SUSHI DOKORO MEKUMI

"The commenter expresses gratitude for the positive reception of their post analyzing the NYC sushi market."

"The commenter expresses appreciation for a well-written post discussing the challenges and dynamics of high-end sushi restaurants in NYC."

"Another restaurant, Muku, managed to receive a Michelin star shortly after opening around the same time as Sushi Mekumi."

"The high cost of the crab appetizers was due to sourcing from Ishikawa prefecture, which incurred inflated shipping expenses, and these costs were passed on to the consumer."

"The original plan for Sushi Mekumi was to feature Ishikawa crab, renowned from its Japanese counterpart. However, shipping costs for this specific crab to NYC were unexpectedly high, leading to a split menu: a regular $300-400 meal with Hokkaido crab and an $800 highlighting the Ishikawa crab, a setback that likely contributed to its closure."

"The abundant bluefin tuna fishery along the East Coast of the US is highlighted, with the commenter suggesting that enjoying fresh, local toro would be a valuable experience."

"The discussion has been informative regarding seafood sourcing and techniques, particularly challenging the perception of Japanese superiority in these areas."

"While distributors like Greenpoint Fish and Lobster and Sea to Table serve local fish in NYC, expensive omakase restaurants often prioritize premium, imported ingredients that are perceived as rare or superior."

"The commenter refutes the idea that Ikejime is a uniquely Japanese technique, stating that East Coast fishermen have long practiced similar methods. The seasonal nature and regulation of the US bluefin fishery are also highlighted as significant factors."

"The closure of Sushi Mekumi is seen as a symptom of a broader trend where high-end dining is being replaced by more accessible, albeit lower quality, options due to economic pressures and policy changes like tariffs."

"The commenter describes traditional fish handling techniques used by East Coast fishermen since the 1960s, which are similar in principle to the Japanese Ikejime method for preserving fish quality."

"The technique of Ikejime, a method of dispatching fish to preserve quality, is considered a starting point for superior supply chains. The argument is that without such techniques, fish quality suffers, and this impacts the value proposition."

"The clarification that the special menu highlighted Ishikawa crab, which faced shipping issues, made the high price more understandable, though the initial lack of clarity was surprising."

"With the high cost of dining, consumers are more hesitant to try new restaurants and prefer established, trusted venues. New restaurants might need to consider lower price points to build a clientele before charging premium rates."

"The commenter notes a positive trend of more omakase restaurants opening with prices under $100, suggesting a welcome 'deflation' in the high-end sushi market."

"The significant expense involved in operating high-quality restaurants is not widely understood, contributing to the financial difficulties faced by establishments like Mekumi."

"Despite the effort, the restaurant's business model ultimately failed. The commenter questions the other user's maturity and approach to the discussion."

"The restaurant's special menu, which highlighted Ishikawa crab, was intended to differentiate it but led to prohibitively high costs for customers, likely contributing to its downfall. This is contrasted with generic dining options."

"Mekumi's core concept was to showcase Ishikawa prefecture's fish and crab, making the suggestion to 'source from Boston' akin to asking a Cantonese restaurant to serve Shanghainese food. This disregard for the restaurant's unique identity is contrasted with less discerning dining choices."

"The commenter expresses frustration with the discourse, accusing the other user of poor reading comprehension and reiterating that Mekumi's unique identity was tied to its specific sourcing from Ishikawa, Japan."