Sushi Restaurant Essay

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Sushi Restaurant

Unagi will be dedicated to being the best sushi restaurant in town. When the customer enters the room, a hostess will greet him. The hostess will not be wearing a kimono as this is a modern restaurant. The hostess will be formally attired in modern Western attire. To the left of reception will be the bar area, which will feature a range of sakes, basic sushi rolls, as well as Japanese beers. As the reception area is little more than a doorway, guests will immediately be moved to the bar area. The bar will feature ornate barstools in a classical wooden design. The design will be austere but luxurious, featuring black and white marble flooring and counters, with gold and colored marble inlays.

The main room will be relatively small, with the same marble look as the bar. The furnishings again will feature ornately carved chair backs of teak, and mahogany tables. The room will be lit dimly, and with small candles at each table. There will be a small bar near the kitchen with four stools, to be used only for the guests that have reserved the night's omakase. The guests will bring their aperitif from the bar, and once they have ordered the appetizer -- either rolls or house made miso soup -- they will be met with the waiter, who will announce the daily menu.

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The fish will be presented on traditional wood plates, each one small and specially designed for the specific piece of sushi being offered. Only chopsticks will be used, exquisite wooden chopsticks with carved handles. There will be no need of additional serving equipment. The pieces will be brought out individually as they are ready, so that the diner can savor each one. The sake sommelier will guide the choice of beverages, to complement perfectly the different dishes that have been ordered. The sake of course will be served at cellar temperature, and only sourced from Japanese microbreweries, with the exception of an American-made "house" sake.

Essay on Sushi Restaurant Assignment

The floors will be bare, and the walls will be covered in tapestries that reflect modern Japanese sensibility -- a blend of traditional simplistic style but with modern designs and accents. The tables will be bare upon arrival. The chopsticks will be brought prior to the first dish, along with the necessary condiments. There will not be any condiments provided, as the chefs will ensure that each dish comes with the perfect condiment to enhance the flavor of the fish. The house philosophy is that there is little point is sourcing the world's best fish if the customer is going to drown it in soy sauce and wasabi. The soy sauce will be homemade, to ensure freshness, and three grades will be used to provide the perfect complement for each dish.

The layout, decor and service standards are all in accordance with the high-end sushi concept. It is the objective of Unagi to be the best sushi restaurant in the city, with service, food and prices to match. The intent is to reflect what a top sushi restaurant in Tokyo would look like and feel like, as opposed to a stereotypical postcard version of Japan or anything that would resemble a cheap corner sushi joint. The decor will be stylish. The separation of the main dining room will be to heighten the sense of anticipation of the main course, a treat for the discerning sushi and sake lover. The prominent positioning of the omakase table will create an atmosphere of aspiration, as that table's guests will be having the most incredible meal of their lives and the rest of the room will know this and be drawn to return. The restaurant's signature will be a complementary savory dessert (pre-dessert) of gorgeous uni topped with a quail egg, unrivaled decadence before a sweet dessert may be presented and the meal finished with a cognac, brandy, or well-aged Japanese whisky.

The lightning will be soft but electric. There will be candles on the tables, but in general the lightning will be electric. It is important that the diners be able to see the dynamic presentation of the food, but not be in an environment where harsh lighting detracts from the atmosphere. There will not be music in the main room, because it may be distracting. The bar area will have light music, however, mostly music of high style and refinement ranging from jazz to Japanese classical to stylish Buddha Bar-type sounds, depending on the time of day and the day of the week.

Discussion of Concept

The core concept of Unagi is to be the American equivalent of the world's best sushi restaurants, the sort of place where Tokyo's elite would seek out if they were anywhere on the continent. The appeal will be in the food, as Unagi will have the best fish anywhere. The design concept fits into this well. It is tempting when designing a sushi restaurant with an overtly Asian theme, yet this is not the reality of high end sushi in Japan. This is not sushi for tourists, this is sushi for experienced sushi lovers, those who if they haven't been to Japan at least have sought out the best in New York, Los Angeles and Vancouver. So the design concept revolved around traditional Japanese simplicity with a high sense of style and expensive, beautifully-designed finishes. There is a lot of custom work in this restaurant as our target market expects an atmosphere worthy of the world's best sushi.

The restaurant is high end, so the clientele consists largely of wealthy foodies and wealthy sushi-curious. The average client will be over 45, with at least a six figure salary. They will be predominantly male, although there will also be a lot of couples. The average customer will work, in a managerial, executive or investor role. The average table will either be a couple, or will be a group of businessmen socializing after work. For the most part, this clientele should have a good knowledge of sushi, since the preparations will be advanced and the newcomer may not appreciate the quality of the fish.

The location will be downtown, in an office tower, in a location that is near the top of the building. This will provide exquisite views of the city, and will enhance the atmosphere of rarity, since it will be above most other restaurants in town. This location has been chosen because our customers will either be from the business community and therefore work nearby, or they will be coming into town specifically to enjoy our restaurant in which case a central location is ideal. In addition, downtown is the only location that offers the requisite prestige factor for the restaurant. Other locations would not convey the image of exclusivity that we want to put forward to our potential customers.

The restaurant will have 6 seats and the bar with standing room for 8-10 more comfortably. In the main dining room, there will be approximately 30 seats. This again increases the sense of exclusivity, and it also accepts the constraints of having the best sushi and the best sushi chefs. A greater capacity would necessitate a reduction in quality. The seats will be turned over three times during a typical day. There will be a lunch session, an afterwork session and finally an evening session.

There are going to be three types of service on offer. In the bar area, service will be run by the barman, who will provide rolls prepared by the junior chefs. The amount of rolls offered will be limited, as we do not want the customers to be already full when they reach the main dining room. The barman will also be responsible for sake, Japanese craft beer and for high end spirits and the occasional sake cocktail. The barman will be friendly and jovial, and be able to maintain this attitude while working at a high pace. He is the main front of house person for the restaurant during this stage of the dining experience, so his role is critical in customer satisfaction. With respect to attire, he will be in formal apparel, as befits the status of the restaurant and the beverages that he is serving.

In the main dining room, table service will be conducted by experienced waiters and waitresses. They will service only two tables each, because of the amount of trips they will be making back and forth from the kitchen. The sake sommelier will serve the whole room. The waiter/waitress will be in formal attire similar to that of the barman, but slightly less stylish. They are going to be more formal in their behavior as well, although not unduly so. The sake sommelier will be in formal wear and will have an authoritative tone to his or her behavior.

The omakase table is the third service area. It will be served by one of the more senior chefs, depending on the evening, and will only see a single… [END OF PREVIEW] . . . READ MORE

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