Sushi restaurants are plentiful, but my favorite overall is Waraku. While their menu may not be as extensive as other conveyor belt sushi places, there is something about Waraku that draws me in. I believe their fish is always fresh and top quality. They do not use a sushi robot, so the sushi is handcrafted by skilled chefs. Today, I tried some standout items: pickled herring with just the right amount of richness and texture, three types of seared sushi (eel, salmon, and silver cod) that were not overly gas-flavored, pressed mackerel sushi with a satisfyingly thick cut of fish, salmon and cheese roll with a delightful mix of sesame and seaweed, premium horse mackerel that ranks high in my list of favorites, the classic herring roe that never disappoints, and three glasses of draft beer to complement the meal. I always save the potato and octopus tempura for last because I enjoy the crispy potato and cold tempura batter. It may be a bit unusual, but it's just my personal preference when dining at conveyor belt sushi restaurants. I like my tempura and potatoes hot when dining at other eateries. Everyone has their own tastes, and I like to enjoy mine as I please. It was a delicious meal! Thank you.

The fact that you can't use the card for the third time and the limited variety in the menu are the downsides, but surprisingly it's good and I like it because it's close by. The Kyushu-grown fresh horse mackerel with saltwater sea urchin for 880 yen is delicious. The taste of the child of Komai, herring, scallop, natural flounder, spear squid with wasabi, hamachi, and red tuna lean all have their unique flavors. The sprout onion is surprisingly good too, a nice change of taste. I couldn't find a new favorite after the saltwater sea urchin and pickled mackerel, but it's still satisfying.

The second time visiting this revolving sushi restaurant, I think it will become the most visited in my life. It's easy to get to and not bad, so maybe if I go 10 times, it will probably be the most visited. The live scallops and seafood sashimi boats are good. The natural flounder and saltwater sea urchin are expensive but delicious, so it's better to pay a little more for quality. The herring and mackerel were good last time but not this time. The eel was fluffy and the conger eel had good flesh, but the eel sauce was better. The bluefin tuna, live scallops, and mountain wasabi were good. The spear squid and pickled radish roll were good, I tried them for the first time and liked them. The saltwater sea urchin and pickled radish roll will become regular choices.

I went to Waraku for the first time in a while. I had been to the Waraku in Higashi Ward before, but this was my first time here. I wasn't very hungry, so I planned to have about 4-5 dishes. Since it was just after opening on a weekday, there weren't many customers. I had tuna three ways, eel, seared dishes, and natto rolls. It was surprisingly delicious! The quality was higher than I expected, and the staff's service was good. They were not rushed and had a relaxed attitude. I felt like I could eat a little more, but I had a big dinner planned for that day, so I ended there. As I was about to pay, I noticed that more customers had come in. It must be lunchtime for people working nearby. I had some time to spare, so next time I'll come and relax. Thank you for the meal!

Saltwater sea urchin is delicious precisely because it is expensive. Natural flounder, Kyushu-produced fresh horse mackerel, hokke (Okhotsk atka mackerel) and tamago tempura gunkan (battleship) with a crispy texture, Edomae pickled tuna with a strong acidity, sakuramasu (cherry salmon), live-soaked soy sauce, bonito tataki, squid ear salted guts, spear squid with wasabi, salmon roe, shucked clams, live surf clam, live abalone, Kyushu-produced yellowtail, mackerel pressed sushi, conger eel. The fish quality is good, but the rice is on the vinegary side, which is good for rotating sushi. The variety of items is a bit limited, but the taste is good, especially the bonito and sea urchin. Are they targeting the residents of Miyanomori and Yamanote? The tea here is typically in tea bags, which I like (I use two bags).

