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Story Our Story

Both in the past and into the future.
We continue to pursue true hospitality with ever-new “omotenashi”,
that is close to our customers and with high-quality service.

The History of
Green House Foods

- Our History and Transition

Our Unchanging Commitment

- Ingredients, Preparation, Safety and Security, Service

The History of
Green House Foods

～ Our History and Transition ～

Taking care of the meals of young people who will shoulder the future of Japan.
In 1947, with the desire to do work that is useful to society, we began providing meals at the student cafeteria of Keio University. At that time, Japan was experiencing food shortages unimaginable today, and it was not easy to satisfy the hunger of growing students. However, our founder Bunzo Tanuma went to every length to procure food, and he even provided meals free of charge to students who could not afford them. By devoting his heart to supporting students, he lived out his desire to do work that brings joy to people. Taking the first steps together with students who would carry Japan’s future became our origin.

1947

Founder Bunzo Tanuma became a part-time employee at Keio University and began managing the university’s preparatory course cafeteria (Noborito, Kawasaki City).

1947

What was the meaning behind our corporate motto?

The founder, Bunzo Tanuma, also listened to the personal concerns of students. When there were students who could not return home for the New Year, he invited them to his home to celebrate together. As Japan entered a period of rapid economic growth, the students went on to become managers at major companies. Wanting to repay Bunzo, who had cared for them like his own children, they told him, “Please let Green House provide our employee cafeterias.” This became the turning point that drove the expansion of the business from student cafeterias to employee cafeterias.
The founding spirit of “Making others happy” has been carefully carried on through all aspects of our group’s activities, even after many years.

Keio University, the birthplace of our founding

Bunzo Tanuma working in the office inside the cafeteria (1952)

In 1954, the operation of the Keio University Hiyoshi campus cafeteria was on track, and that same year the business was formally launched as a limited company.
However, Keio University requested the cafeteria to vacate the premises in order to build a memorial hall as part of the university’s 100th anniversary project. Thanks to Bunzo's passion and the strong requests of students, an alternative site was provided, and the cafeteria was reopened one year after the demolition. Still, Bunzo deeply felt the harsh realities of continuing the business, as he faced challenges such as raising funds to rebuild the facility and having to let employees go. This experience led him to consider entering the restaurant business as a way to stabilize the management foundation.

Keio University Hiyoshi Campus

Origin of “Saboten”

We want to be a presence cherished by people for many years to come.

When preparing to enter the restaurant business, Bunzo and his wife saw a cactus during a training trip to Mexico. It was a plant that survived robustly even with little water. They named the brand after the vitality of the cactus, which grows vigorously no matter the environment it is placed in.

Logo of Tonkatsu Shinjuku Saboten in 1966

Current logo of Tonkatsu Shinjuku Saboten

The logo, shaped like a family crest and modeled after a type of cactus called Kinshachi, symbolizes a high-quality and refined image.
Its sun-like form embodies the wish to always shine brightly for customers.

1966 - 1986

With the development plan for Shinjuku’s subcenter underway, Bunzo Tanuma decided to fulfill his long-cherished dream of opening his own restaurant in Shinjuku, a location with great potential for the future.
In December 1966, timed with the completion of the first phase of the Shinjuku subcenter construction, he opened Tonkatsu Shinjuku Saboten. In January 1967, he opened SHA HO DEN, an authentic Chinese restaurant. After that, while steadily increasing the number of stores and expanding the business, multi-store development across Japan progressed.

1966

Opened the first Tonkatsu Shinjuku Saboten restaurant
1972

Established Saboten Co., Ltd.
1977

Bunzo Tanuma received the Medal with Blue Ribbon
1982

Changed the company name from Saboten Co., Ltd. to Green House Foods Co., Ltd.

1987 - 1996

Business Development Ahead of the Times

A major turning point in the multi-store expansion of Tonkatsu Shinjuku Saboten was the opening of the first deli at LUSCA Hiratsuka in 1987. At that time, as more women entered the workforce and attention was beginning to focus on the ready-to-eat food market, we quickly caught on to the growing need to 'buy dinner to take home.' We launched the deli business, offering freshly prepared meals for takeout. With the catchphrase “Restaurant taste at home,” it quickly became a topic of conversation. By 1995, we had already reached 100 stores, and by the following year, we had opened our 200th store. In line with changes in the social environment of the 1990s, we continued to grow rapidly, and Tonkatsu Shinjuku Saboten became beloved by even more customers.

1987

Opened the first Tonkatsu Shinjuku Saboten deli at LUSCA Hiratsuka.

First deli store

Current store location
1988

Bunzo Tanuma received the Order of the Rising Sun, Gold and Silver Rays
1992

Bunzo Tanuma received the Medal with Dark Blue Ribbon
1993

Bunzo Tanuma became Chairman of the Japan Foodservice Association

Changes in Social Environment and Diversifying Needs

Founded in 1967, the authentic Chinese restaurant SHA HO DEN embraced the concept of “Feel Four seasons of Japan through Chinese Cuisine.”
Based on the philosophy of food as medicine and the importance of seasonal Japanese flavors, the desire to let customers enjoy these dishes in more settings led to the launch of new business formats. In 1998, the casual Chinese restaurant SHI-AN GYOZA was opened. In 2001, the specialty restaurant KAYU-SAN-CHIN, featuring SHA HO DEN’s popular menu item authentic Chinese porridge, was opened. By anticipating changes in the social environment and lifestyle, we have pursued business development ahead of the times.

