So You Want to Open a Sushi
Bar
One of the things that happens when you create a web page like this is that you become a defacto expert
on the topic. I do not own a sushi bar, nor am I a professional sushi chef. I am merely someone who
enjoys cooking, enjoys sushi, and enjoys rolling my own sushi at home for friends and for parties.
However, I still get a lot of e-mail from visitors with some very interesting questions and requests. Among
the more interesting are:
- Frequent requests for help in finding a sushi chef for a sushi bar. I still don't know where to begin to
look, other than advertising at an Asian market or in Asian newspapers.
- A request for advice for opening a chain of sushi bars in the Ukraine.
- A request for information on the prevalance of fishermen eating raw bass and sunfish in the southern
part of the USA. This did not seem likely to me, since they are usually pretty heavily breaded and fried.
The requestor is studying the effects of parasites in these fish and their effect on humans. If you have
information on this, please contact the researcher directly.
- A request for an interview for a grocery trade magazine about sushi in grocery stores. More and more
supermarkets in Southern California are offering individual pre-made servings of sushi, usually California
rolls, vegetable rolls, and other common rolls. I have bought these myself, and have watched the roving
sushi chef making them in the morning (thought of offering my services for this myself) but have no idea
how well they are selling. If you have information on this, please contact the journalist directly.
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