RestauraNTS

The Japanese restaurant without extraction more commonly refers to the various chains of Sushi restaurants also known as "small kitchen". Their economic model being initially based on an exclusively cold offer, the kitchens are not equipped with extractor hoods. Some kitchens are even open to the room for an immersive experience. over time, these restaurateurs have completed their initial Sushi / Maki menu with hot dishes such as skewers, Gyoza or even Don... These products sold hot must respect the existing environment and be easy to return to the oven, the microwave or Merychef. Products must also respond to the growing trend of take-away and delivery. Finally, the restaurateur has at his disposal the condiments and sauces necessary to sublimate his dish.