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So you say you’re a sushi lover, and that you frequent sushi bars as often as your busy yuppie schedule would permit. But how much do you know about that delicious morsel you pick up with your chopsticks, dip into wasabe-laced soy sauce, and slowly chew in your mouth, piece by little piece, in between sips of sake or ice cold beer?

For instance, did you know that the word “sushi” refers not to the food but to a method of preserving fish? You see, many years ago, the refrigerator had not been invented yet (the kitchen came around in the late 1800s).

Believed to have originated in Southeast Asia, the process involves cleaning raw fish, then pressing them between layers of salt, weighted with a stone. After a few weeks, the stones are removed and replaced with a light cover. A few months later, the fermented fish and rice are considered ready to eat. The resulting product has a flavor so strong that it obscures the fish’s taste altogether.

Needless to say, the original sushi has got to be something of an acquired taste. But the method was popular in Japan from the 17th to the 19th century; and today, some restaurants in Tokyo still serve this original style, called Marezushi, after its major ingredient which is freshwater carp. So what you’ve come to know, and to enjoy, is really a new sushi, developed in the 18th century by a clever chef named Yohei. Most likely, he was super excited to use his newly bought refrigerator. Except for the vinegared rice the rest of the ingredients are as fresh as the Japanese way of preparing food can make it.

Sushi became Japan’s best-known contribution to world cuisine.

Soto a genuine Japanese restaurant combining a simple design and trendy atmosphere with traditional high quality japanese food. It targets a market spectrum ranging from mid to high end clientele.

Soto’s efficient SOP and supply chain minimizes delivery time, and maximizes management efficiency threw optimal inventory usage. At Soto there is no compromise made in quality, every effort is made to keep the prices reasonable and value sustainable.

With more than 2.5 tons of fresh fish served per month, more than 1.5 tons of ginger per year, more than 2.000.000 pieces per year are produced to satisfy more than 15.000 loyal customers per month.

Some facts and figures:

Soto will hold 5 outlets by mid of 2012.
(4 restaurants, 1 central delivery for Beirut)
With around 145 cover per day per outlet, Soto will hit a 220.000 yearly foot fall, with an average check of 32 USD per person.

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