Two weeks into the state of emergency, and the picture is becoming clearer for Tokyo’s restaurants. Many have shuttered their businesses, at least for the interim. Others have retooled their operations for takeout and, in some cases, delivery services. And a few outliers are still forging on regardless, albeit with reduced custom and shorter service hours.
Meanwhile, as the city starts to adjust to this new abnormal, the implications are reverberating through the entire supply chain. Farmers, fishermen and other producers are feeling the impact and the most deeply affected are those with the strongest links to the restaurants they supply.
But farm-to-table is a two-way street. Now several chefs around the city are taking steps to make sure those producers do not get forgotten during the current crisis.