We develop menus for health-conscious users and people from diverse food cultures by understanding the precise
on-site and customer needs. We focus not only on nutritional balance but also on the enjoyment and satisfaction
of eating, and provide distinctive food that supports health tailored to each business.
Menu Design to Support Health
Achieving both umami and nutrition with veggie broth
As a measure to prevent dementia and achieve nutritional balance, the Senior Life Business introduced
veggie broth made from vegetable peels, cores, and other parts that are often discarded. We develop
health-conscious menus featuring low fat and high protein by utilizing umami substances to achieve deep
flavor with less salt. It also helps reducing food loss.
Addressing Diverse Food Needs
Choices with Plant-Based Meats and Low-Allergen Foods
In our Dormitory Business, we have introduced plant-based alternative meats such as soy meat to address
health, environmental, and religious considerations. At resort hotels and inns under our Hotel Business,
we began offering low-allergen menus that exclude 28 specific allergenic ingredients to guests staying
at our facilities from July 2025.
Athlete Meals to Maximize Training Effects
Even athletes who train intensely will become prone to illness if they neglect their diet, making sustained
performance improvement impossible. That is why we view meals as part of the workout and create athlete-specific
meal plans that support proper nutrition and condition management. For athletes with high activity levels, an
appropriate diet that matches the energy consumed will directly contribute to maintaining their physical
conditions and maximizing training effectiveness. Furthermore, beyond simply providing meals, we regularly
communicate nutritional information to help dormitory residents understand their required energy intake and
nutrients, enabling them to develop self-management skills in their daily lives. Our dedicated menu developers
understand the diverse needs of customers, including high school students, college students, and working adults
to design customized menus for each business site, while flexibly accommodating specific requests such as
pre-game adjustment meals.
Featured
Toshiko Shima, JSPO Sports Dietitian
We strive to accurately understand our customers’ needs and create menus and dining
environments that not only meet nutritional requirements but also incorporate preferences and food
trends. For example, as efforts to help maintain appetite, we serve easy-to-eat cold noodles on hot
days, or increase the frequency of rice bowls so customers can consume staple foods, main dishes,
and side dishes all at once. Going forward, we aim to leverage our expertise as certified sports
dietitians to strengthen our support, including training staff to engage in developing meal plans
for athletes and providing individualized guidance to athletes.