Alex Marks was so committed to replicating the Australian experience of popping out from work to grab affordable sushi hand rolls that when she opened her first store in New York, she hand-filled the iconic soy sauce fish containers.
“We hand-filled about 50,000 in the first nine months or a year, because we could only get empty ones,” says the founder of Sushi Counter, which has three locations in New York. “I would have to go in every morning and fill a few hundred to get through the day.”
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