Sushiro's New Tokyo Outlet Serves 1,000 Customers on Opening Day
Sushiro, Japan’s leading conveyor-belt sushi chain, opened its 666th outlet near Ayase Station in Tokyo on June 11, drawing large crowds eager for sushi. The restaurant opened at 11 a.m., with over 20 customers waiting outside before the doors opened. Local residents had long anticipated the arrival of a major sushi chain in the area, where such options were limited. Manager Watanabe set an ambitious goal of serving over 500 customers on the first day, a target typically seen on weekends.
Sushiro has maintained its status as the top-selling conveyor-belt sushi chain for 14 consecutive years, serving over 1.6 billion plates of sushi annually. The chain's success is attributed to its affordable prices, extensive sourcing, and meticulous in-store procedures. A highlight of the menu is the tuna, procured through Shimizu in Shizuoka Prefecture, Japan’s largest landing point for frozen tuna. The selection process involves careful examination of the fish's quality, ensuring only the best cuts are used.
The tuna is processed while still frozen and thawed in a saltwater solution to preserve its flavor. Another popular item at the new Ayase branch is hamachi, sourced from aquaculture farms and prepared fresh daily. Sushiro has also introduced large touch-panel ordering screens, allowing customers to place orders easily, enhancing the dining experience.
On opening day, more than 70 staff members were on duty, many of whom were new to the restaurant industry. Intensive training began 10 days prior, focusing on both kitchen and service skills. Staff practiced knife handling and sushi preparation techniques before serving customers. As the day progressed, the restaurant saw a steady influx of customers, with Watanabe greeting patrons and aiming to build a strong connection with the local community.
However, the pace slowed in the afternoon, raising concerns about meeting the customer target. By 4 p.m., the restaurant had only served about half of its goal. Fortunately, the evening rush brought in a waiting list of around 100 groups, leading to a 150-minute wait at peak times. Staff struggled to keep up with orders, prompting Watanabe to assist with cleanup and organization.
Despite a few initial mistakes, including incorrect orders, the restaurant adapted quickly and operated smoothly for the remainder of the night. By closing time at 11 p.m., Sushiro had served approximately 1,000 customers, doubling its initial target. Watanabe expressed satisfaction with the day’s outcome, emphasizing the importance of customer service and community engagement.
The popularity of sushi restaurants in Japan extends beyond national chains. Local chains like Yamato Sushi are also thriving, offering unique toppings and value meals. As the sushi industry continues to grow, Sushiro's successful opening reflects a broader trend of quality and operational discipline in Japan's dining scene.
