The main appeal of yakiniku lies in the experience of grilling at one’s own table. This clearly differentiates it from other Japanese foods such as sushi and ramen, allowing it to occupy a unique position in the market. Because the experiential value is closely linked to pricing, incorporating premium ingredients such as wagyu beef makes it easier to achieve a high average spend per customer.

These characteristics, which combine an experience-driven concept with high added value, are well suited to franchise expansion, making yakiniku an easily scalable brand model. For business owners seeking a highly distinctive business model in a growing market, yakiniku represents a promising option in the United States.

Ramen is a Japanese dish enjoyed by people of all ages and is a popular category of Japanese cuisine that transcends regions and cultures. Ramen offers a wide variety of soup styles, including tonkotsu (pork bone broth), miso (soybean paste), shio (salt), and shoyu (soy sauce), and is appealing for its ability to combine fast service with consistent quality. Within the food and beverage industry, ramen franchises are considered relatively easy to enter and offer strong potential for high profits.

The sushi market in the United States has reached $33.2 billion (as of 2025, according to IBISWorld). Over the five-year period from 2020 to 2025, the sushi market has continued to grow at an average annual rate of 2.4%*, and is expected to see stable expansion within the restaurant industry.

Sushi franchises often have their headquarters handle the bulk purchasing of ingredients such as fish and rice. This centralization provides them with greater leverage in price negotiations and supply stability compared to individually owned businesses.

Tonkatsu (Japanese breaded pork cutlet) is a quintessential Japanese dish that balances a crispy breading with the satisfying flavor of meat. It is becoming an increasingly popular dish in America. Tonkatsu is popular even in markets with a strong steak culture. It has a light, non-greasy breading that makes the dish easy to digest.

Unlike sushi and ramen, tonkatsu restaurants are not yet saturated and are in a growth phase. This means that there is significant room for market expansion, making them increasingly attractive as future investment opportunities.

Shabu-shabu (Japanese hot pot) is recognized in the American market as a healthy option because it uses broth instead of oil to cook thinly sliced meat. The use of various vegetables and the dining experience of tabletop cooking are aspects which tend to be popular overseas.

In the health-conscious American market, shabu-shabu is a genre with promising potential for attracting customers.

In the United States, udon, which is low in sugar and fat and considered a healthy option, and soba, which contains relatively less gluten, are gaining attention as Japanese noodle categories other than ramen. This aligns with the growing demand in America for both Japanese cuisine and health.

In particular, according to WiseGuy Reports, the global market size for udon is projected to reach $2,226.6 million by 2025 and grow to $3.5 billion by 2035*.

Since the 1950s, companies like Kikkoman have popularized soy sauce as a sauce that goes well with meat. As a result, teriyaki has become a staple of Japanese flavor that has permeated not only Japanese cuisine but also mainstream American households. For example, chicken teriyaki is a popular menu item, even at sushi and ramen restaurants.

This overwhelming brand recognition creates three business advantages: 1) profitability in the expanding Asian fast-food market, 2) less intense competition compared to sushi and ramen, 3) operations that are easy to manage even for business owners with no prior experience in the food and beverage industry.

Japanese-style curry is characterized by its mild spiciness and thick texture. It is a flavor that can be enjoyed by both children and adults.

Currently, there are over 23,000 Japanese restaurants in the United States alone*, and the overall Japanese food market is expanding. While not as well-known as sushi or ramen, an increasing number of restaurants are specializing in Japanese-style curry.

The number of Japanese restaurants is on the rise globally. However, the vast majority of these are specialty restaurants such as sushi and ramen shops. There are still few places for experiencing authentic Japanese pub culture.

An izakaya (Japanese-style pub) offers significant potential in its ability to provide a combination of food, drinks, and atmosphere. This business model makes it easier to increase the average per-customer amount spent on both alcohol and food. Furthermore, it is likely to attract repeat customers for after-work gatherings or weekend get-togethers.

Donburi is a dish that is representative of Japanese cuisine. Featuring rice as the main ingredient, it is topped with meat, fish, vegetables, eggs, and other ingredients all served in a single bowl. In the United States, rice bowl dishes such as teriyaki and pork bowl have already become mainstream. This has created an environment where Japanese flavors are more easily embraced.

The versatility of ingredients and the simplification of processes make a donburi franchise highly reproducible in terms of personnel training, shift design, and quality control. This makes it appealing for individuals looking to quickly and easily start their own business.

This okonomiyaki (Japanese savory pancakes) genre combines the features of flour-based dishes that increase the average amount spent per customer, the added value of cooking in front of customers, and relatively easy cost control. These features make it a food and beverage model through which it is comparatively easy to build a profitable business.

There is also significant potential for menu expansion. To suit regional preferences and target audiences, the menu can be customized to offer items such as yakisoba, teppan dishes, lunch bowls, and take-out options.