Requests for extra soy sauce leave B.C. sushi chef in a ‘bad mood’

A photo posted to the Facebook page for Sushi J, a B.C. restaurant, informs would-be customers of the chef's policy on extra soy sauce. (Credit: Facebook/SushiJ)

It’s been a long week for a B.C. sushi chef, after his social media post about his restaurant’s soy sauce policy drew international attention, a slew of online comments and an influx of curious new customers.

Sushi J, an eatery in the small northern city of Kitimat, has a sign on its door informing people of three things that will not be tolerated. At the top of the list? Requests for extra soy sauce.

Chef Philip Kim has had a policy prohibiting extra soy sauce for years. Earlier this month, he took to social media to try to settle the debate over the salty condiment once and for all.

“We never serve extra soy sauce – even if they offered to pay $1,000 for it. That’s because this isn’t an issue of cost. And that has been the driving force that allowed us to survive over the past seven years,” the post said, adding that people who choose to douse their sushi in soy sauce aren’t actually experiencing the taste of the food and are unlikely to become loyal customers anyhow.

“Their personal food preferences deserve respect, but my responsibility is to serve my food the way it is meant to taste. So no, we do not serve extra soy sauce. If they feel upset because of this, I understand. But I also feel upset when my food is denied its identity. It leaves me in a bad mood for the rest of the day,” the post continued, ending by suggesting those who want extra soy sauce take their business elsewhere.

The post didn’t settle the debate, which raged on in the comments. But the attention it garnered did have an effect on Kim and his business.

On Friday, the chef posted again to address the impact.

“It has truly been a long week. Until now, I have been ‘liking’ and replying to both positive and negative comments about our restaurant’s policy,” Kim wrote.

“However, I believe that by now most people have already seen and understood our policy, so I would like to focus more on my work and will no longer be responding. I do not wish to become famous.”

In keeping with his commitment to move on from the debate, Kim declined an interview with CTV News. He did, however, provide some written comments explaining the motivation behind the original statement.

“The post was meant to reduce unnecessary emotional strain between new customers, myself, and my staff, while also encouraging people to enjoy food in a healthier way,” he wrote.

Kim hopes the discussion of his policy will encourage people to pause and ponder how much soy sauce they use, and consider cutting back.

“People consume too much of it. If they were told to eat the same amount of salt, they would probably say it’s crazy,” he wrote.

One tablespoon of soy sauce has a minimum of nearly 900 milligrams of sodium – which works out to more than a third of the maximum 2,300 milligrams recommended by health officials and more than half of the 1,500 milligrams required. According to the federal government, three out of five Canadians consume too much sodium.

Since the post started racking up views, comments and coverage Kim also said business has seen a considerable uptick, with would-be diners experiencing wait times of over an hour.

“I feel sorry for our customers about that,” Kim wrote.

“I just want to serve food and see our customers happy. That’s what matters to me.”