Business type characteristics
We can divide sushi into two styles.
One is the “Edo” period style for the general public such as sushi go-round.
The other is premium luxury style in which firstly you can see the chef’s technique by the high-end ingredients provided, and secondly the restaurant’s ambience, which provides a space where you can spend meaningful time. For most foreigners, the latter would be their impression.
In terms of premium sushi restaurants, to become an independent suchi chef, it requires very strict continuous training at famous restaurants for high skills. The technique includes how to make shari, how to select neta, cut and process the fish as well as making sushi.
It also requires creative new ideas incorporating traditions and keeping taste.
Examples: Foods Labo Japan sent sushi chefs abroad
Success stories in Oahu, Hawaii
Success stories in Beijing, China
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