经典的寿司柜台工作区是26厘米深。
The work area of the classic sushi counter is 26 centimeters deep.
大多数主流的寿司屋（寿司食肆）会预计顾客自己点酱油，所以你会发现面前的柜台上有酱油碟。
Most mainstream sushi-ya (sushi restaurants) expect customers to dip, and you’ll find soy sauce dishes on the counter.
有几次我在想我什么时候才能走出柜台开始制作寿司。
There were times I wondered when I would be able to move behind the counter and start making sushi.
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