A few years ago, the internet was awash in memes and jokes about people eating sushi in public spaces.
It was easy to laugh, and the meme culture itself wasn’t the biggest problem.
The real problem was when it came to sushi bars.
In 2015, the New York Times ran a piece on the restaurant industry’s growing obsession with sushi, which included a cartoon of the menu with a photo of sushi chef Masahiro Sakurai eating a piece of a salmon.
The article, written by a journalist for a local New York magazine, went viral.
The cartoon, which featured a picture of Sakurai sitting at a sushi bar, had a lot of buzz and was shared over 6 million times.
The story, which was later shared by the New Yorker and other media outlets, went on to become a viral hit.
The restaurant industry had its own version of the “Sushi Wars” meme, one that focused on the sushi industry’s obsession with its customers and sushi chefs and its unwillingness to innovate.
When the industry got a little too invested in sushi, it also got a bit obsessed with the restaurant itself.
At one point, there was a Twitter hashtag in Japanese, “Suki Wars,” that had hundreds of replies in Japanese and English.
Some of these tweets were really funny, like, “Hey, sushi bars are going to start eating up the entire city!” or “Hey sushi bars, I just got a taste of the sashimi!,” but the more popular ones got more serious.
One tweet, for instance, started with a picture showing a chef at a Sushi Bar in Japan, a restaurant that has been in business for nearly 200 years.
The caption read: “Honey, the sushi bar is going to become the city’s new sushi capital!”
And that was the last tweet that we saw from the tweet.
But a few days later, the same tweet went viral, with more than 40,000 retweets and hundreds of comments in Japanese.
And it was on to the next hashtag, “#SushiWars3,” which is still alive today.
The image of a sushi chef eating a salmon at a bar in Japan.
Image source Twitter/@Sushi_Wars3In January of this year, the hashtag #SushiWars3 made its way to Twitter, with a series of images of sushi chefs eating salmon at sushi bars around the world.
The trend seemed to hit a fever pitch.
The same day that the tweet was posted, Twitter announced that it was starting a $1 million prize to help spread the word about sushi.
It didn’t take long for the hashtag to be trending in other countries, including the UK, where sushi was also trending.
As sushi has become a more mainstream obsession, the issue has gotten a little bit bigger.
The problem has grown to the point where a few restaurants have even had to change their names and logos.
One sushi bar in the UK has had to remove its logo, after customers started noticing the word “SUSHI” on the back of their menus.
One sushi restaurant in New York City has changed its name to a more appropriate restaurant, as customers complained about the word being used in its name.
But the sushi business is still the one industry where the majority of the restaurants are still owned by their owners.
In 2016, Sushi Restaurant Group, the largest sushi chain in the world, sold its shares to Sushi International, which has since changed its logo and renamed itself “Sumiya Sushi.”
Sumiyas is the Japanese word for “sushi.”
In Japan, sushi is considered a delicacy, and sushi restaurants in the United States are the largest in the country.
But the industry is still in its infancy in the U.S., and it hasn’t been able to capitalize on the huge popularity of sushi bars as much as it could have.
And that’s what worries some people.
One of the main concerns for many sushi enthusiasts is that the Japanese food industry has so much in common with the food that they consume in restaurants across the country, and they’re not doing enough to make sushi an affordable and accessible food in the States.
“There are so many similarities,” said Sushi Nation, an online community that encourages Japanese Americans to take part in the conversation about sushi culture.
“It’s a little like watching an Asian restaurant, but the sushi is not the same.
So people have to be conscious about how they eat, and I think that’s something that’s very important to us.
If we’re not, it could be a big problem.”