FORT LEE, N.J. -- The two sushi chefs bent over the cutting board studiously slicing yellowfin tuna and wrapping seaweed around California rolls are hard at work -- far from the confines of an upscale Japanese restaurant -- behind the full-service seafood counter at the Food Emporium here. Judging from the boisterous crowd gathered around the sushi counter and numerous excited exclamations of "Oh sushi, my favorite," overhead the day SN visited, the sushi section seemed to be off to a ...
REGISTER TO VIEW THIS ARTICLE - Register for a Free Account
Why Register for FREE?
Registering for content on Supermarket News will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. What are you waiting for! In addition you will also receive a complimentary copy of SN's salary survey sent to you by email.
Attention Paid Print Subscribers: While you have already been granted free access to SN we ask that you register now. We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.