Wall Street Journalさんのインスタグラム写真 - (Wall Street JournalInstagram)「Before the pandemic, New Yorkers had a hard time scoring a seat at chef Nozomu Abe’s Michelin-starred restaurant Sushi Noz. Now Abe brings his $325 omakase tasting menu directly to diners, catering small events and intimate private meals at homes.⁠⠀ ⁠⠀ “Many of my customers are not in New York City, so I get called to the Hamptons, six to eight times a week, sometimes three times a day,” the chef said.⁠⠀ ⁠⠀ Some Japanese restaurants like Sushi Noz have been able to adapt and thrive in the pandemic by accommodating the migrations and shifting habits of well-heeled foodies, trekking to the second homes of New York City residents in the Hamptons and the Hudson Valley. Others, such as chef Masayoshi Takayama’s three-Michelin-starred Masa, have entered the delivery business in Manhattan. Masa now sells $800 sushi boxes meant to feed a four-person household.⁠⠀ ⁠⠀ But other Japanese restaurants, especially midprice outposts, have folded. Some were already facing tough challenges to their business, industry experts say, including limited options for funding. While Chinese and Korean restaurants are often supported by a strong network of community banks, the relatively small Japanese diaspora in the U.S. makes it difficult for Japanese restaurants to secure local community support, said Chikako Ichihara, treasurer of the New York Japanese Restaurant Association. Paying for an experienced trained sushi chef’s visa can also be too pricey, and these midrange restaurants also haven’t shifted to delivery service during the pandemic as easily as high-end and low-price sushi shops.⁠⠀ ⁠⠀ Read more at the link in our bio. ⁠⠀ ⁠⠀ 📷: @victor.llorente for @wsjphotos」12月7日 4時03分