sushi-ya

See also: sushiya

English

Noun

sushi-ya (plural sushi-yas or sushi-ya)

1. Alternative form of sushiya.
   • 1977, New West, volume 2, pages 68 and 74:

     The fact that English is often the second language in a sushi-ya can add to the intimidation. […] Many sushi-yas close after two or in the afternoon, and reopen for dinner at five or six.

   • 1990, Pacific Fishing, volume 11, page 115:

     A few larger bonito and a couple of red snapper are placed in live tanks, either to be kept until market prices rise, or else sold to local sushi-yas for the expensive live-butchered form of sashimi known as ikizukuri.

   • 2003, New York, volume 36, page 164:

     Pseudo-French brasseries are a dime a dozen in this town, of course, but great sushi-yas are hard to find.

   • 2005, Dave Lowry, The Connoisseur’s Guide to Sushi: Everything You Need to Know About Sushi Varieties and Accompaniments, Etiquette and Dining Tips, and More, Harvard Common Press, →ISBN:

     Most sushi-ya in other parts of Japan and the rest of the world often include this clam in their menu as well.

   • 2009, David Charles Fletcher, Perspective of Matter, Wise Grey Owl Limited, →ISBN, pages 178–179:

     ‘This is a Sushi-ya,’ said Prama. ‘There are some special cultural conventions to follow.’ […] Prama explained that courtesy is very important in a sushi-ya restaurant.