Twenty-seven positions across seven zones — a refrigerated sushi case, rice and prep at the counter, a small hot section under extraction, blast freezing and the cold chain, sanitation, drinks, POS and the signage out front. Every line is a catalog item you can open, read and price.
A sushi counter, built around the two things that actually decide whether the room works: a refrigerated case that holds fish at the counter without drying it, and a cold chain strict enough that raw service is defensible.
Quantities assume a 40-seat room with a ten-seat counter and a small hot section. Knives and sushi ware are picked separately — those are the chef's choice, not ours. Blast freezing before raw service is a legal requirement in many markets and the rule differs by country; check the one that applies where you open.
The zone the format is named after. Everything here is in the guest's eyeline, which is why the case matters as much as what is in it.
Five pans behind curved glass, refrigerated. A standard display fridge holds fish cold and dries the surface — this holds it at service humidity, which is the difference between neta that shines and neta that does not.
Gas rice cooker for shari in batches. Sushi rice is cooked, seasoned and held to a window; a domestic cooker sets the size of the room.
Refrigerated worktop behind the counter — the mise for the whole service within one turn of the chef.
Tempura, teriyaki and the rolls that are not raw. Small, but it carries the covers that do not order sashimi.
Extraction over the hot corner. A fryer next to a raw counter is exactly the arrangement that needs it working properly.
High-pressure burners for the hot side of the menu.
Double 25-liter tanks — one for tempura, one for everything else, so the batter does not pick up what the katsu left behind.
Salamander for aburi — the top-heat pass over nigiri that is the whole point of the dish.
The zone that decides whether raw service is defensible. This is where the money and the inspection both are.
Blast freezing for fish going to raw service. Most markets set a time-and-temperature rule for this and a domestic freezer does not reach it — check the rule where you open and size to it.
Double-door reach-in for the day's fish and prepared components.
Multi-door reach-in freezer for held stock.
Vacuum sealing for portioned fish. It buys shelf life without freezing and it is how a small room orders whole fish instead of portions.
Three-hundred-millimeter blade for frozen blocks — the machine for a high-volume roll menu, not for the counter.
Raw protein raises the bar on this zone above what the cover count suggests.
Hood-type machine for plates and boards.
Three bowls for the wash, rinse and sanitize sequence an inspection expects to see.
Wall-mounted hand sinks at every station. Five is the number that stops anyone washing hands in a prep sink.
UV cabinet for knives and boards between services — the piece an inspector looks for the moment raw fish is on the menu.
Tea, beer and sake. Small zone, high margin.
Batch green tea, brewed and held. Every cover gets one and nobody wants to make it a pot at a time.
Cube ice for drinks and for the display beds.
Back-bar cooler for beer, sake and soft drinks.
Front-loading glasswasher on a short cycle.
The rest of the room.
The till, the printer and the card terminal in one body — no separate boxes under the counter fighting for a socket.
Handheld terminals for the tables away from the counter.
Delivery robot for a long room. It runs plates from the pass so the counter chef is not also the runner.
What the street sees before anyone reads a menu. Signage is the last thing installed and the first thing a guest reads, so it belongs in the build list, not in the "later" pile.
Illuminated fascia sign plus the secondary plates — entrance, terrace, delivery door. Round faces read from an angle, which is what a sign on a side street has to do.
Double-sided pavement sign that charges itself — no trench, no electrician, no landlord conversation about running a cable to the kerb.
Indoor logo projector for the entrance and the counter wall.
The glass slide that carries your logo. Projectors ship without artwork — this is the part that makes the light on the pavement say your name.
Yanagiba, deba, fillet and seafood knives — a sushi chef picks these personally and does not want them chosen for them. Same for the plates: the sashimi plate and the nigiri board are part of the presentation, not the equipment. We stock both; tell us what you want and we price them with the order.
Catalog prices at the quantities listed, excluding shipping, duties and installation. Send a request and we confirm current pricing and lead times for your build.
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