Very Important Things When You Choose a Plate of Sushi at the Conveyer-Belt Sushi Bar

(1)MAKE HOT TEA BY YOURSELF!
Firstly, take a new tea cup around your table (It's always there.) , put green tea powder in it and put hot water in from tap in front of your table. This tap water always just boiled and too hot to drink soon.

During you wait your tea became good temprature,
look at a conveyre and signs to check points (2) to (4).

(2) KNOW CHEEP FROM EXPENSIVE !

The bill is calculated by counting the number and type of plates of the consumed sushi. Plates with different colors, patterns, or shapes have different prices, usually ranging from 100  to 500 yen. The cost of each plate is shown on signboards or posters in the restaurant. In general, cheap items come on plain plates, and the level of plate decoration is related to the price. The most expensive items tend to come on gold colored plates. Expensive items may be placed on two plates, with the price being the sum of the prices of the individual plates. Some conveyor belt sushi restaurant chains, such as Kappa Sushi or Otaru Zushi, have a fixed price of 100 yen for every plate.



(4) KNOW FRESH FROM OLD!
The kaiten sushi (the conveyer belt sushi bar) system has its weak points.
The biggest is that one can never be certain how long a partilar plate has been on the merry-go-round conveyer belt.

The important thing is to look at them closely and you'll see
that the surface of the old one appears dry.




(5)Even if there is nothing you want to eat on the conveyer , NEVER GIVE UP !
When you can not find your favorite, call sushi chefs and order like
 " Sumimasen, (Please),   maguro (tuma) ! "

If you do not know Japanese name, refer to below:
 ◆Engulish-Japanese
     ark shell-akagai
     cucumber sushi roll - kappa maki
     eel -anago
     egg-tamago
     horse mackerel-aji
     mackerel -saba
     octopus-tako
     pacific saury -sanma *only Autum
     sardine-iwashi
     sarmon (normal) sarmon
                  (fatty) -toro sarmon
     sarmon roe-ikura
     scallop -hotate
     sea urchin eggs -uni
     shrimp (raw) -ama ebi
                 (boiled) -mushi ebi
     squid (tube)- ika
               (legs)- geso
     tuna (normal red) -maguro
             (medium fatty)-chu toro
             (fatty)-toro
      tuna minced with welsh onion leaves -negi toro
      yellowtail (hatchery)-hamachi
                       (wild)-buri

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  What Kind of Sushi Do Japanese Like, and Do Foreign Residents in Japan?