I had a variety of sushi dishes including abalone, surf clam, flying fish roe, tuna, albacore, negitoro, cherry trout, horse mackerel, seafood gunkan, tobiko, and kazunoko. I also had a red clam miso soup. I forgot to take a picture, but it was a satisfying meal at a revolving sushi restaurant that I don't usually visit. The restaurant seemed popular, especially being close to the market. Although it wasn't too crowded when I went, more and more people started coming in. The attentive service from the staff made the dining experience enjoyable. Thank you for the delicious meal.

After visiting the main purpose of this trip to Hokkaido, the Sapporo Racecourse, I conducted a survey of a revolving sushi restaurant located relatively close to the racecourse. The layout of the restaurant is not very large, with one side of the conveyor belt being a counter and the other side being booth seating. The tea served here is packed, with two types available - genmaicha and sencha. The plates and teacups are also on a separate lane from the sushi. Orders are placed using a familiar handwritten method, or rather a tablet, which is unique to Triton as of now. The prices range from 143 yen to 858 yen (only for the sea urchin battleship). The menu includes dishes such as chawanmushi (264 yen), kanesaba sashimi trio (462 yen), tamago (143 yen), bincho maguro (198 yen), salmon (264 yen), tekka maki (198 yen), anago (264 yen), maguro (264 yen), inari (143 yen), madai (264 yen), hamachi (352 yen), otoro salmon diced battleship (308 yen), honmasu (462 yen), autumn Pacific saury (462 yen), and tori karaage (264 yen). Being a revolving sushi restaurant in Hokkaido, the overall quality is high, but it doesn't quite reach the level of Triton in my opinion. I visited several restaurants and spent around 4,000 yen each time until I was satisfied, so I might use this as a benchmark for evaluating the cost performance of revolving sushi in the future. Overall evaluation including cost performance: Triton > Nemuro Hanamaru > Nagoyakatei = Waraku > other local chains > Kura, Sushiro, Kappa, Hama, etc. *This is just my personal impression. [Good points of this visit] The continuous influx of families entering the restaurant indicated its popularity.

I usually visit Hamazushi around 5:00 PM, but this time I decided to try something different. I had already eaten lunch about 2 hours ago, so I just had a light meal of 6 plates. In the end, I ended up eating all 6 plates, which included tuna, mackerel, squid, mountain wasabi, silver flounder, miso seared egg, and scallop salad. The menu lacks a bit of variety, but they also have options for children. It seems that there will be a price increase starting from April 15th.

I had dinner at a rotating sushi chain called Waraku Ichiba. Overall, the prices were reasonable and the sushi was tasty without any complaints. However, I noticed that some of the toppings were slightly dry. I only visited once this time, so I would like to check again when I visit next time.

On a certain weekday, I went to Waraku in Nishi Ward, which is a place where you can't eat too much for lunch. There seems to be enough parking spaces available. The interior of the restaurant is spacious and open, with a disciplined atmosphere that is conveyed by the manager. The background music is the sound of a koto playing. I chose a few items from the menu that caught my attention, including the recommended ones. Hmm, the selection of the grand menu seems to be limited, just like the recommended ones. I chose "Hamachi (308 yen)" as the recommended dish, and it had an average thickness with just the right amount of fat and a slight acidity, which was good. "Nishin (352 yen)" had small bones left in it, giving it a realistic feel, and the slightly strong vinegar rice and the relatively clean taste of the herring were good. I was intrigued by the "Tamago Tempura Nigiri (176 yen)" and found it surprisingly delicious with the sweet tempura complementing the tangy sauce and seaweed flavor. "Saba Oshizushi (264 yen)" was a powerful dish with half of it made of mackerel, but it wasn't too fatty, which was a relief. "Toro Salmon (264 yen)" had a good balance of fat and was not overwhelming. I noticed that there was a "Tachi no Gunkan" in the recommended items, priced at nearly 600 yen, which made my eyes pop, so I chose a safer option and left the restaurant. It seems that even mackerel has become a luxury item now. Thank you for the meal.

