”, an event combining AR technology and regional development, for which he was in charge of creative direction.
Japanese food culture includes the two elements of “wisdom” and “health. Japanese food is an important element that supports the Japanese people as a nation of longevity, as it combines the wisdom of food ingredients and techniques inherited from our ancestors with the use of a wide variety of ingredients to create a balanced nutritional profile.
In recent years, “Western” food has become a popular term for Japanese food. In recent years, “Western food” has been accepted overseas as “YOSYOKU,” and I feel that Japan’s spirit of inquisitiveness about food is the best in the world.
We have reaffirmed the importance of this Japanese food culture, and have established a “Japanese food brand” and are developing products to properly convey this culture both domestically and internationally.
Born in February 1970. Born in Fukui City, Fukui Prefecture.
After graduating from high school, he gained experience in other industries for several years before joining his family’s meat company.
He learned about the meat industry at the Nippon Meat Academy, and is now developing a restaurant business with the desire to “please people more than anything else” and “spread the excellence of Wagyu beef” through delicious meat.
Meat Retail Sales Kida Seitan Honten and Omiya Seitan
Wholesale sales of meat (Export to Dubai starting in February 2023)
Yakishabu Yakiniku Dekobokoya (food and beverage business) Ishigamayaki Tokinokane (food and beverage business)
Meat Shun Frozen Delicatessen (lunch box and prepared food production)
Born in Kyoto in 1986.
After graduating from Daiwa Gakuen Kyoto Culinary Institute, he trained at a French restaurant and an Italian restaurant in Kyoto City before moving to Fukui Prefecture. After working as head chef at a French restaurant in Fukui City, he is currently working as head chef at Ishigamayaki Tokinokane, operated by Takashimaya, a long-established butcher store in Fukui Prefecture.
Tokinokane utilizes various parts of Wagyu beef in all full-course meals, from appetizers to desserts, and offers unique Wagyu kappou dishes with cooking methods suited to each part. He is also a certified sommelier and can offer pairings with course meals. He is also our product development advisor.
Supporting challenges to new stages