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You are in > > > Watch Kawasaki's Sushi Robot in Action Watch Kawasaki's Sushi Robot in Action on August 17, 2016 Sushi–making is a precise art that takes years, decades even to perfect. So, we’re not too sure the likes of Jiro Ono, possibly Japan’s most famous, three Michelin star sushi chef has much to fear from a new sushi robot. Motor company Kawasaki adapted some of the robotics technologies they use to build their vehicles to create a sushi robot that can assemble, well, pretty basic sushi. If you don’t want to take sushi–making advice from a robot, then you might be interested in Jiro Ono’s book, where the sushi master explains sushi etiquette. And, in the male–dominated world of sushi, this news of Tokyo’s first female sushi chef suggests change may be on the way. Watch the sushi robot in action below and then scroll down to find out the best way to eat sushi, if you’re unsure. Step inside Tokyo’s wild robot restaurant Follow Fine Dining Lovers on Facebook
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buy japanese knives canadait's all about the food. Our dumplings are made from scratch and hand pressed. The karaage chicken is marinated for 24 hours. We locally source wagyu beef from Strube Farm & Ranch. Fish is flown in from renowned Tsukiji Fish Market in Tokyo. We offer local, farm to table and organic produce whenever possible. We want to present the bright lights, fun Tokyo experience and best sushi in Austin. Download Lunch Specials Menu Download Tokyo Brunch & Happy Hour Brunch Saturday & Sunday 10A-3P Happy Hour Weekdays 4P-6P Click here to purchaseWould-be sushi moguls take note: Suzumo has a line of sushi robots that might fulfill your 24-7 maki-making fantasies. The Japanese company is displaying its machines at the World Food and Beverage Great Expo 2012 in Tokyo this week. Suzumo, which claims to have developed the world’s first sushi robot in 1981, has a countertop machine that cranks out oblong rice mounds at up to 3,600 mph (mounds per hour), according to the company website.
The machine features a top-mounted rice bucket from which the bot grabs a chunk of rice. It sculpts it into a neatly shaped pellet that’s then placed on a revolving platform. Eventually, a piece of fish will rest atop the rice, and the nigiri sushi will be ready to go. Suzumo says another one of its bots can make 300 medium-sized sushi rolls an hour. (Productivity goes up as size goes down.) The machine takes rice from its rice bowl and presses it into flat sheets. A piece of seaweed, fish and veggies are placed on top. Then, at the press of a button, the platform, which looks like a white conveyer belt in some models, envelops the open sushi and rolls it up. The maki roll is almost ready. Now, the slicer bot just needs to cut it up. With its army of sushibots, Suzumo aims “to precisely recreate the handmade taste and technique used by an experienced sushi chef,” according to a YouTube video. But it’s hard to imagine high-end sushi restaurants lowering themselves to the depths of what is essentially McSushi.
The mechanical sushi assistants are clearly geared more toward all-you-can-eat joints, high-volume supermarkets, sporting venues, hospitals or schools. Automated sushi production appears to be a growing sector, as other companies have hopped on the sushibot bandwagon. Robotic Sushi, for example, offers several tabletop and industrial machines. And Taiko Enterprises, which has offices in Japan, China and the United States, produces several robots, including the Rolling Mate. The 20-pound contraption’s basic functions “reproduce the skills of the craftsman,” reads a company brochure. Without doing a blind taste test or speaking to a sushi expert, it’s impossible to assess how closely these machines mimic a master sushi chef’s skills. But for business owners, this fast-food approach to sushi does offer some advantages. Standardization is an obvious benefit, especially for franchises. Cost reduction is also attractive: Why hire an experienced sushi chef when you can hire a high school student for minimum wage to place a predetermined amount of fish and veggies on a bed of rice and press a button?
Most machines cost at least a few thousand dollars, but over time, it might be cheaper to opt for a mechanical sushi maker. Customization is another advantage. The machine’s operator — to call this person a chef would be over-reaching — can set the a roll’s thickness and length. A true chef can also vary these parameters, but perhaps not with the same machine-caliber precision. On the downside, interacting with chefs at the sushi bar might be a draw for some customers, so until these devices come equipped with voice synthesizers and speech recognition technologies, they might remain in the kitchen. So how do the sushi robots stack up to humans? According to the Guinness Book of World Records, Joakim Lundblad is the world’s fastest sushi roller with a record of 12 rolls in two minutes. Suzumo’s-rolling machine can make about 300 medium rolls per hour, or 10 rolls in two minutes. That makes Lundblad the tentative winner. Without the exact specifications of the bot- and man-made rolls — or a head-to-head showdown — it’s impossible to make a definite conclusion.