JAPAN-CULTURE-FOOD-SUSHI

This photo taken on July 16, 2013 shows a customer eating bonito and horse mackerel sashimi (raw fish) at a high-end sushi restaurant in Tokyo. There is no menu and the chef selects the best fish available for customers, which costs at least 10,000 yen (100 USD) per person. While high-end restaurants cater to regular clientèle, many traditional sushi restaurants - a business steeped in tradition - nowadays must compete with "kaiten" or revolving sushi restaurants where raw fish slices atop rice balls travel on conveyor belts along counters waiting to be picked up by diners, with some offering dishes for as cheap as 100 yen (1 USD). A key challenge to both high-end eateries and fast food sushi kitches is that Japanese people are eating less fish and more meat these days as world prices rise due to strong demand in the United States and Europe. AFP PHOTO / Yoshikazu TSUNO (Photo credit should read YOSHIKAZU TSUNO/AFP via Getty Images)