In the bustling streets of Hong Kong, Japanese restaurant owners are on edge. The reason? An impending ban on seafood imports from 10 Japanese regions, all due to Tokyo’s decision to release treated water from the damaged Fukushima plant into the ocean starting August 24.
This move, first unveiled in July and set in stone on a recent Tuesday, has the backing of the UN’s nuclear authority. However, it’s not without its critics, both within Japan and internationally, primarily due to food safety apprehensions. Japan remains steadfast, asserting that the discharge will adhere to international safety benchmarks.
For Japan, Hong Kong isn’t just another market; it’s the second-largest buyer of its agricultural and fishery products, only surpassed by mainland China. The symbiotic relationship is evident: Japanese eateries dot Hong Kong’s landscape, and for many locals, Japan is their go-to vacation spot.
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Yet, the specifics of this seafood embargo are still shrouded in ambiguity. Halry Yu, the 42-year-old proprietor of the renowned Hassun restaurant, sheds some light, stating that a staggering 90% of seafood destined for Hong Kong has Tokyo as its pitstop.
Yu paints a grim picture: “Should Tokyo-sourced imports be blacklisted, it’s not just a few, but virtually all sushi establishments here that will feel the heat. While Osaka does offer an alternative, the choices there are somewhat restricted.”
Anticipating a potential 40% dip in revenue due to this ban, Yu is already brainstorming ways to keep his business afloat. “Our menu will undergo a transformation. Expect to see a meat-centric theme, with the introduction of barbecued skewers and fried delicacies we’ve never served before,” he reveals.
To clarify, the ban would encompass aquatic imports from Tokyo and nine other prefectures, including Fukushima, Chiba, and Nagano, to name a few.
Source: The Star
