Tsubohachi
Overseas Franchise
Expansion Status
| Products and Services Offered | Hokkaido Cuisine (Sashimi, Sushi, Zangi, Jingisukan), Kamameshi, Yakitori, Hot Pot, etc. |
|---|---|
| Countries of Overseas Expansion | Thailand (As of January 2026) |
| Number of Overseas Locations | 7 stores (As of January 2026) |
| Franchise Contract Type | Master Franchise / Area Franchise |
Hokkaido Cuisine. Full Service.
No Drinking Required.
Tsubohachi, founded in Sapporo, Hokkaido in 1973, is a widely established Japanese izakaya chain. In international markets, however, the brand is primarily recognized as a full-service restaurant specializing in Hokkaido cuisine.
In Southeast Asian markets like Thailand, the brand operates as a restaurant suitable for all generations rather than a traditional drinking establishment. By leveraging the positive image of Hokkaido-sourced ingredients, it offers a diverse menu ranging from sashimi to hot pots. By pivoting to a food-focused model that does not rely on alcohol sales, the brand attracts a broad customer base regardless of religious or cultural differences.
Key Features of
the Overseas Franchise
Crab. Scallops. Zangi.
A Menu Only Hokkaido Can Own.
A feature of Tsubohachi's expansion is the utilization of the brand power associated with its birthplace, Hokkaido. In overseas markets, Hokkaido is recognized for its seafood and food safety.
The menu features regional specialties such as "Zangi" (Hokkaido-style fried chicken), "Jingisukan" (grilled mutton), and seafood including crab and scallops. By providing trust in ingredients and the geographical background of the brand, Tsubohachi achieves differentiation from other local Japanese restaurants.
Lunch Crowd. Dinner Crowd.
Neither Needs a Drink.
While recognized as a pub-style izakaya in Japan, international locations feature bright, calm interiors designed to resemble family restaurants. This strategy creates a space that is accessible to families and non-drinkers, effectively broadening the customer segment.
Furthermore, by enhancing its menu with substantial meals such as kamameshi (kettle rice), set meals, and high-quality desserts, the brand captures lunch demand in addition to evening dining. This system maintains high store occupancy rates and stable average customer spend throughout the day without depending on alcohol revenue.
Backed by a Group
That's Done This Before.
Tsubohachi is part of a corporate group including Yamaya and Chimney. Leveraging the expertise accumulated through years of multi-unit expansion, the brand has established a support system for stable store operations in international markets.
Another strength is the ability to develop flexible store models tailored to local site characteristics. In locations such as large facilities where demand for quick dining is concentrated, the brand deploys formats with a higher proportion of set meals. Optimizing the cooking process to reduce serving times improves table turnover, creating a system that secures consistent profitability.
Reviews from Store Visitors
“Big portions and fresh ingredients. Curry was a bit mild for me, but the fried stuff was crispy and tasty. Great value, I would come back.”
“The food was excellent, with a great selection of kushiyaki (grilled skewers), perfectly seasoned and grilled to perfection. The variety of flavors was impressive – the meat skewers were juicy, while the vegetables added a nice balance.”
“the food come with well-decorated dish, quite good taste and good quality of food, quick and friendly services from staff, the price is very good and acceptable compare to quality and services.”
“Spotted on! Very delightful. Someone who loves Japanese food will enjoy for sure, Not gonna lie their dessert is the best!”
“Delish lunch. Will definitely be back to try other dishes on the menu.”
Tsubohachi
Company Information
| Brand Name | Tsubohachi |
|---|---|
| Company Name | Tsubohachi Co., Ltd. |
| Head Office Location | 7-2-22 Ginza, Chuo-ku, Tokyo |
| Date of Establishment | March 1973 |
a Recognizable Name.
As shown in customer reviews evaluating the portions, freshness, and quality of desserts, the ability to provide these consistently is supported by the procurement network of a major corporate group. Standardized operations from cooking to service enhance the reproducibility required for multi-unit expansion abroad.
The transition from a pub-style izakaya to a food-focused restaurant meets local needs. This revenue model, which maintains occupancy rates from lunch to dinner without relying on alcohol sales, serves as a rational option for investors to consider.