The average home cook is frightened of Japanese food. Eating it, yes. Pulling up a stool in front of a slow moving whirlpool of conveyor belt sushi or perching next to the open inferno of a Teppanyaki joint while the chef expertly flicks rice towards the ceiling and makes a squid ring volcano explode, yes, of course. But actually cooking the stuff?
Also abundant on Leather Lane are the very busy lunchtime executives. As we mostly cook our dumplings to order, so that everything is fresh and nothing hangs around, these customers can be slightly problematic. You would be surprised at how few people are willing or able to wait five minutes for their lunch.