Sushi Prep Counters: Small Pads, Cold Hands and a Two-Hour Change
In a sushi kitchen the pad is rarely the star of the bench, but it sits at the point where two expensive things meet: a tuna loin that costs more per kilo than most of the menu, and a hygiene standard that leaves no room for a wet tray. The volumes are small — a few kilos a day, not a few hund…
