Sushi Bar

Sushi Bar — the sushi bar is one of the fastest-growing dining segments; Japanese culinary traditions are increasingly entering cities, and the sushi bar format appeals both to visitors with gastronomic goals and those looking for a quick and healthy meal; the quality of the equipment is directly linked to the sushi bar’s ability to maintain food safety and ensure high fish product quality in HoReCa businesses.

Sushi counters and refrigeration equipment for sushi bars

Sushi Bar — the central element of a sushi bar is the sushi counter — a special refrigerated display where ready-made sushi and maki are showcased. A refrigerated sushi counter — a sushi counter with built-in cooling maintains sushi at +2°C–+8°C; the counter’s design allows visitors to see the sushi selection; the counter length of 120–240 cm is usually sufficient for a sushi bar. Fish refrigeration cabinet — fish products must be stored separately from other products; a specialised fish refrigeration cabinet with a temperature of 0°C–+2°C preserves freshness longer; see Fast Food Projects. Freezing chamber — some fish products are stored frozen and thawed as needed; BHS provides Sushi Bar equipment across Europe.

Rice preparation equipment for sushi bars

Sushi Bar — sushi rice is the most important element in Japanese cuisine; properly prepared rice with sushi vinegar is the foundation of sushi, and incorrectly prepared rice is one of the most common sushi bar problems. Professional rice cooker — a professional rice preparation appliance with precise temperature and steam control; capacity from 5 kg to 20 kg and more; keeps rice warm in a ready state for up to 8 hours. Sushi rice mixer or rice cooler — after cooking, rice must be cooled to a specific temperature and sushi vinegar added; a special rice mixing machine or manual processing on trays; see WOK Cafe. BHS provides Sushi Bar equipment across Europe.

HACCP requirements for sushi bar fish products

Sushi Bar — sushi bars work with raw fish products, which pose a high food safety risk; strict compliance with HACCP requirements is a mandatory condition for sushi bar operation. Fish temperature chain — from supplier to sushi, an uninterrupted cold chain is maintained: transportation in a refrigerated vehicle, acceptance directly into a refrigeration cabinet or freezer, processing in a refrigerated preparation zone. Parasite elimination — European regulations stipulate that fish intended to be eaten raw must be frozen before serving; most sushi bars receive pre-frozen fish products from certified suppliers. Cross-contamination prevention — separate preparation: the raw fish work surface is completely separated from vegetable and grain processing; BHS provides Sushi Bar equipment.

Sushi bar project implementation scenarios

Full sushi restaurant with a sushi counter — a complete sushi bar concept with table service and a visible sushi master counter; BHS provides a full fit-out — sushi counter, rice cookers, refrigeration equipment, dishwashing area; BHS provides equipment. Sushi fast food in a shopping centre — a smaller sushi stand in a shopping centre with take-away and delivery; compact equipment with a sushi counter and rice cooker. Sushi section or rolls section in a restaurant — a separate sushi section in an existing Asian restaurant or an addition to a fusion gastrobar; BHS provides the project. BHS offers Sushi Bar equipment to HoReCa businesses across Europe.

Frequently asked questions

What equipment is mandatory for a sushi bar? Sushi Bar — the minimum set for a sushi bar: a professional rice cooker, a refrigerated sushi counter, a refrigeration cabinet for fish and seafood, a washing area with at least a double sink; in the full version additionally: a freezing chamber, preparation work surfaces, ventilation; see Fast Food Projects.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.