Service: Easy-going and friendly Facilities and Equipment: Overall very clean. Strong points: Very good value for many local fish and seafood! Better than average conveyor belt sushi! Usually I’m not so keen on kaiten sushi/回転すし/Conveyor belt sushi, but when you happen to enjoy food in a Prefecture and City famed for their fish and seaood I’m willing to make a concession, with a few conditions attached that is! Mori Mori Sushi is a big sushi restaurant chain in Japan, with no less than 15 establishments allowing them to make extensive use of computerized service. It is a busy place, but you do not have to sit elbow to elbow with other customers as the “belts” also run along the booth-style table seatings! The table we were offered was the epitome of sushi high tech! You can choose your morsels in two different manners: via the computer digital screen or by picking plates running along on belts! Now I must admit that this system should appeal to non-Japanese speaking tourists as you can switch to English, Korean, Chinese and Mandarin (Taiwan) Chinese!

The lid covered plates running along is a show by itself! Plenty of simple instructions: Do not ride the belts (that’s for silly kids!)! Do not return a plate onto the belt! You are free to collect leftovers to take back home! Pay your bill to the staff at your table (no need to search for the register. sushi grade tuna calgaryYou can pay by card at your table!)!sushi grade fish in phoenix Refrain from drinking alcohol if you are driving!sushi grade salmon san francisco Do not block large trays on the belt (such large trays are private oreders, anyway!)!sushi grade salmon chicago

The belt move slowly enough for you to look and pick up an individual plate! These trays on the train are private orders that will be delivered at only one table. Don’t try to block it! Don’t worry, there are plenty of cartes on hands for the analogs like me to have a good look at the offereings! have a good look at the sets, too! There is also a special additional daily menu! You might need some help there! Our first set, all different shrimps! We had just disembarked from a 4-hour train trip and were very hungry at this first lunch so we ordered some extra! Sea urchin and salmon roe! Our last order came by train! When you call for your bills the staff will pass a computer reader along them and voila, your bill will be ready! Note that the plates are of different colors indicating a pre-ordained price including drinks. So do not worry if you are served empty colored plates with your drinks! Tea is free and you can mix it and serve it yourself thanks to a hot water tap at your table!

MORI MORI SUSHI (Conveyor Belt Sushi Restaurant) Ishikawa Prefecture, Kanzawa City, Horikawa Shin Cho, 3-1, Kanazawa Forus Department Store, 6 F (near Kanazawa JR Station) Opening hours: Forus Department Store opening hours So Good Sushi Restaurant in Nice France Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box;

Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento, -Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World -Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog -Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan! ABRACADABREW, Magical Craftbeer from Japan -Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken -Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery Non gastronomy must-see sites by Shizuoka Residents HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka CityThe Essential Los Angeles Sushi Restaurants The Best Sushi Restaurants in Los Angeles, Winter 2014 Pop-Up in a Pop-Up Michelin-starred chef Morihiro Onodera from acclaimed Mori Sushi will cook with chef Walter el Nagar at the present location of his Barbershop pop-up on February 13.

Their six-course (four of the... Morihiro Onodera of Mori Sushi Considers New Food Biz Just minutes after we broke the news about the sale of Mori Sushi, "we were getting so many phone calls," says owner Morihiro Onodera, surprised, "everyone thought I was leaving." In summer, a young man's fancy turns to thoughts of sushi, possibly because the heat makes the thought of cooked food all but unbearable, but probably because the scents and brininess and marine richness of great sushi can make you feel at one with the sea, at least until you have to reach for your credit card - and a second credit card, in case the first one doesn't go through. In Los Angeles, where fine dining has meant uni instead of caviar for at least a couple of decades now, the sushi is swell. Here are a few of our favorites. You will travel far, unless you happen to live in Canoga Park. You will enter what is perhaps the most nondescript of the city's thousands of nondescript mini malls. Some of the sushi will be drizzled with truffle oil;

