After the innocent salmon lie down in the gun, the flow of passengers has returned

  Beijing's Japanese restaurant companies transform themselves

  Intern reporter Yang Tianyue intern Wang Jingyuan

  After the outbreak in the new market, many seafood markets, supermarket enterprises and online platforms have removed seafood products such as salmon, and the operation of Japanese restaurants has been deeply affected. A reporter visited yesterday and found that as the epidemic situation has calmed down, the popularity of Japanese food stores has rebounded, and merchants have also transformed themselves to save themselves, such as restarting salmon procurement, transforming into izakaya, and even launching new meal services such as barbecue beer.

  Raw food off the menu

  "I have eaten many times at his house, I have never seen such a deserted, and the menu has become a lot thinner." Last weekend, Japanese lover Ms. Li came to the Japanese food shop on the Shibao Street to build the canteen and found the store. The scene is very different from the past. Mr. Yu, the manager, introduced that since the outbreak of the new site, all raw and cold dishes such as salmon were temporarily removed from the store. The most popular sashimi and sea urchin rice were also removed from the store.

  June-August is the peak season for Japanese food consumption. The salmon is also the fattest this season. However, since the salmon was lying down in the new epidemic, almost all Japanese food shops in Beijing have removed raw food. The manager of a wagyu beef shop on Gulou Street said that not only seafood sashimi, but also raw beef that was popular with customers before has now been removed.

  According to Jiang Bingsheng, executive director of the Japanese restaurant branch of the China Hotel Association and former Edo sushi founder, salmon is the largest-selling single item in the Japanese food industry, and can account for 15% of the turnover of the Japanese restaurant, including salmon, tuna, Raw foods such as shrimp, crab and shellfish together can account for more than half of the turnover. The absence of these high-end food ingredients has also brought about a general decline in the unit price of customers in the Japanese food industry.

  At Wu MIST Nanluoguxiang store, customers who made reservations in the past often had to queue up until 9pm. But according to the manager's introduction, last week the store only received a few tables of guests, and this week there have finally been more guests.

  Salmon nucleic acid detection before serving

  For most Japanese shops, business is still deserted, and supply is the biggest problem facing us. "The worry now is not that there are no guests, but no food." Mr. Yu said. In order to ensure the freshness of the ingredients, raw food is usually directly airlifted from Japan. Now, affected by the epidemic, suppliers have not shipped to Beijing. "Some old customers who understand Japanese food like raw food. If you call and hear that there is no raw food, they will simply not come."

  The reporter learned that the current customs quarantine is strict, and the flights that transport ingredients may not be able to exit on time on the same day, which also leads to unstable supply. As Japanese food shops generally stop selling raw food and refund orders, suppliers caught between restaurants and places of origin no longer dare to buy.

  "Now, even if customers are willing to eat raw food, many Japanese food stores can't supply it, and they have fallen into a vicious circle." For this reason, Jiang Bingsheng has been busy asking various departments for the current management and control policies, and at the same time decided to first sushi in front of his own brand Edo Try to purchase water. Starting today, Edo Mae Sushi will resume sales of imported salmon.

  Jiang Bingsheng said that all imported raw food products in the store must provide import and export quarantine reports, as well as the qualification certificates issued by Beijing's 128 nucleic acid testing and designated institutions in order to be allowed to serve.

  "Fish is not likely to be infected with pneumonia, just check whether the surface is contaminated with viruses." Jiang Bingsheng said that in the past, three or four salmon were sold every day in one store. Now, one or three stores are divided to avoid waste of ingredients. .

  Less than 200 yuan per capita will become mainstream

  While actively opening up the purchase channel for self-help, many mid- to high-end Japanese shops are also lowering their prices, trying to gather popularity as soon as possible.

  Prior to this, the unit price of Edo-Former Sushi was normally between 300 and 500 yuan, and some shops even reached 800 yuan per capita. In order to quickly attract customers and return funds, the store is currently selling "138 yuan barbecue beer buffet coupon". Tai Wu Er, a 15-year-old veteran Japanese restaurant, has also reorganized the menu, offering cooked food packages such as fried food, barbecue, and warm sushi with a 50% discount, and even launched a beer drink of 9.9 yuan. The hot pot Japanese hot pot offers unlimited dessert offers during the epidemic.

  In Jiang Bingsheng's view, after the impact of this round of epidemic, the entire Japanese industry will face a price dip, and stores with per capita consumption of less than 200 yuan will be the most popular. To this end, many high-end Japanese food stores are also actively transforming, such as lower-priced Chinese-style izakaya, opening up a “beer garden” that focuses on Chinese-style skewers.

  Jiang Bingsheng is also optimistic about the recovery of the entire Japanese material industry. "After the outbreak on June 11, Edo's former sushi turnover fell by 90% that night. It has started to pick up in the last week, and it is slowly picking up. It is expected that the turnover will return to 30% this weekend and the next weekend. 70%."