商标等待形式审查

YAMAKI

Overview

「YAMAKI」对应一条老挝商标公开记录，由 YAMAKI Co., Ltd. 于 2025-07-17 提交申请，当前状态为等待形式审查。标识字段包括：申请号 M/1881354；DIP 编号 LAM1881354；主管局代码 LA；申请类型 Other。时间线要点：公开/公告日 2025-10-24。商品/服务类别（Nice）标注为 43、35、29、30。商品与服务说明摘录：Providing food and drink.。代理机构 / 代理人记载为 SUGIMURA Kenji。以上文字由独有申请标识与状态字段拼接而成，供检索与尽调线索使用；状态可能随 DIP 更新变化，请以主管部门最新数据为准。

商标老挝 DIP

申请号 M/1881354

申请日期 2025-07-17

申请人 YAMAKI Co., Ltd.

代理机构 SUGIMURA Kenji

类别 43 · 35 · 29 · 30

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基础信息

类型: 商标
申请号: M/1881354
状态: 等待形式审查
申请人: YAMAKI Co., Ltd.
代理机构: SUGIMURA Kenji
申请日期: 2025-07-17
公开/公告日: 2025-10-24
国际分类: 43 · 35 · 29 · 30
商品 / 服务: Providing food and drink.
Retail services or wholesale services for foods and beverages.
Processed meat products; processed seafood; blocks of boiled, smoked and then dried bonitos (katsuo-bushi); dried pieces of agar jelly (kanten); flakes of dried fish meat (kezuri-bushi); fishmeal for human consumption; edible shavings of dried kelp (tororo-kombu); sheets of dried laver (hoshi-nori); dried brown alga (hoshi-hijiki); dried edible seaweed (hoshi-wakame); toasted sheets of laver (yaki-nori); pre-cooked curry stew, stew and soup mixes; instant or pre-cooked miso soup; dried flakes of laver for sprinkling on rice in hot water (ochazuke-nori); furi-kake (dried flakes of fish, meat, vegetables or seaweed); cooked oden (a type of Japanese stew); edible oil and fats; milk products; meat; eggs; seafood, not live; frozen vegetables; frozen fruits; processed vegetables; processed fruit; fried tofu pieces (abura-age); freeze-dried tofu pieces (kohri-dofu); jelly made from devils' tongue root (konnyaku); soya milk; tofu; fermented soybeans (natto); processed eggs; side-dish made of fermented soybean (name-mono); preserved pulses; edible protein using fishes; edible protein made of soybeans; meat-based, fish-based, fruit-based, vegetable-based, bean-based or nut-based snacks.
Sandwiches; pizzas; sweets, confectionery and snacks other than meat-based, fish-based, fruit-based, vegetable-based, bean-based or nut-based; bread and buns; steamed buns stuffed with minced meat (chuka-manjuh); hamburger sandwiches; hot dog sandwiches; meat pies; seasonings (other than spices); seasonings with dried bonito flavor; seasonings for pickle; mixture of sugar and/or salt with flavor seasonings in liquid state or powder state; miso bean paste; mixture of soy sauce with sugar and soup stock in the form of liquid; sauce for dipping tempura; sauce for oden (a type of Japanese stew); salad dressings; white sauce; mayonnaise; sauces for barbecued meat; sauces for a hot-pot dish; sauces for ramen; mixture of sugar and salt with flavor seasonings made of dried bonito as main material in liquid state or powder state used as bouillon; mixture of sugar and salt with flavor seasonings made of dried bonito as main material contained in a small bag for extracting the essence by boiling; mixture of sugar and salt with flavor seasonings made of dried kelp as main material in liquid or powder state used as bouillon; mixture of sugar and salt with flavor seasonings made of dried kelp as main material contained in a small bag for extracting essence by boiling; mixture of sugar and salt with flavor seasonings made of dried small sardine as main material in liquid or powder state used as bouillon; mixture of sugar and salt with flavor seasonings made of dried small sardine as main material contained in a small bag for extracting the essence by boiling; spices; pasta sauce; flour; processed cereals; instant noodles packed in a cup; crunchy tempura flakes; instant spaghetti with pasta sauce; Chinese stuffed dumplings (gyoza, cooked); Chinese steamed dumplings (shumai, cooked); sushi; fried balls of batter mix with small pieces of octopus (takoyaki); boxed lunches consisting of rice, with added meat, fish or vegetables; ravioli; binding agents for ice cream; meat tenderizers for culinary purposes; preparations for stiffening whipped cream; aromatic preparations for food; tea; coffee; cocoa; ice; unroasted coffee; fermented malted rice [koji]; yeast; yeast powder; baking powder; instant confectionery mixes; by-product of rice for food (sake lees); rice; husked oats; husked barley; gluten prepared as foodstuff; gluten additives for culinary purposes; gluten for food.