Mozzarella is the new sushi in New York, ever since the opening of Obikà (pronounced Oh-bee-KA), Manhattan’s first mozzarella bar.
It is like a sushi bar that uses buffalo mozzarella instead of fish, and has been a hit in Rome since 2004.
Obikà, from the word obiccà, means “Here it is,” in Neapolitan. Its innovative concept focus involves offering the Mozzarella di Bufala Campana DOP, a premium cheese, along with recipes and artisanal products from Italy.
The minimalist and modern style of the Obikà kiosks are also available in Rome, Milan, London, Turin and very soon in Kuwait City.
Why This Trend Is Growing
- Mozzarella Bar Trend
- The increasing popularity of mozzarella bars offers an opportunity for the food and beverage industry to explore new dining concepts centered around this versatile cheese.
- Alternative Ingredient Trend
- The use of buffalo mozzarella as an alternative ingredient to traditional sushi fish presents a disruptive innovation opportunity for the culinary industry to create unique fusion dishes.
- Premium Cheese Focus
- The growing demand for premium cheeses, such as Mozzarella di Bufala Campana DOP, opens up opportunities for the cheese industry to develop high-quality, specialty products and expand their market.
Industries Being Reshaped
- Food and Beverage Industry
- Restaurateurs and entrepreneurs in the food and beverage industry can capitalize on the mozzarella bar trend by creating innovative dining experiences centered around this popular cheese.
- Culinary Industry
- Chefs and culinary professionals can explore the use of buffalo mozzarella as an alternative ingredient to traditional sushi fish, bringing unique flavors and textures to fusion cuisine.
- Cheese Industry
- Producers and suppliers in the cheese industry can focus on the production of premium cheeses, such as Mozzarella di Bufala Campana DOP, to meet the growing demand for high-quality and artisanal products.
