How To Serve Sushi in a Commercial Environment

Some say “yuck” and others say “yum,” but whether the prospect of eating sushi delights or disgusts you this Japanese delicacy has spread to restaurants all over the world and is here to stay. And with it's exotic appeal, rich nutrients and low calorie count it's no wonder its so popular. Sushi is a versatile and generally healthy food that can be served as an appetizer or the main course. Although sushi is traditionally Japanese its also commonly offered in Chinese buffets, Thai restaurants and other Asian food establishments. And because sushi is such a widely sought after delicacy that consumers are willing to pay top dollar for adding it to your restaurant's menu could be a great investment.

Sushi comes in a variety of shapes and sizes and requires just as many varieties of preparation and presentation . And as with anything else, it's important to do your research and become knowledgeable on the subject before you begin selling it to your customers. Although an amateur sushi eater may not seem to care the more experienced connoisseurs of sushi could be deterred by your establishment's lack of proper etiquette or incorrect terminology. To impress the clientele you want to attract your going to need more than just chopsticks.

Just like with many other things in the food service industry, great advertising is the key. And a good way to do this with sushi is to entice consumers by displaying it. Many Asian restaurants have refrigerated sushi display cases,  such as the curved sliding glass door models from Fleetwood, to store their products for quick take-out orders or just to be seen by customers sitting at the sushi bar. The advantage of having a sushi bar in your restaurant instead of only having tables is that it allows your customers to watch their food being prepared. It is both interesting and entertaining to people when they can see the process and it makes it easier for your sushi chef to interact with the guests. Just be sure that your prep area as well as your display case is clean because nothing curbs the appetite more than unsanitary conditions. Also when preparing and serving sushi be mindful of cross contamination, in the instance your customer has a shellfish allergy or gluten intolerance.

Sushi contains many kinds of seafood, including but not limited to tuna, salmon, shrimp, crab, eel, squid, octopus and even poisonous blowfish in some cities. And it is accompanied by just as many vegetables like avocado and cucumber. But the two prominent ingredients are seaweed and the Japanese “sticky” rice. Needless to say, you will need to stock your refrigerator with many different things. Sushi is also served in many different forms. Some sushi is served completely raw while others contain cooked or partially cooked fish. Some types of sushi are feature a rolled design where the seafood and accompanying ingredients are securely held in a wrap of rice and seaweed where other types are sliced pieces of fish served alone or atop a mound of rice. Because all of these ingredients need to be thinly sliced and delicately arranged you will want to invest in some proper cutlery. Dexter Russell features a great line of Asian Chef Knives, and there's a vast number of Japanese sushi knives to choose from for all your sushi-making needs.

But more importantly than how it's made is how you serve it to your customers. Sushi needs to be served with the right accompanying condiments and smallwares. Sushi should always be served on dishes that feature a Japanese design or pattern. If you do not have any Japanese tableware you can use dark colored platters or plates. G.E.T. Enterprises offers an extensive line of Asian dinnerware featuring elegant designs and colorful patterns. Hot towels should also be offered to those who are going to eat with their hands, as this is a common occurrence for customers who are not experienced with handling Asian eating utensils. Sushi is most commonly served with wasabi and soy sauce for dipping and garnishing but also usually comes with a side of pickled ginger to cleanse the palette between eating the different types of fish. Warm sake, or green tea for the non-alcoholic establishments, are also commonly ordered in conjunction with sushi for cleansing the palette.

These are just a few of the basics when it comes serving sushi to the general public.  Check out our website for more Asian restaurant supplies. As you research sushi traditions you may find that original Japanese sushi differs from the types of sushi typically served in the west. You'll want to take caution in choosing which traditions you follow based on the types of clientele you will be serving. For instance, in America customers have found that mixing wasabi with soy cause makes quite a delicious combination for dipping sushi in, where as in Japan this is taboo. It wouldn't hurt to refresh your memory of the Japanese language either. Sayonara!