NRCC
NOTICE OF REGISTRATION CONFIRMATION EMAILED
06/23/2026
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Official data from USPTO
GYU-KAKU
Did you know this trademark is already registered in United States?
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Active USPTO registrationType: CombinedOffice: US
Risk and opportunity diagnosis
Executive reading for naming, filing, and monitoring decisions.
USPTO status
Active USPTO registration
Case type
Application and registration
Recorded events
34
Latest update
06/23/2026
Classification
Registered
Trademark type
Combined
Nice classes
29, 30, 35
Filing date
09/30/2024
Registration date
06/23/2026
Expiration date
-
Recommended action
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Next step
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Complete case details
Structured fields from the responsible authority and the official record.
Status date
06/23/2026
Last transaction
06/23/2026
Responsible office
United States Patent and Trademark Office
Status code
700
Official register
Principal Register
Drawing code
3
Owner type
03
Owner location
JP
Examiner
SEDER, DAVID M
Law office
O80
Current location
FILE REPOSITORY (FRANCONIA)
Mark description
The mark consists of two stylized Japanese characters below which appears the stylized wording "GYU-KAKU" all appearing inside an incomplete square formed by a thick brush-like line.
Holders and representatives
Holders
REINS international Inc.
Representatives
Marie Anne Mastrovito Womble Bond Dickinson
Technical classification
Nice Classes
Class 29Class 30Class 35
Vienna Codes
No Vienna codes available.
Goods and services
Class 29
Meat; seafoodnot live; processed meat; processed seafood; fish or shellfish preserved in sake lees (Kasuzuke); steamed or toasted cakes of fish paste (Kamaboko); smoked seafood; fermented fish guts for culinary purposessquid guts for culinary purposessea cucumber guts for culinary purposesshrimpsnot livecalling crabsnot liveoystersnot live; salted and dried fish from fisheries; canned seafood; seafoods boiled down in soy sauce (Tsukudani); bottled seafood; fish and shellfish dried in the shade of the sun; tube-shaped toasted cakes of fish paste (Chikuwa); boiled and dried fish and shellfish; steamed cakes of smashed fish and yam (Hampen); fish sausages; blocks of boiledsmoked and then dried bonitos (Katsuo-bushi); dried pieces of agar jelly (Kanten); flakes of dried fish meat (Kezuri-bushi); prepared meals consisting primarily of fish for human consumption; edible shavings of dried kelp (Tororo-kombu); sheets of dried laver (Hoshi-nori); dried edible brown algae; dried edible seaweed (Hoshi-wakame); toasted sheets of laver (Yaki-nori); preserved pulses; processed vegetables and fruits; frozen fruits; frozen vegetables; eggs; processed eggs; milk productsexcluding ice creamice milk and frozen yogurt; edible oils and fats; vegetable fats for food; animal oils and fats for food; processed oils and fats for food; pre-cooked curry stewstew and soup mixes; side-dish made of fermented soybean; dried flakes of laver for sprinkling on rice in hot water (Ochazuke-nori); dried flakes of fishmeatvegetables or seaweed (Furi-kake); fried tofu pieces (Abura-age); freeze-dried tofu pieces (Kohri-dofu); jelly made from devils' tongue root (Konnyaku); soya milk; tofu; fermented soybeans (Natto); formed textured vegetable protein for use as a meat substitute; meat-basedfish-basedfruit-basedvegetable-basedbean-based or nut-based snack foods
Class 30
Cocoa nibscocoa powdercocoa-based beverages; coffee roastedpowderedgranulatedin drinks; artificial coffee; coffee beverages with milk; chocolate-based beverages; cocoa beverages with milk; unroasted coffee beans; tea; seasonings; miso; worcestershire sauce; ketchup; soy sauce (soya sauce); vinegar; vinegar mixes; seasoned soy sauce (Soba-tsuyu); salad dressings; white sauce; mayonnaise; sauces for barbecued meat; cube sugar; fructose for culinary purposes; non-confectionary crystal sugar for flavoring food and beverages; sugar; maltose for food; honey; glucose for culinary purposes; powdered starch syrup for culinary purposes; starch syrup for culinary purposes; table salt mixed with sesame seeds; cooking salt; roasted and ground sesame seeds for use as seasonings; celery salt; artificial seasonings for culinary purposes; spices; aromatic preparations for foodfermenteddried and processed herbsfood seasoning pastesfood seasoning mixescooking spicesbaking spicesginger paste for use as food seasoning; husked rice; husked oats; husked barley; flour; gluten additives for culinary purposes; preparations made from cerealcorn flakesoatmealgranolamueslipuffed ricecereal barsinstant cereals; onigiri; Chinese stuffed dumplings (Gyozacooked); sandwiches; Chinese steamed dumplings (Shumaicooked); sushi; fried balls of batter mix with small pieces of octopus; steamed buns stuffed with minced meat (Niku-manjuh); hamburger sandwiches; pizzas; boxed lunches consisting primarily of ricewith added meatfish or vegetables; hot dog sandwiches; meat pies; ravioli; bread and buns; sweetsice cream; chocolate-based and custard-based desserts; cereal-based and rice-based snack foodsother than fruit-basedvegetable-basedbean-based or nut-based snack foods; Japanese traditional confectionery; cakes; instant confectionary mixesmixes for making cakescookiespastriespuddingbakery goodsice creamjelly; ice cream mixes; sherbet mixes; almond paste; yeast powder; fermented malted rice (Koji); yeast; baking powder; ice; starch-based binding agents for ice cream; meat tenderizers for culinary purposes; sake lees being a by-product of rice for foodrice based snack foods; sake lees being a by-product of rice for foodrice based seasonings for food; starch-based thickeners for whipped cream
Class 35
Business management analysis; business consultancy; marketing research; providing business information in the field of commercial sales in the restaurant industry
Publications
History of USPTO decisions and trademark events.