World-Renowned
Innovative Store Design

In 2007, Si Chuan Dou Hua Restaurant, a new-style Sichuan cuisine concept born in Singapore—a crossroads of Eastern and Western food cultures—opened its doors in Tokyo’s Shin-Marunouchi Building, a gateway to Japan. Known as a sensory dining experience, the restaurant gained attention for its pairing of over 200 varieties of wine and its artistic tea ceremony performances. In addition, SPANISH DINING Rico, which opened in 2014, has been praised for its unique interior design that evokes the atmosphere of various Spanish cities such as Granada, San Sebastián, and Barcelona. The restaurant has won multiple prestigious international design awards held in cities like New York, London, Milan, and Berlin. It continues to attract attention as a place where guests can enjoy traditional dishes from across Spain in a globally acclaimed setting.

2001‐

Global Restaurant Operations

In 1991, Green House entered into a technical cooperation agreement for contract food services with Korea’s LG Group (now OUR HOME).
In 2001, the company signed a technical licensing agreement with the same company for the introduction of the Tonkatsu Shinjuku Saboten brand. The first overseas store was opened in Seoul.
After that, along with the growing popularity of Japanese cuisine, the company advanced its overseas operations, beginning with its entry into Taiwan in 2004. The company has since focused mainly on Asia. At present, more than 110 stores have been opened.

2001

Opened the first overseas Tonkatsu Shinjuku Saboten store in Korea.
2008

Chiaki Tanuma appointed Chairman of the Japan Foodservice Association
2011

Chiaki Tanuma received the Medal with Blue Ribbon
2019

Sanwa Shokuhin Co., Ltd. joined the Green House Group
2023

Chiaki Tanuma received the Order of the Rising Sun, Gold Rays with Neck Ribbon
2025

Acquired the business of Curry House 11 Imasa
Acquired the business of PARIYA DELICATESSEN

World-Renowned Innovative Store Design

In 2007, Si Chuan Dou Hua Restaurant, a new-style Sichuan cuisine concept born in Singapore—a crossroads of Eastern and Western food cultures—opened its doors in Tokyo’s Shin-Marunouchi Building, a gateway to Japan. Known as a sensory dining experience, the restaurant gained attention for its pairing of over 200 varieties of wine and its artistic tea ceremony performances.
In addition, SPANISH DINING Rico, which opened in 2014, has been praised for its unique interior design that evokes the atmosphere of various Spanish cities such as Granada, San Sebastián, and Barcelona. The restaurant has won multiple prestigious international design awards held in cities like New York, London, Milan, and Berlin. It continues to attract attention as a place where guests can enjoy traditional dishes from across Spain in a globally acclaimed setting.

Our Unchanging Commitment

～ Ingredients, Cooking, Safety, and Peace of Mind ～

We introduce our dedication to realizing the spirit contained in our corporate motto, “A company grows only when it brings joy to people.”

Ingredients
Cooking Concept
Safety and Security

Ingredients

We carefully select safe and reliable ingredients that convey our passion for deliciousness, texture, balance, nutrition, and seasonal flavors, paying close attention to their origins and methods of cultivation.

Tonkatsu Shinjuku Saboten, founded in 1966
Saboten’s Sangen Mugibuta pork is aged at a controlled temperature to bring out its umami flavor. In our restaurants and delis, we use different types of bread crumbs depending on the customer's dining scene. For rice, we use only crops from contracted farmers that meet Saboten’s strict standards at a high level, and we carefully mill them at our own factory. Head office and store staff also visit production areas, helping with rice harvesting and sharing ideas with producers. Our pursuit of safe and reliable ingredients that create deliciousness is our mission.

Ingredients
Cooking Concept
Safety and Security

Cooking Concept

At each of our brands, we establish unique cooking methods tailored to the cuisine.
We continuously refine our skills, aiming for the highest quality.

Authentic Chinese restaurant SHA HO DEN, founded in 1967
With the concept of “Feel Four seasons of Japan through Chinese Cuisine,” SHA HO DEN is based on Shanghai cuisine, incorporating cooking techniques from Canton, Sichuan, Beijing, and other regions. At SHA HO DEN, we cherish the philosophy of food as medicine and the natural flavors of seasonal Japanese ingredients. We value the natural flavors of carefully selected seasonal Japanese ingredients and traditional techniques. We also continue to pursue new ingredients and cooking methods, providing healthy and delicious flavors.

Ingredients
Cooking Concept
Safety and Security

Safety and Security

For those in the food business, safety and security are the most important.

To protect them, we place great value on connections with contract farmers and partner companies, building partnerships over many years.
For example, Tonkatsu Shinjuku Saboten’s Sangen Mugibuta. It is supplied from ISO9001-certified partner factories that have introduced HACCP and conduct thorough management and repeated analysis at every stage of production and processing. Under the strict management system of partner companies that integrate everything from breeding and pig farming to processing, and ensure traceability, this pork is produced exclusively for Saboten as an original brand pork backed by high quality.
In addition to ensuring the safety of ingredients, we also enforce strict hygiene management. We focus on hygiene education and hygiene management patrols, thereby realizing food safety and security.

Company Overview

Our Brands