你的郎来了。 文｜槽值小妹 封面来源｜unsplash "第一次吃寿司郎，请问有什么事情需要注意的吗？" "寿司郎战绩，不服来战！" 来源：36氪 图源：小红书 提起日料寿司，你首先会想到的关键词是什么？小众，精致，高端，昂贵？ 只能说，你对它的印象实在需要刷新了。如今网红美食界正刮起一场"寿司"风，无数美食爱好者亦开始沉迷于"郎的诱惑"。"看别人晒吃了多少盘寿司还 想说：寿司吃少了是寿司，吃多了是盖饭，轮到自己吃过、晒过寿司郎以后：《重生2025之我在寿司郎里搞基建》。" 面对寿司郎爱好者们晒出的盘子，无数人感叹怎么把广州塔、陆家嘴端上餐桌了 无论是动辄摞起来有半米高的空餐盘，还是门口越排越长的队伍，似乎都在证明着：曾被中国人抛弃的寿司，在餐饮界悄悄杀疯了。 "全体注意，你的郎来了" 最近几年的餐饮界，日式平价寿司正呈现席卷之势。 寿司郎的相关内容几乎血洗各大社交平台，晒盘子的、玩抽象的、求攻略的，各火各的。还真不是跟风网友玩梗造成的假象，寿司郎，确实有点火。 以北京为例，寿司郎不到一年已即将开出第9家门店，到饭点不排长队，基本上吃不着。就算预约，排队也至少得约到一周甚至一个月之后。在西单大悦 城，开业时一 ...

Core Viewpoint - The article discusses the impact of Chinese chefs on the Japanese cuisine industry, highlighting how the rise of Chinese-run Japanese restaurants has altered perceptions of authentic Japanese food and affected local businesses in Japan [4][9]. Group 1: Japanese Culinary Certification - The Japanese Ministry of Agriculture, Forestry and Fisheries (MAFF) introduced a culinary certification to deter Chinese chefs, but it has not effectively restricted their presence in the market [4][5]. - As of last September, there were only 23 gold-certified chefs globally, most of whom are not Chinese [5]. Group 2: Salmon Supply Chain - Norway's salmon export to Japan increased from 2 tons in 1980 to 45,000 tons by 2000, largely due to successful marketing strategies that alleviated Japanese concerns about parasites [12]. - The reliance on imported salmon is significant, as Japan's domestic salmon production is minimal, with only 2 tons annually from Hokkaido [14]. Group 3: Seafood Imports - Japan's seafood supply heavily depends on imports, with 70% of eel sourced from China by 2024, and 44.1% of Japan's seafood imports coming from China, Chile, the USA, and Russia [17][20]. - The Japanese seafood industry faces challenges due to reliance on foreign sources, which can be affected by international regulations and trade agreements [20]. Group 4: Restaurant Profitability - Japanese restaurants in New York reportedly have a net profit margin of 12% to 15%, which is higher than that of Chinese restaurants [24]. - A Chinese sushi chain listed in Hong Kong achieved a net profit margin of 15.1% in 2022, comparable to the peak performance of Haidilao [27]. Group 5: Cultural and Culinary Adaptation - Japanese cuisine has adapted by emphasizing cultural narratives and presentation, creating a high perceived value despite the reliance on imported ingredients [30][33]. - The "artisan spirit" in Japanese cuisine has shifted focus from raw materials to cultural experiences, allowing for significant pricing power [33][34]. Group 6: Food Authenticity Issues - Instances of food mislabeling have emerged, such as a restaurant claiming to serve Japanese eel while sourcing from China, highlighting the blurred lines of authenticity in the food industry [39][40]. - The article notes that Chinese production capabilities have led to a significant share of high-end food products, including foie gras and truffles, being produced in China [42].

Core Viewpoint - The article discusses how Chinese chefs have significantly influenced the Japanese cuisine market, leading to a transformation in the perception and consumption of Japanese food globally, while Japan struggles to maintain its culinary heritage and market share [5][10]. Group 1: Japanese Culinary Certification and Market Dynamics - In 2016, Japan's Ministry of Agriculture, Forestry and Fisheries introduced a certification to deter Chinese chefs, but it failed to restrict their presence in the market [5][6]. - The certification has only produced 23 gold-certified chefs globally, with most being non-Japanese [6]. - The Japanese culinary industry is facing challenges as it loses market share to Chinese restaurants that innovate traditional dishes [10]. Group 2: Salmon Supply Chain and Globalization - Norway's salmon production has dramatically increased from 2 tons in 1980 to 45,000 tons by 2000, largely due to successful marketing strategies aimed at Japanese consumers [14]. - The reliance on imported ingredients is evident, with Japan's domestic salmon production being minimal compared to imports from Norway [17][21]. - By 2024, 70% of eel supply in Japan is expected to come from China, highlighting the shift in sourcing seafood [20]. Group 3: Economic Aspects of Japanese Cuisine - Japanese restaurants in New York reportedly have a net profit margin of 12% to 15%, which is higher than that of Chinese restaurants [29]. - The article notes that Japanese cuisine is one of the few profitable sectors in the global restaurant industry, with high consumer spending [30]. - The simplicity of Japanese cooking techniques allows for lower operational costs, but high raw material costs can limit profit margins [33]. Group 4: Cultural and Marketing Strategies - Japanese restaurants leverage cultural narratives and aesthetics to enhance the perceived value of their dishes, creating a significant premium on pricing [40][41]. - The article emphasizes the importance of branding and presentation in Japanese cuisine, which allows for higher profit margins despite the reliance on imported ingredients [37][40]. - In contrast, Chinese restaurants are adopting standardized operations to increase efficiency and profitability, moving away from traditional culinary practices [44][45]. Group 5: Challenges and Adaptations - Instances of food fraud in Japan, such as mislabeling imported products as local, indicate the pressures faced by the industry to maintain authenticity while competing with cheaper imports [58][59]. - The article highlights the ongoing struggle within Japan to balance traditional culinary practices with the realities of global supply chains and market competition [55].

