It's a tough time to be a sushi chef. Lunchtime trade is pumping with the return of office workers to the Sydney and Melbourne CBDs, but produce shortages and price hikes are making it harder than ever to turn a profit.
"The owners have been waiting patiently for prices to go down, and trying to absorb the costs, but by the end of March they hit a wall," Sato says."They've been really struggling." You will now receive updates from Good Food - Newsletter Good Food - Newsletter Get the latest news and updates emailed straight to your inbox.
Just one fish arrived from a recent 30-kilogram salmon order at Toko in Surry Hills, according to owner Matt Yazbek. He reported shortages and price increases across all Toko's produce, but record-high cattle prices hit the restaurant hardest. "We've been around for 21 years and this has been the biggest spike in prices we've ever seen, over such a short period. Things are completely different this time," Yazbek says. "It's not pretty to see inside of a restaurant right now. It was already difficult for us to make money but this is a whole new challenge. It's nerve-racking."
Sushi for every budget The price of sushi may be on a roll, but there are still plenty of options for every budget. A salmon and avocado roll is going for an average of $12.80 in the city. The most expensive option can be purchased for $28 at Merivale's Sushi E , which is served as an inside out roll, with raw salmon, kizami wasabi, mentaiko mayonnaise and tenkatsu, or fried tempura pieces.
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