Yoshiharu operates casual Japanese restaurants centered on ramen, primarily in Southern California and Las Vegas. The flagship product is Tonkotsu ramen — a pork bone broth slow-cooked for over 12 hours, served with housemade chashu (braised pork belly) — alongside sushi rolls, bento boxes, and other Japanese dishes. Yoshiharu positions itself between full-service and fast-casual dining, targeting everyday diners in high-traffic suburban retail centers near diverse populations with above-average household incomes. Restaurants average roughly 1,578 sq ft with seating for 40-50 guests. As of early 2025, Yoshiharu operates 15 locations — 12 in Southern California and 3 in Las Vegas — with 2 more under construction. Revenue comes through dine-in, takeout, delivery, and corporate catering (primarily bento orders). Growth is almost entirely unit-driven, with Yoshiharu targeting 100%+ annual unit growth over 3-5 years, though that pace is aggressive given the current scale. Key costs are food (meats, seafood, rice, and fresh vegetables sourced through Japanese specialty distributors) and labor (10-14 employees per location), with fixed occupancy under 10-year leases providing rent leverage as volumes grow. New restaurant build-outs cost roughly $350K-$550K per location. Yoshiharu also plans to launch franchising and is exploring retail distribution of packaged instant ramen, both of which would add asset-light revenue over time.