Zensho 's Research and Development

To provide safe and delicious food at affordable prices, we are engaged in research and development of ingredients that aim for high quality, high yield, and stable production.
In particular, with regard to rice, Japan's staple food, we are introducing the latest genome analysis and sensing technologies and conducting research in collaboration with various stages of MMD (Multi-Material Dynamics), including production sites.

We conduct research and development related to soy sauce. Soy sauce is a unique Japanese seasoning that is indispensable to Japanese cuisine.
We envision soy sauce as a seasoning that will allow people around the world to enjoy Japanese cuisine, and we conduct scientific evaluations of its deliciousness and characteristics, as well as research and development to ensure stable, high-quality production.

In order to provide safe and delicious food to the world in the fields of food service, retail, nursing care, and e-commerce, we are working on product development that utilizes various cooking and processing technologies, including rheology, texture, and flavoring at frozen, refrigerated, and ambient temperatures. Developing unique new technologies is also one of our themes.

To optimize product development, raw material selection, and cooking/processing steps, we utilize the latest analytical technologies to analyze the chemical components of taste, aroma, and texture—the elements that make something delicious.

We are engaged in research and development utilizing the latest sensory evaluation technologies, aiming to quantitatively express deliciousness. We also train sensory evaluators to support our marketing strategies and product development.

To understand the deliciousness that humans experience when they eat food, we are conducting research to elucidate the mechanisms of sensory information such as taste and smell.
We are using the results obtained to conduct research that supports the development of new ingredients and products that people will want to eat again.

I am engaged in research on the health value of restaurant menus. To date, I have conducted research on postprandial blood glucose levels, n-3 fatty acids (omega-3), and the installation of devices for estimating vegetable intake, and I have presented the results of my research at academic conferences.

• Press release dated August 24, 2018
• Press release dated September 2, 2019
• March 23, 2023 Press Release
• Press release dated August 29, 2023
• Press release dated September 9, 2024
• Press release dated September 29, 2025

We aim to create a food environment where customers can naturally become healthier, and we conduct research and studies on the components contained in food ingredients. We apply the research results to product development and promotion in collaboration with our business companies, and we regularly share this information on our website and official X account.
Furthermore, we provide a wide range of information on food and health, including the functions of nutrients, foods and dishes containing each nutrient, tips on how to eat them, and recommended products.

Healthy Eating Research Lab HP

Healthy Eating Research Lab X (formerly Twitter)

To enhance the dining experience at our restaurants, we are engaged in research and development of communication technologies that utilize new technologies such as AI (artificial intelligence) and robotics.
Family restaurant "Coco's" conducted a demonstration experiment using robots to provide hospitality in order to make dining more enjoyable.

We are researching technology that uses AI to analyze customer feedback and store conditions on a daily basis.
These technologies enable us to efficiently predict increasingly diverse and sophisticated customer needs and accurately grasp the current state of our stores, thereby contributing to improved service quality.