rkhor

Thank you everyone for your input.

Thank you NewWave for your honest opinion. Will definitely note this. Yes se22cat, all ingredients will be Japanese as I very much want to maintain the authenticity of the food. You are right in terms of supplier and I?m going with the largest Japanese supplier in the UK in terms of sourcing.

Thanks for the idea. I will definitely check out Moxons. I heard that they source their fish from Billingsgate market but don?t know for sure. Don Johnston, no plans at the moment to introduce non-fish item at the moment. Apologies. I want to be sure of doing edomae sushi well before expanding to a wider range.

Thanks for sharing NewWave, can I ask if you are referring to Yama Momo on Lorsahip Lane? I?ve been there and also to their sister restaurant Tsunami. To be fully transparent, I?m hoping to start a small business from home initially in 2019 and priced accordingly (with appropriate licensing of course). First, I would like to gauge the level of interest and build some customer base. Secondly, starting a starting a new restaurant will be a huge financial commitment and I should wait until the right commercial property comes around and when I?m confident that there is sufficient customer base to finance the rent, business rate, insurance, employee(s), etc. But you?ve described exactly what I would love to have. A small sushi bar, no more than 10 seats serving Omakase all day, preferably with the ?sado? hospitality basis.

Thank you very much for your reply an opinion. It is very much appreciated. I can appreciate pricing is very important. In terms of pricing it will obviously be dependent on the fish. For example Otoro will be priced differently from Chutoro and different from Akami. Bluefin tuna will cost differently from Yellow fin. I want to provide ?value? at the end of he day,so that the average person can experience an authentic version of Edomae sushi. To be honest, it?ll probably going to be more expensive than ?2 per nigiri but not significantly more. Nigiri will be from ?2 and mostly be beteeen ?2-?3. Special pieces where the raw ingredients are more expensive like scallops, octopus, otoro will of need to feed through to the end price. But my true intention is that the increased quality outweigh the marginally higher cost and still provide value.

Hello, I?m thinking of starting a Japanese take-away that focuses only on Edomae sushi, sashimi and chirashi. This means raw fish only which I feel is poorly represented by the various chain restaurants we see on the high street. My desire to pursue this stems from my interest and passion for the cuisine and the difficulty in finding an authentic Japanese restaurant or takeaway nearby. I?m starting this thread in hope to gauge the level of public interest. I would be very keen to hear from those who love the idea and equally keen to hear from those who think it is a horrible idea. I do appreciate that by only offering raw fish, I would be limiting the level of interest. I am only considering this for now as that?s where my passion lies and I feel that this is the area where the cuisine is more poorly represented presently. Of course I appreciate the existence of wonderful places such as The Araki, but that?s at a different league. Any thoughts?

Does anyone know of a good way to source and fit good quality windows? I'm open to both UK and German make but looking for something of high quality enough to withstand the test of time but still affordable. I'm not in a Conservation Area and prefer to go down the uPVC and aluminium route. Any recommendations?