Sushi is a famous Japanese dish of rice marinated in vinegar, accompanied by a variety of ingredients such as vegetables, seafood, and sometimes tropical fruit. Although originally from Japan, millions across the world enjoy this dish. As such, there’s a slew of restaurants that serve Sushi either exclusively or along with other recipes. Here are some points for the new sushi restaurant owner to consider.
While not all Sushi contains raw fish, many of the famous sushi rolls do. The internet is rife with horrid stories of food poisoning from eating uncooked fish. To ensure the health and safety of your patrons, consider being mindful of how you source, handle, and prepare dishes in your restaurant. This caution will save you from possible lawsuits, keep your reputation, and also give you credibility.
The FDA offers some guidelines for serving fish raw, including freezing for -4 degrees for seven days or – 31°F for fifteen hours. Freezing fresh fish at these temperatures will ensure that parasites get destroyed.
Another way to ensure safety is to vet your seafood source, understand what precautions they take to keep their seafood safe. If possible, patronize suppliers who specialize only in seafood. Doing so will ensure that you get the best quality seafood available.
Open a Bank Account for the Restaurant
There are few restrictions on the use of personal banking details and credit cards for business. Still, opening a separate bank account for the sushi restaurant (and all other companies) will enable better accounting and auditing of the business.
Also, in the event of a lawsuit, having separate accounts will protect personal assets like homes, cars, and other valuables.
Hire Qualified Chefs
One factor capable of significantly affecting a sushi restaurant, old or new, is the quality of the food that it serves. The chef determines the quality of the Sushi.
Sushi chefs get referred to by the Japanese word Itamae. Traditionally, one would have undergone more than five years of training preparing rice before being allowed to cook fish. Thus a traditional sushi chef or Itamae would have undertaken an apprenticeship lasting at least ten years.
These days, you can eschew such lengthy apprenticeship requirements. Still, take the pains to vet and hire an experienced, skilled, and qualified chef, as this is critical in ensuring continued customer patronage.
Sushi, as used in the western world, often refers to various ingredients wrapped in seaweed and rice and cut into small sizes is called Makizushi, literally translated as rolled Sushi. Besides the well-known Makizushi, several other distinct sushi dishes are available such as Nigiri-zushi, which is a ball of vegetables and rice with a piece of raw fish on top. Sashimi is another type of Sushi, which is simply a fresh slice of high-quality, uncooked fish.
Having a menu with several entries in each of the major sushi categories will be beneficial to the growth and sustainability of the restaurant. A diverse list that caters to all health and lifestyle categories can help ensure that your customers will never be bored and give them reasons to continue visiting your restaurant.
A restaurant will be hard-pressed to find success by serving Sushi alone. Thus, in addition to serving different sushi dishes, consider serving other Japanese cuisines like hibachi and teriyaki, and other Asian food, including noodles and stir-fry, to satisfy all prospective customers.
You can also include ketogenic dishes for customers on a diet to consider trying them.
For functionality, regular cutlery and plates will suffice. Still, the experience of eating Sushi is in the taste as much as it is in the presentation. To give your customers a good sushi experience, give thought to how you present food. As much as possible, use traditional Japanese dinnerware when offering dishes.
Also, consider the ambiance of the restaurant. Subtly Incorporate traditional Asian decorations in the restaurant. Doing this will set the mood for customers, and provide an all-round enjoyable sushi experience.
Melamine is a sensible choice of dinnerware, seeing as a significant number of sushi bars and Asian restaurants use it. Melamine is a rational choice as it comes in different colors and patterns. It’s also appropriate for use with chopsticks as it is less affected by the impact of chopsticks as opposed to metal utensils like forks and knives. Its durability, low price, and ease of cleaning can prove to be a cost-effective investment.
The Right Equipment
A must-have sushi restaurant equipment is the Sushi Case. The sushi case allows customers to watch and enjoy the sushi-making process while enticing them to try something new.
You’ll also need a good freezer capable of reaching -31°F. Such cooling equipment will ensure that raw fish is appropriately stored. Also important are Japanese knives, including the Deba and Sashimi knives that are made specifically for preparing fish.
The new sushi restaurant owner will find the points contained above worth considering. Keep on visiting Izumi Philly to discover more about all things Sushi.