Kura Sushi Usa (KRUS) FY2026 results: revenue $328 million, up 16.1% on the year

Kura Sushi USA, Inc. runs revolving sushi restaurants in the United States. It was established in 2008 as a subsidiary of Kura Sushi, Inc. ("Kura Japan"), a Japan-based revolving sushi chain with over 700 restaurants internationally. As of 31 August 2026 it had approximately 4,400 employees.

How a Kura restaurant works

Items ordered on screen arrive on a separate express belt. Robots deliver drinks and condiments. Within a restaurant, every plate on the conveyor belt is the same price, and the average plate price is around $3.95.

A tableside Bikkura-Pon rewards machine dispenses a small toy after guests reach certain dining milestones, and short anime videos play on the screens. The company says it believes the machines encourage guests to eat more plates. Sushi robots, vinegar mixing machines and automatic rice washers in the kitchens reduce the need for trained sushi chefs, according to the filing.

What it sells

The menu has approximately 130 items. Sushi is the core, supported by side dishes and desserts such as gyoza, tempura, soups, ramen, mochi and cheesecake. The company says it has made its food without artificial sweeteners, seasonings, colorings or preservatives since its formation, and that its broths are made in-house daily. A small amount of sales comes from alcoholic beverages. The company also runs limited-time offers and a tier-based loyalty program, and the rewards program gives a discount voucher when a spending threshold is reached.

Food safety

Each plate on the belt is covered by a dome called Mr. Fresh, developed by Kura Japan. A QR Code tag on the dome tracks how long the plate has been circulating. Plates are limited to two hours on the belt, and once the tag registers over two hours a robotic arm in the kitchen removes the plate. The company says this limit is shorter than local health authorities require. It also uses a Hazard Analysis and Critical Control Points ("HACCP") system for sushi rice and other foods that need time and temperature control. It does quarterly self-inspections with a third party.

How it chooses and builds sites

The company uses a third party data analytics tool to identify target trade areas. It focuses on high-traffic retail centers in markets with a highly educated and diverse population and above-average household incomes. Restaurants have ranged from 1,600 to 7,920 square feet and now average approximately 3,500 square feet, with seating for approximately 110 guests. They are built as in-line, end-cap or free-standing units. Construction takes approximately five months. When entering a new market it typically builds one to two restaurants first. The company says it believes the United States could support over 290 restaurants over the long term, and adds that it cannot predict whether or when that level will be reached.

Its relationship with Kura Japan

Kura Japan owns 4,126,500 shares of Class A common stock and all 1,000,050 shares of Class B common stock. Together these represent 67% of the combined voting power, which makes Kura Sushi USA a "controlled company" under Nasdaq rules. Under a Shared Services Agreement dated 5 August 2019, Kura Japan provides strategic and operational support, assigns expatriate employees, sends staff to help with openings and renovations, and supplies certain parts and equipment. Kura Sushi USA provides translation support and market research in return. It also licenses trademarks and patents from Kura Japan, including "Kura Sushi," "Mr. Fresh" and "Kura Revolving Sushi Bar," under an exclusive license agreement. It also holds a Revolving Credit Agreement with Kura Japan.

Suppliers, competition and people

Two Japanese-related distributors supply most ingredients. JFC International Inc., a subsidiary of Kikkoman Corporation, accounted for 53% of food and beverage costs in fiscal year 2026. Mutual Trading Co., Inc. accounted for 40%. Both relationships date from 2009, and deliveries arrive approximately three times per week. The company does not hedge seafood or other food commodity prices.

The company says its model sits between full-service and limited-service restaurants, and it competes mainly with other full-service restaurants. It names product quality, dining experience, ambiance, location, convenience, value perception and price as its basis for competing.

A typical restaurant has one restaurant manager, two to four assistant managers and approximately 30 to 70 other team members. Of the company's 4,400 employees, 230 were exempt employees, and none are unionized. A headquarters operations team watches restaurants in real time through approximately 20 to 30 cameras in each one. Traveling opening teams train staff from two weeks before a new restaurant opens to six weeks after.

From Kura Sushi USA's annual report on Form 10-K for the year ended 31 August 2026. The filing

Written from the 10-K filed 5 November 2026: read the full 10-K.