Sushi is a delicate, healthy and "à la mode" product.
A good sushi should be made "à la minute" in front of the customer  :  rice is at the ambient temperature and the fish leaves the refrigerator to 2°C.
When you eat a sushi, it releases a marvellous feeling from freshness. Rice is marrowy and the fresh and tasty fish.

Our CONCEPT "SUSHI-EXPERT" enables you to propose to your customers fresh sushis made "à la minute" with a reasonable investment, limited production costs and no risk of loss.

You become partner of SUSHI-EXPERT
A)  You define your project: a) Bar, b) Restaurant, c) Take-Away, d) Home Delivery. E) Supermarket
B)  You define your estimated volume of sale: 500, 1' 000, 5' 000, 10' 000, 25' 000, 50' 000 or 100' 000 sushi per day.
1)  We organize a round table with specialists of sushi manufacturing who will be able to give you all essential information concerning the organization, management, the costs, food safety, the receipts, the catalogue and the know-how etc......
2)  You buy at SUSHI-EXPERT a set of robots (to wash rice, to cook rice, to mix rice, to form the rice balls, to roll the nori-maki, to cut the maki). You commit yourselves buying at SUSHI-EXPERT all the additional sushi machines for the next 5 years.
3)  You receive all necessary technical informations concerning the use of the machines and we will train your staff. We ensure the maintenance of the machines which are guaranteed during 3 years.
4)  You commit yourselves, for a fist period of 2 years, to buy all the necessary products to produce sushi from SUSHI-EXPERT or from our approved partners.
5)  We (or our approved partners) will deliver you the sushi-toppings (pre-cut frozen fish vacuum packed by 4, 10, 20 or 50 pieces).  The Office of the Public health in Bern recommends to freeze the raw fish to eliminate the possible parasites.  A significant number of fish is available.
6)  We (or our approved partners) will deliver you all the dry products (Rice, Mirin, Nori, Vinager, Soupe Miso etc...), the aromatics (Ginger preserve, Wasabi etc.......), boxes, bento, chopsticks, accessories etc....
7)  You receive a continuous technical aid.
8)  We study the establishment of your restaurant and build it (with your request).
9)  We draw your conveyor "SLIDER", build it and install it.

Instructions for manufacture a sushi-nigiri
1)  Defrost a package of frozen pre-cut fish.
2)  Make rice balls with the robot.
3)  Take a rice ball, add a point of Wasabi (Japanese Roots similar to ).
4)  Place a slice of fish on the rice ball
5)  Serve

In this way  :
1)  the sushi are made "à la minute"
2)  the preparation is fast.
2)  rice is at the ambient temperature and was preserved at 10-15°C.  The fish left the refrigerator at 0-2°C.  The sushi is marrowy and tasty.
3)  you never have loss.
4)  you supply easily as much as people want.

Ask for the conditions of our "partnership".   We fully remain at your disposal.

If you buy preconditionned small boxes, the sushi are manufactured the day before in a production facility and are preserved hours in trucks cooled at less 2°C. Even if you can sell them the day of manufacture (what requires a complicated logistic), rice is not marrowy any more and the product is of nothing comparable with a sushi "à la minute".
One day you order much of it and do not sell any, the next day you order only a little and everyone wants some.

If you manufacture the sushi yourself in a traditional way, this manufacture requires plentyof time, asks for the engagement of an expensive sushi-chief (for cutting fish) and the manufacturing costs are important.

The Sushi-Expert Concept , the ideal solution.........

Contact  :
Eric POLGAR
Tel.         +41 (0) 79 510 89 20
Fax         +41 (0) 27 771 19 23
e-mail  info@sushi-expert.com