Sushiro was average. It was a weekday but there were people waiting. It had been a while since I last visited, and I was surprised to see some sushi pieces falling apart occasionally. The horse mackerel nigiri was quite empty, with the rice visible. However, the taste of the sushi was good overall. The salmon was especially delicious.

It's sad to see a decrease in customers, possibly due to the unreasonable SNS posting damage. The conveyor belt now only serves what you order, which takes away some of the fun of sushi-go-round. The tempura is delicious when served freshly fried. Limited-time menu items are always a highlight. Personally, I'm glad to see the return of "engawa" to the menu after it disappeared for a while. I hope for the day when the restaurant is bustling with customers again. I want to support the full recovery of Sushiro.

I arrived in the early afternoon. There wasn't much of a flow going on. I ordered the horse sashimi and negitoro gunkan, but the gunkan was half empty with mostly green onions. The rice was smaller than before, and about half of the sushi toppings were falling off when they brought it over. It was disappointing.

My daughter and I entered the restaurant before 7 pm on Thursday. Unlike weekends, we were able to be seated without waiting, but soon more customers started coming in and it became lively even on a weekday. We usually go to a sushi restaurant near our house, but Sushiro is definitely delicious and satisfying! Despite the high prices, it's understandable that it has become a bit more expensive. We enjoyed a nice dessert as well!

Hello, this is Maruharu! Continuing from yesterday, I came to Sushiro again today. I am a heavy Sushiro user, going there 6 days a week. I have a picky eater, so I only eat the same things, haha. If you also love Sushiro, please give it a like! Thank you for the meal.

Nogata has good access by car and is always busy. I arrived earlier than my reservation to avoid traffic on the national highway. After checking in at the machine, I wait for my number to be called. Due to the current situation and the popularity of the restaurant, this system works well. As expected from Sushiro. Now, I came to meet the tuna at the fair today. I tried all of them. It costs 150 yen, but the Tekkamaki was the top scorer, followed by the tuna cutlet. The deliciousness of the tuna and the sense of presence are well represented in each dish. I was impressed by the yellowtail sushi made with malt last time, so I thought the tuna would be great too, but it was just average. The tuna slice with a white color seemed to lack some individuality. Some of the assorted dishes were not fully thawed. You never know until you try them. Oh well. Let's refocus on the usual dishes. I always think that Sushiro is good at showcasing yellowtail in all of their stores. The foundation is solid, and there are many fairs. This month is the SoftBank × PayPay festival. They always come up with good promotions, truly impressive. Thank you very much!

Rotating sushi restaurants are found all over the place, but Sushiro is especially popular. Not only is it cheap and delicious, but they also have a wide selection of more expensive high-quality sushi. You can fill up on the affordable menu items and then treat yourself to the more expensive options to satisfy your taste buds. Even when your wallet is feeling light, you can still be satisfied with just the cheaper options. The sea urchin, crab meat, and tuna were all really delicious. They also have side dishes and desserts, so you can enjoy yourself even when you're not in the mood for sushi. It's really convenient.

In February, there was a special sale at Sushiro with offerings like Otoro for 100 yen, Kyushu-sourced thick-cut eel for 100 yen, and scallops for 100 yen. However, due to the state of emergency, I had to resist the temptation and endure the sadness. Sushiro took safety measures seriously with ventilation, alcohol disinfection, mask-wearing, and acrylic barriers. Even though dining alone for a short time poses low infection risks, lunch was prohibited during the state of emergency, leaving me struggling in the darkness. After the state of emergency was lifted, Sushiro held a Toro festival, but the quality of the fish varied depending on the cut. I tend to avoid ordering and instead choose dishes that are already circulating on the conveyor belt. On one occasion, I encountered Kanpachi, which is rare at Sushiro. I also enjoyed the Aji and Hirame dishes. Lastly, I finally found my ideal Otoro after patiently waiting for an hour. It was a satisfying end to my meal at Sushiro.

This is a visit before the state of emergency was declared. I often go to Sushiro after working the night shift, usually on weekends and holidays. This is because on weekends and holidays, they open at 10:30 am. I work non-stop from 5 pm to 9 pm the day before, and I am slow and inefficient at work, so I work from 3 am to 8 am the next morning. However, the 5 hours pass by so quickly that I feel like I don't have enough time. I finish work around 9 am, and the difference between opening at 10:30 am or 11 am is quite significant. On this day, I finished work around 10 am, so I went to Sushiro on a weekday that opens at 11 am. It's been a while since I visited Sushiro on a weekday. In fact, I have been to the Itoshima store, but I think it's my first time going to the Nogata store on a weekday. There is no noisy atmosphere from families, so I can eat in a calm environment.

