Japanese restaurant proprietors in Hong Kong are confronting an imminent challenge as they navigate a forthcoming prohibition on seafood imports from 10 Japanese prefectures. This measure is a response to Tokyo’s impending plan to discharge treated water from the disabled Fukushima plant into the sea, a move scheduled for August 24.
The official announcement of the wastewater release date was made by Japan on Tuesday, subsequent to the initial declaration in July. While Japan’s proposal has garnered approval from the U.N. nuclear watchdog, it has encountered resistance both domestically and internationally due to apprehensions about food safety. Japanese authorities assert that the planned releases adhere to safety protocols and meet global standards.
Hong Kong holds the distinction of being Japan’s second-largest market for agricultural and fisheries exports, following mainland China. The popularity of Japanese restaurants in the special administrative region and the status of Japan as a favored holiday destination for numerous residents further emphasize the importance of this issue.
While the specific parameters of Hong Kong’s forthcoming seafood ban remain unclear, Halry Yu, the 42-year-old owner of the Japanese restaurant Hassun, has shed light on the matter. Yu revealed that over 90% of seafood shipments to Hong Kong are sourced from Tokyo.
Yu expressed his concerns, stating, “If they ban imports that come via Tokyo, I think all sushi restaurants in Hong Kong will be in trouble. There are some seafood supplies from Osaka, but variety is limited.”
The anticipated impact of the ban is significant, with Yu estimating a potential reduction of up to 40% in his restaurant’s business. To mitigate the repercussions, he has formulated a strategy to diversify the menu by incorporating more meat-based options.
“In light of the circumstances, meat will become the primary focus of our menu. We will introduce items such as barbecued skewers and fried foods that were previously absent from our offerings, all with the aim of sustaining our operations,” Yu elaborated.
The impending challenge has underscored the resilience and adaptability of these restaurateurs as they strive to navigate a complex landscape while preserving the essence of their establishments.