I went to a high-end conveyor belt sushi restaurant called Waraku. Despite being a conveyor belt sushi restaurant, the sushi did not actually come around on a conveyor belt. Instead, we wrote our orders on paper and received our sushi dishes directly from the chefs. We tried the recommended dishes for June, which were natural flounder, steamed shrimp, and saltwater sea urchin. The shrimp was large and had a nice texture. We also ordered fatty tuna, fresh scallops, and eel, all of which were delicious. Additionally, we enjoyed fresh spear squid, live surf clam, live sea squirt, medium fatty tuna, and sea urchin and garlic roll. Payment is cash only, as they do not accept credit cards or electronic payments.

The rotating sushi restaurant is not that great despite being expensive. They do not accept cards or electronic money. On "Waraku no Hi" certain items are served as 3 pieces instead of the usual 2 pieces for the same price. The staff is numerous but their response is poor and the service quality is low. The sushi pieces are small, the rice is too soft, and overall, they are not very delicious. The reviews of some dishes are as follows: - Flounder fin, 420 yen (excluding tax): Weak in fat. - Tokishirazu, 480 yen (excluding tax): Served as 3 pieces on "Waraku no Hi". Slightly thawed. - Sea urchin, 580 yen (excluding tax): Served as 3 pieces on "Waraku no Hi". - Edomae pickled tuna, 320 yen (excluding tax) - Tuna trio, 320 yen (excluding tax): Negitoro, Bachimaguro, Binchomaguro. - Conger eel, 240 yen (excluding tax): Soft and delicious. - Steamed shrimp, 180 yen (excluding tax): Forgot to take a photo. Thank you.

Rotating sushi is popular even in Sapporo, a fiercely competitive area. Although the number of stores is small, there are still long lines on weekends, so I had given up on going. However, due to creating meeting materials, I was running late and wanted to eat quickly and go home. It wasn't the ideal choice, but with a heavy snow warning and the city roads empty, I decided to stop by. As expected, the parking lot was empty and the restaurant was operating with only half of the rotating space. It was perfect timing. First, I had a miso soup with large clams, a rare red miso soup in Hokkaido, along with a chawanmushi. It was a bit sweet, maybe more suitable for children. I ordered a variety of three-piece sets that are great for solo diners. Tuna, seared fish, shrimp, salmon, sticky sushi, and live scallops, trying a total of 18 types of sushi. I ended up running out of things I wanted to order because I had tried everything without repeating. When I thought about trying something different, I realized that the restaurant's unique feature was that the more expensive items were not as good as the more affordable ones. Maybe I'm not a fan of flashy items. Since they only had mackerel, I added mackerel, seared mackerel, and mackerel sushi rolls to finish. It was a stay time that would never happen on a weekend, and it was delicious. Thank you for the meal.

Eating sushi while feeling the subtle tension between the staff can make the sushi taste a little less delicious, but despite it being a weekend in the New Year, I was able to enter without waiting in line. That's why I can't stop coming back. (The nearby conveyor belt sushi restaurant had a 2-hour wait) The amberjack was thick and delicious! (Even though it's from Kagoshima)

On the way back from a friend's house, feeling hungry, we ended up here. Both my daughter and I had never been here before, but my husband seemed to have visited in the past. It used to be so crowded during peak hours that you couldn't get in, he muttered as we entered. The counter and booths were only half full. It was lunchtime, but still not very busy. We were seated at a booth and checked the menu. My daughter ordered her usual salmon, tuna, tobiko, sweet shrimp, and snow crab. My husband and I ordered snow crab, scallop, mackerel, Pacific saury, and pickled mackerel. This place doesn't use touch screens, just paper to write down orders, a nostalgic style. However, the salmon was dry. My daughter was disappointed. Try ordering fatty salmon, I suggested. Oh, and I want a pickled cucumber, she added. We decided to try it too. The scallop was thick and sweet, very delicious. We ordered the mackerel nigiri, which was surprisingly not fishy and quite refreshing. The Pacific saury seemed a bit early in the season, with a strong fishy smell and lacking sweetness. The pickled mackerel had a strong acidity, which I enjoyed. The snow crab was quite thin and lacked flavor. My husband ordered more fried squid legs and an extra mackerel nigiri. The pickled cucumber looked impressive. One was extremely salty, while the other was quite bland. If they paid more attention to the details, they could attract more repeat customers, I thought.

