PREVIEW
... w much sushi sells in a day.
Starting at ten in the morning, they bring out two large wooden barrels filled with prepared sushi rice, along with a refrigerator full of sashimi and other ingredients, and can clock out whenever they sell out.
If business isn't good that day, they're allowed to offer discounts; in any case, after 9 PM they can leave whenever, it's up to them whether to continue selling.
Nakamura Arita has a simple idea: speed up the production, make ten extr ...
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