some will glitter with gold leaf. The fish will be first-rate.22330 Sherman Way, Canoga Park.  PHOTOS: Great sushi in L.A.Hide Sushi serves neither the most famous sushi in the neighborhood nor the best. But it does serve among the cheapest sushi in town in a dining room that usually seems closer to an old-line New York deli than it does to a serene temple of fish. The portions tend to be on the smallish side, and the fish can be a little ragged. You will not find obscure beltfish, giant squid or Japanese tai rushed straight from Narita to your plate. But the fish is fresh — with this turnover, it’s got to be — and the raucous atmosphere can be kind of fun.2040 Sawtelle Blvd., Los Angeles, (310) 477-7242Shinji Murata is a gifted chef, and his sushi melts away on your tongue like good chocolate, leaving behind just the clean smack of fish and rice vinegar. He flirts with extreme acidity, but the flavors seem to balance themselves as you chew. The sake list is short but well-priced, and includes a few bottles hard to find elsewhere in town.

And you will see at least one person kicked out of the restaurant during your meal, guaranteed. Think of it as dinner theater.11275 National Blvd., West L.A., (310) 473-7688Of the fine sushi bars in Los Angeles, Kiriko is perhaps the least forbidding, a place where you know you can get perfect shirako or sea snail in season but still treats mackerel with great respect, where you can find all the shiso pesto and sauteed monkfish liver you care to eat but still find a half-dozen species of silvery fish you've never before seen. The great specialty of the restaurant is actually cherrywood-smoked Copper River salmon with mango, a dish that certain local sushi masters would rather die than serve. (It's their loss: The dish is stunningly good.) 11301 Olympic Blvd., No. 102, Los Angeles. (310) 478-7769It is only when you settle into one of the stools along the sushi bar itself that you begin to notice the tiny details — the graceful curve of the handmade dishes, the marbled Spanish toro glowing like the rarest silk, the silvery glint of sunlight off an exquisitely fresh sardine — hinting that you may be in for something good.

Fresh Japanese wasabi grated on sharkskin. Great sushi is in the details as much as it is in the fish. 265 S. Robertson Ave., Beverly Hills. (310) 358-1900Does Mori Sushi serve the finest traditional sushi in Los Angeles? Does the staff spend as much time thinking about the rice as most of its competitors do about their fish? Is the juxtaposition of Santa Barbara uni and Hokkaido uni equivalent to a graduate-level seminar in sea urchin roe? How many needlefish is too many needlefish, or is such a concept even possible? You may prefer the sushi at Zo, Nishamura or Urasawa, but know that Mori's partisans are ready to fight you to the death.11500 W. Pico Blvd., Los Angeles, (310) 479-3939 What is served by Shunji Nakao, one of the original Matsuhisa chefs and founder of Asanebo, is pretty unusual for a sushi bar too — perhaps a fat, sliced sea scallop in a miso emulsion; a tangle of slivered sardines with a few drops of a soy-ginger reduction; a bowl of creamy sesame tofu with a crumpled sheet of house-made yuba, tofu skin;

or an arrangement of vegetables in a bit of lightly jellied dashi. Nakao's sushi is excellent, but you can get through an omakase meal of exquisitely sourced Japanese fish here without seeing sushi at all. You expect expensive wild sea bream to be treated reverently at a sushi bar. You do not expect the same care to be taken with a carrot. 12244 W. Pico Blvd., Los Angeles. (310) 826-4737This is probably the best sushi bar Pasadena has ever seen, where halibut and tai and mackerel flash beneath Ike-san's knife, sweet shrimp begin the meal alive, and you can almost always talk him into making you a crab roll. It is pretty strictly omakase, and not especially cheap.220 S. Raymond Ave., Pasadena. (626) 535-0880Relatively overlooked despite its high-profile location, Sushi Sushi is one of the most solid traditional omakase restaurants in town. You will pay for the high quality of the sushi and sashimi here. You are, after all, in Beverly Hills.326 S Beverly Drive, Beverly Hills. You will pay more than a thousand dollars for dinner for two, sometimes way more if you have expensive tastes in sake, and your experience will be directed with a severity of which other sushi chefs can only dream.