Sushi takeaway: the wipe is part of the tradition here

Hand cleaning comes before the meal

In Japanese service the moist towel arrives before the food, and because sushi can be eaten by hand that order has a practical basis. The expectation carries into takeaway: whoever opens the box looks for the wipe before eating. Where the wipe sits in the box — on top — is therefore a placement decision.

Restrained packaging asks for few colours

The language of sushi packaging is measured: black, white, natural kraft and a single accent. A multi-colour print entering that language competes with the packaging rather than the product. Embossing works well here too, because it adds texture without adding colour.

Chopsticks can carry print too

The tool of sushi service is the chopstick, and wooden chopsticks are entering the Susteez range. Print works better on the sleeve than on the stick itself: the stick is thin with a narrow surface, while the sleeve is the first thing the person opening the box sees. This line is not listed on the site yet and is handled through a quote.

What you pick, and why

The cold chain affects the packaging too

Sushi is held cold and cold surfaces condense. If there is moisture inside the box, the napkin and sleeve take it up. A closed sleeve is doing more than signalling hygiene here — it keeps its contents dry.

Takeaway sits outside the dine-in rule

In France, venues with more than twenty seats must serve dine-in consumption in reusable containers; takeaway and delivery are outside that scope. Because most sushi leaves the counter, most operators fall outside the rule.

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