Japan’s food sector relies on meticulous hygiene systems, advanced automation, and energy-efficient machinery. Nakanishi MFG supports this progress through integrated kitchen engineering and technologies that strengthen productivity, sustainability, and food quality across schools, convenience stores, and professional kitchens.
In today’s interview, we would like to discuss the excellence of Japanese food products and their reputation on the global stage. Of course, Japanese cuisine is recognized worldwide for its quality, safety, and consistency. When people think of Japan, they often imagine convenience stores and food outlets, but large-scale food production is also significant. Without high-precision equipment—such as sterilization systems, cleaning technology, and rice preparation machinery—Japanese food would not be able to maintain its high reputation abroad. Could you explain how Japanese food-related technologies contribute to enhancing both the productivity and prestige of food worldwide? In particular, when we consider the role of hygiene, freshness, and sterilization in ensuring quality, how do you see kitchen engineering and precision equipment contributing to Japan’s global reputation for food?
One major aspect that has changed dramatically in Japan, and which I believe sets a global benchmark, is the school lunch system. Japan has one of the strictest and most comprehensive approaches to hygiene in food preparation, and this is perhaps most visible in how we handle school meals.
In Japan, approximately 98% of elementary schools provide lunches through a government-led system. These facilities operate at hygiene standards comparable to professional food factories. For example, kitchens are divided into strictly color-coded zones: areas where ingredients are still unwashed are clearly separated from areas where they have already been cleaned. Even the color of the floors changes to signal the transition between these stages. Staff are required to change into specific uniforms before entering each zone, and they must pass through preparation rooms to prevent cross-contamination. In some areas, only food is permitted to move across, while human traffic is restricted.
This illustrates just how rigorous Japan’s hygiene standards are. And it is not just about rules—it is an entire system of design, equipment, workflow, and even maintenance. At Nakanishi, we design and implement these integrated systems, from the architectural planning of kitchen facilities to installation of specialized equipment and long-term maintenance. This holistic approach is one of Japan’s strengths, and it greatly contributes to the reputation of Japanese food as safe, clean, and consistently high in quality.
That is fascinating. Let me ask more specifically about automation and technology. You mentioned that your company develops integrated kitchen systems. How are robotics and AI being incorporated into these school lunch facilities and, more broadly, into professional kitchens in Japan?
Japan faces a significant demographic challenge: our population is shrinking, and the number of children is also declining. This naturally means fewer school meals overall, but the bigger issue is the decline in the working population. We simply do not have enough people willing or able to work in food preparation.
Cooking in institutional kitchens can be tough, hot, and physically demanding—think of large kettles of miso soup being stirred manually in extreme heat. It’s exhausting work, and younger generations are less willing to take on such roles. That is why our mission is to develop machines that can step in and perform these tasks reliably, maintaining quality while reducing the human burden.
We are currently working on concepts and prototypes where automation can handle some of the most strenuous tasks. For example, large-scale automated steam convection equipment, or what we call “steam roasters,” can replace traditional manual cooking with continuous, conveyor-type systems. Unlike conventional batch-style cooking where the oven door must be opened and closed, our continuous steam roasters allow food to move through automatically. This ensures consistent cooking quality and efficiency.
These innovations are not just for schools—they are also relevant for restaurants, central kitchens, and convenience store food factories. As labor shortages intensify, automation supported by robotics and AI is not an option but a necessity.
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Which markets or sectors—whether schools, restaurant chains, or international clients—are showing the greatest interest in this technology?
In Japan, the strongest demand comes from convenience stores. Over the past decade, the quality of convenience store bento meals has improved dramatically. Many people may be familiar with 7-Eleven’s “Gold” series meals, which are of noticeably higher quality. Our equipment plays a role behind the scenes in making that possible.
In fact, our technology is already installed in food factories serving major convenience store chains such as 7-Eleven, FamilyMart, and Lawson. These chains are now expanding their bento production overseas, and our equipment is accompanying that expansion.
