It was twenty-five years ago when I was first introduced tosushi, and it was love at first taste. I’ve been a sushi addict ever since. Back in 1981, I was in grade 11 living with my parents in Vancouver, Canada. That Christmas for the holidays, I went out to Irvine, California, to visit with my cousin and his wife, who were studying at UC-Irvine. I recall my cousin asking if I had ever tried sushi. I had no idea what on earth he was talking about. He explained that it was a Japanese delicacy, whereby raw fish was beautifully prepared usually on beds of rice, and presented by sushi chefs in what could best be identified as a culinary art form. Having grown up in Vancouver, which was back then more of a colonial outpost than an international cosmopolitan center, I had never heard the word sushi. But I was keen to use. So for lunch, my cousin took me to a local Irvine sushi bar (whose name I no longer recall), and i have been Sushi Buffet Near Me fan ever since.
I recall it becoming a completely new experience, although one today that everyone accepts as common place. You walk into the sushi bar, and also the sushi chefs behind the bar yell out Japanese words of welcome, and it also seems like the person you’re with is actually a regular and knows the chefs and the menu as old friends.
The sushi scene has much evolved in North America, now, just about everyone has heard of sushi and used it, and millions have grown to be sushi addicts like me. Needless to say you will find those who can’t bring themselves to accepting the concept of eating raw fish, possibly away from the fear of catching a health problem through the un-cooked food. But this fear is unfounded, as huge numbers of people consume sushi every year in North America, and the incidents of sushi-related food-poisoning are negligible.
Sushi is becoming wildly popular in metropolitan centers with diverse cultural interests, specially individuals with sizeable Asian communities, and those that are favored by Asian tourists. As a result, Sushi restaurants are concentrated up and down the west coast of North America with sushi bars being simple to find of all street corners in L . A ., San Francisco, Vegas, and Vancouver. In the last quarter century since its arrival in North America, the sushi dining experience makes an important change in a number of key markets, which includes broadened its appeal. The creation of the all-you-can-eat sushi buffet has evolved just how many people have come to know sushi.
Initially, the sushi dinning experience was just for your well-healed. The raw seafood ingredients that define the basics from the sushi menu include tuna, salmon, shrimp, scallops, eel, mackerel, squid, shark-fin, abalone, and red snapper. It is actually imperative that this raw seafood be properly cleaned, stored and prepared, and in most markets (even on the west coast) these raw ingredients are costly in comparison with other foods. Therefore, the cost of eating sushi has historically been expensive. Sushi bar eating is usually marketed in an a la carte fashion whereby the diner will pay for each piece of sushi individually. Although an easy tuna roll chopped into 3 or 4 pieces might costs 2 or 3 dollars, a much more extravagant serving such a bit of eel or shark-fin sushi can easily cost $4 to $6 or more, depending on the restaurant. It is possible to spend $100 for a nice sushi dinner for 2 with an a la carte sushi bar, and this is well out of reach for many diners.
The sushi dining business design changed over the past decade. Some clever restaurant operators saw a new possibility to have the sushi dining experience even more of a mass-market online business opportunity, instead of a dining experience only for the rich. They devised a means to mass-produce sushi, purchasing ingredients in big amounts, training and employing sushi chefs in high-volume sushi kitchens, in which a team of 5 to 15 skilled sushi chefs work non-stop creating sushi dishes in large capacity settings, where such restaurants can typically serve several hundred diners per night. It was this business model that devised the rotating conveyor belt, where the sushi plates are placed on the belt and cycled from the restaurant so diners can hand-pick their desired sushi right off the belt at their table side. However, the key marketing concept borne out of this model was the only price, all-you-can-eat sushi buffet concept, in which the diner pays a flat price for all of the sushi he or she can consume in a single seating, typically capped at two hours by most sushi buffet restaurants. Most major cities in North America will have an all-you-can-eat sushi buffet restaurant, even though they are predominantly situated on the west coast.
Away from Japan, certainly, the metropolis of Vancouver, Canada, has more sushi restaurants than some other city. Area of the explanation might be the fact that Vancouver has the largest Asian immigrant population in North America, and it is a hugely popular tourist place to go for tourists from all over Asia. Many of Vancouver’s immigrants seek self-employment, and open restaurants, a few of which meet the needs of the sushi market which can be ever-growing. The Vancouver suburb of Richmond features a population exceeding 100,000, and the vast majority of its residents are made up of Asian immigrants that arrived at Canada over the past two decades. Richmond probably provides the greatest density of Asian restaurants to become found anywhere away from Asia, with every strip mall and shopping center sporting several competing eating establishments. Of course sushi is an integral part of the Richmond restaurant business, and diners can find anything from $5 lunch stops, to $20 sushi buffet dinner mega-restaurants.
Vancouver’s lower mainland (which has a population of some 2 million) can also be the world’s undisputed capital for those-you-can-eat sushi restaurants. Given Vancouver’s fame because of its abundance of fresh seafood due to its Pacific Ocean location, the city’s sushi restaurants have become world famous for trying to outdo one another by providing superb quality all-you-can-eat sushi, at the very best deals to become found anywhere on the planet. Quality sushi in Vancouver is priced at a fraction of what one would pay in Japan, and several Japanese tourists marvel at Vancouver’s huge selection of quality sushi restaurants. Some say Vancouver’s sushi offering meets and exceeds that lvugwn in Japan, certainly with regards to price! Very few individuals Japan can manage to eat sushi other than to get a special occasion. However, All You Can Eat Sushi is so affordable in Vancouver that residents and tourists alike can eat it regularly, without having to break the bank! In the past decade, the buying price of eating sushi in Vancouver has tumbled, with sushi restaurants literally on every street corner, and the fierce competition has driven the expense of an excellent all-you-can-eat sushi dinner down towards the $CAD 15-20 range. An all-you-can-eat sushi dinner for 2, with alcoholic drinks can be easily had cheaper than $CAD 50, that is half what one could pay at a North American a la carte sushi bar, and probably one quarter what one would pay for a comparable meal in Japan!