They've been setting up here for two years, and the two of them have long figured out approximately how much sushi sells in a day.
Starting at ten in the morning, they bring out two large wooden barrels filled with prepared sushi rice, along with a refrigerator full of sashimi and other ingredients, and can clock out whenever they sell out.
If business isn't good that day, they're allowed to offer discounts; in any case, after 9 PM they can leave whenever, it's up to them whether to continue selling.
Nakamura Arita has a simple idea: speed up the production, make ten extra rolls of the best-selling sushi, and then take charge of ordering himself, letting Ai queue up next door.
Based on past patterns during dinner rush hours, they can hold up for about half an hour.