Core Viewpoint - The article discusses the evolution and current state of Japanese cuisine, particularly focusing on the influence of Chinese chefs and the sourcing of ingredients, highlighting the challenges faced by traditional Japanese culinary practices in the global market [5][8][10]. Group 1: Japanese Culinary Certification and Market Dynamics - In 2016, Japan's Ministry of Agriculture, Forestry and Fisheries introduced a certification for Japanese cuisine chefs aimed at regulating the influx of Chinese chefs, but it has not effectively limited their presence [5][8]. - The certification has three levels, with the highest requiring not only cooking skills but also cultural etiquette, yet only 23 gold-certified chefs exist globally, most of whom are not Chinese [5][6]. - The rise of Chinese-run Japanese restaurants has led to a significant shift in the perception and authenticity of Japanese cuisine, with many traditional dishes being adapted or reinterpreted [8][10]. Group 2: Ingredient Sourcing and Globalization - Norway's salmon export to Japan increased dramatically from 2 tons in 1980 to 45,000 tons by 2000, indicating a shift in Japanese dietary habits towards imported seafood [10][11]. - Japan relies heavily on imports for seafood, with 70% of its eel supply coming from China by 2024, and a significant portion of other seafood sourced from various countries [16][20]. - The article highlights the challenges Japan faces in maintaining its culinary identity while being dependent on foreign ingredients, leading to a potential crisis in its traditional food culture [20][21]. Group 3: Economic Aspects of Japanese Cuisine - Japanese restaurants in New York reportedly have a net profit margin of 12% to 15%, which is higher than that of Chinese restaurants [22][24]. - The article notes that the simplicity of Japanese cooking techniques allows for high raw material costs, but the cultural and experiential aspects create significant added value, leading to higher pricing [25][30]. - The trend of standardization and scalability in Chinese-run Japanese restaurants contrasts with the traditional "artisan spirit" of Japanese cuisine, allowing for rapid replication and increased profitability [32][33]. Group 4: Cultural and Ethical Concerns - Instances of mislabeling and sourcing issues have emerged, such as a restaurant in Hangzhou falsely claiming to use Japanese ingredients while sourcing locally [34][36]. - The article discusses the ethical implications of ingredient sourcing, including cases of fraud where imported goods are misrepresented as local products to command higher prices [43][46]. - The cultural significance of Japanese cuisine is being challenged by these practices, raising questions about authenticity and consumer trust in the culinary market [20][30].

Group 1 - The Japanese Ministry of Agriculture, Forestry and Fisheries (MAFF) introduced the "Overseas Japanese Cuisine Cooking Skills Certification Guidelines" in 2016, primarily aimed at discouraging Chinese chefs [1] - Many Chinese Japanese restaurants have created new dishes that deviate from traditional Japanese cuisine, leading to a loss of business for local Japanese establishments [2] - The certification exam has three levels: gold, silver, and bronze, with the gold level requiring the highest standards in culinary skills and cultural etiquette [3] Group 2 - As of September last year, there were only 23 global gold-certified chefs, most of whom were not Japanese [4] - The Japanese have been focused on targeting Chinese chefs, but they may overlook the broader issue of their own market share being threatened [5] - The rise of Chinese chefs in the Japanese cuisine sector reflects a larger trend where Japan's culinary reputation is being challenged [6] Group 3 - The salmon served in Chinese Japanese restaurants is often not air-freighted from Japan, while Japanese restaurants typically source their salmon from Norway [7] - Norway's salmon export to Japan increased dramatically from 2 tons in 1980 to 45,000 tons by 2000, indicating a significant shift in Japanese dietary habits [11] - The reliance on imported seafood is evident, with Japan importing a large portion of its seafood, including salmon, eels, and crabs from various countries [20] Group 4 - The Japanese restaurant industry has recognized the challenges posed by modern aquaculture and has adapted by enhancing the cultural aspects of dining experiences [32] - The "artisan spirit" in Japanese cuisine has shifted focus from raw materials and cooking techniques to cultural and experiential value, creating significant pricing power [36] - Chinese Japanese restaurants have adopted standardized and scalable operations, allowing for rapid replication and increased profitability [41] Group 5 - The Japanese seafood market has faced issues with food fraud, such as mislabeling imported products as locally sourced [56] - The reliance on imports has led to a situation where Japanese consumers are increasingly aware of the origins of their food, prompting a shift in purchasing behavior [59] - The global trend of sourcing high-quality ingredients from China has resulted in significant market changes, with China becoming a leading producer of various gourmet foods [48][49]