We also see uptake in central kitchens that prepare food in advance for restaurant chains, as well as in large-scale school lunch programs. The main limitation remains cost: our SV Roaster is significantly more expensive than conventional steam convection ovens—often three times the price. However, as consumer demand shifts from cheap-and-adequate meals toward higher-quality food, adoption is growing. Interestingly, we developed this technology about 30 years ago, but it is only in the past decade that the market has really caught up.
Sustainability is becoming a central concern in the food industry worldwide. How do your technologies contribute to reducing energy use, minimizing waste, and promoting environmentally conscious practices?
Sustainability is indeed one of the key directions shaping our industry. Our machines are designed to recycle and reuse steam, which reduces overall energy consumption. While the initial investment is high, the running costs are much lower compared to conventional systems.
We also contribute to reducing food loss. Inside our steam roaster, oxygen levels drop to below 0.1%. This extremely low-oxygen environment minimizes oxidation, which in turn extends the shelf life of food without compromising taste or texture. Very few, if any, other companies can achieve this level of oxygen reduction. This means food stays fresher longer, which directly helps reduce waste.
So yes, while we began with a focus on efficiency and quality, our machines inherently support sustainability by lowering energy usage, reducing food waste, and making better use of water resources.
Multiple-pot Continuous Cooking Line
Let’s talk about your company’s history. We understand that Nakanishi was a partner in setting up Japan’s very first McDonald’s in Ginza in 1971. Could you tell us how that partnership came about, and what lessons it holds for working with other global brands in Japan?
When McDonald’s first entered Japan, hamburgers were virtually unknown here. The then-president of McDonald’s Japan, Den Fujita, was faced with the challenge of finding a local partner who could build the kitchen infrastructure to introduce this entirely new dining format. Being from Osaka, he looked for a company in the region, and we were the only integrated kitchen engineering firm available at the time.
That is how we were first approached. We agreed to take on the challenge, despite the fact that hamburgers and their preparation were completely unfamiliar in Japan at the time. From that starting point, we built a long relationship not only with McDonald’s but also with other international food brands entering Japan.
For example, we handle ovens for Domino’s Pizza in Japan, as well as distribution of American-made popcorn machines used in about 80% of Japanese cinemas. In each case, we adapt global brands’ concepts and technologies to Japanese standards, while also ensuring ongoing service and maintenance. That model—combining global innovation with Japanese precision—has been a recurring theme in our partnerships.
Looking ahead, how do you plan to expand your business internationally? Will you seek overseas distributors, direct contracts with clients, or establish local operations abroad?
For machinery like ours, after-sales service is essential. Selling the equipment is only the beginning—maintenance contracts are equally important. Therefore, our preferred approach is to work with reliable local distributors in each country who can handle installation, training, and long-term servicing.
Of course, our team can travel for demonstrations or negotiations, but ultimately, a strong local partner is key to ensuring our machines operate effectively over time. That is the model we intend to pursue as we expand further into global markets.
Next year marks your company’s 80th anniversary, and by 2031 you will reach your 85th year. Looking ahead to that milestone, what are your goals for Nakanishi MFG by 2031?
Japan’s declining population and shrinking workforce mean that automation will be our defining mission for the coming decades. By 2031, our goal is to have advanced significantly in automating kitchen systems—making them smarter, more efficient, and less dependent on human labor.
We have already created concept videos and CG models envisioning fully automated kitchens. Imagine a system where ingredients are delivered, processed, cooked, and served entirely without human intervention—robots handling every stage, with AI ensuring consistency and quality. In the long term, we even see applications in extreme environments, from remote facilities to outer space. It may sound futuristic, but we believe the direction is clear.
In the nearer term, within the next three to five years, we plan to roll out practical automation systems that can be adopted by schools, restaurants, and food factories. These will serve as stepping stones toward the fully autonomous kitchens of the future.
Our vision is that by the time we celebrate our 85th anniversary in 2031, Nakanishi will be firmly established as a global leader in kitchen automation—pioneering solutions that ensure food remains safe, sustainable, and of the highest quality, even in a world with fewer people available to cook.
For more information, please visit their website at: www.nakanishi.co.jp
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