※Translated with Notion AI. (Plus version)
I operate a wholesale business in Toyosu, known as “Japan’s kitchen”.
Recently, I have become increasingly concerned that fish may disappear from Japanese dining tables.
I would like to take this opportunity to tell you what is happening now.
The other day, Mr. Tanaka (a pseudonym), the owner-chef of a popular creative Japanese restaurant in Hiroo, visited me with an unusually somber expression.
Mr. Tanaka is always smiling and his cooking skills can transform any dish into a work of art.
He told me that he had decided to close his restaurant, which he had been running for 10 years, and move to Italy.
A few days later, a skilled sushi chef also visited me to say goodbye.
He had decided to leave Japan to work at a new establishment in Qatar.
The reason they gave up being chefs in Japan was not due to the coronavirus, but the soaring prices of seafood.