Group 1 - The Chinese customs announced a conditional resumption of imports of certain Japanese seafood starting June 29, 2025, excluding products from Fukushima and nine other prefectures [1][2] - This marks the first partial lifting of the ban on Japanese seafood imports since the comprehensive suspension that began on August 24, 2023, due to concerns over radioactive contamination from Fukushima's nuclear wastewater [1][2] - The announcement indicates stricter compliance checks for Japanese seafood entering the Chinese market, which may lead to increased operational risks and import costs for dining enterprises [2] Group 2 - Following the nuclear wastewater incident, many Chinese consumers have developed a resistance to Japanese imported ingredients, prompting numerous Japanese restaurants to substitute with domestic ingredients to retain customers [3] - Popular domestic alternatives include products like Fujian eel and Dalian kelp, which have become primary ingredients in many Japanese restaurants [3] - Some restaurants have also introduced local flavors and hot dishes to innovate and adapt their offerings, such as introducing Guizhou sour soup dishes and various fusion sushi products [4] Group 3 - The Japanese cuisine market in China is showing signs of recovery, with a projected market size of 69 billion yuan in 2024, reflecting a 2.2% year-on-year growth [4] - The market is expected to reach 70 billion yuan in 2025, indicating a potential rebound despite the ongoing challenges [4]

Core Insights - The Japanese cuisine sector is showing signs of recovery after years of decline, with a significant increase in the number of new stores opening in the first quarter of this year, marking a 185.01% year-on-year increase compared to 2024 [1][9][17] Group 1: Market Trends - The proportion of Japanese cuisine stores among the top 20 new store categories has demonstrated a "V" shaped growth trend [1] - Many Japanese brands are aggressively expanding their presence in the domestic market, with notable openings such as "Torikizoku" in Shanghai and "Kyoto Onigiri Maru" in Shenzhen [3][5] - The average price point for Japanese cuisine is shifting towards more affordable options, with 88.78% of current stores priced below 200 yuan [9][11] Group 2: Brand Expansion - "Sushi郎" has rapidly expanded since entering the Chinese market in 2021, opening 81 stores across 13 cities, with high customer traffic observed at new locations [5][8] - New brands like "Meat Rice" are innovating dining experiences, achieving high table turnover rates and significant monthly revenues [5][14] - Established brands are leveraging their strong market presence and operational efficiencies to maintain competitive pricing and attract consumers [6][8] Group 3: Consumer Behavior - There is a noticeable shift in consumer preferences towards more cost-effective Japanese dining options, as evidenced by the rising popularity of brands offering lower price points [11][16] - The trend indicates a broader consumer demand for quality and value, with younger consumers particularly responsive to brands that utilize social media for marketing [11][13] - The market is witnessing a decline in high-end Japanese restaurants, with many closing due to changing consumer spending habits [16][17]

Core Insights - The emergence of seafood rice restaurants across the country marks a growing trend, combining fish sashimi with vinegar rice, leaning towards Japanese cuisine [1][3][5] - The popularity of seafood rice has surged, with significant social media engagement, indicating a shift in consumer preferences towards this dish [3][14] Market Trends - Seafood rice has been gaining traction in various cities, with numerous specialized restaurants opening recently, despite the market still being dominated by cooked food [5][6] - The rise in seafood rice's popularity is attributed to the increasing acceptance of raw fish dishes among consumers, influenced by the success of other raw seafood trends [12][14] Cost and Supply Dynamics - The cost of seafood, particularly salmon, has decreased due to advancements in cold chain logistics, making seafood rice more accessible to consumers [9] - The wholesale price of Norwegian salmon has dropped from a peak of 120-130 yuan per kilogram to around 79 yuan per kilogram, enhancing affordability for consumers [9] Consumer Behavior - There are concerns among consumers regarding the safety of raw fish, influenced by cultural dietary habits and recent events, which may hinder broader acceptance [11][12] - Despite safety concerns, a segment of consumers is willing to try seafood rice, driven by the desire for fresh and unique culinary experiences [12][14] Future Outlook - The seafood rice market has potential for growth, as consumer demand for fresh, healthy, and visually appealing food continues to rise [14] - Establishing trust through food safety management and quality sourcing can enhance brand competitiveness in the seafood rice segment [14]