Why do sushi bars charge so much?

Question

Why so much for sea urchin (aka uni)?

Answer 1

Sushi began in Japan where the sushi creation was considered an art form. A sushi chef wasn't even allowed to touch anything until his rice making skills were perfected. Tradionally, this would be about 5 years.

Creating Nigiri style sushi required the skills of a master that knew about hygiene, how long you were able to handle the rice or fish before the flavor would change, flavor combinations, consistancy of wasabi, moisture content of the nori, etc.

Over the years, the skills of these masters have been exploited by less skilled chefs, but charged similar prices. They took shortcuts in mastering their skills. Fast forward to present day, and you have anyone but master chefs preparing your sushi, yet the prices are still high.

Consider also, what it took to bring that sushi grade fish to you. The fish, shelfish, urchin, etc., must be handled in an environment that must meet specific guidelines to qualify as "sushi grade". Temperature, time, packaging, and handling are all considered, and it costs extra to maintain this quality.

Even your Tamago (egg) takes time to create. Have you ever tried to make Japanese style omelet. It takes time to master, and isn't as easy as it looks. It isn't the same as throwing some eggs in a skillet and cooking them.

Have you ever seen uni when diving? It's quite prickely and difficult to get. You can't fish or trap it, you have to dive for it. Who is paying for the guy, the boat and the oxygen tank? You can buy farmed, but it isn't quite as delicious.

Answer 2

The fish has to be very, very fresh and it is very labor intesive to get the fish to you. It has to be caught, sold, and prepared the same day it is eaten. Who wants to eat old, raw fish? Proper sushi is also done by an especially trained chef as well, so you are paying for the expertise.

You are also paying to transport it to the restaurant. It can cost much more if you don't live near an ocean. Restaurants futher inland pay a premium to get fresh fish quickly everyday.

Uni, in some places, is a specialized dish just because more work has to go into it.

Answer 3

my cousin used to fish for sea urchin for a company & it is a very expensive fish & in each one ther is very little you can use that might also be the reason for the high price of sea urchin. as for the rest some can be found reasonable you just have to look around

Answer 4

They do it because they can and no one questions them. They go out of their way to make their patrons think they're getting something rare and unique so customers are willing to pay through the nose for something that the seafood place down the street charges nearly half the price.

Answer 5

Would you have a person working for minimum wage handling raw fish? It takes 5 years of apprenticeship to safely handle sushi.

Answer 6

Probably for the same reason Lexus charges you $45,000 for a $30,000 Toyota car. They know that what APPEARS to be a "cool" factor will draw money out of the pockets of fools like a wick draws up candle wax!

Answer 7

i think because it takes some preparation, but maybe it's just an exuse to grab folks money. i think they charge a lot becoz in some places 1/2 of it is entertainment/makin it right in front of u, displaying it, plus it's top fresh and maybe some of it goes to waste if they don't sell their inventory fast enough. that stuff can't be saved--has to be eatin fairly fast and can't be frozen

Answer 8

They charge so much, because it is fresh and expensive seafood. Think of it. If you were a sushi cook, and you recently purchased a $64.00 salmon, which would you do?? Sell sushi portions for $6.50 or $2.99???????

Answer 9

Time consumed in preparation prior to the time You consume Your meal. Sushi is the world's slowest fast food.If it was McDonalds 'They' would have sold over 1,000,000 by now!

Answer 10

Because the seafoods have to be fresh, and the preparation has to be very careful when raw seafoods are served.