The helmsman of Sushi Langgang patrols the shop and directly hits the rice to "take the temperature". What is the first thing to do before eating fish?

Sushiro, the leader of the Japanese chain sushi chain, has been loved by Hong Kong people since it landed in Hong Kong, and many branches have been opened.

Among the 19 sushi restaurants in Hong Kong, which one is the best?

Bianjian is the most worthwhile place to go?

"Hong Kong 01" and Kazuo Araya, the general manager of Hong Kong Sushi Lang, "raided" Sushi Lang's Sheung Wan store together, let's see what he pays attention to, and find out the answer!

Explain the raid, how can the staff of Sushi Lang know about it?

Kazuo Araya, the general manager, said that he will visit different branches twice a week to check the quality of sushi in the store. Most of them come as mystery customers, and they will not notify in advance, "I will close the Schedule (schedule) every time. .”

Kazuo Araya, the general manager of Hong Kong Sushiro, will raid the branch twice a week, mostly as a mystery customer.

(Photo by Ou Jiale)

The kitchen "steps on the field" and the rice "beeps" the body temperature

But this time was an exception. Before 10 o'clock in the morning, the reporter followed the general manager Kazuo Araya to the Sushi Lang Sheung Wan store. Before there were any customers, he went to the kitchen to "step on the field".

The first thing to do when entering the kitchen is not to steal sushi food, but to wash your hands first. Wash your hands once before changing uniforms, and wash them again after changing your hands. Can't be lazy.

Looking at Sushiro's kitchen, although the sparrow is small, it has all kinds of internal organs, and uses high-tech kitchen utensils, including rice cookers, vinegar rice mixers, nigiri sushi machines, udon cooking machines, etc. Among them, rice cookers are the most expensive, and Sushiro said that they reached 6-digit Hong Kong dollar.

It can be seen that Sushiro attaches great importance to rice.

After washing his hands, Ariya Kazuo took the lead in taking the temperature of the rice.

Don't get me wrong, Sushiro is not a pioneer in epidemic prevention. Ariya Kazuo explained that Sushiro's rice needs to reach the body temperature to be qualified.

As soon as he spoke, he couldn't wait to taste the rice, "Because it's not officially open yet, it's best if the temperature is higher!"

After washing his hands, Ariya Kazuo took the lead in taking the temperature of the rice.

(Photo by Ou Jiale)

Limited products must be done well otherwise there will be no encore

In addition to rice, sashimi is also very important. Kazuo Ariya demonstrated cutting hamachi in person. Seeing him raise and lower the knife, each piece of sashimi with uniform thickness was cut.

Cutting sashimi may seem simple, but it is actually not easy. As the only purely manual process of Sushiro, Araya and Nanzhi, cutting sashimi requires "one size fits all" and cannot be cut back and forth repeatedly.

After inspecting the rice and sashimi, Kazuo Araya looked at Shirako (fish testicles) again. Why did he see such "pointy" fish?

He explained that baizi and anglerfish livers are winter-limited products, but baizi was complained by customers that it melted too quickly. Now, more rigorous freezing technology is used. "Because it's a limited-time product, if you don't make it well this year, you won't have the opportunity to do it again, so I will cherish these two products very much."

For Araya and Nanzhi, cutting sashimi requires "one size fits all" and cannot be cut back and forth repeatedly.

(Photo by Ou Jiale)

Help Yusheng to weigh

After a lot of hard work, a plate of sushi can be set on the carousel. The staff of Sushi Lang cheered each other up with the slogan "嗌" and were ready to welcome the first customer.

After Ariya Kazuo encouraged everyone, he also tried "as a returning guest" and saw that he "cooked" a complete set of sushi. Instead of eating it immediately, he weighed each piece of sashimi one by one.

Fortunately, all the yu sheng today are "scalable enough" and can be tasted.

It may be because of the busy morning. Araya and Nan have a good appetite. After eating a few pieces of sushi, he said with a smile that he can know the quality of a piece of sushi, including temperature, defrosting method, etc., by "eating one bite". .

Araya Kazuo weighed each piece of sashimi one by one.

(Photo by Ou Jiale)

After the tasting, it’s finally time for the scoring session. Araya and Nanzhi will observe whether the cups are clean and whether the clerks are friendly in every raid. But the most important thing is the degree of product completion. The sushi is beautifully cut."

But there are also shortcomings. Araya Kazuo said: "Before the customers come to the store, the store manager has prepared a lot, and we can wait for the customers to arrive. It is a good thing to prepare in advance, but if you prepare too much, points will be deducted." The store manager After listening to Araya Kazuo's suggestion, she nodded silently. Seeing that she was not disappointed, she believed that she would do better next time.

All in all, Sushi Lang's raid mission is successfully completed. After reading the general manager's evaluation, how much is Sushi Lang worth in your mind?

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