Non-sushi restaurants with sushi on the menu

[sivasushi]

Here another question if you happen to own the restaurant and decide to have sushi on the menu. Is it importance to make it good ?? And in the case that sushi sell more than the main items what is your reaction about it. Are you happy or start worried?? The reason that I ask these question because there is lot of restaurant that want to have sushi in the menu because it so trendy. But they don't know what to do if it sell and that confuse me a lot while they want to have it in the first place??

[jrshaul]

The problem with sushi is that it requires enormous infrastructure and is incredible easy to screw up. While it's now possible to get convenient, pre-prepared ingots of everything from fried egg to sea urchins, to prepare it properly requires a trained chef, a specialized workspace (ideally with the counter-mounted fridge so that the fish is never exposed to warm air), and above all else, enough throughoutput that the ingredients are either used or discarded on a daily basis.

I don't buy into the myth of inscrutable Nippon Ichi magic. I've had good sushi made by chefs whose experience with Japanese culture is limited to the odd bit of anime on Cartoon Network when they were twelve. But if you don't have the right training, the right equipment, and above all else the right ingredients, I'm not going near it.

[sivasushi]

That I'm completely agree sushi is more complicate than most of the people think but still there are some people dare to touch it regardless of the completely understand of culture and skill. That was amazing me a lot??? Very interesting ^^ Because it got a very long history and if it not good I believe it can not stay and popular this long period of time. For me in order to do it required countless hours of practice and lot and lot of study both the art to make it and most importance is the culture behind it.