Just for you

June 16, 2009 at 2:20 am 2 comments

Excerpt from The Zen of Fish by Trevor Corson:

“You also need to be able to adjust your nigiri, depending on the customer and the situation,” Tetsu went on. The sushi chef’s job wasn’t simply to make sushi. A good chef had to make snap judgments about every customer who sat at his sushi bar.’

“Maybe they want a quick lunch,” Tetsu said. “If so, you make them nice, fat nigiri with more rice. If they’re here for a leisure dinner, you only want to put a slim little pack of rice under each piece of fish – and even less if they’re drinking sake. You learn to tell by watching their faces if they’ve come to drink or to eat.”

“And, of course, for a man, you usually make the nigiri a little bigger, and for a woman, a little smaller. But it’s different in every case. Look, if a big, fat guy sits down at the sushi bar, you figure he likes carbohydrates, right? So you make his nigiri with more rice. But you also have to figure out what kind of mood they’re in, and what’s their purpose in coming to the sushi bar that day.”

(End excerpt)

Personalization in the form of sushi

That’s the beauty of a sushi bar.  You’re sitting right there in front of the chef.  He can read your mood, gauge your interests, and adjust the sushi accordingly.  Of course you can talk to the chef, tell him what you’d like, ask for a little of this or that…

It’s all made just for you.


Entry filed under: General, Menu.

Sushi pleats Little quibbles

2 Comments Add your own

  • 1. alicia  |  June 19, 2009 at 7:41 pm

    Hi. I saw your post on Gumtree Singapore. It says you’re hiring staff? How do i go about applying for it? And is it full-time or part-time? Thanks! 🙂

  • 2. stand4sushi  |  June 20, 2009 at 12:49 am

    @alicia Thanks for the interest in a position! I e-mailed you but I should probably put up a blog entry about the job openings.

    I’m hiring for both full-time and part-time positions for wait staff and sushi chefs.

    Please send your CV to howard@standingsushibar.com. Note that the restaurant doesn’t open until mid-July and I’d prefer if staff will stick around for awhile (i.e. not have to quit when school starts back up in August).

    Also – at the moment I can’t legally hire any foreigners as I need to hit the mandatory minimum of 75% local but if you are a foreigner and are interested please go ahead and send your CV and I will keep it on file for the future.



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Standing Sushi Bar

Join us at our branches in Singapore's fast-paced Raffles Place business district or unwind in our flagship branch located in the Bras Basah Arts & Historic neighborhood. High-quality, healthy, affordable dining. Open at Marina Bay Link Mall and 8 Queen Street!



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