For over 25 years Yoshino operated as a Japanese importer and exporter of seafood, offering fresh fish from around the world.
It then launched Restaurant Yoshino, Piccadilly Place, London, which quickly earned a reputation for authentic Japanese food, according to Time Out magazine.
The most recent opening, one year ago, was Delicatessen Yoshino, 59 Shaftesbury Avenue, offering 'the best Sushi in London at fast-food prices', more info at: www.yoshino.net
Close to Piccadilly Circus, the deli has just taken delivery of its first cycle delivery cart. All Sushi is made fresh every day.
Contract Catering Equipment (CCE) installed the equipment package, including five 2 Drawer Adande units. Two other 2 Drawer Adande units are installed at the restaurant.
"We were recommended Adande by CCE and also by FCSI Consultants, Humble Arnold www.humblearnold.com who did the initial design work," says Yoshino Director, Naomi Tashiro.
"We particularly wanted freezers with drawers to store our frozen fish and Adande is the only system where the cold air stays in the drawer with the food.
You can change the temperature from frozen to chilled at the touch of a button. We need this sometimes when switching from frozen to fresh fish, or to store chilled drinks.
"Contract Catering Equipment helped us a lot and we would also recommend the Adande unit, with its excellent worktop - durable and very presentable in public view."
Fish Storage - no ice is needed to store seafood with Adande Drawer units.
Because the cold air is moving slowly and not blown over the food by fans, seafood keeps perfectly fresh and moist, unlike conventional refrigeration where ice is essential to avoid dehydration.
To find out how Adande can improve the performance of your kitchen or retail outlet phone us now on +44 (0) 844 376 0023.
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