The standing restaurant, made popular in Japan by customers who want to enjoy food from Michelin-starred chefs without the hefty price tag, is making its way to New York. "Japanese food at a top-rated place in New York is so expensive. We want to completely change that," said Hiroshi Shimada, a chef who had a standing restaurant in Japan after leaving a Michelin-star restaurant. Shimada hopes to have his New York sushi standing restaurant open by the end of the year.
Published in Brief: