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The relevance of this research stems from the growing importance of cultural codes in restaurant marketing, where intercultural interaction is not only an aesthetic component but also a substantive foundation for shaping brand identity. In the globalised gastronomic environment, models capable of harmonising the cultural meanings of different traditions with the requirements of sustainable development acquire particular significance, forming a necessary basis for competitiveness in the restaurant industry. The purpose of this article is to substantiate the conceptual and applied foundations of managing cultural codes in restaurant branding at the intersection of Ukrainian and Japanese traditions, taking into account the principles of waste-free production and ecological sustainability, and to identify mechanisms for their harmonious integration into a coherent brand structure. Methods. The research applies systemic, semiotic, cultural, and comparative methods, enabling it to examine patterns of cultural representation, analyse mechanisms of symbolic integration, and reveal problem areas in intercultural restaurant branding. Elements of content analysis were used to study visual and linguistic codes, while analytical modelling enabled the assessment of their compatibility and ecological effectiveness. Results. It has been established that the effective integration of Ukrainian and Japanese cultural codes is achievable when their underlying value orientations are aligned, material and gastronomic practices are harmonised, and a structured brand communication model is ensured. Key barriers have been identified, including risks of cultural appropriation, difficulties in adapting traditional practices to waste-free production standards, differences in service models, and semiotic inconsistencies in interpreting symbols. It has been demonstrated that implementing environmentally oriented technologies, particularly waste-free practices, enhances brand authenticity and strengthens its resilience in an intercultural environment. Conclusions. The study has shown that managing cultural codes in an intercultural context is a multi-level process involving semiotic coherence, ethical borrowing, technological feasibility, and ecological rationality. It has been established that the successful integration of cultural models requires careful selection of meanings, adaptation of gastronomic techniques, and standardisation of service practices, which together ensure the coherence and competitiveness of the brand structure. Future research should focus on developing a methodology for quantitatively assessing the impact of cultural codes on consumer behaviour, modelling intercultural service scenarios, and creating integrated ecological indicators for restaurant concepts that merge diverse cultural traditions.