Conveyor belt sushi

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Conveyor belt sushi

Conveyor belt sushi, also known as kaiten-zushi (回転寿司), is a type of sushi restaurant common in Japan. In this style of dining, plates of sushi are placed on a rotating conveyor belt that winds through the restaurant and moves past every table, counter, and seat. Customers can simply take the dishes they want as they pass by.

History

The concept of conveyor belt sushi was invented by Yoshiaki Shiraishi, who opened the first kaiten-zushi restaurant, Mawaru Genroku Sushi, in Osaka in 1958. Shiraishi was inspired by the conveyor belts used in beer factories and sought to create a system that would allow him to serve more customers efficiently with fewer staff.

Operation

Conveyor belt sushi restaurants typically feature a long, winding conveyor belt that moves continuously through the dining area. Plates of sushi are placed on the belt, and customers can take the plates they desire. The plates are usually color-coded to indicate the price of each dish.

In addition to sushi, other items such as tempura, edamame, and desserts may also be available on the conveyor belt. Some restaurants also offer a touch screen system for ordering specific items that are then delivered directly to the customer's table via a separate conveyor belt or a small train.

Types of Sushi

Common types of sushi found in conveyor belt sushi restaurants include:

• Nigiri: A slice of fish or other topping on a small ball of rice.
• Maki: Sushi rolls wrapped in nori (seaweed).
• Sashimi: Slices of raw fish without rice.
• Temaki: Hand-rolled sushi in a cone shape.

Advantages

Conveyor belt sushi offers several advantages:

• Efficiency: The conveyor belt system allows for quick and easy service, reducing the need for waitstaff.
• Variety: Customers can see a wide variety of dishes and try new items without committing to a full order.
• Cost Control: The color-coded plates make it easy for customers to keep track of their spending.

Global Spread

While conveyor belt sushi originated in Japan, it has spread to many other countries, including the United States, United Kingdom, Australia, and various countries in Asia. Each region may adapt the concept to local tastes and preferences.

Environmental Impact

Conveyor belt sushi restaurants have faced criticism for their environmental impact, particularly regarding the use of single-use plastic plates and the sourcing of seafood. Some restaurants have begun to address these concerns by using reusable plates and sourcing sustainable seafood.

See Also

• Sushi
• Japanese cuisine
• Sushi train
• Fast food

External Links

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