The Stency of Death and Sushi

I live on a very uninteresting block. It’s not a major thoroughfare for either cars or for foot traffic. My street ends at First Avenue, at the end of my block, so really the only people who walk up and down my street are people who live there or who live in the projects on the end of the block. As a result I have seen a variety of businesses go under in the storefront next door.

There are a couple of businesses on my block that do well: dry cleaners and tailors and a floor cleaning business. These are things that people will seek out and travel to. There have also been quite a few businesses that have opened and shut before the paint on the sign could dry, like a bungee cord of broken dreams. First-time business owners finally realizing their dreams of having a little store that sells things; I don’t even bother to introduce myself.

So it wasn’t a surprise when the women’s clothing consignment shop went away. They, at least, lasted longer than the place that sold artsy candles and fruit and gave knitting lessons. I was surprised, however, when I started to see restaurant equipment moving in. Who in their right mind would hide a restaurant in the middle of a residential block?

I was even more baffled when it started to take shape as a sushi restaurant. Sushi is a gamble. Some foods store better than others. Some have longer shelf lives. Some foods will wait patiently in the refrigerator until customers discover you. Sushi does not do this. Raw fish requires a high turnover rate because it’s really only edible when it’s very fresh.

My usual strategy with a new restaurant is to give it a few weeks to let them iron out the bugs, then give it a try. I’m afraid to try the sushi place, though. I walk past it every day and it is always empty. How long do they hold out for customers who clearly aren’t coming before they bite the bullet and throw the fish away? If I decided to try it tonight, would yesterday have been the day they decided that all of their stock was too stinky and had to be thrown out, or are they waiting until tomorrow?

The place has been there for a couple of months now. It’s making the usual death rattles: only opening for dinner, signs that say “cash only”, discounts. Mmmm, discount sushi. I don’t wish them ill, but I’m kind of hoping they’ll be out of business and gone by summer. I’m betting sushi garbage stinks.