I can't smoke. I forgot to post. At lunchtime, it was crowded and the seats were quickly filled, with a line forming. In addition to sushi, there is a wide variety of options such as edamame and conger eel tempura. They also provide small cushions for children, making it easy for them to enjoy their first sushi experience.

On Tuesday at 6:30 pm, about 80% of the seats were filled. It's surprising to see so many customers on a weekday! I went with my partner and we had about 15 plates, chawanmushi, ramen, and dessert for just over 2000 yen. It's like the quality you'd expect from 100 yen sushi. The limited-time fatty horse mackerel was the most delicious! I tried to be adventurous with the pancetta broccoli dish, but it really doesn't need rice. Also, adding about 70% of the salt packet that goes around on the conveyor belt to Sushiro's ramen makes it taste much better, so please give it a try!

Sushiro has removed some items from their regular menu. Recommended items include: - Hokkaido Salt Ramen for 308 yen tax included - Extra Large Tsubugai (raw and seared soy sauce) for 330 yen tax included - Bluefin Tuna (Akami) for 165 yen tax included The Hokkaido Salt Ramen features medium-thick, slightly chewy noodles with black specks resembling whole wheat. The soup is light with a gentle seafood flavor, similar to a clear soup. It comes with scallops and corn, giving it a "Hokkaido" twist. While it may not be the most delicious ramen, it complements sushi well. The Extra Large Tsubugai is about three times the size of a regular tsubugai, making it stand out. It has a crunchy texture and a sweet flavor, especially delicious when paired with seared soy sauce. Tsubugai lovers will be delighted! The Bluefin Tuna (Akami) is priced at 150 yen per plate, offering a reliable taste and color. The portion size is generous, with other items like Negitoro being generously piled up. They seem to be making great efforts post-COVID, and the meal was enjoyable. Thank you for the feast.

On November 23rd (Saturday), my wife and I went leaf-peeping on the Eizan Electric Railway in the afternoon. We had lunch at a nearby "Sushiro" near our home. It had been about a year since we last visited. We arrived a little after the opening time of 11:15 am, and the parking lot was almost full. Luckily, we were seated immediately without any wait. We usually start with the "Red Miso Soup with Fish Bones" for 180 yen, which has a good amount of fish meat and is delicious. Today, my wife had the usual red miso soup, but I tried the "Sea Bream Salt Ramen" for 330 yen. It had a generous amount of sea bream meat, and the soup was light and flavorful with plenty of leeks. The noodles were decent too. For the price, the taste was acceptable. We enjoyed the soup while waiting for our sushi. Since we were seated at the end of the conveyor belt, we didn't see many of our favorite sushi passing by. I ordered horse mackerel, sea bream, sardine, and seared salmon one after another. We were full by the end of the meal! Thank you for the delicious food. By the time we finished paying around 11:45 am, there was a line of people waiting outside the restaurant.

The industry leader continues to dominate, with no signs of slowing down. With existing store sales exceeding the previous year for 17 consecutive months until March, the waiting time during peak hours is consistently 15 to 20 minutes, even on weekdays during promotions. The reason for this success is simple - the sushi is delicious! While other chains focus on developing side menus, Sushiro is no exception. However, the key is that the sushi itself is delicious. Despite using robots to make the rice, the quality and cost-effectiveness of the ingredients, especially the tuna, are top-notch. Other classic items like the sea bream sourced from Haneda Market are also fresh and reasonably priced. In addition to sushi, the side menu is a must-try, with recommendations like the sea bream dashi salt ramen. The seasonal side dishes are also worth exploring, with few disappointments. While conveyor belt sushi and traditional sushi are different, Sushiro excels in delivering the essence of conveyor belt sushi - deliciousness and fun. Sushiro is definitely the king of conveyor belt sushi!

I went to the Sushiro Hirakata Nasuzaku store in Hirakata City. I enjoyed various sushi dishes. They were delicious. I especially liked the tempura shrimp, which was crispy and fresh. The amberjack had a good volume and flavor. The ham with mayonnaise was tasty, and the cod milt was delicious without any fishy taste. Other dishes were also tasty. The only disappointment was the chocolate cake, which was dry and crumbly, possibly due to being on the conveyor belt for a long time. It might have been better if it was in a case like at Kura Sushi. Thank you for the meal. I love sushi, so I would like to go again.

I often go to a restaurant in Hirakata City, Osaka Prefecture, but this time I decided to take out. I bought exactly 1000 yen worth of food. I was surprised when I opened the lid at home and saw that the grilled salmon came with a lot of grated daikon radish on top, which I don't like. My recent favorite is the eggplant miso dish. The miso on top is delicious. As for Sushiro, it's one of my preferred choices among conveyor belt sushi restaurants. Thank you for the meal.

