Sushi is a delicious food that originates from Japan. Most types of sushi have two main ingredients of rice and seafood. While more types of Japanese food have been gaining popularity,
Sushi is still most people’s favourite food to eat at a Japanese restaurant and sushi prices have become very competitive.
Let’s read on to see why our sushi is consIder the high end quality...
Unfortunately, our restaurant is not located near the ocean. As a result, the seafood has to be imported from many countries and most of our specific fish are only available and are shipped directly from fishermen in Japan.
Seafood can spoil quickly because of its short lifespan and the fishermen have to transport their seafood with express overnight delivery!
Like most things, high-quality items tend to be more expensive the more they are customized, and are not pre-made through mass production. For instance, some restaurants serve sushi at an affordable price but is likely to be from low-quality, frozen, pre-cut blocks of fish in vacuum sealed packaging.
Usually, untrained chefs prepare sushi without much technique and knowledge in recognizing by its colour (e.g. chemically treated Tuna will look pink red), taste, and texture.
Seafood is usually the most expensive ingredient in sushi. The enumeration from the other premium grade Japanese imported goods is taken into consideration also. These ingredients are all Premium graded: short grain sushi rice, Nori (seaweed), Edo vinegar (Akas), avocado, and sushi grade takeout boxes. Every great component is combined to make sure our sushi is authentic and freshly prepared.
To store Sushi safely, the kitchen equipment, proper serving plates, and tools that we use aren't common. One of our best sashimi knives are available only in small quantities and must be custom-made by master craftsmen from Japan.
In addition, to store prepared fish often requires a special super-freezer unit that can keep temperatures under -60C, as well as storage space to age.
Sashimi (fillet Fish) is one of the most difficult techniques a sushi chef can master and it's rare to find a chef that has the knowledge, experience and skills to prepare fish from scratch.
Generally, fish is difficult to prepare and is very time-consuming. Fish scales must be cleaned and all bones must be carefully removed because they can be harmful to the customers.
When the whole fish has been filleted, the head, bones, organs, fins, and tail are discarded. Given that the restaurant will have to pay the same price for one fish, the sushi and sashimi have to be priced a little higher to cover the cost.
One of the major reasons why sushi is so expensive is because it is regarded as very labour intensive to produce, and it take years to master the art of sushi making.
Nigiri sushi often has a specific appearance depending on the type of fish you get. Each type of fish will have different preparation methods and cuts, which are not simple to master.
Many sushi ingredients are delicate - the chefs must be careful not to damage the ingredients. Each sushi is handmade, one-by-one, ensemble together the delicate and fresh ingredients, then arrange them creatively on the plate. A platter of sushi comes with an impressive visual, as well as excellent taste.
Most trained sushi chefs often require salaries starting from $60,000 or more annually. This is because trained sushi chefs have spent years perfecting the craft of sushi making demands who are highly trained Masters.
There are many sushi restaurants but only a few that have properly and professionally trained sushi chefs available.
A good read: How to become a Master Sushi Chef
AYCE sushi has become very popular, yet it is also a great spoiler in the Sushi industry. Paying the average of $35 - $50 per person may seem like a great deal in getting a lot of volume but quality is average. AYCE sushi or store bought sushi offers inexpensive, lower quality fish and ingredients. Raw fish found in mass-produced sushi are often delivered in frozen, vacuum sealed, and pre-cut blocks of fish.
Varieties of fish such as Salmon, chemically treated Tuna, Butter Fish (also known as Albacore and are banned to serve in Japan), Clams, imitation crab, and many more that are served at their restaurant.
Sushi that is made with raw fish and not prepared or stored properly (who knows how long those food been sitting there..?) by trained Chefs can put you at risk for serious food poisoning and food borne illnesses.
In Japan, sushi is still considered a luxury celebratory food as it is usually eaten on special occasions.
Sushi goes beyond something a person needs and is more of something a person desires, just like most other luxury food items such as steak, lobster, and seafood. That is why sushi prices can go quite high. Note that items like burgers, sandwiches, and pizza are not seen as luxury items and yet the prices aren't much fairer.
Why Omakase cost so much more?
If you would like to experience and taste fresh quality sushi, you may reserve and sit at the bar and observe our sushi chefs prepare your sushi.
Generally, this is an added dining experience that can contribute to the cost of sushi. Often with "Omakase" (leave to the chef course), the Master Sushi Chef uses the best ingredients and performs his best skills for you.
You will have to understand that making sushi is only half of a Sushi Chef’s job. At the sushi bar, the chef is also engaging with customers in conversation to keep them well entertained, while sharing the origins of sushi and fish. Learning what the customers’ likes and dislikes, and making a special order is another service you can get only get at a sushi bar.