Online reputation management: Sushi Zanmai

Online reputation management firm as been approached by a foreign sushi restaurant from Japan, Sushi Zanmai. This restaurant is located at the heart of Tokyo’s Sushi paradise. It is located at the tsukiji fish market. They are requesting a foreign company to connect with the upcoming tourists who plan to visit Tokyo because their competitor, Sushi Dai, tends to steal all the foreign clients. Sushi Dai usually has a two-hour wait to eat and is often rushed out of the restaurant since it is packed practically all the time. Sushi Dai has created a name on social media which is why many people associate sushi Dai as the greatest sushi destination in Tokyo. However, many critiques consider sushi Dai good but sushi Zanmai is on a whole other level. Their fatty tuna’s are a masterpiece and regarded as the best in Tokyo by many locals.

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Online reputation management company realizes marketing goes a long way. Even bad products can make sales with effective marketing. Take movies for example, some terrible movies have tripled their investments such as the Transformers series because the fan base will always go watch these movies in theatres and also the marketing campaigns shows promise but ultimately fails. This is probably how sushi Dai works, they have such a huge presence online, and many people naturally assume that this place must be amazing.

 

Reputation management firm decided to focus on telling the story of the head chef of the restaurant and what was his inspiration. His humble upbringing can potentially resonate with many people since he came from a hardworking-middle class family. He started working at the age of fourteen to help earn enough money to feed the family. His parents put him through education because they wanted him to have a better life but he hated the idea of school and working 9 to 5. His passion was cooking, especially sushi making. He loved making nigiri’s specifically but hated making maki’s since to him that was an American type of sushi. He worked with Jiro for three years before he decided to open up his own place. He had trouble opening up his place because he was a afraid of areas where there were heavy competition and he didn’t want the number of sales affecting his quality of seafood being prepared for service. Also, in Tokyo, there are so many sushi restaurants; you can never eat at the them if you spend your entire life doing just that.