Why do sushi cost so much?

Answer 1

Because it is not cooked and they save money on the electric bill and pass the savings on to you..

Answer 2

Compare it to buying a beer at the bar...it is a lot cheeper to drink a bear at home. You are willing to pay as much as $5 for a bottle of Bud to be in a place were you are served and the atmosphere is good.
PS. A nice tip to the sushi chef is worth it!

Answer 3

Sushi and sashimi grade fish is VERY expensive, a little slab of belly cut fatty bluefin tuna can run you $30+ and that's not including shipping.

It's easy to make though, and you can substitute with a lower grade of salmon or tuna. Won't taste the same as the higher priced stuff if you have a developed palate, but it'll still be tasty. The nori (the dried seaweed) is pretty cheap and can be ordered online for around $3 for enough to make 60-80 pieces of sushi.

Answer 4

Lots of Labor Cost. And where fish is concerned they have to have a special "sushi" grade of fish.

Answer 5

Good sushi chefs cost a lot.
Also, fish is always expensive especially when you're only eating the good parts of the fish.

Answer 6

You should go to North America. It's really cheap there.

You're paying for the skills of the sushi chef to prepare a beautiful tasty treat out of the freshest raw fish. That's why.

Answer 7

Sushi Grade Fish is expensive. no you cant substitute with a lessor grade or you WILL get people sick. its the higest grade plus its imported thats why. I make it myself and its shelf life is not very long. so if you dont use it in a couple days its not good to eat raw anymore.

Answer 8

Because they now we will pay the price. It is good and i love it too and we go out to eat it all the time. But the question was why does it cost so much and that is because everyone that goes there is willing to pay that high price for it.

Answer 9

true as everyone says, the fish used for sushi are all expensive, that's for sure, hahaha..but one thing for sure. they need to be served fresh too, and the process is aint that cheap. like salmon, salmon needed to be frozen for at least 8 hours. then melt and then serve to us. so, these all make up the price:
1) expensive fish
2) freshness
3) process
4) skill (for slicing and cutting the fish in appropriate way)
5) art (japanese food is always expensive)

Answer 10

I dont know why either as they cheap to make yourself, I guess it is the labor that goes with it. In Japan to be a Shushi Chef, you are required to have 9 years internships, more than the requirement of an American doctor

Answer 11

fish is expensive plus most sushi is seasonal Location also has alot to do with it