{"id":730,"date":"2018-03-05T09:19:41","date_gmt":"2018-03-05T00:19:41","guid":{"rendered":"https:\/\/sushiuniversity.jp\/sushiblog\/?p=730"},"modified":"2023-12-15T13:44:39","modified_gmt":"2023-12-15T04:44:39","slug":"why-does-the-bill-more-when-ordering-sashimi-at-a-prestigious-restaurant","status":"publish","type":"post","link":"https:\/\/sushiuniversity.jp\/sushiblog\/why-does-the-bill-more-when-ordering-sashimi-at-a-prestigious-restaurant\/","title":{"rendered":"Why does the bill more when ordering sashimi at a prestigious restaurant?"},"content":{"rendered":"

\"\"Thicker cuts of fish are used for sashimi than for sushi. Depending on the restaurant, the equivalent of three pieces of sushi may be used in one cut of sashimi. In other words, two pieces of sashimi is the same as six pieces of sushi. At a restaurant where one piece of medium fatty tuna sushi is priced at JPY 1000, simple arithmetic prices medium fatty tuna sashimi at JPY 6000. Just a small order of assorted sashimi often costs more than JPY 10,000. Be careful.<\/span><\/p>\n

[sc_apply url=”https:\/\/sushiuniversity.jp\/apply\/”]<\/p>\n

\n

We hope this information will be helpful.<\/p>\n

\"\"<\/p>\n

Revision date: March 5, 2018<\/p>\n

<\/div>\n
\n

Share this article<\/strong><\/p>\n

<\/path><\/svg><\/span><\/a><\/path><\/svg><\/span><\/a><\/svg><\/span><\/a><\/svg><\/span><\/a><\/path><\/svg><\/span><\/a><\/div>
<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

Thicker cuts of fish are used for sashimi than for sushi. Depending on the restaurant, the equivalent of three pieces of sushi may be used in one cut of sashimi. In other words, two pieces of sashimi is the same as six pieces of sushi. At a restaurant where one piece of medium fatty tuna sushi is priced at JPY 1000, simple arithmetic prices medium fatty tuna sashimi at JPY 6000. Just a small order of assorted sashimi often costs more than JPY 10,000. Be careful. [sc_apply url=”https:\/\/sushiuniversity.jp\/apply\/”] We hope this information will be helpful. Revision date: March 5, 2018 Share this article<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[81],"tags":[71,14,4],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/730"}],"collection":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/comments?post=730"}],"version-history":[{"count":10,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/730\/revisions"}],"predecessor-version":[{"id":5021,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/730\/revisions\/5021"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/media?parent=730"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/categories?post=730"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/tags?post=730"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}