I couldn't travel or go back to my hometown to protect the important lives during the pandemic, so this summer was special - unable to meet important people. However, thanks to Prime Minister Abe's decision, the Japanese economy has seen a V-shaped recovery. The news is now dominated by post-Abe news, with a significant decrease in coronavirus news and people starting to move around. During the 4-day holiday in September, everyone was traveling or going back home, while I, who had to work, watched with envy as nursery teachers, healthcare workers, and high school teachers took off their masks and enjoyed themselves. This time, relatives came from Nagoya, so I went to meet them. The parents are at Cafe Marutza in Yakuin, serving shrimp fry, while the grandparents are at Bistro Bordeaux in Nagasaki. Also, this time, Nagoya's exclusive menu item from Sushiro, "Ebi Furya," arrived in Fukuoka. Both the uncle and aunt who serve shrimp fry are healthy and lively after overcoming the pandemic. Sushiro is experiencing a second wave after the pandemic. Previously, they left one seat empty between customers, but now it's fully packed. However, with acrylic dividers and thorough disinfection, Sushiro is safe and secure. I usually only eat dishes that cost 100 yen. I'd rather go to Genkai Maru or Hyotan's conveyor belt sushi than eat premium sushi at Sushiro. However, this time, they had premium fatty tuna and fresh salmon going around. One piece costs 300 yen. It's certainly delicious, but with this quality of fish and rice, you can get better sushi at the popular sushi restaurant in Hakozaki.

Sushiro Nogata store was chosen over the Itto store for post-corona dining. Before the pandemic, the Itto store had better rice and toppings, so I used to go there. However, now I prefer the Nogata store. When I asked a staff member if they had Engawa, they misunderstood and started counting plates for the bill instead. The staff seemed busy and in a bad mood. The quality of the sushi at the Nogata store was not consistent, especially during the 100 yen Thai promotion. The Thai sushi was delicious, but it wasn't rotating frequently. I prefer to pick sushi from the conveyor belt, but the quality can vary depending on the staff slicing the fish. I specifically wanted the white fatty part of the Thai fish, but it was hard to find. The quality of the tuna sushi also varied, and I was hesitant to order it. The Engawa sushi included both flounder and halibut, with occasional surprises like fluke engawa. Overall, the Nogata store lacked the Engawa sushi that the Itto store offered. The quality of the yellowtail sushi was good initially, but it deteriorated towards the end of the meal. Ordering from the conveyor belt at a revolving sushi restaurant can be risky due to the inconsistency in quality.

The restrictions on movement have been completely relaxed, and after three months, I went to Sushiro. I went to the Ito store, but then I realized that a related company from my workplace is located near the Ito store, so it would be a problem if they saw me. Until the end of June, the same self-restraint for going out as during the state of emergency is requested. However, I later found out that it is okay to dine out alone, not for social gatherings. I always prefer dining alone as I don't like talking and want to focus on the food. If I had known earlier, I would have gone to the Ito store, but this time I went to the Nogata store. I have only been to the Ito store or the Nogata store recently, but the Nogata store has loose rice and lukewarm toppings. The Ito store is definitely more delicious. The service is better at the Ito store, and the way they cut the fish is also better. It has been a year since I last visited the Nogata store, but the rice is still loose. In this case, my last hope is the "tenshin" (heavenly body). The in-between of the belly and back side of the fish, not fatty or white meat, but the finest red meat. The fine silk-like texture, indescribable elasticity, the sweetness of the fat that spreads in your mouth as you chew, and the umami of the white meat. All of this for just 100 yen, it's far more exquisite than carefully selected toppings. I called the waiter and ordered the "tenshin"! "Manager, do you have tenshin?" the waiter asked through the intercom. "Tenshin!!" "Ten-mi!!!" "No, it's te-n-mi!!!" "Te!-n!-mi!!!" At this point, I had a bad feeling, but then the waiter said, "I'm sorry, we don't have it." There is hamachi, so there's no way they don't have tenshin. Why does the Ito store have it, but not the Nogata store? Are they throwing away the finest red meat? Or are the manager and kitchen staff fooling around? The elusive heavenly body. Next time, I'll go to the Ito store!

