Sushi-ya

The fact that English is often the second language in a sushi-ya can add to the intimidation. […] Many sushi-yas close after two or in the afternoon, and reopen for dinner at five or six.

A few larger bonito and a couple of red snapper are placed in live tanks, either to be kept until market prices rise, or else sold to local sushi-yas for the expensive live-butchered form of sashimi known as ikizukuri.

Pseudo-French brasseries are a dime a dozen in this town, of course, but great sushi-yas are hard to find.

Most sushi-ya in other parts of Japan and the rest of the world often include this clam in their menu as well.

‘This is a Sushi-ya,’ said Prama. ‘There are some special cultural conventions to follow.’ […] Prama explained that courtesy is very important in a sushi-ya restaurant.