What should I check before buying a sushi restaurant?

A sushi restaurant leans on a few things that a general restaurant review can miss: one skilled person behind the counter, fresh supply that arrives often, and equipment built for raw product. A buyer who asks about those early learns more than one who starts with the menu. Here are the questions that tend to matter most, in the order many buyers ask them.

Ask about the head chef first

Many sushi rooms are known for one chef. Ask who that person is, how long they have worked there, and whether they plan to stay after the sale. A chef who leaves can change the food and the regulars. Ask the seller to arrange a conversation, and ask your lawyer how a retention agreement or a handover period could be written into the deal.

Look at fish and seafood supply

Seafood is often bought from a small number of suppliers on informal terms. Ask who the suppliers are, whether the accounts are in the restaurant’s name or the owner’s, and whether credit terms carry over. Ask how deliveries are checked on arrival. A supplier who will not deal with a new owner is something to learn before closing, not after.

Separate dining room, takeout and delivery sales

Sushi travels well, so many restaurants earn a large share of sales through takeout and delivery apps. Ask for sales split by channel, and read the app agreements for commissions and who owns the customer relationship. A restaurant that depends on one app is exposed to that app’s changes.

Check freshness habits and equipment

Ask how the kitchen tracks what it buys, stores and throws out, and ask to see the logs it keeps. Then test the rice cookers, display cases and refrigeration while they are running. Ask which pieces are leased. Your inspector or a technician can tell you what the equipment needs next. For the wider review, see buying a restaurant in Canada.