Yuji Haraguchi has already established his love of seafood and ramen but his latest venture Okozushi is showing New York's sushi scene just how amazing Kyoto-style sushi can be. Unlike contemporary edomae-style sushi, Kyoto-style sushi places and emphasis on picked and cured fish. The use of pickled and cured fish not only introduces a new depth of flavor to the palette but also allows for a level of consistency of flavor that is harder to manage with fresh fish.
The decision to bring Kyoto-style sushi to New York came from Haraguchi's experiences eating in Kyoto, following the opening of his restaurant Lormier Kyoto. The new restaurant will also be one of the most low-cost omakase experiences in the city, ranging from $25, $35 and $45. The decision to serve at this price point came from Haraguchi's decision to offer a middle-ground option in New York's sushi scene that offered quality food at an affordable and reasonable price.
Affordable Cured Sushi
Okozushi Brings Kyoto-Style Sushi to New York's Expansive Sushi Scene
Trend Themes
1. Kyoto-style Sushi - Bringing Kyoto-style sushi to New York's expansive sushi scene provides an innovative take on sushi preparation and presents an opportunity to disrupt traditional sushi offerings.
2. Affordable Omakase - Offering low-cost omakase experiences provides an opportunity to disrupt the upscale sushi market and democratize access to high-quality sushi for a broader audience.
3. Use of Pickled and Cured Fish - Introducing pickled and cured fish in sushi offers a new depth of flavor, consistency of taste across different batches, and an opportunity to bring more sustainable food practices into the industry.
Industry Implications
1. Food and Beverage - Incorporating new techniques and flavors into sushi can create opportunities for differentiation and innovation, particularly in the highly competitive restaurant industry.
2. Hospitality - Offering affordable and quality sushi experiences can help hotels and restaurants attract new customers, improve guest satisfaction, and drive repeat business in the hospitality industry.
3. Sustainability - Using pickled and cured fish offers an exciting opportunity to explore sustainable fishing practices and reduce waste in the fishing industry.