“If you don't want to get the old sushi that's been rotating around the conveyor belt just ASK the chefs to make you a new batch.” “Yellow plates typically have two pieces of the most common nigiri like salmon, tuna, mackerel, etc...” “Some of my favorite rolls: Dragon Roll(Avocado and Eel are my all time favorites!)” "Ok went here last night because of all the positive reviews. The food was so yummy and the wait staff was the friendliest I've had in awhile. For an added surprise we got 20% off to our bill. "Based solely off the yelp reviews my friend and I tried sushiholic for dinner last night. We walked in the place is tiny and packed, with only one waitress. Even though she was rushed she was also very…" "Came here for dinner with my daughter and was blown away by the treatment they had for kids. First off, the foods are hands down delicious. Kids meal comes with an appetizer of veggies. The entry portion is…" "Here's the thing: when you're paying $7 for a combo of 16 pieces of sushi, you can expect that the quality ain't gonna be like Chef Morimoto's.

But I am giving Sango a 4-star because I am taking into the…"Salmon sashimi (Photo by Merrill Shindler) ★★Cuisine: Japanese.When: Lunch and dinner, dailyDetails: Beer and wine; No reservationsPrices: About $20 per person Cards: MC, V It’s hard not to feel just a tad goofy sitting at the bar at Gatten Sushi. For this is a sushi bar where the fish go round and round and round on an endless conveyor belt.In a city where sushi aficionados have all sorts of rules — never mix wasabi with your soy, never dip the rice in the soy, do not rub your chopsticks together, don’t consume the ginger as if it’s a salad, eat your fish from the lightest to the heaviest and so forth — Gatten pretty well defies all those rules. It also defies the rules of those chefs who refuse to consider making anything with spicy tuna, or a California roll, or pretty much any roll for that matter. At Gatten, there aren’t many rules — though I’m sure it’s frowned upon to sample dishes from the conveyor belt and then put them back.

I’ve long assumed that Gatten Sushi is a transliteration of kaiten sushi, which  translates as “conveyor belt sushi” — which is what it is. (It’s also called a “sushi-go-round” and a “sushi train.”)sushi grade fish whitbyThe conveyor belt at Gatten is pretty straight-forward. ichiban sushi menu concord nhBut there are kaiten sushi shops around town where rather than a conveyor belt, the fish goes around on wooden sushi boats floating in a water-filled canal. aki sushi east northport order onlineSupposedly, there are revolving sushi bars where the rolls chug by on small locomotive cars.sumo sushi menu albuquerque

I imagine someone, somewhere, has the rolls revolving in tiny airplanes, that are always on the verge of taking off. I mean — why not?Kaiten sushi, as nontraditional as it might seem, has deep roots in Japan, where quirky innovation is a near obsession. sushi in suhl schmalkaldenThere are an estimated 3,000 revolving sushi bars in Tokyo alone, an unthinkable number, all of which owe their existence to a restaurateur named Yoshiaki Shiraishi, who came up with the idea after watching beer bottles go by on a conveyor belt at an Asahi Brewery. sushi to go pitic hermosilloHe opened his first conveyor belt establishment in Osaka in 1958. (He also invented robotic sushi — sushi served by robots. It hasn’t been as successful — at least, not yet. Robots are also a near obsession in Japan.) The Gatten Sushi branch on South Street in Cerritos isn’t the biggest of the numerous Gatten branches — but it’s certainly substantial, with an endless parade of dishes passing by on the conveyor belt, all with their little plastic covers, to keep them from being despoiled by the elements.

It is, of course, hard to say what dishes you’ll encounter when you go to Gatten. There are several online renditions of a menu with dozens of nigiri sushi (slices of fish on rice), and a multitude of sushi rolls, both basic and fancy. I suppose if you sit at the counter long enough, everything will eventually roll on by. And I’m told if there’s something in particular you want, you can request it. Like the mixed platters of sushi, the assorted tempura and the fried chicken.But for me, part of the pleasure of Gatten is the serendipity of not really knowing what’s coming next. The trick is to resist grabbing everything as it rolls by — a bit like resisting the first items that show up on the carts at a dim sum restaurant. Patience is paid off with the dishes you want — or really want, even if you didn’t know you really wanted them. And anyway, you’ll never feel hungry, for the dishes just keep on coming. Even if you’re not that thrilled by a plate of halibut over rice, or a cucumber roll, the cost of most everything is low.

And there’s always another round of dishes heading your way.(I’ve tried, over the years, to figure out the formula of what’s made when. I’m not sure there is one. This really may be a random universe.)It’s especially fun to go to Gatten with a bunch of kids. These days, the young’uns eat sushi the way we used to inhale burgers and fries. Their cries of happiness as they sight a dish they especially want (or perhaps like the colors of) cheers a parent’s heart. And so, fast to go are the spicy tuna rolls, the crunch shrimp rolls, and the California tempura rolls. Soon after, they catch sight of the Caterpillar Roll, the Rainbow Roll and something called the Colorful Roll. What’s in those rolls? They don’t especially care. They’re too busy pulling them apart, and eating the morsels they like. At the end of the meal, the plates are added up — and the cost is less than it would be at a regular sushi bar, or even a sushi buffet. The kids start talking about their need for ice cream.