Michelin restaurant in Silicon Valley: forced to dismantle after being reported


Sina Technology Zheng Jun from Silicon Valley
The United States has entered the seventh month of the new epidemic, but there is still no light in front of the tunnel. Originally, since the middle of March, the United States began to implement home control, which once slowed the growth of the epidemic. However, with the re opening of the economy in early June, the epidemic situation came back again, and the outbreak speed was more fierce than before.
In this once-in-a-century epidemic, physical retail, entertainment, tourism, aviation, travel and other industries have suffered a devastating blow, and some businesses even failed to make a profit after several months. Although the catering industry is allowed to take out and pack, a survey in May showed that restaurants would lose more than half of their revenue if they didn’t have a restaurant business. After June, Silicon Valley gradually relaxed the control of the catering industry, allowing restaurants with outdoor dining conditions to open, but indoor dining was still strictly prohibited.
High end restaurants that don’t have outdoor meals want to cry without tears: their high premium comes mainly from on-site production, fresh ingredients and dining atmosphere. There is no way to open the business now. Although employees can be dismissed, high rents will continue to be paid. Many high-end restaurants either give up closing or condescend to take out. Even Alexander Steakhouse, a high-end steakhouse in Silicon Valley, has started to make takeout packages and even sell cooked raw steaks directly.
Hashiri is a Michelin star restaurant in downtown San Francisco and one of the most expensive Japanese restaurants in San Francisco. The store opened in 2016 and focuses on Huaishi cuisine, which is divided into three price packages of $250 / 300 / 500. Among them, the set meal of $500 per person is omakase, that is, the chef personally customizes the menu for customers, and all the ingredients are transported from Japan’s Tsukiji seafood market. Despite the high price, Silicon Valley, where the rich are gathered, is still in short supply, and even needs to book weeks in advance.
Because there is no outdoor dining conditions, hashiri has only been closed since the middle of March this year, and has been able to accept package takeout, resulting in heavy loss of revenue. On the one hand, no matter how good the sushi sashimi is packed, it is impossible to achieve the delicious food in the store; on the other hand, the diners are originally attracted to the dining experience here, so it is unnecessary to spend so much money on the packaged set meal.
Seeing the end of the epidemic control measures in the long run, the anxious manager hashiri is no longer willing to wait. In the beginning of the dining room, there are three plastic tables in the dining room. Each ball can seat four people and enjoy a two-hour combination of five daily ingredients. The charge is $200 per person. It is said that all three plastic balls cost the restaurant $4000.
Why not just set up a table and chair outside the store? Hashiri’s downtown San Francisco is home to the largest number of homeless people in the United States. A large number of homeless people sleep directly on the street, many of them are addicts, and even solve the problem of defecation and defecation directly on the street. If you put tables and chairs directly outside the store, these rich people who spend hundreds of dollars a meal may not want to see homeless people lying around them.
But hashiri’s plastic shed has not been up for a few days, and has received a lot of criticism. Some have accused hashiri of humiliating the poor by offering hundreds of dollars per person of lavish meals in front of the destitute homeless. Others went to the San Francisco Department of health to report that hashiri’s shed had violated epidemic regulations.
Last Thursday, San Francisco Health Bureau officials raided hashiri’s plastic shed, saying it was “airtight, with poor ventilation, and not suitable for outdoor dining.”. Although hashiri explains that the shed has windows and open doors, it’s airy enough; and they disinfect it before and after dinner. But that did not convince health officials.
Under an executive order, hashiri had to tear down the plastic sheet from the shed and turn it into an empty, well ventilated frame. But the trouble comes again. The surrounding environment is very noisy. The homeless sometimes get close to each other, shout loudly, spit stars flying, spit on the ground, grab food with their hands, and even make it convenient in a short distance. This dining environment is intolerable to hashiri.
Kenichiro Matsuura, hashiri’s manager, laments that it’s really sad that so many people want to see us go out of business. And when the weather gets cold, even the outdoor can’t be opened. We don’t know how long the restaurant can last.