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Refrigerated sushi and fish display cases for sushi restaurants, seafood markets, and supermarkets

Fish & Sushi Display Cases

A refrigerated sushi or fish display case holds prepared sushi, sashimi, nigiri, hand rolls, or raw seafood at safe service temperatures behind glass. Sushi restaurants, Japanese restaurants, seafood markets, supermarket seafood sections, hibachi restaurants, and prepared-foods counters use them to merchandise the product to customers at the counter. The same equipment is also called a sushi showcase, sushi refrigerated display case, refrigerated sushi cabinet, fish display counter, fish display cooler, or seafood display case.

The right sushi or fish display case depends on three things: counter footprint, the product line, and whether the case needs an ice bin for raw seafood display. Sushi cases run 45 to 71 inches wide with flat or curved glass, sliding doors, and dry refrigeration sized for prepared sushi at safe temperatures. Fish display cases include an ice bin and drain so raw fish, shellfish, and whole seafood can be displayed on ice the traditional way. Remote-refrigeration sushi cases (4 to 6 inch counter inserts) connect to an external compressor for compact sushi-bar installations. Common configurations, buying guidance, and frequent buyer questions follow below.

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Common Types and Configurations

  • Refrigerated sushi display case: Dry refrigerated case sized for prepared sushi, sashimi, nigiri, and hand rolls. Catalog units run 45 to 71 inches wide with sliding doors and flat glass.
  • Curved glass sushi display case: Curved glass front maximizes product view from the customer side. Catalog units run 45 to 69 inches with 1/3 GN pan compatibility (4 to 6 pans).
  • Round curved sushi display case: Distinctive rounded curved-glass profile for traditional sushi-bar merchandising. Catalog Marchia MSU line runs 46 to 71 inches in silver finish.
  • Remote sushi display case: Compact countertop insert (4, 5, or 6 inch widths) that connects to an external refrigeration compressor. Lets sushi bars install merchandised cold display without a full case footprint or local compressor noise.
  • Refrigerated fish display case with ice bin: Raw seafood display case with built-in ice bin and drain. Customers see whole fish, shellfish, and steaks displayed on crushed ice the traditional fishmonger way. Catalog Coldline SDC-F line runs 72 and 98 inches.
  • Auto defrost and R290 hydrocarbon: Select catalog sushi showcases include auto defrost cycles and natural R290 hydrocarbon refrigeration, lower GWP than legacy refrigerants.

What to Look at Before You Buy

  • Counter footprint: Sushi cases run 45 to 71 inches wide. Remote sushi inserts run 4 to 6 inches. Fish cases run 72 to 98 inches. Measure counter run, factor in service workspace, and confirm aisle clearance for customer flow.
  • Sushi vs fish use case: Prepared sushi, sashimi, nigiri, and rolls go in a dry refrigerated sushi case. Raw fish, shellfish, and whole seafood traditionally display on ice in a fish case with built-in ice bin and drain. Match the case to the menu.
  • Glass style: Flat glass cleans faster and reads as modern minimalist. Curved glass maximizes product view from the customer side and reads as traditional sushi-bar style. Round curved glass is the most distinctive look for high-end sushi bars.
  • Pan size and capacity: Sushi cases support 1/3 GN pans (4 to 6 pans) or 1/2 GN pans (5 pans). Match pan count to the variety of sushi rolls and sashimi you display at peak service.
  • Self-contained vs remote: Self-contained units have the compressor in the case and plug into a standard 115V outlet. Remote inserts connect to an external compressor, cut case noise on the floor, and suit compact sushi-bar installations.
  • Ice bin and drain (fish cases): Fish cases include an ice bin holding crushed ice plus a drain for melt runoff. Confirm a floor drain or condensate line is available before installing a fish case.
  • Refrigerant and defrost: Catalog units use standard refrigerants and R290 hydrocarbon on select SKUs. Auto-defrost reduces operator attention on those units.
  • Finish: Black suits modern sushi bars and supermarket counters. Silver suits the round curved Marchia line. Match finish to the front-of-house aesthetic.

Frequently Asked Questions

What is a refrigerated sushi or fish display case used for?

A refrigerated sushi or fish display case holds prepared sushi, sashimi, nigiri, hand rolls, or raw seafood at safe service temperatures while merchandising the product to customers from a counter. Sushi restaurants and Japanese restaurants use sushi cases at the sushi bar so customers can see the day's rolls and sashimi while the chef prepares orders. Seafood markets and supermarket seafood sections use fish cases with ice bins to display raw fish, shellfish, and whole seafood on crushed ice. Hibachi and Pan-Asian restaurants use sushi cases at the front of house for grab-and-go service.

What is the difference between a sushi display case and a fish display case?

A sushi display case is a dry refrigerated case designed for prepared sushi: rolls, sashimi, nigiri, hand rolls, and pre-cut sashimi platters. It runs at sushi-safe temperatures, displays product on stainless GN pans, and uses flat or curved tempered glass for clean customer view. A fish display case is built for raw seafood. It includes an ice bin where the operator lays crushed ice and displays whole fish, shellfish, fillets, and steaks on top of the ice. A built-in drain handles ice melt. The two cases serve different parts of the menu: sushi cases at the sushi bar, fish cases at the raw seafood counter.

What size sushi or fish display case do I need?

Match width and pan count to peak service volume and menu variety. Small sushi bars and Japanese cafes with a focused roll menu suit a 45 to 51 inch sushi case with 4 to 6 GN pans. Mid-size sushi restaurants and supermarket sushi sections need a 58 to 69 inch case with 5 to 6 GN pans and curved glass. High-volume sushi operations and Japanese restaurant chains need a 71-inch case. For raw seafood display, small specialty seafood markets need a 72-inch fish case, while full supermarket seafood sections need a 98-inch fish case with the largest ice bin and drain.

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