When Japanese conveyor-belt sushi large Sushiro opens its flagship U.S. outlet close to Instances Sq. this October, it’s going to be part of a market saturated with the uncooked fish staple.
From high-end, Michelin-starred counters to grocery store California rolls and baseball stadium push-pops, sushi has change into virtually as American as sizzling canines. About 45% of People say they like or love sushi, in line with a latest Nationwide Seafood Affiliation report.
Sushiro is betting, nonetheless, that the U.S. urge for food for uncooked fish is sufficiently big to accommodate the informal, mass-market mannequin that made the chain a large in Japan.