This time, I visited Sushiro Fukuoka Nogata store located at 1-6-25 Nogata, Nishi-ku, Fukuoka City. I went there for lunch and I really like Sushiro among the big chain sushi restaurants. They are currently having a fair, and I tried the natural Indian tuna three-roll platter, as well as the amberjack, mackerel, and three-piece platter of natural fish (flounder, marinated sardine, seared barracuda). The freshness was great and the cost performance was excellent. I love the quality of the ingredients here. Thank you for the delicious meal!

Three-day weekend. In the end, I couldn't take a day off. As a small act of redemption, we went shopping in the evening on the last day. It was a rare outing with the family. For dinner, the girls requested "conveyor belt sushi" as usual. Well, let's listen to what the girls want! So we headed to "Sushiro" on the way back. In this day and age, I was wondering how crowded it would be due to the new coronavirus. I heard that the number of customers has decreased significantly, but on the last day of the three-day weekend, it was quite crowded. They were making efforts such as disinfection at the entrance and staff wearing masks. I was excited to eat. When you come to Sushiro, you have to start with tuna! "Otoro Tuna" (100 yen + tax). I'm not a big fan of tuna, but it tasted surprisingly delicious that day. It was so delicious that I ended up eating three plates. I also decided to try the special items. "French Pork Cutlet Sushi" (300 yen + tax). It's part of the "Master's Plate" series. A cute pork cutlet sushi on a black plate for 300 yen. You are supposed to compare it with two sauces. When I tried it, it was... well... ordinary? Sorry. I also tried the "Salmon Namero in Master Style" (150 yen + tax) but... well. It was good, but ordinary. Sorry. Then I had various types of yellowtail and mackerel. The fish was delicious! Sushiro is the best for fish. The girls also ate a lot during this rare outing. For dessert, we had the classic "Tapioca Milk Tea" (280 yen + tax). We enjoyed it to the fullest. With four family members, it was a little over a thousand yen per person. Well, if it wasn't for me, it would definitely be less than a thousand yen. I wonder what will happen with the new coronavirus. It's better to be cautious, but for a brief moment, it made us forget about it. We had a great time.

Before payday, I have a total of 12000 yen in cash, 8000 yen in PayPay, 1800 yen in Line Pay, and 600 yen in Hayakaken, but it still feels insufficient. I've gotten used to cashless payments, so paying with cash feels like a hassle. I use my transportation IC card at supermarkets that don't accept PayPay or Line Pay. With semi-self checkouts, I can quickly pay with Hayakaken in 3 seconds before being asked which register I want to use. It's convenient not to worry about having too many coins in my wallet. Although Sushiro accepts Line Pay in a few locations, like Nogata store in Fukuoka, there are only 5 or 6 stores in Fukuoka that accept it. I tried the squid sushi set at the Sushiro Nogata store, and while the squid was delicious, the rice was a bit loose and the sushi wasn't very cold. I think the Sushiro Itoshima store is tastier than the Nogata store. I hope the Itoshima store will introduce Line Pay soon. I also wish Sushiro would accept PayPay at all their stores. Once my salary comes in, I plan to start using MerPay. There are various cashless apps like Seven Pay, Famipay, and Lawson Pay, where you can purchase half-priced bento sets and get the remaining half back as points. Each app is exclusive to its own company, making it hard to keep up with all the different options like PayPay, Line Pay, MerPay, Rakuten Pay, Origami Pay, Yucho Pay, Seven Pay, Lawson Pay, and Famipay. It's overwhelming for my small brain.

Around 4:00 PM to avoid the crowds. By 6:00 PM, the restaurant was full. As expected. Now, I'm feeling uplifted with some soup and pickled ginger. The 1st volume is 150 yen. The difference with the 2nd volume at 100 yen lies in the thickness. This dish captures the richness of the seared and sweet sauce perfectly. It's not cheap, but it's perfect for enjoying as a side dish. Satisfied. Also enjoyed various campaign items and my favorite tempura. Freshly fried tempura is delicious. The portion size per plate is just right and pleasing. I always think it's a groundbreaking idea. Finished with coffee and dessert. The variety of options also shows consideration for those who use the cafe. Sushiro has a good lineup. Truly the engineers of the conveyor belt sushi world. Because it's a famous restaurant, safety is important. I've won a prize at another branch before. But I still find myself drawn back to this charm. Looking forward to continued great experiences at any branch.

