"We're going to offer better quality and lower prices than Whole Foods and our staff will be happy and friendly," promises general manger Chris Dunphy, who adds that "the quality of our fish will be the same as the fish at both restaurants." Aside from a deli case, espresso bar and seafood counter, the space, which features the building's original hardwoods and exposed red brick, will have an exhibition kitchen, glass garage doors and a small dining room with fifteen to twenty seats, although there won't be wait service.
"While we want to encourage people to stay and eat, we also want to make sure that everything we offer can be taken home and eaten at the kitchen table with the family, so we're only doing counter service," explains Dunphy.
Much of the food, he says, will have a "Japanese tilt," and he also hopes to add a Japanese retail aspect to the space. "We're still talking about it, but I'd love to sell Japanese teas, sake sets and soy dishes," he told me.
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