Since my college days, I have had a somewhat high-class impression of Waraku. I don't remember the taste from my student days, but visiting again after a long time, the restaurant exudes a sense of luxury for a conveyor belt sushi place. Even on a weeknight, it was empty, so we were seated right away. The staff member who served us seemed to be either new or unsuitable for the job, as he was panicking and our meal was slow-paced. Some items we ordered never arrived, perhaps to prevent us from overeating. The taste was decently delicious, but nothing particularly memorable. Compared to conveyor belt sushi outside of Hokkaido, it was probably tasty, but Hokkaido's sushi places are of a higher standard. The deliciousness didn't stand out. Eventually, a younger colleague who seemed fed up called for a substitution, leading to a disappointing knockout. Hang in there, old man. We're rooting for you.

It's 24 Kizuna. I walked from Teine to Sapporo Station and back. It was just lunchtime, so I ate a little sushi and headed back. Surprisingly, it's not too crowded for a holiday. Maybe because it's a 10-day holiday and everyone is being cautious with their spending? Has this place lost its popularity? I used to go to the Ishikari branch often, but it closed down after a cheaper restaurant opened nearby. Once the customers start drifting away, it's tough to regain momentum. Price-wise, it's similar to rival conveyor belt sushi restaurants like Nog◯katei or Tori◯n. The variety of sushi is not much different either. This branch has a spacious parking lot and a bright, clean interior. You sit at the counter and write your order on paper. I recommend the cherry salmon, as well as tuna, salmon, mackerel, and conger eel. The size, freshness, rice, and shaping of the sushi are not much different from rival restaurants. The cherry salmon has just the right amount of fat and melts in your mouth. The salmon has even more fat and is a favorite of mine. The mackerel still has a slight fishy smell but falls within the delicious category. The tuna and conger eel are average. This time, I couldn't quite tell the difference from rival restaurants, but I think maybe it's in the side menu options? Perhaps they need to develop products that children would enjoy, like potatoes or fried chicken, with more volume and a Japanese touch. It was reasonably priced and delicious. Thank you for the meal.

On November 1st, which is Sushi Day, I found myself drawn to a sushi restaurant near JR Kotoni Station on my way back home. Even though I wasn't planning on having sushi today, the idea of having a sushi meal to celebrate Sushi Day was too tempting to resist. I ended up ordering Autumn Mackerel, Autumn Pacific Saury, and a recommended Halfbeak sushi. The rice was decent, but a bit too sticky and firm. The fish toppings were delicious, especially the Autumn Pacific Saury and Autumn Pacific Saury, which were in season and had a fresh and tasty flavor. The Halfbeak sushi was surprisingly good, with a subtle sweetness that made me want to order more. For the second round, I ordered Salmon Roe and Bluefin Tuna, which were both good in terms of taste and freshness. However, the Salmon Roe had a slightly artificial taste that was off-putting. Overall, the experience was enjoyable, and I plan to visit this sushi restaurant again on my way back from the Kotoni area.

I arrived at the restaurant around 2:30 pm, between lunch and dinner. There were about 3 groups in the booth seats, but they were just leaving. I was seated at the counter. It's a nice time to be here. I wrote my order on paper and they quickly served it. I could also enjoy a draft beer, so I was satisfied.

I had conveyor belt sushi in Hokkaido for the second time this time. The price was reasonable and the taste was excellent. I would like to come again if I have the chance.

I used a 500 yen voucher to dine at a conveyor belt sushi restaurant around 4 PM. Since it was a late afternoon, there were not many customers. I think it's a reliable conveyor belt sushi restaurant in terms of quality and service.