Serial Number 98820312
641

Registration Progress

Application Filed
Oct 25, 2024
Under Examination
Approved for Publication
Published for Opposition
Registered

Attorney Assistance

Non-Final Action Mailed
Due: Aug 06, 2025 22 days

Trademark Image

Basic Information

Serial Number
98820312
Filing Date
October 25, 2024
Drawing Code
2

Status Summary

Current Status
Active
Status Code
641
Status Date
May 6, 2025
Application
Pending
Classes
029 030

Rights Holder

OHSHO FOOD SERVICE CORP.

03
Address
Nishinoyama, Yamashina-ku
294-1, Ibanoue-cho
Kyoto-shi, Kyoto 607-8307
JP

Ownership History

OHSHO FOOD SERVICE CORP.

Original Applicant
03
Kyoto-shi, Kyoto JP

Legal Representation

Attorney
Bojan Popovic, Registration No. 66,737

USPTO Deadlines

Next Deadline
22 days remaining
Non-Final Action Mailed
Due Date
August 06, 2025
Extension Available
Until November 06, 2025
Additional deadlines exist. Contact your attorney for complete deadline information.

Application History

7 events
Date Code Type Description Documents
May 6, 2025 GNRT F NON-FINAL ACTION E-MAILED Loading...
May 6, 2025 GNRN O NOTIFICATION OF NON-FINAL ACTION E-MAILED Loading...
May 6, 2025 CNRT R NON-FINAL ACTION WRITTEN Loading...
May 6, 2025 DOCK D ASSIGNED TO EXAMINER Loading...
May 5, 2025 NWOS I NEW APPLICATION OFFICE SUPPLIED DATA ENTERED Loading...
May 5, 2025 MDSC E NOTICE OF DESIGN SEARCH CODE E-MAILED Loading...
Oct 25, 2024 NWAP I NEW APPLICATION ENTERED Loading...

Detailed Classifications

Class 029
Processed meat products; Processed vegetables and fruits; Pickled vegetables; Zha-cai in the nature of szechwan pickles; Processed eggs; Seasoned boiled eggs; Prepared meals consisting primarily of meat and vegetables; Prepared meals consisting primarily of meat and eggs; Prepared sweet-and-sour pork; Prepared chop suey; Prepared spicy dish of tofu and minced meat; Prepared mabo tofu; Prepared Chinjao Rosu in the nature of stir-fried beef and peppers or pork and peppers; Prepared green pepper steak; Deep-fried chicken; Prepared meals consisting primarily of meat or processed meat products; Tempura of fish or shellfish in the nature of deep-fried fish or shellfish in a light batter; Prepared meals consisting primarily of seafood; Prepared meals consisting primarily of vegetables or fruits; Prepared meals consisting primarily of eggs and processed eggs; Prepared meals consisting primarily of meat, fish, poultry or vegetables; Pre-cooked curry, stew and soup mixes
Class 030
Confectionery, namely, Chinese style almond jelly in the nature of annin tofu, mango puddings, sesame sweet dumplings, steamed buns stuffed with sweetened bean paste; Bread; Sandwiches; Hamburger sandwiches; Pizzas; Hot dogs sandwiches; Meat pies; Steamed buns stuffed with minced meat (Chinese-manjuh); Chinese stuffed dumplings (Gyoza, cooked); Chinese steamed dumplings (Shumai, cooked); Sushi; Japanese traditional food, namely, fried balls of batter mix with small pieces of octopus in the nature of takoyaki; Pre-packaged boxed lunches consisting primarily of rice, with added meat, fish or vegetables; Ravioli; Soya bean paste condiment; Sauces for Gyoza (Chinese stuffed dumplings); Worcestershire sauce; Meat gravies; Ketchup sauce; Soya sauce; Vinegar; Mixes of vinegars; Seasoning soy sauce in the nature of Soba-tsuyu; Salad dressings; White sauce; Mayonnaise; Sauces for barbecued meat; Table salt mixed with sesame seeds; Cooking salt; Seasoned salt; Roasted and ground sesame seeds for use in seasoning; Celery salt; Umami seasonings; Cereal-based snack foods; Ramen noodles (Chinese style noodles)

Additional Information

Design Mark
The mark consists of two lines of Japanese characters in a stylized white font, appearing on a red background and framed on the right and left by chevron border lines of green, orange, and yellow.
Color Claim
The color(s) red, white, green, orange, yellow is/are claimed as a feature of the mark.
Other
The non-Latin characters in the mark transliterate to Gyoza no ohsho and this has no meaning in a foreign language.

Classification

International Classes
029 030