I had a disappointing experience at the Sushiro Ito store, so this time I went to the Nogata store. They had a promotion for a 3-piece assortment of natural Indian tuna and a 3-piece assortment of natural fish. I ordered the Indian tuna, even though I would have preferred to say Minami tuna instead of Indian, as the word "Indian" made me think of Vannamei shrimp and gave me a less appetizing image. The Indian tuna was not on the conveyor belt, so I had to order it. When my order arrived, the tuna looked like it had been on a ghost ship - very worn out. I decided not to eat it and waited for the beautiful fatty tuna and medium fatty tuna that followed. They were stunning! I let the worn out tuna pass by and calmly picked up the fresh ones behind it! Next was the 3-piece assortment of natural fish, but it also had small bones scattered around, like the crown of the Statue of Liberty, especially in the sardine. The quality of the fish at the Nogata store varied greatly, making it difficult to order. A delicious yellowtail passed by right next to the fatty tuna, but only a limited amount was available for order. I tried to order the yellowtail but unfortunately, it was sold out. Just when I thought all hope was lost, a flounder, sardine, and squid assortment caught my eye and stole my heart. Engawa (flounder fin)!! In that split second as they passed by, I confirmed the quality of the sardine and squid as well. I couldn't believe I found Engawa and good quality sardine in one go. Many people were ordering it, but treasures like these are flowing on the conveyor belt. Furthermore, I saw a sushi with only rice for the first time. My body froze for a moment, and I missed taking a photo of it, so I waited for it to go around the belt, but it was already taken away by the time it completed one round.

The other day, feeling hungry, I visited the top-ranked conveyor belt sushi restaurant, Sushiro Fukuoka Nogata store. I love sushi, and I also enjoy the side menu options at conveyor belt sushi restaurants. Plus, they have parking, and you can eat quickly, so I really love conveyor belt sushi. When I'm with my child, we usually go to Kura Sushi for the gacha, but when I'm alone, I randomly choose between Kura Sushi, Sushiro, and Hamazushi. It's fun to compare them too. This time, I went to Sushiro Fukuoka Nogata store. I have visited this store and the Fukuoka Itoshima store a few times before. I parked my car in the parking lot, entered the store, and saw that it was full of customers with a waiting list. However, being alone has its advantages, and I was able to sit at the counter without waiting. Yay for solo dining! When you come to a conveyor belt sushi restaurant, you start by ordering side dishes from the panel, then you eat the sushi that is circulating and continue to order from the panel. I had chawanmushi, fried cartilage, croquette, octopus karaage, french fries, whole shrimp tempura with yuzu and pepper, white fish ramen with clams, and rich shrimp miso wonton noodles. Looking at the variety of side dishes, you wouldn't know what kind of restaurant it is. But, for example, the french fries were perfectly crispy, the whole shrimp tempura was four large shrimp fried whole for 280 yen excluding tax, which was delicious and cheap. The other fried foods were also tasty and not too expensive, and as for the ramen, the noodles were thick and chewy with a seafood broth, which was just delicious. The broth for the ramen is a double seafood broth, for example, the rich shrimp miso ramen combines shrimp broth and oyster broth, with miso added, so it has a rich umami flavor. The service is fast too. And then there's the sushi. Of course, it's not the same as sushi made by a sushi chef. But, for example, it's fresher and warmer than the sushi packs sold in supermarkets, and there is a wide variety to choose from, so you can enjoy it. And most plates are 100 yen, even the more expensive ones are 300 yen. So, it's easy to get carried away and eat a lot. So, I ate various side dishes and 20 plates of sushi and was completely satisfied. I have always thought that the casualization of conveyor belt sushi is tough for the food industry, but as a consumer, I am extremely grateful. This feeling has only strengthened. I look forward to even more evolution in the future. Thank you for the meal. #Sushiro #FukuokaNogataStore #NishiWardFukuokaCity #ParkingAvailable #ConveyorBeltSushi #Sushi #ChainRestaurant #TopRanked #SideMenu #Ramen #FriedFood #Chawanmushi #Garcher #RamenLover Garcher_san

I accidentally overslept on the bus and ended up near this restaurant. It was lunchtime so I decided to eat here. I had 12 plates of various dishes like squid and tuna. When I was a student, I used to eat 20 or 30 plates, but now in my 40s, 12 plates is my limit. Still, I am grateful that Japanese conveyor belt sushi offers meals for only 100 yen per plate. After eating all of that, the total came to 1,200 yen including tax.

Hello, this is Maruharu ^_^ I came to Sushiro in Nogata. I was disappointed that the shirako ponzu was no longer on the menu. But they had shirako tempura, so I made up for it with that. The ankimo ponzu was reliable as always. Thank you for the meal! ^_^