The joy of finding your own style in a rotating microcosm
It was a high school classmate who drew Natsu Ando, who had a hard time eating raw fish, into the fascinating world of conveyor belt sushi. The classmate loved conveyor belt sushi so much that she even worked there part-time, and eventually became a stylist at Maple Chogokin. Whenever the two met, sushi became a part-time thing. "Going out to eat = conveyor belt sushi. There's almost no other option."
Of course, he also likes sushi at high-end non-conveyor belt restaurants. But he still finds himself drawn to this place because "there are almost no rules." "Right now, I love squid, and I eat squid on eight out of ten plates. If I did that at a high-end place, I'd probably get some strange looks."
The high degree of freedom is also evident in other areas besides sushi. "When you're eating sushi, don't you sometimes feel like going for fried food? Then you might feel like having a melon soda. It's great that you can fulfill those kinds of selfish requests."
Tokyo is a city where popular restaurants are competing with each other, but if you have a recommended menu item for each restaurant, such as "Gatten Sushi is 'Toro Bincho,'" you can always find a reliable taste no matter what city you're in, just like Ando. "There are some restaurants that will make something that's not on the menu if you ask."
The feeling of being able to enjoy conveyor belt sushi as if it were counter sushi... Will you be brave enough to give it a try?
Natsu Ando 's 3 recommended conveyor belt sushi restaurants
Gatten Sushi Shinjuku Nishi-Ochiai Branch (Ochiai Minami-Nagasaki)
While maintaining a casual atmosphere, the restaurant offers high quality. The menu includes "Toro Bincho," made with only the fatty tuna of albacore tuna, and rare "King Salmon" from New Zealand, all carefully selected by its in-house buyers. Each restaurant's unique character shines through in the daily menu, which uses fresh fish delivered directly from fishing ports around the country.
Sushi Choshimaru Toyotama Minami Branch (Toritsukasei)
The restaurant sources fresh ingredients from all over the world, including Choshi Port, which is where the restaurant is named, and is particular about serving sushi that is freshly prepared and prepared by skilled chefs. Located in a residential area, the restaurant also has a parking lot, and attracts people who enjoy sushi in the same atmosphere as a local family restaurant. The restaurant is based on the concept of a "theater," and its high level of entertainment is a selling point.
Conveyor belt sushi Misaki Koenji Pal Shopping Arcade (Koenji)
Located in the arcade shopping arcade at the south exit of Koenji Station. The restaurant's greatest feature is that it offers the traditional "red rice" of Edomae sushi, which is often served at high-end sushi restaurants, in a casual setting. The vinegar used is made from sake lees that has been aged for over two years. The mellow acidity brings out the best in the signature bluefin tuna and other seasonal ingredients delivered directly from Toyosu.
