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Enjoy the Food Culture of Japan
with the Hospitality of GANKO.

Top Message

[WASHOKU: Traditional Japanese Food Culture]
was added to UNESCO's Intangible Cultural Heritage List
in December, 2013.

President and CEO
Hiroyuki Togawa

Since the beginning, we at GANKO have expanded our business by consistently providing a Japanese food culture experience one rank above the rest.
Under the concept of “Tasty, Cheap and Enjoyable,” we do not simply serve food but also place importance on the ideas of “place” and “time” when enjoying a delicious meal.
This includes entering new fields of business. In addition to izakaya (Japanese-style pubs), tofu and Washoku cuisine centered on sushi (GANKO's origin), we provide a completely new dining experience by focusing on select ingredients for tonkatsu, revolving sushi and more and continue to create a “place” and “time” that can only be found at GANKO.

Above all, we make sure to stay true to the GANKO tradition. Today, there is a constant call for greater efficiency and lower costs. Even if it means going against the grain, at GANKO we focus on the services that will truly please our customers and continually work to offer genuinely delicious food at a reasonable price. "Expensive and delicious" is a given.
At GANKO, we are all about "Tasty, Cheap, and Enjoyable." When looking at the world around us, we have noticed our experience of food culture, that is to say Japanese Food Culture, gathering much attention. Through this food culture, we at GANKO hope to uphold the sprit and traditions of Japanese culture and will continue to take on new challenges as we create a new GANKO.

[GANKO] Declaration

Through astute discipline and training, we will stubbornly devote ourselves to our trade, in order to thoroughly satisfy all our customers.

Together with those who live dedicated to flavor, we will stubbornly devote ourselves to our trade treating our products as our treasure.

We will stubbornly devote ourselves to our trade, with our stores acting as an extension of ourselves where youthful passion burns brightly.

Corporate Profile

Company Name
GANKO Food Service Co., Ltd.
Business
General foodservice operations, such as ready-made meals and sale of merchandise (including GANKO brand development), centering on the restaurant industry.
From high-end oyashiki restaurants to shops in urban and suburban areas, our group is developing and expanding its operations for Washoku Japanese cuisine such as sushi, tonkatsu and revolving sushi.
Founded
April 1963
Headquarters
Postal Code: 532-0025
Meiji Yasuda Life Insurance Juso Bldg. 8F, 1-2-13,
Shin-Kitano, Yodogawa-ku, Osaka
Tel: +81-6-6308-2288
Offices
Kansai (Osaka/Kyoto/Hyogo/Nara/Wakayama)
Kanto (Tokyo/Kanagawa)
* As of July 2015
Shop List
95 GANKO Group Shops across the Country
Japanese Food/Sushi/Oyashiki/Revolving sushi
Koganko/Tonkatsu/Ganko tofu
Naniwa soba/Nishiya/Little Okinawa/Shoubentangotei
Chief Representatives
Chairman and Executive Director: Atsushi Kojima
President and CEO: Hiroyuki Togawa
* As of July 2015
Account Settlement
July
Capital
JPY 95 Million
Number of employees
3,702 (1,531 men, 2,171 women)
* As of 15 August, 2012
Number of full-time company employees
732 (651 men, 81 women)
* As of 15 August, 2012
Annual Revenue
JPY 21.5 Billion
* Settlement Term; July 2013

Our History

1963

Atsushi Kojima started his business with a sushi shop of 4.5 tsubo (15㎡) in Juso, Osaka

1965

Opened the Juso Sushi Shop which attracted much attention at the time
for being large enough to seat 106 guests

1969

Founded KOJIMA Trading Co., Ltd.

1973

Implemented a central kitchen system
at the Juso main shop

1975

Opened a delivery center at Tagawa, Yodogawa-ku, Osaka

1980

Increased capital to JPY 60 million
Changed company name to
[GANKO Food Service Co., Ltd.]

1983

Developed POS System
Introduced QC System

1987

Relocated Head Office (1-2-13, Juso, Yodogawa-ku, Osaka), Opened Training Center

1988

Relocated Commercial Goods Center and Central Kitchen (about 1,324㎡) to Nishikujo, Konohana-ku, Osaka

1989

Opened Tofu Craft Center at Tagawa, Yodogawa-ku, Osaka and started tofu production

1994

Awarded the Minister of Agriculture, Forestry and Fisheries’ Prize (Restaurant Industry;
Human Resource Cultivation Distinguished Service Prize)

1995

Atsushi Kojima took up the post of Chairman for the Osaka Restaurant Management Association

2000

Awarded the Minister of Agriculture, Forestry and Fisheries’ Prize (Restaurant Industry; Japanese Style Food Growth Prize)
Awarded Logistics Rationalization Prize (Japan Institute of Logistics Systems)

2001

Atsushi Kojima took up the post of Chairman for the Japan Service Food Association

2002

Nishiya, Udon-Chiri Honke joined the GANKO Group

2003

Awarded Silver Prize and Special Prize, All Nippon Selected QC Circle
(Hosted by the Japanese Union of Scientists and Engineers)

2004

Relocated and opened Commercial Goods Center (Central Kitchen and TOFU Plant)
Started the development of GANKO Farms/ GANKO Brand Ingredients

2005

Atsushi Kojima took up the post of commissioner for the KANSAI Association of Corporate Executives
Atsushi Kojima was awarded the Blue Ribbon Medal at the Spring Medal of Honor
Atsushi Kojima took up the post of Chairman and Executive Director
Shigeru Shiga took up the post of President and CEO

2006

Atsushi Kojima took up the post of Secretary for the KANSAI Association of Corporate Executives

2007

Awarded a certificate of appreciation from Tarakan City, Indonesia for efforts to harmonize and improve the global environment through the planting of mangroves

2008

Awarded the 2nd [Japan High-Service Top 300 Selection] Prize [Little Okinawa Overseas] joined the GANKO Group Awarded the Kaoru Ishikawa Prize for QC Circle by the Union of Japanese Scientists and Engineers Development and introduction of Process Management System to replace POS Conclusion of a collaborative research contract with the Center for Service Research, National Institute of Advanced Industrial Science and Technology Atsushi Kojima took up the post of Vice President at the Osaka Chamber of Commerce and Industry

2009

Awarded the Minister of Agriculture, Forestry and Fisheries’ Prize (Restaurant Industry; Efforts in Local Production for Local Consumption)
Established [KIZUKI Science Lab.]
Started applied research on customer service with the Center for Service Research, National Institute of Advanced Industrial Science and Technology

2010

Atsushi Kojima was awarded the Order of the Rising Sun, Gold Rays with Neck Ribbon at the Fall Medal of Honor Started food export business
Started collaborative research on service innovation with Kobe University

2013

Shigeru Shiga took up the post of Executive Vice President
Hiroyuki Togawa took up the post of President and Representative Director

2014

HOZENJI YOKOCHO SHOUBENTANGOTEI joined the GANKO Group