Originally it was an empty space. A few years ago, it was renovated and turned into a Sushiro. I like this place better than Sushiro. The charm of conveyor belt sushi is that you can easily enjoy sushi. I always order the "kappa" (cucumber rolls) and I also like the "ika okura" here. Even if I try my best, I can only eat about 6 plates, but I also enjoy the chawanmushi and clam soup. The restaurant is often noisy because there are many families with children, but the tables are spacious so it's okay to stack plates. The touch panel for ordering is newly installed, which makes ordering more convenient. It used to be an intercom system, so this is definitely an improvement. It gets quite crowded on holidays, so please be aware of that.

I use Sushiro a few times a month. I'm not a big fan of raw fish, so I appreciate the variety of cooked and non-fish options they offer under the name of creative sushi. They also have regular events with new combinations, which I enjoy. My favorite is the Ebi Avocado roll. The texture of the avocado is great, and it goes well with soy sauce or sweet sauce. Recently, I noticed new stickers at the checkout counter indicating they accept Mastercard and Visa. I've spent a lot of money at Sushiro, so I'm happy to now earn credit card points while enjoying cashless payments. This makes me more likely to indulge in another plate. Overall, this has become a selling point for me compared to other revolving sushi chain restaurants.

I used to love Sushiro because it was close to my home, easy to get to, and delicious. But lately, the quality has been going downhill. At first, the service from one of the staff members was shockingly bad. Then, the sushi rice was falling off the fish on many plates. Recently, when I ordered tempura udon, the bowl was covered in flour. I had to call a staff member over, and they said a manager would come to talk to me. Later, the manager apologized for the poor experience. Even the bowls on the conveyor belt were oily and not properly cleaned. I hope Sushiro can return to its previous level of service. Despite the complaints, I will still go there.

After the renovation, my mother and I went to lunch together for the first time. It had been a while since we last went and we were surprised! The sushi pieces were smaller now... and there were fewer varieties. It felt like they were falling behind in the competition among revolving sushi restaurants. If this is the case, I'd rather go to Kura Sushi. On a side note, there were many older women working there, which was unexpected since I had the impression that revolving sushi restaurants mostly hired younger people. Just wanted to make a note of that! (laughs)

Sushiro is a local sushi restaurant located a bit away from where I live. I used to go there often with friends during my student days, sometimes riding bicycles or mopeds. Hello, I am Shinji Endo, working at the izakaya Ton Saiya in Fukushima, Osaka, and planning to conquer reviews of restaurants all over Japan. The last time I revisited Sushiro, we drove there. We have established the equation of "conveyor belt sushi + alcohol" and always play rock-paper-scissors to decide who will be the designated driver. We have never lost at this game (laughs). We visited during off-peak hours, so there were few customers, but the variety of sushi toppings remained the same. There were four of us, drinking and eating at odd hours, probably causing inconvenience to the few staff members (laughs). The location is not particularly good, but many customers arrive by car, and I always had the image of long lines forming during peak hours. The staff consisted of young people who worked efficiently, which impressed me. Thank you for the meal. Ton Saiya: http://tonsaiya.com [LINE Stickers for Sale] A collection of stickers for expressing difficult emotions! (laughs) Shinji Endo's character collection: https://store.line.me/stickershop/product/1012384/ja By the way, I also draw a mystery manga inspired by gourmet websites. Please take a look if you're interested. http://tonsaiya.com/archives/4229277.html We look forward to hearing your opinions and feedback ♫

It had been a while since I last visited, but it was clear that the quality of the sushi had decreased. This seemed to be a common sentiment based on other reviews as well. There were an excessive amount of nigiri, gunkan, and desserts, which may indicate a higher profit margin. The overall quality had definitely declined. If I were to rate the revolving sushi bar on a scale of 1 to 3, I would give it a 2.5. Despite the large number of customers, it seems that the quality has taken a hit. Kappa Sushi is better with its express lane and touch panel for ordering, while Sushiro used to be known for its good quality sushi. It's disappointing to see the decline.

I would like to share a story from the time when Akindo was in front of Sushiro. This is where I first started working part-time. Back then, there was a parking lot across the street from the store, and it truly felt like a sushi restaurant with a conveyor belt. As time passed, we moved to a new store and started offering various new items. Most of the staff were high school students, and back then, we often went out to eat sushi together. Even though the name of the restaurant has changed, when it comes to conveyor belt sushi, I think this is the place to go.