34 publications found
R.PR
REGISTERED-PRINCIPAL REGISTER
06/23/2026
OPNX
NOTIFICATION OF POSSIBLE OPPOSITION - PROCESSED BY IB
05/28/2026
OPNS
NOTIFICATION OF POSSIBLE OPPOSITION SENT TO IB
05/11/2026
OPNR
NOTIFICATION OF POSSIBLE OPPOSITION CREATED, TO BE SENT TO IB
05/11/2026
NPUB
OFFICIAL GAZETTE PUBLICATION CONFIRMATION E-MAILED
05/05/2026
PUBO
PUBLISHED FOR OPPOSITION
05/05/2026
GPNX
NOTIFICATION PROCESSED BY IB
04/30/2026
NONP
NOTIFICATION OF NOTICE OF PUBLICATION E-MAILED
04/29/2026
OPNS
NOTIFICATION OF POSSIBLE OPPOSITION SENT TO IB
04/15/2026
OP2R
NOTICE OF START OF OPPOSITION PERIOD CREATED, TO BE SENT TO IB
04/15/2026
CNSA
APPROVED FOR PUB - PRINCIPAL REGISTER
04/02/2026
TEME
TEAS/EMAIL CORRESPONDENCE ENTERED
03/20/2026
CRFA
CORRESPONDENCE RECEIVED IN LAW OFFICE
03/20/2026
ERFR
TEAS REQUEST FOR RECONSIDERATION RECEIVED
03/20/2026
TEME
TEAS/EMAIL CORRESPONDENCE ENTERED
01/20/2026
CRFA
CORRESPONDENCE RECEIVED IN LAW OFFICE
01/20/2026
ERFR
TEAS REQUEST FOR RECONSIDERATION RECEIVED
01/20/2026
GNFN
NOTIFICATION OF FINAL REFUSAL EMAILED
01/19/2026
GNFR
FINAL REFUSAL E-MAILED
01/19/2026
CNFR
FINAL REFUSAL WRITTEN
01/19/2026
TEME
TEAS/EMAIL CORRESPONDENCE ENTERED
10/23/2025
CRFA
CORRESPONDENCE RECEIVED IN LAW OFFICE
10/23/2025
TROA
TEAS RESPONSE TO OFFICE ACTION RECEIVED
10/23/2025
ADCH
CHANGE OF NAME/ADDRESS REC'D FROM IB
08/28/2025
RFNT
REFUSAL PROCESSED BY IB
06/07/2025
RFCS
NON-FINAL ACTION MAILED - REFUSAL SENT TO IB
05/21/2025
RFRR
REFUSAL PROCESSED BY MPU
05/21/2025
RFCR
NON-FINAL ACTION (IB REFUSAL) PREPARED FOR REVIEW
03/26/2025
CNRT
NON-FINAL ACTION WRITTEN
03/25/2025
DOCK
ASSIGNED TO EXAMINER
03/19/2025
MAFR
APPLICATION FILING RECEIPT MAILED
12/12/2024
NWOS
NEW APPLICATION OFFICE SUPPLIED DATA ENTERED
12/12/2024
REPR
SN ASSIGNED FOR SECT 66A APPL FROM IB
12/12/2024
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