Conveyor belt sushi

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Conveyor Belt Sushi

File:Conveyor belt sushi.jpg
A typical conveyor belt sushi restaurant

Conveyor belt sushi (Japanese: 回転寿司, Hepburn: Kaiten-zushi), also known as sushi-go-round or sushi train, is a popular type of sushi restaurant common in Japan. In these restaurants, sushi is served on color-coded plates that rotate around the restaurant on a conveyor belt, allowing diners to select their desired dishes at their own pace.

History[edit | edit source]

The concept of conveyor belt sushi was first introduced by Yoshiaki Shiraishi in 1958. Shiraishi was inspired by the assembly line system he observed at a beer factory and decided to apply the same concept to his sushi restaurant, thus revolutionizing the sushi industry. The first conveyor belt sushi restaurant, named Mawaru Genroku Sushi, was opened in Osaka, Japan.

Concept and Operation[edit | edit source]

File:Conveyor belt sushi operation.jpg
Conveyor belt sushi operation

In a conveyor belt sushi restaurant, the sushi dishes are placed on a rotating conveyor belt that winds through the restaurant and moves past every table and counter seat. Customers simply take off the plates carrying the sushi they wish to eat. The color and pattern of the plate indicate the cost of each sushi dish.

The sushi is made by chefs in a central kitchen, which is typically visible to the customers. The chefs prepare the sushi and place it on the conveyor belt, which then delivers it to the customers. Some restaurants also offer a "made-to-order" system, where customers can order specific dishes which are then delivered to their table via the conveyor belt.

Varieties of Sushi[edit | edit source]

Conveyor belt sushi restaurants typically offer a wide variety of sushi, including nigiri, maki, inari, and sashimi. Some restaurants also offer other Japanese dishes, such as ramen, tempura, and udon.

Popularity and Influence[edit | edit source]

Conveyor belt sushi has become a popular dining option in Japan and has spread to other countries around the world, including the United States, Australia, and the United Kingdom. The concept has been adapted to serve other types of food, such as desserts and hot pot dishes.

See Also[edit | edit source]

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Contributors: Prab R. Tumpati, MD