Please note that this column was translated from Japanese using AI technology.
In recent years, the Japanese food market has continued to expand globally, particularly in North America, East Asia, and Southeast Asia.
In Western countries in particular, the need for labor saving and efficiency is rising rapidly against the backdrop of serious labor shortages and soaring labor costs in the food service and retail industries.
Furthermore, as Japanese food evolves from a temporary trend into a part of everyday food, there is an increasing demand to provide high-quality sushi and onigiri to customers consistently at any time.
At SUZUMO, we strive to support those working hard on the front lines around the world. We want to be more than just a supplier of machinery; we aim to be a partner that understands the diverse needs of globally expanding retailer and food service businesses, working together to solve their challenges.
With the purpose in mind, we have been strengthening our support systems overseas.
Particularly in North America, a market filled with excitement and potential, we are strengthening the structure of our local subsidiary to provide more detailed and localized support.
To this end, we have relocated and expanded the office of our U.S. subsidiary, SUZUMO INTERNATIONAL CORPORATION (SIC).
The total office area has doubled in size, and by moving to a single-floor layout, we expect to improve communication between sales and service departments.
With the capacity to accommodate an increase in staff, we have established a system to support the businesses of our local customers more thoroughly than ever before.
▲Exterior view of the new SIC office, now with twice the space of the original.
Moving beyond a passing fad, Japanese food in North America is becoming deeply ingrained as a staple in daily life. This momentum is clearly reflected in the data.
Prepared by Suzumo Machinery Co., Ltd. based on
"Approximate Number of Japanese Restaurants Overseas (Trends) (Announced on November 28, 2025)"
(Ministry of Agriculture, Forestry and Fisheries)
According to the "Approximate number of Japanese restaurants overseas (Trends)" survey released by public institution, the number of Japanese restaurants in North America has continued to grow from approx, 17,000 in 2013 to approx, 29,400 in 2025.
Over the past decade or so, the market has expanded significantly and has now entered a phase that demands mass production, increased efficiency, and further "improvement in quality."
Furthermore, as more local customers experience "authentic quality" through Japan trips, their demands for the quality of sushi and rice dishes being served have risen significantly.
▲ Scene of the SUZUMO booth at 'NRA2026'
In North America, where labor costs are rising, we receive many inquiries regarding the reduction of labor expenses through mechanization, as well as requests for advice on post-installation operations.
This market enthusiasm was something we could feel at the recently held National Restaurant Association Show (NRA 2026), the largest food industry exhibition in the United States.
Our booth was exceptionally busy every day, visited by business owners who, while facing challenges such as labor shortages and rising costs, are seeking to achieve both convenience and quality in their offerings.
Building a system that allows anyone to consistently serve high-quality menu items, even without skilled chefs, has become an essential element in the local food business.
Nakamura, President of SIC, has often remarked in daily conversations, "I feel customers' expectations and responsibility more strongly than ever before."
▲ On Suzumo's official YouTube, videos of onigiri making are also very popular
To live up to your high expectations, we have completely redesigned the layout of the showroom at our new office, where you can now see and experience our machines firsthand.
To resolve concerns like "How would this change things if adopted to our kitchen?" or "How much space is needed to install it?" on the spot, the compact machine showroom is laid out with a workflow that offers total proposals from rice washing and cooking to sushi rice mixing and processing.
It helps not only sushi businesses but all companies that handle rice products.
Furthermore, anticipating an increase in the number of models in the future, we have newly established a space dedicated to large machines for factories and central kitchens, in addition to the store-sized machines, enabling us to meet future demand for large-scale equipment too.
Furthermore, in anticipation of continued market growing and the need for rapid response, we have significantly doubled our warehouse space.
Through a collaborative system between our West Coast (California) and East Coast (New Jersey) facilities, we can provide prompt responses to inquiries, firmly supporting your daily operations.
▲ Expanded warehouse space, supporting the stable supply of parts and equipment
Moving forward, we will also focus on sharing information through our official SIC Instagram account (@suzumosushimachine)and our dedicated North American website.
We plan to actively provide tips to enrich your business, going beyond simple product introductions to include concrete case studies of local installations and operational know-how.
▲ Click the image to go to the 'How to make sushi vinegar and sushi rice (shari)' column
At SUZUMO, we aspire to be more than just a manufacturer that delivers products; we aim to be your partner, working together to bring the business visions of local restaurants and operators to life.
The reason we have been able to continue our journey in the field of rice processing machinery for so long is entirely due to the fact that our customers, who take on bold challenges all over the world, have relied on us and helped us grow each step of the way.
The wealth of experience and wisdom we have accumulated over the years exists entirely to support our customers.
Together with the new SIC, we remain committed to being your valuable parter, continuing to stand right by your side to support the future of the Japanese food business in North America.
At our showroom, you can not only view our products but also conduct tests using your own ingredients or request personalized demonstrations. Please feel free to contact us for more information.
All of our staff members look forward to welcoming you to our newly renovated office and showroom! We truly appreciate your continued support and look forward to our future cooperation.